Country Scalloped Potatoes Casserole; Jambalaya; Spaghetti With Classic Marinara Sauce - Crock-Pot 3060 W Owner's Manual

COUNTRY SCALLOPED POTATOES CASSEROLE

8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound, fully-cooked ham,
cut into 1-inch cubes
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 ⁄ teaspoon cream of tartar; drain and proceed with recipe.
2

JAMBALAYA

2 cups diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
⁄ green pepper, seeded and diced
1
4
1 can (28 ounces) whole tomatoes
1 ⁄ cup tomato paste
4
3 cloves garlic, minced
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
1 cup chopped onion
2 cloves garlic, minced
2 cans (15-oz. each) tomato sauce
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.
1 package (1-oz.) country-style gravy mix
1 can (10 1 ⁄ -oz.) cream of mushroom soup
2
2 cups water
2 cups cheddar cheese, shredded
1 tbsp. minced parsley
⁄ tsp. leaf thyme
1
2
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted
converted rice
1 pound fresh or frozen shrimp,
shelled and cleaned
2 packages sliced mushrooms
1 can tomato paste
Dash of oregano
Dash of basil
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