Vegetables
Easy Flavor-Filled Green Beans
Paula Showalter
Weyers Cave, VA
Makes 10 servings
Prep. Time: 5-10 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3- to 3½-qt.
2 qts., or 4 14½-oz. cans, green beans, drained
⅓ cup chopped onions
4-oz. can mushrooms, drained
2 Tbsp. brown sugar
3 Tbsp. butter
pepper to taste
1. Combine beans, onions, and mushrooms in slow cooker.
2. Sprinkle with brown sugar.
3. Dot with butter.
4. Sprinkle with pepper.
5. Cover. Cook on Low 2-4 hours, or until onions are tender.
6. Stir just before serving.
Creamy Green Bean Casserole
Jena Hammond
Traverse City, MI
Makes 10 servings
Prep. Time: 10 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 5- to 6-qt.
3 qts., or 6 14½-oz. cans, green beans
2 10¾-oz. cans mushroom soup
1 tsp. black pepper
1 tsp. Lawry’s seasoned salt
Topping:
3-oz. can French-fried onions
1 cup Colby cheese, shredded
1. Drain half of liquid off green beans. (Find another use for it or discard.)
2. Mix beans, soup, pepper, and seasoned salt together in the slow cooker.
3. Cover. Cook on Low 3 hours.
4. Twenty minutes before serving, top beans with French-fried onions and shredded cheese.
Variations:
1. Instead of canned green beans, use 2 lbs. frozen French-cut green beans, thawed. Extend cooking time to 4-5 hours if you like soft green beans.
Rhonda Freed
Croghan, NY
2. Replace one can of mushroom soup with 16 oz. sour cream. Drop Topping above and replace with 2 cups cheddar cheese, shredded, and ½ cup crisp bacon pieces.
Jennifer A. Crouse
Mt. Crawford, VA
Jane Meiser
Harrisonburg, VA
Makes 4 servings
Prep. Time: 10-15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 3-qt.
14½-oz. can green beans, drained, divided
3½-oz. can French-fried onions, divided
1 cup grated cheddar cheese, divided
8-oz. can water chestnuts, drained, divided
10¾-oz. can cream of chicken soup
¼ cup white wine, or water
½ tsp. curry powder
¼ tsp. pepper
1. Alternate layers of half the beans, half the onions, half the cheese, and half the water chestnuts in slow cooker. Repeat.
2. Combine remaining ingredients in a bowl. Pour over vegetables in slow cooker.
3. Cover. Cook on Low 3-4 hours.
Au Gratin Green Beans
Donna Lantgen
Rapid City, SD
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 2-qt.
2 14½-oz. cans green beans, drained
¼ cup diced onions
½ cup cubed Velveeta cheese
¼ cup evaporated milk
1 tsp. flour
½ tsp. salt
dash of pepper
sliced almonds, optional
1. Combine all ingredients, except almonds, in slow cooker.
2. Cover. Cook on Low 3-4 hours.
3. Garnish with sliced almonds at serving time, if you wish.
A calendar made with family photos is my favorite gift. Seeing photos of my family and remembering them all year long is the most wonderful thing!
Ruth Schiefer, Vassar, MI
Brookville Hotel Creamed Corn
Melanie Thrower
McPherson, KS
Makes 3-4 servings
Prep. Time: 10-15 minutes
Cooking Time: 3-8 hours
Ideal slow cooker size: 5-qt.
16-oz. pkg. frozen whole-kernel corn
¾ cup heavy cream
1 tsp. salt
dash of pepper
1 Tbsp. sugar
1 Tbsp. cornstarch
1. Combine all ingredients in slow cooker.
2. Cook on High 3-4 hours or on Low 6-8 hours.
Note:
The corn needs to boil to thicken.
Ruth Ann Penner
Hillsboro, KS
Alix Nancy Botsford
Seminole, OK
Makes 8-12 servings
Prep. Time: 5-10 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3- to 4-qt.
2-3 lbs. frozen corn
8-oz. pkg. cream cheese, cubed
half a stick (4 Tbsp) butter, melted
2-3 Tbsp. sugar, or honey
2-3 Tbsp. water, optional
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 4 hours.
Serving suggestion: Serve with meat loaf, turkey, or hamburgers.
Variation:
1. Add ¼ lb. mild cheese, shredded to Step 1.
Marlene Weaver
Lititz, PA
Note:
A great addition to a holiday that is easy and requires no last-minute preparation. It also frees the stove and oven for other food preparation.
Baked Corn
Velma Stauffer, Akron, PA
Makes 8 servings
Prep. Time: 5-10 minutes • Cooking Time: 3¾ hours
Ideal slow cooker size: 2-qt.
1 qt. fresh, or 2 1-lb. bags frozen, corn
2 eggs, beaten
1 tsp. salt
1 cup milk
⅛ tsp. pepper
2 tsp. oil
3 Tbsp. sugar
3 Tbsp. flour
1. Combine all ingredients well in greased slow cooker.
2. Cover. Cook on High 3 hours and then on Low 45 minutes.
Tip:
If you use home-grown sweet corn, you could reduce the amount of sugar.
Corn and Macaroni
Kristine Martin
Newmanstown, PA
Makes 3-4 servings
Prep. Time: 5 minutes
Cooking Time: 2½ hours
Ideal slow cooker size: 3-qt.
15½-oz. can whole-kernel corn, drained
15½-oz. can creamed corn
1 cup uncooked macaroni
1 cup mild cheese of your choice, shredded
1 stick (8 Tbsp.) butter, cut in pieces
1 Tbsp. onion powder
1 tsp. salt
¾ cup milk
1. Spray interior of slow cooker with cooking spray.
2. Mix all ingredients together in slow cooker.
3. Cover. Cook on High 2½ hours, or until macaroni is soft but not mushy.
Variation from Tester:
Add 1 cup of cubed, fully cooked ham to Step 2 to add flavor and substance.
Tip:
This helps children to eat their vegetables!
Julia Burkholder
Robesonia, PA
Makes 20 servings
Prep. Time: 15 minutes
Chilling Time: 8 hours, or overnight
Cooking Time: 3-4 hours
Ideal slow cooker size: 4- to 5-qt.
22½ oz. dried corn*
half a stick (4 Tbsp.) butter, melted
1½ tsp. salt
¼ cup sugar
2 cups half-and-half
¾ cup water
5 cups whole milk
1. Mix all ingredients in slow cooker.
2. Cover. Refrigerate 8 hours, or overnight.
3. Cook on High 3-4 hours, or until corn is soft but not mushy. Stir occasionally.
*Found in canned vegetable section in 7½-oz. plastic bags.
Confetti Scalloped Corn
Rhoda Atzeff
Harrisburg, PA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 2-2½ hours
Ideal slow cooker size: 3-qt.
2 eggs, beaten
1 cup sour cream
half a stick (¼ cup) butter, melted
1 small onion, finely chopped, or 2 Tbsp. dried chopped onion
11-oz. can Mexicorn, drained
14-oz. can cream-style corn
2-3 Tbsp. green jalapeño salsa, regular salsa, or chopped green chilies
8½-oz. pkg. cornbread mix
1. Combine all ingredients in lightly greased slow cooker.
2. Cover. Bake on High 2-2½ hours, or until corn is fully cooked.
Mexican Corn
Betty K. Drescher
Quakertown, PA
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 2¾-4¾ hours
Ideal slow cooker size: 2-qt.
