ALL-DAY MACARONI & CHEESE
Serves: 4 to 6
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese; add the remaining cheese and the other ingredients to the macaroni; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

APPLE-SAUSAGE STUFFING
1 1/2 cup chopped onion
1 1/2 cup diced celery
1 1/2 cup chopped granny smith apples (peeled or not)
12 cups dried bread cubes
1 1/2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water or chicken broth
1 cup (2 sticks) butter or margarine, melted
8-16 oz. ground pork sausage, to taste
Brown and drain sausage. Combine sausage with all ingredients except butter and water/broth. Toss with butter and water/broth. Spoon into 5-quart slow cooker. Cover and cook on low for 4-5 hours, stirring once. Makes about 12 servings.

ARROZ CON QUESO
1 can (16 ounces) whole tomatoes, mashed
1 can (16 ounces) Mexican-style beans
1 1/2 cups uncooked long-grain converted rice
1 large onion, finely chopped
1 cup cottage cheese
1 can (4 ounces) green chili peppers, drained, seeded and chopped
2 tablespoons vegetable oil
3 cloves garlic, minced
2 cups grated Monterey Jack or processed cheese, divided
Lightly grease slow cooker. Mix all ingredients except 1 cup grated cheese in large bowl. Pour mixture into slow cooker. Cover and cook on low 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.

BEANS
2 Pounds Dried Beans -- (Pinto or Kidney)
2 Onions -- Chopped
4 Cloves Garlic -- Chopped
1 Pound Carrots -- Sliced
1 Pound Smoked Ham Hocks
1 Tablespoon Thyme
1 Tablespoon Parsley
1 Tablespoon Cajun Seasoning
( For 5 1/2 quart crockpot) Soak beans overnight. Rinse beans and put in crockpot. Add all other ingredients and enough water to cover beans approximately 1 inch. Cook on high approximately 6 hours or more if necessary until beans are tender. Add more salt or pepper if desired. May be cooked on low setting. Adjust cooking time.

B.L.T. SALAD
Serves: 6
1 medium-sized head of iceberg or romaine lettuce, shredded (about 8 cups)
2 large tomatoes, chopped (about 2 cups)
1 pound bacon, cooked until crisp, crumbled
2 cups seasoned croutons
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/4 teaspoon black pepper
Place the lettuce on the bottom of a large salad bowl. Layer over that the tomatoes, crumbled bacon, and croutons. In a blender on medium-high speed, blend the mayonnaise, milk, garlic powder, salt, and pepper. Just before serving, pour the dressing over the salad but don't toss it! (That'll ruin its super look.)

BOSTON BAKED BEANS
Soak beans overnight.
1 pound dried beans 2 1/4 cups
12 bacon slices cut into 1/2 inch pieces
8 cups water
1 1/3 cups chopped onions
1 cup ketchup
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1/4 cup dry mustard
2 bay leaves
1 1/2 tablespoons finely chopped garlic
1 tsp salt
1 tsp ground pepper
Soak beans in large bowl. Add enough water to cover by 3 inches, and soak ovenight. Drain. Cook bacon in heavy pot until crisp. Add beans and all remaining ingredients and bring to boil. Transfer to slow cooker and cook on low all day. (7 hrs.)

BROCCOLI
2 pkgs. (10 ounces EACH) frozen chopped broccoli, partially thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 c. chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 c. crushed butter-flavored crackers (about 25)
2 TBS butter or margarine
In a large bowl, combine broccoli, soup, 1 c. cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. Yield: 8-10 servings

CALICO BEANS
1/2 - 1 lb. of ground beef
1/4 lb. bacon
1 large onion
2 cans large white butter beans
2 cans pork and beans
1 can dark kidney beans
1 can light kidney beans
1 c. ketchup
1 c. brown sugar
4 T. cider vinegar
2 T. prepared mustard
Brown ground beef, onion, and bacon. Drain and rinse (this helps break up the meat so it goes farther and gets rid of a lot of fat!). Drain and rinse the butter beans and the kidney beans; add to ground beef mixture. Add pork and beans (undrained). Combine brown sugar, vinegar, ketchup, and mustard. Add to other ingredients and mix well. Pour into a large crockpot (this fills up my 3 1/2 qt.) and cook on Low 4-5 hours.

