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Scalloped Potatoes
1/2 cup margarine or butter, melted
1/2 cup onion, chopped
1 16 oz. package frozen hash brown potatoes
1 10 3/4 oz. can cream of mushroom soup
1 1/2 cups milk
1 cup cheddar cheese, shredded
1 small green pepper, chopped
1 cup cheese cracker crumbs, divided
Lightly grease the Crock-Pot
®
Slow Cooker. Stir together the margarine,
onions, hash brown potatoes, cream of mushroom soup, milk, cheese,
green pepper, black pepper and 1/2 cup cracker crumbs. Transfer to
the stoneware and top with remaining cracker crumbs. Cover and cook
on High for 3 to 4 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
9
Sweet Potato Casserole
2 lbs. sweet potatoes, peeled and cooked
1/2 cup margarine or butter, melted
2 tbs. sugar
2 tbs. brown sugar
1 tbs. orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup pecans, chopped
1/3 cup brown sugar
2 tbs. flour
2 tbs. margarine or butter, melted
Lightly grease the Crock-Pot
®
Slow Cooker. In a large bowl, mix the
sweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat in
the orange juice, eggs and milk. Transfer to the stoneware.
Combine pecans, 1/3 cup brown sugar, flour and 2 tbs. margarine and
spread over the potatoes. Cover and cook on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
8
Appetizers & Side Dishes Appetizers & Side Dishes
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