BASIC BEANS
Louise Witherspoon
1 lb. pkg. beans (red, black or pinto)
3 cloves garlic, smashed
1 medium onion, chopped
Rinse beans in water and drain. Place beans in large pan and add water to about 2-3 inches above surface of beans. Bring to a boil about 2 minutes. Remove from heat, cover and let sit at least 1 hour. Drain and put beans in slow cooker with garlic and onions. Turn slow-cooker to low. Add boiling water to 2-3-inches above surface of beans. Cover and cook 8-12 hours. Beans are done when soft but not mushy. Ready to serve or use in recipes. Can drain and freeze for future use. Can mash and reheat in skillet with a little oil for refried beans. Mash and top with salsa for a dip. Serve over cooked rice. Pass dishes of toppings such as grated cheese, chopped peppers, sour cream, salsa, hot sauce, chopped peanuts.
PEACH COBBLER
Nancy Jagger
2 pkg. (16-o.z each) frozen peaches, thawed and drained
¾ c. plus 1 Tbs. sugar, divided
2 tsp. ground cinnamon, divided
½ tsp. ground nutmeg
¾ c. all-purpose flour
6 Tbs. butter, cut into small pieces
Whipped cream (optional)
Combine peaches, ¾ c. sugar, 1½-tsp. cinnamon and nutmeg in medium bowl. Transfer to slow-cooker.
Topping
Combine flour, remaining 1 Tbs. sugar, remaining ½ tsp. cinnamon in small bowl. Cut in butter using a cutter or two knives until mixture resembles coarse crumbs. Sprinkle over peach mixture. Cover and cook on high for 2 hours. Serve with whipped cream if desired. Makes 4 to 6 servings.
CROCK POT MACARONI AND CHEESE
Judy Moughon
16 oz. cooked elbow macaroni
12 oz. can evaporated milk
1½ c. whole milk
¼ c. (½ stick) butter, melted
1 tsp. salt
Dash pepper
2 large eggs, beaten
5 c. grated sharp Cheddar cheese
Spray Crock-Pot with cooking spray. Mix macaroni, evaporated milk, whole milk, butter, salt, pepper, eggs and all but ½ c. of the grated cheese. Sprinkle the reserved cheese over the top of the mixture. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the cooker, stir the mixture and serve hot.
NOTE: The recipe calls for sharp Cheddar cheese which is more expensive and most children do not care for its stronger flavor. You can use mild cheddar or American cheese. Recipe makes 12 servings.
BEANS
Lynn Gillikin
This recipe is taken from “Slow Cooker Meals.”
1 (16-oz.) pkg. dried beans of choice
Rinse and soak overnight. Drain and add to slow-cooker. Cover with enough water to rise 2 to 3 inches above beans. Add:
2 Tbs. honey
1 tsp. dried minced onion
1 tsp. crushed garlic
Cook on low for 6 hours or until beans are tender.
CROCK POT PIZZA
¾ lb. lean ground beef
½ lb. pork sausage
3 oz. pepperoni slices
1 green pepper, chopped
1 tsp. oregano
1 c. mushrooms, sliced
2 tsp. Italian seasoning
8 oz. shredded mozzarella cheese
6-8 oz. wide noodles
8 oz. shredded Cheddar cheese
2 jars (32-oz.) spaghetti sauce
1 large onion, chopped
Parmesan cheese, optional
Brown meats in a large skillet and drain. Add oregano and seasonings. Cook noodles according to package directions and drain. In slow-cooker, layer one half of meat, noodles, sauce, onion, green pepper and mushrooms. Top with one half of each cheese. Repeat layer. Cook 2 hours in cooker on low heat. Serves 8.