Rival Crock Pot Owner's Manual page 13

Placeall ingredients,exceptbutter,flour and salt in stoneware. C overand cook on
LOW 8 to 12 hours(HIGH: 4 to 6 hours).One hour beforeserving,turn to HIGH.
Make a pasteof the melted butter and flour. Stir until smooth. Pourinto stoneware.
Stir untilwell blended.Season soup,if desired, w ith salt.Coverand cook on HIGH
until thickened.
STUFFED GREEN BELL PEPPERS
I package(lO-oz.)frozencorn 1_ cups cooked rice
I can (15-oz.)redkidneybeans, I teaspoon Worcestershire s auce
drainedandrinsed _ teaspoon salt
I can (14_-oz.) dicedtomatoes _ teaspoon ground Mack pepper
¼cupsalsa _ cupchopped onion
3 -4 greenbell peppers,topsremoved andseeded
2 cupsreduced-fat shredded cheddar cheese,divided
Combine all ingredients, except _ 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 mediumzucchini, s liced _-inch thick
I onion,chopped
4 clovesgarlic,chopped
8-oz.freshmushrooms, sliced or I can(4-oz.)
sliced mushrooms, d rained
3 Romatomatoes, s liced
I cupshredded cheddar cheese
cupspicyvegetable tomato-juice cocktail
I teaspoon driedbasil
I teaspoon driedoreganoleaves
teaspoon seasoned salt
teaspoon ground blackpepper
cupstuffingcroutons
Arrange half of zucchini slicesin stoneware. Top zucchini sliceswith half the onion,
half the garlic and all of the mushrooms. Repeatwith 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: 2Z to 3Z hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.
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