2 10-oz. pkgs. frozen corn, partially thawed
4-oz. jar chopped pimentos, drained
⅓ cup chopped green bell peppers
⅓ cup water
1 tsp. salt
¼ tsp. pepper
½ tsp. paprika
½ tsp. chili powder
1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 45 minutes, and then on Low 2-4 hours. Stir occasionally if you’re home and able to do so.
Variations:
For more fire, add ⅓ cup salsa to ingredients, and increase amounts of pepper, paprika, and chili powder to match your taste.
Beth Nafziger
Lowville, NY
Makes 10 servings
Prep. Time: 10-15 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 4-qt.
1 stick (8 Tbsp.) butter
1 large onion, chopped
2 medium green bell peppers, chopped
¼ cup flour
2 cups fresh, or frozen, corn
2 cups cooked long-grain rice (I use brown rice)
14½-oz. can diced tomatoes with liquid
4 hard-cooked eggs, chopped
2½ cups shredded sharp cheese
2 Tbsp. Worcestershire sauce
2-3 tsp. hot pepper sauce
1 tsp. salt
½ tsp. pepper
1. In large skillet, melt butter. Sauté onion and pepper until tender.
2. Stir in flour and remove from heat.
3. Place sautéed vegetables in slow cooker. Add all remaining ingredients. Mix together gently.
4. Cover. Cook on Low 2-3 hours. If the corn becomes drier than I like while cooking, I add tomato juice.
Note:
I serve this casserole when I’m looking for a spicy, meatless meal. This recipe is a family favorite that we enjoy over and over and never tire of.
Cornbread Casserole
Arlene Groff
Lewistown, PA
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 3¼-4 hours
Ideal slow cooker size: 3½- to 4-qt.
1 qt., or 2 14½-oz. cans, whole-kernel corn
1 qt., or 2 14½-oz. cans, creamed corn
1 pkg. corn muffin mix
1 egg
¼ stick (2 Tbsp.) butter
¼ tsp. garlic powder
2 Tbsp. sugar
¼ cup milk
½ tsp. salt
¼ tsp. pepper
1. Combine all ingredients in greased slow cooker.
2. Cover. Cook on Low 3½-4 hours, stirring once halfway through.
Variation:
You can replace 1 egg and ¼ cup milk with 8 oz. sour cream.
Kendra Dreps
Liberty, PA
Cheesy Hominy
Michelle Showalter
Bridgewater, VA
Makes 12-14 servings
Prep. Time: 10 minutes
Cooking Time: 3½-9 hours
Ideal slow cooker size: 5- to 6-qt.
2 cups dry cracked hominy
6 cups water
2 Tbsp. flour
1½ cups milk
4 cups sharp cheddar cheese, grated
1-2 tsp. salt
¼ tsp. pepper
half a stick (4 Tbsp.) butter, cut in chunks, or melted
1. Combine hominy and water in 5-6 qt. slow cooker.
2. Cover. Cook on High 3-4 hours or on Low 6-8 hours.
3. Stir in remaining ingredients.
4. Cover. Cook 30-60 minutes.
Note:
Cheesy Hominy is a nice change if you’re tired of the same old thing. It’s wonderful with ham, slices of bacon, or meatballs. Add a green vegetable and you have a lovely meal. Hominy is available at bulk-food stores.
Becky Harder
Monument, CO
Makes 6 servings
Prep. Time: 5-10 minutes
Soaking Time: 4-8 hours
Cooking Time: 5 hours
Ideal slow cooker size: 4-qt.
2 12-oz. pkgs. dry posole
1 garlic clove, minced
2 14-oz. cans vegetable, or chicken, broth
2 10-oz. cans Rotel Mexican diced tomatoes
4¼-oz. can diced green chilies, drained, optional
salt to taste
1. Place dry posole in slow cooker. Cover with water. Soak 4-8 hours.
2. Drain water.
3. Add all remaining ingredients to posole in slow cooker.
4. Cover. Cook on High 3 hours and then on Low 2 hours.
Serving suggestion: Serve with enchiladas, black beans, Spanish rice, and chopped lettuce with black olives and tomatoes.
Tip:
Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can used canned hominy and skip to Step 3.
Cheesy Broccoli Casserole
Dorothy Van Deest
Memphis, TN
Makes 3-4 servings
Prep. Time: 10-15 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 3-qt.
10-oz. pkg. frozen chopped broccoli
6 eggs, beaten
24 oz. small-curd cottage cheese
6 Tbsp. flour
8 oz. mild cheese of your choice, diced
half a stick (4 Tbsp.) butter, melted
2 green onions, chopped
salt to taste
1. Place frozen broccoli in colander. Run cold water over it until it thaws. Separate into pieces. Drain well.
2. Combine broccoli and all other ingredients in greased slow cooker. Mix together gently but well.
3. Cover. Cook on High 1 hour. Stir well, then continue cooking on Low 2-4 hours.
Broccoli and Rice Casserole
Deborah Swartz
Grottoes, VA
Makes 4-6 servings
Prep. Time: 15-20 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 3½-qt.
1 lb. chopped broccoli, fresh or frozen, thawed
1 medium onion, chopped
half a stick (4 Tbsp.) butter, cut in chunks
1 cup minute rice, uncooked, or 1½ cups cooked rice
10¾-oz. can cream of chicken, or mushroom, soup
¼ cup milk
1⅓ cups Velveeta cheese, cubed, or cheddar cheese, shredded
1 tsp. salt
1. Combine all ingredients in lightly greased slow cooker.
2. Cover. Cook on Low 5-6 hours.
Don’t forget your pastor and his or her family. They may enjoy being included in one of your holiday gatherings.
Leona M. Slabaugh, Apple Creek, OH
Willard E. Roth, Elkhart, IN
Makes 6 servings
Prep. Time: 15 minutes • Cooking Time: 5-6 hours
Ideal slow cooker size: 3½-qt.
1 lb. fresh, or frozen, broccoli, cut up
10¾-oz. can cream of mushroom soup
½ cup mayonnaise
½ cup plain yogurt
½ lb. sliced fresh mushrooms
1 cup shredded cheddar cheese, divided
1 cup crushed saltine crackers
sliced almonds, optional
1. Microwave broccoli for 3 minutes. Place in greased slow cooker.
2. Combine soup, mayonnaise, yogurt, mushrooms, and ½ cup cheese in mixing bowl. Pour over broccoli. Stir together gently but well
3. Cover. Cook on Low 5-6 hours.
4. Top with remaining cheese and crackers for last half hour of cooking time.
5. If you wish, top with sliced almonds, for a special touch, before serving.
Christmas Carrots
Lindsey Spencer
Marrow, OH
Makes 8 servings
Prep. Time: 10-15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3-qt.
2 lbs. carrots
half a stick (4 Tbsp.) butter, melted
½ cup brown sugar
8-oz. can crushed pineapple, undrained
½ cup shredded coconut
1. Peel carrots and cut into strips ½” wide and 2” long.
2. For extra flavor, brown carrots in skillet in butter before placing in slow cooker. Or skip doing that and place carrots and butter straight into slow cooker.
3. Add all other ingredients to slow cooker. Mix together gently but well
4. Cover. Cook on Low 3 hours.
5. Add coconut as garnish to carrots when serving.
Orange-Glazed Carrots
Barbara Smith
Bedford, PA
Makes 3-4 servings
Prep. Time: 15 minutes
Cooking Time: 2½ -3½ hours
Ideal slow cooker size: 2½-qt.