CHEESE & POTATO CASSEROLE
2 lb. pkg frozen hash browns
2 (10 oz) can Cheddar Cheese Soup
1 (13 oz) can evaporated milk
1 small can French's fried onion rings or some kind of croutons
salt/pepper to taste
Combine frozen potatoes, soup, milk, half of the onion rings. Pour into greased crock pot. Add salt/pepper to taste. Cook on low 8-9 hours (high: 4 hours). Sprinkle remaining onion rings or croutons over top before serving. I often cut the recipe in half for the four members of our family.

CHEESE SCALLOPED POTATOES
about 5 large potatoes, peeled and thinly sliced
about a quarter cup flour
milk or half and half: about a cup and a half
1 1/2 cups grated cheddar cheese
half a cup parmesan cheese
salt
pepper
paprika
Spray crock pot with non-stick spray. layer: potatoes-sprinkling of flour-splash of milk-etc... top with cheeses and paprika. cook on high about 5 hours or so, till potatoes are tender. Can also be done in the oven at 350 for 1 1/2 hours.

COLLARD GREENS
2-3 lb collards
1/4 lb sliced, seasoned pork belly
6-8 red potatoes, quartered
2 onions sliced
salt
pepper
2 cups water
1/8 cup vinegar
Place half the pork in the bottom of large crock pot strip large stems from collard leaves, tear leaves into small pieces and stuff into pot put everything else in pot, cover and cook on low for 10 hours

CORN
2 cans whole kernel corn, drained
1 can cream style corn
1/2 can cream of chicken soup
1 lb box Mexican Velveeta
Empty cans of corn into crock pot. Add soup. Chop cheese into small blocks, add to pot. Heat on high for 15 mins, then on low for about 2 hours. Stir frequently. If you have any of the mixture left after serving, add to cornbread mix for Mexican cornbread.

CREAMY RANCH POTATOES
2 Pounds small red potatoes -- quartered
1 8 Ounce cream cheese -- softened
1 Envelope buttermilk ranch dry salad dressing mix
1 Can condensed cream of potato soup
Place potatoes in a 3 1/2 quart crock pot. In a small bowl combine cream cheese and salad dressing mix. stir in soup. Add to potatoes. Cover; cook on low heat for 7-9 hours or on high for 3 1/2-41/2 hours. Stir to blend before serving.

CUBAN BLACK BEANS
1 1/2 cup black beans
1 lg. onion, chopped
1 lg. green pepper, chopped
1 Tsp.. salt
4 tsp. garlic powder (2 minced cloves of garlic works, too)
2 bay leaves
1 tsp. pepper
1/2 cup pimentos, chopped (right out of the jar, that's the easiest way :-)
2 Tsp. vinegar
2 dash Tabasco (more if you like a hotter flavor)
1 ham hock (if desired, or 4 strips of bacon, cut into 1/4" pieces and fried
well)
Cooked white rice
This requires a little preparation the night before, then it all gets dumped in the crock pot and left 'until you're ready to eat. OK. Rinse beans. Cover with 6 - 8 cup water. Boil on Hi for 10 min. Turn off heat, cover. Let set overnight. In the morning, place beans, about 1 cup water, and all the rest of the ingredients in crock pot. Cook on Hi for about 4 to 5 hours, or on low for 8 to 10 hours. Serve hot or cold, but best served hot over white rice with a grated jack cheese topping.

GREEN BEANS WITH SAVORY MUSHROOM SAUCE
Makes 6 to 8 servings
2 packages (10 ounces each) frozen French-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup dry vermouth or dry white wine
4 ounces (1-1/2 cups) fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 cup crushed prepared croutons or canned fried onion rings
Combine all ingredients except croutons in slow cooker. Mix until well blended. Cover and cook on LOW 3 to 4 hours or until beans are crisp-tender. Sprinkle with croutons. Serve warm.

HARVEST ACORN SQUASH
Into the Crock Pot put cleansed, unpeeled squash. Add app. 1/4 cup of water. Cover and cook one hour on High, then change to Low for 6-8 hours. Split and scoop out seeds from cooked squash. Place melted butter, brown sugar, pepper and dash of cinnamon in cavity. If you like sweet potatoes better try them this way too. Delicious!

