Crock-Pot 3060, Owner'S Manual

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COUNTRY SCALLOPED POTATOES CASSEROLE

8 potatoes, peeled and thinly sliced

1 package (1-oz.) country-style gravy mix

1 onion, chopped

1 can (10

1

⁄

2

-oz.) cream of mushroom soup

1 pound, fully-cooked ham, 

2 cups water

cut into 1-inch cubes

2 cups cheddar cheese, shredded

Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on 

LOW

7 to 9 hours (

HIGH

: 3 to 4 hours). Top with

cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and 

1

⁄

2

teaspoon cream of tartar; drain and proceed with recipe.

JAMBALAYA

2 cups diced boiled ham

1 tbsp. minced parsley

2 medium onions, coarsely chopped

1

⁄

2

tsp. leaf thyme

2 stalks celery, sliced

2 whole cloves

1

⁄

4 

green pepper, seeded and diced

2 tablespoons salad oil

1 can (28 ounces) whole tomatoes

1 cup raw long-grain converted 

1

⁄

4 

cup tomato paste

converted rice

3 cloves garlic, minced

1 pound fresh or frozen shrimp,

shelled and cleaned

Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover 

and cook on 

LOW

for 8 to 10 hours. One hour before serving, turn Crock-Pot to

HIGH

. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.

Serves 4 to 6.

SPAGHETTI WITH CLASSIC MARINARA SAUCE

2-lbs. ground chuck, browned and drained

2 packages sliced mushrooms

1 cup chopped onion

1 can tomato paste

2 cloves garlic, minced

Dash of oregano

2 cans (15-oz. each) tomato sauce

Dash of basil

2 to 3 teaspoons Italian seasoning
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces

Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on 

LOW

6 to 8 hours (

HIGH

: 3 to 5 hours). Turn on 

HIGH

during last hour and

stir in dry spaghetti.