3 cups thinly sliced carrots
2 cups water
¼ tsp. salt
2-3 Tbsp. butter
3 Tbsp. orange marmalade
2 Tbsp. chopped pecans, optional
1. Combine carrots, water, and salt in slow cooker.
2. Cover. Cook on High 2-3 hours, or until carrots are as tender as you like them.
3. Drain. Stir in butter and marmalade.
4. Cover. Cook on High 30 minutes.
Sharon Timpe
Jackson, WI
Makes 6-8 servings
Prep. Time: 15-25 minutes
Cooking Time: 3-3½ hours
Ideal slow cooker size: 3½-qt.
18 small carrots, cleaned and peeled, or 2 lbs. baby carrots, cleaned
5⅔ Tbsp. (⅓ cup) butter
½ tsp. salt
⅓ cup sugar
½ tsp. cinnamon
⅓ cup water
1. Place carrots in slow cooker.
2. Heat butter, salt, sugar, cinnamon, and water together in a small pan.
3. Pour mixture over carrots in slow cooker. Mix together gently but well.
4. Cover. Cook on Low 3-3½ hours, or until carrots are tender.
Note:
I’ve often prepared these Glazed Carrots by baking them in the oven. One year my oven was full and whenever that happens, I bring out my slow cooker and quickly adapt the recipe to it. Slow cooker to the rescue!
One of our favorite holiday meals for guests includes these carrots, along with beef rouladen, riced boiled potatoes with gravy, and green beans with browned butter and basil.
Sweet-Sour Red Cabbage
Kaye Taylor
Florissant, MO
Makes 6-8 servings
Prep. Time: 30-45 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 3½-qt.
4 slices bacon, diced
¼ cup brown sugar
2 Tbsp. flour
1 tsp. salt
⅛ tsp. pepper
½ cup water
¼ cup vinegar
1 medium head red cabbage shredded (6-8 cups)
1 small onion, finely chopped
1. Sauté bacon in skillet until crisp. Set bacon aside. Reserve 1 Tbsp. drippings.
2. Combine 1 Tbsp. bacon drippings in slow cooker with sugar, flour, salt, and pepper. Stir in water and vinegar.
3. Add cabbage and onion. Mix together well.
4. Cover. Cook on Low 3-4 hours, or until cabbage and onion are as tender as you like them.
5. Sprinkle cooked bacon on top just before serving.
Black-Eyed Peas and Ham
Susan Tjon
Austin, TX
Makes 6-8 servings
Prep. Time: 20 minutes
Soaking Time: 8 hours, or overnight
Cooking Time: 8-9 hours
Ideal slow cooker size: 5-qt.
1 lb. dry black-eyed peas
4 cups water
2 tsp. salt
¼ tsp. pepper
1 large onion, chopped
2 ribs celery, chopped
2 ham hocks
1. Place beans in cooker. Cover with water. Allow to soak overnight or for 8 hours.
2. Drain. Return beans to slow cooker.
Take your grandkids shopping for their parents and siblings, and then take them to lunch.
Carol Ambrose, McMinnville, OR
3. Add 4 cups water, salt, pepper, onion, and celery. Stir to combine.
4. Place ham hocks in cooker, pushing them down into liquid as much as possible.
5. Cover. Cook on Low 8-9 hours, or until peas are tender but not mushy and ham is tender but not dried out.
6. When finished cooking, remove ham hocks from cooker. Allow to cool until you can handle them without burning your fingers.
7. Debone ham and cut meat into small chunks. Stir into soup. Serve immediately, or turn cooker on High for 30 minutes, or until heated through.
Note:
We always serve this on New Year’s Day. It’s our good luck dish.
On Christmas Eve we always watch “Christmas Vacation” after dinner. Even if a family member is far away, we synchronize the movie start time, so we still feel like we’re together.
Squash Medley
Evelyn Page
Riverton, WY
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 3½-qt.
8 summer squash, or zucchini, each about 4” long, peeled or not, thinly sliced, divided
½ tsp. salt
2 tomatoes, peeled and chopped, or 14½-oz. can diced tomatoes, divided
¼ cup sliced green onions, divided
half a small sweet green pepper, chopped, divided
1 chicken bouillon cube
¼ cup hot water
4 slices bacon, fried and crumbled
¼ cup fine dry bread crumbs
1. Sprinkle squash with salt.
2. In slow cooker, layer half the squash, tomatoes, onions, and pepper.
3. Repeat layers.
4. Dissolve bouillon in hot water. Pour into slow cooker.
5. Top with bacon. Sprinkle bread crumbs over top.
6. Cover. Cook on Low 4-6 hours.
Variation:
For a sweeter touch, sprinkle 1 Tbsp. brown sugar over half the layered vegetables. Repeat over second half of layered vegetables.
Baked Acorn Squash
Dale Peterson
Rapid City, SD
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 5- to 6-qt., or 2 4- to 6-qt., depending on size of squash
2 acorn squash
⅔ cup cracker crumbs
½ cup coarsely chopped pecans
5⅓ Tbsp. (⅓ cup) butter, melted
4 Tbsp. brown sugar
½ tsp. salt
¼ tsp. ground nutmeg
2 Tbsp. orange juice
1. Cut squash in half through the middle. Remove seeds.
2. Combine remaining ingredients in a bowl. Spoon into squash halves.
3. Place squash halves in slow cooker side by side.
4. Cover. Cook on Low 5-6 hours, or until squash is tender.
Michele Ruvola
Selden, NY
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5- to 6-qt., or 2 4- to 6-qt., depending on size of squash
¼ cup water
2 small acorn squash
¼ cup packed brown sugar
half a stick (4 Tbsp.) butter, melted
3 Tbsp. apple juice
1½ tsp. ground cinnamon
¼ tsp. salt
1 cup toasted walnuts
1 apple, chopped
1. Pour water into slow cooker.
2. Cut squash in half through the middle. Remove seeds.
3. Combine brown sugar, butter, apple juice, cinnamon, and salt in bowl.
4. Spoon mixture into squash. Place in slow cooker, side by side.
5. Cover. Cook on High 3-4 hours, or until squash is tender.
6. Combine walnuts and chopped apple in bowl. Add spoonfuls to center of each squash half and mix lightly with sauce.
Stuffed Acorn Squash
Jean Butzer
Batavia, NY
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 2½ hours
Ideal slow cooker size: 5- to 6-qt.
3 small carnival, or acorn, squash
5 Tbsp. instant brown rice, uncooked
3 Tbsp. dried cranberries
3 Tbsp. diced celery
3 Tbsp. minced onion
pinch of ground, or dried, sage
1 Tbsp. butter, divided
3 Tbsp. orange juice
½ cup water
1. Slice off points on bottoms of squash so they will stand in slow cooker. Slice off tops and discard. Scoop out seeds. Place squash side by side in slow cooker.
2. Combine rice, cranberries, celery, onion, and sage in bowl. Stuff into squash centers.
3. Dot with butter.
4. Pour 1 Tbsp. orange juice into each squash center.
5. Pour water into bottom of slow cooker.
6. Cover. Cook on Low 2½ hours.
Serving suggestion: Serve with cooked turkey breast or pork or ham.
Tip:
To make squash easier to slice, microwave whole squash on High 5 minutes to soften skin.
Tzimmes
Elaine Vigoda
Rochester, NY
Makes 6-8 servings
Prep. Time: 25-30 minutes
Cooking Time: 10 hours
Ideal slow cooker size: 6-qt. or 2 4- to 5-qt.
