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1 lb. dry Navy beans
2 meaty Ham bones (about 1 - 1/2 lbs.)
2 cloves Garlic, minced
2 Celery stalks, chopped
8 whole Peppercorns
1 Tbsp. Sherry
Rinse and sort beans. Combine beans and 7 cups water. Soak for 8 hours. Add beans and
water to cook pot. Set control to HIGH, cover and cook 6 - 9 hours.
Remove ham bones and allow to cool slightly. Remove meat from bones and return meat
to soup. Remove 1/3 of beans to blender and puree, then return to soup. Add 1 - 2 cups
water as needed fro desired consistency. Cover and continue to cook at HIGH for 30
minutes or until hot.
Serves 8 to 10
1 - 12 ounce pkg. dried Pitted Prunes
1 - 20 ounce can Pineapple chunks
1 - 21 ounce can Cherry Pie filling
Set control to HIGH, Lightly wipe cook pot with cooking oil.
Add all ingredients to blender and mix to a relish. Spoon into cook pot, cover and cook
for 3 hours. The relish will thicken as it stands.
Serve as a breakfast fruit, condiment for meat or dessert warmed over ice cream.
1-1/2 lbs. ground beef, lean
1/2 cup Green Pepper, chopped
1 tsp. Oregano
Salt and Pepper to taste
2 cups Water
1 cup Parmesan cheese
12 Lasagna noodles, uncooked
Brown meat, onions and green peppers in skillet. Drain off any excess grease. Add
spaghetti sauce, seasonings and water. Simmer then pour into separate bowl.
Remove cook pot from base. Put 1/2 cup sauce in bottom of cook pot. Layer three
lasagna noodles, more sauce and cheese. Repeat layering, reserving enough cheese to top
lasagna during last 30 minutes of cooking.
Set control to HIGH and insert cook pot. Cover and cook 2 - 3 hours.
Serves 8
Hearty Bean Stew
8 - 9 cups Water, divided
1 large Onion, chopped
2 Carrots, chopped
1 tsp. Salt
1 Bay leaf
2 - 3 drops Hot Pepper Sauce
Hot Fruit Compote
1 - 6 ounce pkg. dried Apricots
1 - 16 ounce can Mandarin Oranges
3/4 cup White wine or cooking Sherry
Lazy Lasagna
1/2 cup Onions, chopped
1 tsp. Basil
1 tsp. Rosemary
1 - 48 ounce jar Spaghetti sauce
1 lb. Mozzarella cheese, grated
1 lb. container Ricotta cheese
7
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