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RECIPES
Spinach Artichoke Dip
8 oz. of softened cream cheese
1/4 cup of light cream
1/3 cup of grated Parmesan cheese
1/4 tsp of garlic powder
8 oz. of frozen cut leaf spinach, thawed and well drained
1/2 oz of quartered artichoke hearts, rinsed
2/3 cup of shredded Monterey Jack cheese
1 cup of pre-prepared salsa mixture, canned or fresh
In a food processor, process the cream cheese, light cream, Parmesan cheese and
garlic powder until smooth and creamy. Add the spinach and process until thoroughly
mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture into
the slow cooker. Cover and cook on High for 1 to 1 1/2 hours until hot in the center.
Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around
the inside edges of the Stoneware. Cover and continue heating on High 15 minutes
longer, or until the cheese is melted.
Vegetable Minestrone
4 cups of vegetable or chicken broth
4 cups of tomato juice
1 tbsp of dried basil
1/2 tsp of salt
1/2 tsp of dried oregano
1/2 tsp of pepper
3 medium carrots, sliced
3 medium celery stalks, chopped
2 medium onions, chopped
1 cup of sliced fresh mushrooms
3 garlic cloves, finely chopped
28 oz. or 2 cans of diced tomatoes, undrained
1-1/2 cups of uncooked rotini pasta
Shredded Parmesan cheese, if desired
Mix all ingredients except pasta and cheese in slow cooker. Cover and cook on low heat
setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high
heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
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