1-2 sweet potatoes, sliced
6 carrots, sliced
1 potato, peeled and diced
1 onion, chopped
2 apples, peeled and sliced
1 butternut squash, peeled and sliced
¼ cup dry white wine, or apple juice
½ lb. dried apricots
1 Tbsp. ground cinnamon
1 Tbsp. apple pie spice
1 Tbsp. maple syrup, or honey
1 tsp. salt
1 tsp. ground ginger
1. Combine all ingredients in large slow cooker, or mix all ingredients in large bowl and then divide between 2 4- or 5-qt. cookers.
2. Cover. Cook on Low 10 hours.
Note:
This is a special dish served primarily on Jewish holidays such as Rosh Hashana and Passover. The sweetness of the vegetables and fruit signifies wishes for a sweet year.
Stewed Tomatoes
Michelle Showalter
Bridgewater, VA
Makes 10-12 servings
Prep. Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 3-qt.
2 qts. canned, or 4 14½-oz. cans diced or stewed, tomatoes
⅓ cup sugar
1½ tsp. salt
dash of pepper
3 Tbsp. butter
2 cups soft bread cubes
1. Place tomatoes in slow cooker.
2. Sprinkle with sugar, salt, and pepper.
3. Lightly toast bread cubes in melted butter on baking sheet in oven, or in large skillet.
4. Spread over tomatoes.
5. Cover. Cook on High 3-4 hours.
Variation:
If you prefer bread that is less moist and soft, add bread cubes 15 minutes before serving and continue cooking without lid.
Stuffed Mushrooms
Melanie L. Thrower
McPherson, KS
Makes 4-6 servings
Prep. Time: 15-20 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 5-qt.
8-10 large mushrooms
¼ tsp. minced garlic
1 Tbsp. oil
dash of salt
dash of pepper
dash of cayenne pepper
¼ cup grated Monterey Jack cheese
1. Remove stems from mushrooms and dice.
2. Heat oil in skillet. Sauté diced stems with garlic until softened. Remove skillet from heat.
3. Stir in seasonings and cheese. Stuff into mushroom caps.
4. Place in slow cooker.
5. Cover. Heat on Low 2-4 hours.
Variations:
1. Add 1 Tbsp. minced onion to Step 2.
2. Use Monterey Jack cheese with jalapeños.
Easy Olive Bake
Jean Robinson
Cinnaminson, NJ
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3½-qt.
1 cup uncooked long-grain rice
2 medium onions, chopped
1 stick (8 Tbsp.) butter, melted
2 cups, or 1 14½-oz. can, stewed tomatoes
2 cups water
1 cup black olives, quartered
½-¾ tsp. salt
½ tsp. chili powder
1 Tbsp. Worcestershire sauce
4-oz. can mushrooms with juice
½ cup grated cheese of your choice
1. Place rice in slow cooker.
2. Add all remaining ingredients, except cheese. Mix well.
3. Cover. Cook on High 1 hour, and then on Low 2 hours, or until rice is tender but not mushy.
4. Stir in cheese just before serving.
Serving suggestion: This is a good accompaniment to baked ham.
Caponata
Woodbridge, VA
Makes 8-10 servings
Prep. Time: 20 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 3½- to 4-qt.
1 medium eggplant, peeled and cut into ½” cubes
14½-oz. can diced tomatoes
1 medium onion, chopped
1 red bell pepper, cut into ½” pieces
¾ cup salsa, your choice of heat
¼ cup olive oil
2 Tbsp. capers, drained
3 Tbsp. balsamic vinegar
3 garlic cloves, minced
1¼ tsp. dried oregano
⅓ cup chopped fresh basil, packed in measuring cup
toasted, sliced French bread
1. Combine all ingredients except basil and bread in slow cooker.
2. Cover. Cook on Low 7-8 hours, or until vegetables are tender.
3. Stir in basil. Serve on toasted bread.
Candied Sweet Potatoes
Jean M. Butzer
Batavia, NY
Makes 8 servings
Prep. Time: 5-10 minutes
Cooking Time: 2¼-3¼ hours
Ideal slow cooker size: 5-qt.
2 29-oz. cans cut sweet potatoes, drained
½ cup chopped pecans
¾ stick (6 Tbsp.) butter, cut in pieces
2 Tbsp. frozen orange juice concentrate, thawed
⅓ cup brown sugar
2 tsp. pumpkin pie spice
¼ tsp. cayenne pepper, optional
3 cups miniature marshmallows
1. Stir together sweet potatoes, pecans, butter, and orange juice concentrate in lightly greased slow cooker.
2. In a small bowl, combine brown sugar, pumpkin pie spice, and cayenne pepper if you wish. Sprinkle over sweet potato mixture and stir.
3. Cover. Cook on Low 2-3 hours, or until potatoes are heated through.
4. Sprinkle marshmallows over top of sweet potatoes.
5. Cover. Cook on Low 15 minutes, or until marshmallows are melted.
Orange Candied Sweet Potatoes
Robin Schrock
Millersburg, OH
Makes 10-12 servings
Prep. Time: 20-30 minutes
Cooking Time: 7¼ hours
Ideal slow cooker size: 4-qt.
4 lbs. (8-10) sweet potatoes, peeled and cut into 1” chunks
1½ sticks (¾ cup) butter, melted
2 cups brown sugar
½ cup orange juice
1 Tbsp. ground cinnamon
1 Tbsp. grated lemon peel
1½ tsp. salt
½ tsp. nutmeg
2½ cups miniature marshmallows
1. Place potato chunks in slow cooker.
2. Mix butter, brown sugar, juice, cinnamon, lemon peel, salt, and nutmeg together in small bowl. Pour over potatoes and stir to coat potatoes.
3. Cover. Cook on Low 7 hours, or until potatoes are tender.
4. Sprinkle marshmallows over mixture and cook on Low until marshmallows are melted, about 15 minutes.
Gladys Longacre
Susquehanna, PA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3½-qt.
40-oz. can yams, or sweet potatoes, drained
2 apples, peeled if you wish and thinly sliced
3 Tbsp. butter, melted
2 tsp. orange zest
1 cup orange juice
2 Tbsp. cornstarch
½ cup brown sugar
1 tsp. salt
dash of ground cinnamon and/or nutmeg
1. Place yams and apples in slow cooker.
2. Stir in butter and orange zest.
3. Combine remaining ingredients in small bowl. Pour over yams and apples.
4. Cover. Cook on High 1 hour and on Low 2 hours, or until apples are tender.
Variation:
Substitute 6-8 medium-sized cooked sweet potatoes, or approximately 4 cups cubed butternut squash, for yams.
Sweet Potatoes That Can Wait
Alix Nancy Botsford
Seminole, OK
Makes 6-8 servings
Prep. Time: 15-20 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 2-qt.
3-4 medium-sized sweet potatoes
½-¾ cup packed brown sugar, or maple syrup
half a stick (4 Tbsp.) butter, cut into pieces
¼-½ tsp. salt
1 cup apple juice, or cider
1. Peel and dice sweet potatoes. Put into slow cooker.
2. Add brown sugar, butter, and salt.
3. Pour apple juice or cider over all.
4. Cover. Cook on High 3 hours, or until potatoes are tender.
Notes:
When we lived in western New York, I liked to make this recipe with maple syrup from the local area.
For our 50th Anniversary, I cooked 6 large briskets. Our daughter and granddaughter made 3 large salads and tripled this potato dish. We fed our whole church that Sunday!
The great thing about making a Christmas meal in slow cookers is that when the meal is ready, it can wait until we’re ready! There is no pressure. We can sit and visit and wait for the stragglers to arrive.
“Baked” Sweet Potatoes
Shari Mast
Harrisonburg, VA
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 4-8 hours
Ideal slow cooker size: 5-qt.
