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Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours). Add cooked rice and stir to combine. -11 NEW ENGLAND STYLE BAKED BEANS 1 1.2 -lbs (3 cups) dry navy beans 1 1.2 cups brown sugar 1-lb. lean, boneless ham 1 1.2 cups water 1 medium onion, chopped 1 tablespoon dry mustard powder 1 1.2 cups ketchup 1.4 cup molasses 1.2 teaspoon salt Completely soften beans as directed on page 4. Drain; put in stoneware and add ham. In small bowl, combine remaining ingredients. Add to slow cooker; mix well. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). VEGETABLE PASTA 2 tablespoons butter or margarine 1.2 teaspoon dried basil 1 zucchini, sliced 1.4-inch thick 1.4 teaspoon salt 1 yellow squash, sliced 1.4-inch thick 1.2 teaspoon ground black pepper 2 carrots, thinly sliced 1 cup grated Parmesan cheese 11.2 cups sliced fresh mushrooms 12-oz. fettuccine 1 package (10-oz.) frozen broccoli cuts 1 cup (4-oz.) mozzarella cheese, shredded 4 green onions, sliced 1 cup cream 1 clove garlic, minced 2 egg yolks Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli cuts, onions, garlic, seasonings and Parmesan cheese in stoneware. Cover and cook on HIGH 2 hours. Cook fettuccine according to package directions; drain. Add cooked fettuccine, mozzarella, cream and egg yolk. Stir to blend well. Allow to heat 15 to 30 minutes. For serving, turn to LOW for up to 30 minutes. BAKED APPLES 2 tablespoons raisins 1 teaspoon ground cinnamon 1.4 cup sugar 2 tablespoon butter 6 to 8 medium baking apples, washed and cored Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with butter. Put in stoneware; add 1.2 cup water. Cover and cook on LOW 7 to 9 hours (HIGH: 2 1.2 to 3 1.2 hours). CHUNK-STYLE APPLESAUCE 8 to 10 large cooking apples, peeled, cored and sliced or cut into chunks 1.2 cup water 1 teaspoon ground cinnamon 1.2 to 1 cup sugar Put ingredients in stoneware. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4 hours). Serve warm. Add cream if desired. -12 MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, 1 carton (12-oz.) cottage cheese broken into bite-size pieces 2 cans (6-oz. each) tomato paste 1-lb. ground beef 1.2 cup water 1.2-lb. Italian sausage 1.4 teaspoon salt 1 onion, chopped 1.2 teaspoon ground black pepper 1 clove garlic, minced 1 1.2 tablespoons dried parsley 12-oz. Mozzarella cheese, shredded 1 teaspoon dried basil Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 5 hours). MAGIC MEAT LOAF 2-lbs. ground beef 1 package dry onion soup mix 2 eggs 1.2 cup ketchup 2.3 cup quick-cooking oats Reserve 2 tablespoons ketchup, set aside. Combine ground beef, eggs, oats, soup mix and remaining ketchup. Shape into loaf. Put in stoneware. Top with remaining ketchup. Cover and cool on LOW 8 to 10 hours (HIGH: 4 to 6 hours). May be doubled for 5, 6 and 7 quart models. SLOPPY JOE’S 3-lbs. ground chuck 1 tablespoon Worcestershire sauce 1 onion, finely chopped 1 teaspoon chili powder 1 green bell pepper, seeded and chopped 1.4 teaspoon ground black pepper 2 cans (8-oz. each) tomato sauce 1.4 teaspoon garlic powder 3.4 cup ketchup Brown beef in skillet and drain off fat. Put in stoneware; add remaining ingredients. Stir thoroughly. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4 hours). -13 “CHICKEN IN A POT” 2 carrots, sliced 1 teaspoon salt 2 onions, sliced 1.2 teaspoon ground black pepper 2 stalks celery, cut into 1-inch pieces 1.2 cup water, chicken broth or white wine 1 whole broiler/fryer chicken, 3 to 4-lbs. 1.2 teaspoon dried basil Put carrots, onion and celery in bottom of stoneware. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 1.2 to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula. ARROZ CON POLLO (Chicken with Rice) 4 chicken breast halves, 1 small red bell pepper, skin and excess fat removed seeded and chopped 1.4 teaspoon salt 3 cloves garlic, minced 1.2 teaspoon ground black pepper 1.2 teaspoon dried rosemary leaves 1.4 teaspoon paprika 1 can (14 1.2-oz.) crushed tomatoes 1 tablespoon cooking oil 1 package (10-oz.) frozen peas 1 medium onion, chopped Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown; drain. Put chicken in stoneware. In a small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). One hour before serving, add peas. Serve over rice...

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