Baked Apples - Crock-Pot 3140 Owner's Manual

NEW ENGLAND STYLE BAKED BEANS
1 1 ⁄ -lbs (3 cups) dry navy beans
2
1-lb. lean, boneless ham
1 medium onion, chopped
1 ⁄ cups ketchup
1
2
⁄ teaspoon salt
1
2
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 zucchini, sliced 1 ⁄
1 yellow squash, sliced
2 carrots, thinly sliced
1 ⁄ cups sliced fresh mushrooms
1
2
1 package (10-oz.) frozen broccoli cuts
4 green onions, sliced
1 clove garlic, minced
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 ⁄ cup sugar
4
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
(HIGH: 2 ⁄ to 3 ⁄
1 1
2 2
CHUNK-STYLE APPLESAUCE
8 to 10 large cooking apples, peeled, cored and sliced or cut into chunks
⁄ cup water
1
2
1 teaspoon ground cinnamon
1 ⁄ to 1 cup sugar
2
Put ingredients in stoneware. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4
hours). Serve warm. Add cream if desired.
-inch thick
4
⁄ -inch thick
1
4
1 ⁄ cup water. Cover and cook on LOW 7 to 9 hours
2
hours).
1 1 ⁄ cups brown sugar
2
1 1 ⁄ cups water
2
1 tablespoon dry mustard powder
⁄ cup molasses
1
4
1 ⁄ teaspoon dried basil
2
1 ⁄ teaspoon salt
4
⁄ teaspoon ground black pepper
1
2
1 cup grated Parmesan cheese
12-oz. fettuccine
1 cup (4-oz.) mozzarella cheese, shredded
1 cup cream
2 egg yolks
1 teaspoon ground cinnamon
2 tablespoon butter
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