6-8 medium-sized sweet potatoes
1. Scrub and prick sweet potatoes with fork. Wrap each in tin foil and arrange in slow cooker.
2. Cover. Cook on Low 6-8 hours or on High 4-5 hours, or until each potato is soft.
3. Remove from foil and serve with butter and salt.
Rebecca Plank Leichty
Harrisonburg, VA
Makes 8-10 servings
Prep. Time: 20-25 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4- to 5-qt.
1 Tbsp. lemon juice, or lemonade
6 apples, peeled if you wish and sliced
6 large yams, or sweet potatoes, peeled and thinly sliced
¼ cup apple juice
1 Tbsp. butter, melted
1. Toss sliced apples and yams in lemon juice in lightly greased slow cooker.
2. Combine apple juice and butter in small bowl. Pour over apples and sweet potatoes. Mix well together.
3. Cover. Cook on High 4 hours or on Low 6 hours.
Note:
This is a tasty vegetable dish to add to a meal when serving children. The apples smell wonderful when cooking and truly moisten the potatoes when served together. It is a well-rounded and easy way to serve sweet potatoes.
Sweet Potatoes and Apples
Bernita Boyts
Shawnee Mission, KS
Makes 8-10 servings
Prep. Time: 10-15 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 3-qt.
3 large sweet potatoes, peeled and cubed, divided
3 large tart and firm apples, peeled if you wish and sliced, divided
½-¾ tsp. salt
⅛-¼ tsp. pepper
1 tsp. sage
1 tsp. ground cinnamon
half a stick (4 Tbsp.) butter, melted
¼ cup maple syrup
toasted sliced almonds, or chopped pecans, optional
1. Place half the sweet potatoes in slow cooker. Layer in half the apple slices.
2. Mix together salt, pepper, sage, and cinnamon in a small bowl. Sprinkle half over apples.
3. Mix together butter and maple syrup in a small bowl. Spoon half over seasonings.
4. Repeat layers.
5. Cover. Cook on Low 6-8 hours, or until potatoes are soft, stirring occasionally if you’re home and able to do so.
6. To add a bit of crunch, sprinkle with toasted almonds or pecans when serving if you wish.
Serving suggestion: Serve with pork or poultry.
Sweet Potatoes with Applesauce
Judi Manos
West Islip, NY
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 3- to 3½-qt.
6 medium-sized sweet potatoes, or yams
1½ cups applesauce
⅔ cup packed brown sugar
3 Tbsp. butter, melted
1 tsp. ground cinnamon
½ cup chopped toasted nuts
1. Peel sweet potatoes and cut into ½” cubes. Place in slow cooker.
2. Combine remaining ingredients, except nuts, in a bowl. Stir into potatoes.
3. Cover. Cook on Low 6-7 hours, or until potatoes are very tender.
4. Sprinkle with nuts just before serving.
Variation:
If you prefer a less sweet dish, cut the sugar back to ⅓ cup.
Renee Baum
Chambersburg, PA
Makes 12-14 servings
Prep. Time: 20-30 minutes, if potatoes are cooked already
Cooking Time: 4-5 hours
Ideal slow cooker size: 5-qt.
6-6½ cups mashed sweet potatoes, without milk and butter added
4 eggs
1 cup milk
1 stick (8 Tbsp.) butter, softened
1 tsp. vanilla
½ tsp. lemon extract
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
8-oz. can pineapple slices, drained
¼ cup chopped pecans
1. Combine mashed sweet potatoes, eggs, milk, butter, vanilla, lemon extract, salt, cinnamon, and nutmeg in slow cooker.
2. Top with pineapple slices and pecans.
3. Cover. Cook on Low 4-5 hours, or until thermometer reaches 160 degrees in middle of potatoes.
Tips:
1. If you need to cook the sweet potatoes, scrub 4-5 large potatoes. Peel them. Cut into chunks. Place in stockpot. Add about 2 inches of water.
2. Cover and cook over medium heat.
3. Check every 10 minutes or so to make sure they don’t cook dry. Cook until very soft.
4. Mash with electric mixer or potato masher.
5. Drain off water. Then proceed with Step 1 above.
or
Follow recipe for “Baked” Sweet Potatoes on page 217 of this cookbook. When potatoes are finished cooking, and when they’re cool enough to handle, peel. Then proceed with Steps 4 and 5 immediately above.
Sweet Potato-Cranberry Casserole
Mary E. Wheatley
Mashpee, MA
Makes 6-8 servings
Prep. Time: 20-30 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4- to 6-qt.
¼ cup orange juice
1 stick (8 Tbsp.) butter
2-3 Tbsp. brown sugar
1 tsp. ground cinnamon
1 cup dried cranberries
salt
4 lbs. sweet potatoes, or yams, peeled and cut into 1” pieces
1. Place all ingredients except sweet potatoes in slow cooker. Mix together.
2. Cover. Cook on High while preparing potatoes.
3. Add potato pieces to warm mixture.
4. Cover. Cook on High 3-4 hours.
5. When potatoes are soft, stir until they’re mashed and then serve.
Barbecued Black Beans with Sweet Potatoes
Barbara Jean Fabel
Wausau, WI
Makes 4-6 servings
Prep. Time: 10-15 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3-qt.
4 large sweet potatoes, peeled and cut into 8 chunks each
15-oz. can black beans, rinsed and drained
1 medium onion, diced
2 ribs celery, sliced
9 oz. Sweet Baby Ray’s Barbecue Sauce
1. Place sweet potatoes in slow cooker.
2. Stir in additional ingredients.
3. Cover. Cook on High 2-3 hours, or on Low 4 hours.
Mrs. Audrey L. Kneer
Williamsfield, IL
Makes 1 serving, multiplied
Prep. Time: 15 minutes
Cooking Time: 2 hours
Ideal slow cooker size: large enough to hold desired number of servings
1-2 medium-sized potatoes per person
3 Tbsp. milk per potato
½ Tbsp. butter per potato, melted
⅛ tsp. salt per potato
1. Peel potatoes. Place in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.
2. Check after about 20 minutes to make sure potatoes aren’t cooking dry. If nearly dry, add another inch of water or so.
3. When potatoes are falling-apart-soft, mash with electric mixer or hand-held potato masher.
4. While mashing potatoes, heat milk to scalding. Then add hot milk, butter, and salt to mashed potatoes, stirring in well.
5. Put in slow cooker a couple of hours before serving. Set cooker on Low. Stir once in a while. These will be the same as fresh mashed potatoes when you’re ready to serve the meal.
Tip:
This saves needing to mash potatoes at the last minute.
Garlic Mashed Potatoes
Katrine Rose
Woodbridge, VA
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 4-7 hours
Ideal slow cooker size: 4-qt.
2 lbs. baking potatoes, unpeeled and cut into ½” cubes
¼ cup water
3 Tbsp. butter, sliced
1 tsp. salt
¾ tsp. garlic powder
¼ tsp. black pepper
1 cup milk
1. Combine all ingredients, except milk, in slow cooker. Toss to combine.
2. Cover. Cook on Low 7 hours, or on High 4 hours.
3. Add milk to potatoes during last 30 minutes of cooking time.
4. Mash potatoes with potato masher or electric mixer until fairly smooth.
Stockings are one tradition we all love. I shop all year for special treats for the youngest to the oldest. It is super fun!
Carol Duree, Salina, KS
Make Ahead Mixed Potatoes Florentine
Becky Frey
Lebanon, PA
Makes 10-12 servings
Prep. Time: 45-60 minutes
Cooking Time: 8-10 hours
Ideal slow cooker size: 4-qt.
