Crock-Pot 3060, Owner'S Manual

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WINTER CORN CHOWDER

2 cups diced potatoes, waxy variety

2 cups of whole kernel corn

( any new potatoes variety will work)

2 Tbs. All Purpose Flour

6 sliced of cooked, crumbled bacon

2 Tbs Butter

1

⁄

2

cup chopped white onions

3 Cups of Milk

(sauté separately in a pan with oil)
1 Tsp White Pepper

In the slow cooker, melt the butter and add the flour, cook for one minute. Add milk
and stir until flour mixture is completely mixed in. Add the remaining ingredients
except the potatoes. Cook on LOW for 4 to 6 hours  or HIGH for 1 1/2 to 2 hours.
During the last 20 minutes of cooking, add the potatoes to the chowder and
continue cooking until potatoes are heated through.
Serves 6

STUFFED GREEN BELL PEPPERS

1 package (10-oz.) frozen corn

1

1

⁄

2

cups cooked rice

1 can (15-oz.) red kidney beans, 

1 teaspoon Worcestershire sauce

drained and rinsed

1

⁄

4

teaspoon salt

1 can (14

1

⁄

2

-oz.) diced tomatoes

1

⁄

2

teaspoon ground black pepper

1

⁄

4

cup salsa

1

⁄

4

cup chopped onion 

3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except 

1

⁄

2

cup cheese and green peppers. Stuff peppers with

this mixture. Arrange peppers in stoneware. Cover and cook on 

LOW

6 to 8 hours

(

HIGH

: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of

cooking.

ZUCCHINI-TOMATO STRATA

3 medium zucchini, sliced  

1

⁄

4

-inch thick

3

⁄

4

cup spicy vegetable tomato-juice cocktail

1 onion, chopped

1 teaspoon dried basil

4 cloves garlic, chopped

1 teaspoon dried oregano leaves

8-oz. fresh mushrooms, sliced or 1 can (4-oz.)

1

⁄

2

teaspoon seasoned salt

sliced mushrooms, drained

1

⁄

4

teaspoon ground black pepper

3 Roma tomatoes, sliced

3

⁄

4

cup stuffing croutons

1 cup shredded cheddar cheese

Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on 

LOW

6 to 8 hours (

HIGH

: 2

1

⁄

2

to 3

1

⁄

2

hours). Top with stuffing croutons and

cheese during last 10 to 15 minutes.