HERBED POTATOES
3 pounds of small potatoes (petite potatoes), scrubbed and put them in the crock pot covered them with water. Cook on high for 4 or 5 hours. Drain them, quarter, put about 3 tablespoons of melted butter on them and sprinkled with parsley flakes--and they were great!

LOOSE STUFFED CABBAGE
1 cabbage -- cut up
about 1/2 cup brown rice -- or as much as you like
either some Yves veggie ground round or about 1/3 cup of bulgar wheat or dry type
1 jar spaghetti sauce
1 teaspoon caraway seed -- (1 to 2)
Optional: shredded carrots -- mushrooms, potatoes
1 bag sauerkraut (rinsed)
Cut up your cabbage and put in a roasting pan. Put sauerkraut over cabbage. Sprinkle your uncooked rice over top. Sprinkle your veggie ground round or bulgar over top. Add your optional items. Add the caraway seed and about 1 cup water to the spaghetti sauce, and pour over all. Cover with foil tightly and bake at 350 for about 2 hours. Check after an hour to make sure there is enough liquid for the rice. This is a complete meal with a loaf of fresh homemade rye bread. This will freeze fine. I like to undercook it a little if I'm going to freeze it.

MAPLE GLAZED SWEET POTATOES
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste
Peel sweet potatoes and cut into 1/4 to 1/2 inch thick slices, place in crockpot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4

ORANGE GLAZED CARROTS
3 cups thinly sliced carrots
3 tablespoons butter or margarine
2 cups water
3 tablespoons orange marmalade
1/4 teaspoon salt
2 tablespoons chopped pecans
Combine carrots, water, and salt in crockpot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well, stir in remaining ingredients. Cover and cook on high 20 to 30 minutes. Makes 5 to 6 servings.

POTATO DUMPLINGS
8 med. Potatoes
1 cup bread crumbs
3 egg yolks, beaten
½ tsp. pepper
3 TBS cornstarch
1-1/2 tsp. Salt
flour
Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in eggs yolks, corn starch, ½ cup flour, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. They should have a solid feel to them. Here is where you would place them in and around the crockpot. I doubt you could overcook these guys and you will love them. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 minutes.

SOUTHWEST VEGGIES
In the CP put:
Can of whole tomatoes (drained)
2 cups corn (frozen)
2 cups sugar snap peas (frozen)
1/2 cup chopped red onion
Small can of green chilies
Green salsa to taste.
sprinkle of Cajun seasoning (sorry, I bought it pre mixed in a jar)
I cooked it on low for about 4 hours.

SPINACH SOUFLE
2 Pounds frozen spinach -- thawed and drained
¼ Cup grated onion
8Ounces light cream cheese -- softened
½ Cup mayonnaise
½ Cup shredded cheddar cheese
2 eggs -- beaten
¼ Teaspoon white or black pepper
1 Dash nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart crock-pot (or soufflé dish to fit in a larger crock-pot) and cook on high for 2 to 3 hours.

SQUASH CASSEROLE
Taking 8 SMALL squash, I cut them in half, seeded them, and put them cut side down in a roasting pan with about 1/2" of water and baked them for 40 minutes at 375 degrees until very tender. Scoop the squash out of the shell and mash thoroughly with an electric mixer, adding:
1/4 c bourbon (or your could use rum)
1/2 c brown sugar
1/2t fresh grated nutmeg
1/2 t cinnamon
4T butter
2 eggs
1/2 cup half and half
1/4 t orange extract
salt and pepper
After whipping well, taste and adjust seasoning. Pour into a buttered crockpot and heat on high for about 3-4 hours or until slightly firm in the center. Mixture will be like cake batter when you pour it in and firmer when cooked, thanks to the egg. Serve by garnishing with mandarin orange sections scattered in a nice pattern on the top and some chopped parsley for color contrast.

STUFFED CABBAGE
12 large cabbage leaves
1 lb. lean ground beef or lamb
1/2 c. cooked rice
1/2 t. salt
1/8 t. pepper
1/4 t. leaf thyme
1/4 t. nutmeg
1/4 t. cinnamon
1 can (6 oz.) tomato paste
3/4 c. water
Wash cabbage leaves. Boil 4 c. water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain, and cool. Combine remaining ingredients except tomato paste and water. Place 2 T. of mixture on each leaf and roll firmly. Stack in CP. Combine tomato paste and water and pour over stuffed cabbage. Cover and cook on Low for 8-10 hours. Serves 6.