6 medium-sized white potatoes
3 medium-sized sweet potatoes
¼ stick (2 Tbsp.) butter
2 Tbsp. olive oil
1 large onion, chopped
1-2 cloves garlic, pressed
8 oz. low-fat, or non-fat, cream cheese, at room temperature
½ cup non-fat sour cream
½ cup non-fat plain yogurt
1 tsp. salt, or to taste
1-1½ tsp. dill weed
¼ tsp. black pepper
10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry
1. Peel and quarter both white and sweet potatoes. Place in slow cooker. Barely cover with water.
2. Cover. Cook on Low 6-8 hours, or until potatoes are falling-apart-tender.
3. Meanwhile, in a saucepan sauté onion and garlic in butter and olive oil, on low heat, until soft and golden.
4. In an electric mixer bowl, combine sautéed onion and garlic with cream cheese, sour cream, yogurt, salt, dill weed, and pepper. Whip until well blended. Set aside.
5. Drain off some of the potato cooking water, but reserve. Mash potatoes in some of their cooking water until soft and creamy. Add more cooking water if you’d like a creamier result.
6. Stir onion-cheese mixture into mashed potatoes.
7. Fold spinach into potato mixture.
8. Turn into greased 4-qt. slow cooker. Cook for 2 hours on Low, or until heated through.
9. If you’ve made the potatoes a day or so in advance of serving them, refrigerate them until the day of your gathering. Then heat potatoes in slow cooker for 3-4 hours on Low, or until heated through.
Variation:
You can use 1 cup plain yogurt and omit the sour cream, or vice versa. The more yogurt, the greater the savory tang.
Refrigerator Mashed Potatoes
Deborah Swartz
Grottoes, VA
Makes 8-10 servings
Prep. Time: 30 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 6-qt.
5 lbs. potatoes
8-oz. pkg. cream cheese, softened
1 cup sour cream
1 tsp. salt
¼ tsp. pepper
¼ cup crisp bacon, crumbled
¼ stick (2 Tbsp.) butter
1. Cook and mash potatoes.*
2. Place mashed potatoes in lightly greased slow cooker.
3. Stir in all remaining ingredients except butter.
4. Dot with butter.
5. Cover. Cook on Low 2 hours.
Variations:
1. These potatoes can be made several days ahead and refrigerated.
2. Cook cold, refrigerated potatoes on Low 5 hours, or until heated through.
3. If you wish, sprinkle 1 cup cheddar cheese over top of potatoes during their last half hour in slow cooker.
4. Substitute chopped ham for bacon.
5. Add 2 Tbsp. chopped fresh chives to Step 2.
*For instructions for cooking and mashing potatoes, see recipe for Mashed Potatoes on page 220 of this Cookbook.
Creamy Mashed Potatoes
Brenda S. Burkholder
Port Republic, VA
Makes 10-12 servings
Prep. Time: 10-15 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 6-qt.
2 tsp. salt
¾ stick (6 Tbsp.) butter, melted
2¼ cups milk
6⅞ cups potato flakes
6 cups water
1 cup sour cream
4-5 oz. (approximately half a large pkg.) cream cheese, softened
1. Combine first five ingredients as directed on potato flakes box.
2. Whip cream cheese with electric mixer until creamy. Blend in sour cream.
3. Fold potatoes into cheese and sour cream. Beat well. Place in slow cooker.
4. Cover. Cook on Low 3-5 hours.
Kayla Snyder
North East, PA
Makes 8 servings
Prep. Time: 20-30 minutes
Cooking Time: 3½ hours
Ideal slow cooker size: 3-qt.
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
½ tsp. garlic powder
¾ tsp. salt
1 Tbsp. dried onion flakes
1 tsp. parsley flakes
2 3-oz. pkgs. cream cheese, at room temperature
2 lbs. red potatoes
1. Make a white sauce in a saucepan by melting butter, stirring in flour, and adding milk. Whisk and stir until smooth and thickened.
2. Add seasonings. Beat in cream cheese until smooth.
3. Cut up unpeeled potatoes into 1”-2” cubes.
4. Layer potatoes and sauce in slow cooker.
5. Cover. Cook on High 3½ hours, or until potatoes are as soft as you like them.
Tips:
1. 5 lbs. of potatoes fills up a 3-qt. slow-cooker nicely.
2. Mix up the sauce ahead of time and refrigerate it. Then when you’re ready, cut up the potatoes, and put them and the sauce in your slow cooker.
Sunday Dinner Potatoes
Ruth Ann Penner
Hillsboro, KS
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 2-5 hours
Ideal slow cooker size: 3-qt.
4 cups cooked, sliced potatoes
5⅔ Tbsp. (⅓ cup) butter
¼ cup flour
2 cups milk
1 tsp. salt
pepper to taste
1 tsp. onion powder
1. Place potatoes in slow cooker.
2. Melt butter in small skillet. Add flour and stir. Slowly add milk, stirring constantly.
3. Add salt, pepper, and onion powder. When smooth and thickened, pour over potatoes.
4. Cover. Cook on High 2-3 hours or on Low 4-5 hours.
Swiss-Irish Hot Sauce—A Great Potato Topping!
Jo Haberkamp
Fairbank, IA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
2 medium onions, diced
5 garlic cloves, minced
¼ cup oil
14½-oz. can puréed tomatoes
15-oz. can tomato sauce
12-oz. can tomato paste
2 Tbsp. parsley, fresh or dried
½ tsp. red pepper
½ tsp. black pepper
1 tsp. chili powder
1 tsp. dried basil
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
¼ cup red wine
1. Sauté onions and garlic in oil in skillet.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 4 hours.
4. This is a flavorful sauce for eating over baked potatoes or pasta.
Jo Haberkamp
Fairbank, IA
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 2½-3 hours
Ideal slow cooker size: 3-qt.
1½ lbs. small new potatoes
¼ cup water
half a stick (4 Tbsp.) butter, melted
3 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
1 Tbsp. chopped fresh chives
1 Tbsp. dill weed
¼-½ tsp. salt, according to your taste preference
⅛-¼ tsp. pepper, according to your taste preference
1. Wash potatoes. Peel a strip around the middle of each potato. Place prepared potatoes in slow cooker.
2. Add water.
3. Cover. Cook on High 2½-3 hours. Drain well.
4. In saucepan, heat butter, parsley, lemon juice, chives, dill, salt, and pepper.
5. Pour over potatoes.
Serving suggestion: Serve with ham or any meat dish that does not make its own gravy.
Onion Potatoes
Donna Lantgen
Rapid City, SD
Makes 6 servings
Prep. Time: 5-10 minutes
Cooking Time: 3-6 hours
Ideal slow cooker size: 3-qt.
6 medium potatoes, peeled or unpeeled, diced
⅓ cup olive oil
1 envelope dry onion soup mix
1. Combine potatoes and olive oil in plastic bag. Shake well.
2. Add onion soup mix. Shake well.
3. Pour into slow cooker.
4. Cover. Cook on Low 6 hours or on High 3 hours.
Variations:
Add more zest to the potatoes by stirring in 1 small onion, chopped; 1 bell pepper, chopped; ½ tsp. salt; and ¼ tsp. black pepper, after pouring the potatoes into the slow cooker. Then continue with Step 4.
Potatoes Perfect
Naomi Ressler
Harrisonburg, VA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 3-10 hours
Ideal slow cooker size: 3½-qt.
