Easy Slow Cooker Cookbook by Barbara C. Jones Page B

ml
    ½ cup shredded cheddar cheese
    120 ml
    • Cut both yellow squash and zucchini in small pieces.
    • Place in sprayed slow cooker and sprinkle with seasoned salt and pepper.
    • Pour melted butter over squash and sprinkle with
    breadcrumbs and cheese.
    • Cover and cook on LOW for 5 to 6 hours.
    Serves 6 to 8.
    110

    VeGeTABles
    sunny yellow squash
    2 pounds medium yellow squash, sliced
    1 kg
    2 onions, coarsely chopped
    3 ribs celery, diagonally sliced
    1 green bell pepper, cored, seeded, julienned
    1 (8 ounce) package cream cheese, cubed
    227 g
    1 teaspoon sugar
    5 ml
    ¼ cup (½ stick) butter, melted
    60 ml
    1 (10 ounce) can cheddar cheese soup
    280 g
    1½ cups seasoned breadcrumbs
    360 ml
    • In slow cooker, combine all ingredients, except croutons and mix well. Add 1 teaspoon (5 ml) each of salt and
    pepper.
    • Cover and cook on LOW for 3 to 4 hours. Before
    serving, sprinkle top with croutons. Serves 6 to 8.
    TIP: If you don’t like black specks, use white pepper instead of black pepper.
    111

    VeGeTABles
    Golden squash
    1 pound yellow squash, thinly sliced
    .5 kg
    1 pound zucchini, thinly sliced
    .5 kg
    3 ribs celery, sliced
    1 onion, chopped
    1 (10 ounce) can cream of chicken soup
    280 g
    1 (8 ounce) carton sour cream
    227 g
    3 tablespoons flour
    45 ml
    1 (6 ounce) package seasoned stuffing mix
    168 g
    ½ cup (1 stick) butter, melted
    120 ml
    • In large bowl, combine squash, zucchini, celery, onion and soup.
    • Mix sour cream with flour and stir into vegetables.
    Toss stuffing with melted butter and spoon half into
    slow cooker.
    • Top with vegetables and spoon remaining stuffing
    on top.
    • Cover and cook on LOW for 5 to 7 hours. Serves 6 to 8.
    112
    VeGeTABles
    super Corn
    2 (15 ounce) cans whole kernel corn
    2 (425 g)
    2 (15 ounce) cans creamed corn
    2 (425 g)
    ½ cup (1 stick) butter, melted
    120 ml
    1 (8 ounce) carton sour cream
    227 g
    1 (8 ounce) package jalapeno cornbread mix
    227 g
    • In large bowl, combine all ingredients and mix well.
    • Pour into sprayed slow cooker, cover and cook on LOW
    for 4 to 5 hours. Serves 6 to 8.
    TIP: Make this a one-dish meal by adding 2 to 3 cups (480 ml) leftover, cubed ham.
    yummy Corn
    1 (8 ounce) and 1 (3 ounce) package cream cheese 227 g/84 g ½ cup (1 stick) butter, melted
    120 ml
    2 (16 ounce) packages frozen whole kernel corn,

    thawed
    2 (.5 kg)
    • In sprayed 4-quart (4 L) slow cooker, turn cooker to HIGH and add cream cheese and butter.
    • Cook just until cheese and butter melt and stir. Add corn and a little salt and pepper.
    • Cover and cook on LOW for 1 hour 30 minutes to
    2 hours. Serves 4 to 6.
    113

    VeGeTABles
    Creamed peas and potatoes
    2 pounds small new potatoes with peels, quartered 1 kg 2 (10 ounce) cans fiesta nacho cheese soup
    2 (280 g)
    ½ cup milk
    120 ml
    1 (16 ounce) package frozen green peas with pearl

    onions, thawed
    .5 kg
    • Sprinkle potatoes with a little salt and pepper, place in sprayed slow cooker and place peas on top.
    • In saucepan, combine nacho cheese soup and milk, heat just enough to mix well and spoon over peas.
    • Cover and cook on LOW for 4 to 5 hours.
    Serves 6 to 8.
    114

    VeGeTABles
    Creamed-Cheese spinach
    2 (10 ounce) packages frozen chopped spinach
    280 g
    1 (16 ounce) carton small curd cottage cheese
    .5 kg
    1½ cups shredded American or cheddar cheese
    360 ml
    3 eggs, beaten
    ¼ cup (½ stick) butter, melted
    60 ml
    ¼ cup flour
    60 ml
    • Drain spinach with paper towels and press out all liquid with paper towels.
    • In mixing bowl, combine all ingredients and mix well.
    Spoon into sprayed slow cooker.
    • Cover and cook on HIGH for 1 hour, change heat to
    LOW and cook additional 3 to 5 hours or until knife
    inserted in center comes out clean. Serves 4 to 6.
    115
    VeGeTABles
    Cheese-please spinach
    1 (10 ounce) and 1 (16 ounce) package chopped

    spinach, thawed, drained
    280 g/.5 kg
    1 (8 ounce) package cream cheese, cubed, softened 227 g 1 (10 ounce) can cream of chicken soup
    280