STUFFED GREEN PEPPERS
5 green bell peppers
1/2 pound lean ground beef
1/4 cup finely chopped onion
1 tablespoon chopped pimiento
1/2 teaspoon salt
1 (11 oz.) can whole kernel corn -- drained
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 can condensed tomato soup
Cut a slice off the top of each pepper. Remove core, seeds, and white membrane. In a bowl, combine beef, onion, pimiento, salt, and corn. Spoon mixture into peppers. Stand peppers up in a slow cooker. Add Worcestershire sauce and mustard to undiluted soup; pour over peppers. Cover and cook on Low 7 to 8 hours or until peppers are tender.

SWEDISH CABBAGE ROLLS
12 large cabbage leaves
1 beaten egg
1/4 c. milk
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1 cup cooked rice
1 8 oz. tomato sauce
1 TBS brown sugar
1 TBS lemon juice
1 tsp. Worcestershire sauce
Wilt cabbage leaves by steaming or in boiling water until limp. Drain. Combine egg, milk, onion, salt, pepper, uncooked grnd. beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Place in crock pot. Combine tom. sauce with brown sugar, lemon juice and worc. sauce. Pour over cabbage rolls. Cover and cook 7-9 hours on low.

SWEET POTATO
Wash your sweet potatoes, wrap them in foil, and slow cook for about 4-6 hours on low, depending on the consistency you like them. Then eat them like baked potatoes, with just a little butter.

SWEET POTATO CASSEROLE
2 cans {16 oz. each} sweet potatoes or Yams, drained and mashed
1/2 cup milk
1/4 cup dry sherry
6 Tbsp. butter or margarine, softened
1 tsp. freshly grated lemon peel
1/2 tsp. salt
1/4 tsp. nutmeg
Dash cayenne pepper
4 eggs
In a bowl, beat sweet potatoes, milk, sherry, and butter with an electric mixer, until smooth. Add remaining ingredients and beat well. Pour into greased crockpot. Cover and cook on HIGH setting for 1 hour, then turn to LOW setting for 3 to 4 hours.

SWEET POTATO CASSEROLE TOPPING
1 stick of melted butter or oleo (I use 1/2 a stick)
1 or 1 1/2 cup brown sugar
1/2 cup chopped pecans
2 cups corn flakes
I may add cinnamon if I am in the mood. These amounts are approx. because my grandmother always just puts the dry ingredients. in a bowl then pours the butter over and stirs, and that is what I have always done. Add more nuts if desired or use walnuts. It is really good, but I have never tried it in the crock-pot before but cooked in the oven it tastes like praline. YUM!!!

YAMS WITH CANDIED APPLES & CRANBERRIES
3 large yams or sweet potatoes (1 1/2 to 2 lbs., total), peeled and diced
1 medium Golden Delicious apple, peeled, cored, and diced
1 cup fresh or frozen (unthawed) cranberries
3/4 cup firmly packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup orange flavored liqueur or orange juice
1/2 cup coarsely chopped pecans
In a 3 qt or larger slow cooker, combine yams and apple; sprinkle with cranberries. In a small bowl, mix sugar, cinnamon, and nutmeg; sprinkle over yam mixture. Drizzle with orange juice or liqueur. Cover and cook on low setting until yams are very tender when pierced (8 1/2 to 10 hours). Meanwhile, toast pecans in a wide nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Pour out of pan and set aside. To serve, stir yam mixture lightly, then sprinkle with pecans. Makes 6 to 8 servings.

ZUCCHINI ITALIANO
6 to 8 small zucchini (unpeeled), cut into 1/4-inch slices
1 small onion, thinly sliced and separated into rings
3 Tbsp. olive oil
2 cloves garlic, minced
1 to 2 tsp. salt
2 tsp. dried basil
2 Tbsp. dried parsley
Dash freshly ground pepper
1/2 cup grated Parmesan cheese
2 ripe tomatoes, peeled and quartered
Combine all ingredients except Parmesan cheese and tomatoes in crock pot and stir together thoroughly. Cover and cook on low setting 7 to 10 hours. Before serving, pour into ovenproof casserole. Taste for seasoning. Sprinkle with Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned. 8 servings