¼ lb. bacon, diced and browned in a skillet until crisp, divided
2 medium-sized onions, thinly sliced, divided
6-8 medium-sized potatoes, thinly sliced, divided
½ lb. cheddar cheese, thinly sliced, divided
salt to taste
pepper to taste
¼-½ stick (2-4 Tbsp.) butter
1. Layer half of bacon, onions, potatoes, and cheese in greased slow cooker. Season to taste.
2. Dot with butter. Repeat layers.
3. Cover. Cook on Low 8-10 hours or on High 3-4 hours, or until potatoes are soft.
Dede Peterson
Rapid City, SD
Makes 8-10 servings
Prep. Time: 15 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 6-qt.
5 lbs. red potatoes, peeled or unpeeled and sliced, divided
2 cups water
1 tsp. cream of tartar
¼ lb. bacon, cut in 1” squares, browned until crisp, and drained, divided
dash of salt
½ pt. whipping cream
1 pt. half-and-half
1. In large bowl, toss sliced potatoes in water and cream of tartar. Drain.
2. Layer half of potatoes and half of bacon in large slow cooker. Sprinkle each layer with salt.
3. Repeat layers using all remaining potatoes and bacon.
4. Mix whipping cream and half-and-half in bowl. Pour over potatoes.
5. Cover. Cook on Low 6-7 hours.
Variations:
For added flavor, cut one large onion into thin rings. Sauté in bacon drippings; then layer onion along with potatoes and bacon into slow cooker. Sprinkle each layer of potatoes with salt and pepper. Continue with Step 4.
Lotsa Scalloped Potatoes
Fannie Miller
Hutchinson, KS
Makes 20-25 servings
Prep. Time: 25 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 6-qt. or 2 4-qt. cookers
5 lbs. potatoes, cooked* and sliced
2 lbs. cooked ham, cubed
half a stick (4 Tbsp.) butter
½ cup flour
2 cups cream, or milk
¼ lb. mild cheese, your favorite, shredded
1½ tsp. salt
¼-½ tsp. pepper
1. Place layers of sliced potatoes and ham in very large, or two smaller, slow cooker(s).
2. Melt butter in saucepan on stove. Stir in flour. Gradually add milk to make a white sauce, stirring constantly until smooth and thickened.
3. Stir cheese, salt, and pepper into white sauce.
4. Continue stirring until cheese is melted. Pour over potatoes and ham.
5. Cover. Cook on Low 2-3 hours.
Tip:
A great way to free up oven space.
*To prepare cooked potatoes for Step 1, peel them if you wish. Place whole potatoes, peeled or unpeeled, in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.
Check frequently to make sure potatoes aren’t cooking dry. Add more water if needed.
Allow potatoes to cool enough to handle. Then slice thin, using a knife or mandolin.
Proceed with Step 1 above.
My extended family usually meets at our home for a Christmas season gathering. Now, instead of preparing a lot of food, we provide hot sandwiches, and guests bring either a salad or a dessert. The 40-50 guests enjoy the more relaxed atmosphere, and the pressure to prepare many dishes is taken off the host and guests alike.
Sharon Miller, Holmesville, OH
Deborah Swartz
Grottoes, VA
Julia A. Fisher
New Carlisle, OH
Makes 6-8 servings
Prep. Time: 20 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3½- to 4-qt.
6 medium-sized potatoes, cooked,* cooled, and shredded
2 cups shredded cheddar cheese
⅓ cup finely chopped onions
half a stick (4 Tbsp.) butter, melted
1 tsp. salt
¼ tsp. pepper
1½-2 cups sour cream
butter
1. Combine potatoes, cheese, onions, melted butter, salt, pepper, and sour cream in slow cooker. Dot with butter.
2. Cover. Cook on Low 4 hours.
*To prepare cooked potatoes for Step 1, first peel potatoes. Place whole potatoes in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.
Check frequently to make sure potatoes aren’t cooking dry. Add water if needed.
Cool potatoes to room temperature. Then refrigerate 4-8 hours, or until thoroughly chilled. Shred into slow cooker.
Continue with Step 1 above.
Variations:
1. Use garlic salt instead of regular salt.
2. Add ½ tsp. chopped parsley to Step 1.
3. Use 1 cup milk and 1 cup sour cream instead of 1½-2 cups sour cream.
Kim Stoltzfus
New Holland, PA
Cheese Potatoes
Joyce Shackelford, Green Bay, WI
Makes 10 servings
Prep. Time: 10-15 minutes • Cooking Time: 8¼ hours
Ideal slow cooker size: 5-qt.
6 potatoes, peeled and cut into ¼” strips
2 cups sharp cheddar cheese, shredded
10¾-oz. can cream of chicken soup
1 small onion, chopped
half a stick (4 Tbsp.) butter, melted
1 tsp. salt
1 tsp. pepper
1 cup sour cream
2 cups seasoned stuffing cubes
3 Tbsp. butter, melted
1. Toss together potatoes and cheese in slow cooker.
2. In a bowl, combine soup, onion, 4 Tbsp. melted butter, salt, and pepper. Pour over potatoes. Mix together gently.
3. Cover. Cook on Low 8 hours.
4. Stir in sour cream. Cover and heat 10 more minutes.
5. Meanwhile, toss together stuffing cubes and 3 Tbsp. butter in bowl. Sprinkle over potatoes just before serving.
Christmas Potatoes with Cheese
Jean Turner
Williams Lake, B.C.
Makes 6 servings
Prep. Time: 30 minutes
Cooking Time: 3-7 hours
Ideal slow cooker size: 2½-qt.
5 Tbsp. butter, divided
2 Tbsp. flour
½ tsp. dry mustard
½ tsp. Worcestershire sauce
1½ tsp. salt
⅛ tsp. pepper
3 cups milk
1 cup shredded Swiss cheese
6 medium potatoes, peeled and thinly sliced (6 cups)
4-oz. jar sliced pimento, chopped and drained
¼ cup finely chopped onion
1½ cups soft bread crumbs
1. Melt 3 Tbsp. butter in saucepan. Blend in flour, mustard, Worcestershire sauce, salt, pepper, and milk. Cook and stir until thickened and bubbly. (I do this in the microwave.)
2. Add cheese. Stir to melt.
3. Place potatoes, pimento, and onion in slow cooker. Stir in cheesy sauce and blend well.
4. Cover. Cook on Low 5½-6½ hours or on High 2½-3½ hours, or until potatoes are as soft as you wish.
5. Melt remaining butter in saucepan. Toss with bread crumbs. Sprinkle over potatoes. Cook 30 minutes more, uncovered.
Creamy Potatoes
Lena Sheafer
Port Matilda, PA
Gloria Julien
Gladstone, MI
Jena Hammond
Traverse City, MI
Makes 8-10 servings
Prep. Time: 20-30 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 5-qt.
2 lbs. frozen cubed hash browns, thawed, or parboiled* fresh potato cubes
2 cups sharp cheddar, or mozzarella, cheese, shredded
2 cups sour cream
10¾-oz. can cream of celery soup
10¾-oz. can cream of chicken soup
1 large onion, chopped
half a stick (4 Tbsp.) butter, melted
¼ tsp. pepper
1 lb. cooked ham, or crispy bacon pieces, or other cooked meat, cut up
1. Place potatoes in slow cooker.
2. Combine cheese, sour cream, soups, onion, butter, and pepper in large mixing bowl. Pour over potatoes and mix well.
3. Cover. Cook on Low 4-5 hours.
4. Thirty minutes before end of the cooking time, stir in meat.
*To parboil potatoes, cut peeled or unpeeled potatoes into cubes. Place in stockpot. Add at least an inch of water to stockpot. Cover.
