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ENGLISH
11
ARTICHOKE DIP
• 8-oz. Mozzarella
Cheese, shredded
• ½ Cup Parmesan
Cheese, shredded
• ½ Cup Mayonnaise
• ½ Cup (4-oz.) Frozen
Artichoke Hearts,
thawed and chopped
• 1 Garlic Clove,
minced
• 2 Tsp. White
Onion, minced
• Parsley, for garnish
Combine all of the ingredients in ceramic slow cooker pot.
Cover the pot and cook on Low setting for 2 hours or
until cheeses have melted and dish is very warm.
Stir and serve with parsley sprinkled on top, if desired.
Serve with toasted French bread, pita chips,
assorted crackers or over pasta.
OATMEAL
• 1 Cup Steel Cut Oats
• 4 Cups Water
• ½ Cup Half-and-Half
In a ceramic cooking pot, combine all of the ingredients.
Cover the pot and cook on Low setting for 8 to 9 hours.
Stir and serve.
You can also try adding other ingredients for additional
avor such as: cinnamon & sugar, dried fruit or nuts.
Yield: 1½ Cups
APRICOT CIDER
• 1 (12-oz.) Can
Apricot Nectar
• 1 Cup Water
• 2 Tbsp. Lemon Juice
• 2 Tbsp. Sugar
• 1 Whole Clove
• 1 Cinnamon Stick
(3 inches)
In a ceramic cooking pot, combine all ingredients; mix well.
Cover and cook on low for 2 hours or until
cider reaches desired temperature.
Remove clove and cinnamon stick before serving.
Yield: 3 Servings
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