Cook on stovetop over medium heat until potatoes are no longer crispy, but are not yet soft. Drain.
Proceed with Step 1.
Tips:
1. This is a great way to use up leftovers: extra potatoes in that 5-lb. bag, hashbrowns in the freezer, leftover meat, extra veggies.
2. This works equally well as a main dish or a side dish.
Variation:
You can skip the meat if you wish.
Jena Hammond
Traverse City, MI
Shredded Potatoes with Canadian Bacon
Carol Eberly
Harrisonburg, VA
Makes 8 serving
Prep. Time: 10 minutes
Cooking Time: 5 hours
Ideal slow cooker size: 4-qt.
32-oz. bag frozen hash browns, divided
6-8 thin slices Canadian bacon, or fully cooked ham, divided
1 cup shredded sharp cheese, divided
2 cups shredded mild cheddar cheese, divided
¾ cup chopped onions, divided
salt to taste
pepper to taste
10¾-oz. can cream of mushroom soup
10¾-oz. can cream of chicken soup
1. Layer half of potatoes, meat, cheeses, and onions in slow cooker. Season with salt and pepper.
2. Repeat layers.
3. Combine soups in bowl. Pour over top of mixture in slow cooker.
4. Cover. Cook on Low 5 hours.
Note:
We used this recipe, minus the meat, for our daughter’s wedding reception meal.
We made 12 slow-cookers-full. We put the recipe together the night before, put the mixture in the refrigerator overnight, and got up at 4 a.m. to plug in the cookers. They were ready for lunch.
Get out your serving dishes before your guests arrive. Place a piece of paper in each one, designating what goes in or on it, along with its serving utensil. When your guests ask if they may help you, they can follow your plan.
Linda Sluiter, Schereville, IN
Hot German Potato Salad
Judi Manos
West Islip, NY
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 8-10 hours
Ideal slow cooker size: 3-qt.
5 medium-sized potatoes, cut ¼” thick
1 large onion, chopped
⅓ cup water
⅓ cup vinegar
2 Tbsp. flour
2 Tbsp. sugar
1 tsp. salt
½ tsp. celery seed
¼ tsp. pepper
4 slices bacon, cooked crisp and crumbled
chopped fresh parsley
1. Combine potatoes and onions in slow cooker.
2. Combine remaining ingredients, except bacon and parsley, in bowl. Pour over potatoes.
3. Cover. Cook on Low 8-10 hours, or until potatoes are tender.
4. Stir in bacon and parsley.
5. Serve warm or at room temperature.
Serving suggestion: Prepare a full German meal and serve this with grilled bratwurst or Polish sausage, dill pickles, pickled beets, and sliced apples.
Darla Sathre
Baxter, MN
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3-qt.
6 cups cooked wild rice, or 3 15-oz. cans wild rice, drained
3.8-oz. can sliced black olives, drained
4-oz. can sliced button mushrooms, rinsed and drained
1 large onion chopped (about 2 cups)
1 pint (2 cups) grape, or cherry, tomatoes, halved
8-oz. pkg. cheddar cheese, cubed
¼ cup olive oil
black pepper, to taste
1. Mix all ingredients together gently in slow cooker.
2. Cover. Cook on Low 3 hours.
Tips:
1. The proportions of this recipe can be adjusted to your personal preferences quite easily.
2. When we have just a small amount of leftovers of this recipe, we use it as a pizza topping, and it is delicious!
Note:
Dear family friends gave us this to use as an oven recipe years ago. We have since adapted it for a slow cooker. While eating it one Christmas Eve, someone commented that the cut tomatoes resembled the reindeer Rudolph’s red nose. From then on, we changed the name from Wild Rice Hot Dish to Rudolph’s Nose Wild Rice.
Holiday Wild Rice
Susan Kasting, Jenks, OK
Makes 4 servings
Prep. Time: 10 minutes • Cooking Time: 2½-3 hours
Ideal slow cooker size: 4-qt.
1½ cups wild rice, uncooked
3 cups chicken stock
3 Tbsp. orange zest
2 Tbsp. orange juice
½ cup raisins (I like golden raisins)
1½ tsp. curry powder
1 Tbsp. butter, softened
½ cup fresh parsley
½ cup chopped pecans
½ cup chopped green onion
1. Mix rice, chicken stock, orange zest, orange juice, raisins, curry powder, and butter in slow cooker.
2. Cover and cook on High 2½-3 hours, or until rice is tender and has absorbed most of the liquid, but is not dry.
3. Stir in parsley, pecans, and green onion just before serving.
Fruited Wild Rice with Pecans
Dottie Schmidt
Kansas City, MO
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 2-2½ hours
Ideal slow cooker size: 3-qt.
½ cup chopped onions
¼ stick (2 Tbsp.) butter, cut in chunks
6-oz. pkg. long-grain and wild rice, uncooked
seasoning packet from wild rice pkg.
1½ cups hot water
1 large tart apple, chopped
¼ cup raisins
¼ cup coarsely chopped pecans
1. Combine all ingredients except pecans in greased slow cooker.
2. Cover. Cook on High 2-2½ hours, or until rice is fully cooked.
3. Stir in pecans. Serve.
Mjeddrah
Dianna Milhizer
Brighton, MI
Makes 20-24 servings
Prep. Time: 10 minutes
Cooking Time: 10 hours
Ideal slow cooker size: 6-qt.
10 cups water
4 cups dried lentils, rinsed
2 cups uncooked brown rice
¼ cup olive oil
2 tsp. salt
1. Combine all ingredients in large slow cooker
2. Cover. Cook on High 8 hours and then on Low 2 hours.
3. Check after cooking 8 hours on High. Add 2 more cups water, if needed, to allow rice to continue cooking and to prevent dish from drying out.
Serving suggestion: This is traditionally eaten with a salad with an oil-and-vinegar dressing over the lentil-rice mixture, similar to a tostada without the tortilla.
Mushroom Stuffing
Laverne Stoner
Scottdale, PA
Makes 7-8 cups stuffing
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 5-qt.
1 stick (8 Tbsp.) butter
1 cup finely chopped onions
1 cup finely chopped celery
8-oz. can sliced mushrooms, drained
¼ cup chopped parsley
1½-2 tsp. poultry seasoning
½ tsp. salt
⅛ tsp. pepper
12 cups toasted bread cubes*
2 eggs, well beaten
1½ cups chicken broth
1. Sauté onions and celery in butter in skillet until cooked. Stir in mushrooms and parsley.
2. Combine seasonings and sprinkle over bread cubes in large mixing bowl.
3. Gently add remaining ingredients. Spoon lightly into slow cooker.
4. Cover. Cook on High 1 hour, and then reduce to Low and cook 1-2 hours.
*Lay 18-22 slices of bread on baking sheets. Toast in oven for 15 minutes at 300°.
Tip:
This is not as much a time-saver as it is a space-saver. If your oven is full, make your stuffing in your slow cooker.
Variations:
1. Add extra flavor to your stuffing by adding 1 tsp. dried sage, ¾ tsp. dried thyme, and ¼ tsp. dried marjoram to Step 2.
Mary H. Nolt, East Earl, PA
Jean Turner, Williams Lake, BC
Mary Rogers, Waseca, MN
Kristi See, Weskan, KS
2. Add 1 lb. loose sausage, browned and drained, to Step 3.
Dede Peterson
Rapid City, SD
Allison Ingels
Maynard, IA
Makes 10-12 servings
Prep. Time: 15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 5-qt.
12-13 cups dry bread cubes (equal to a 20-oz. loaf of bread)
¼ cup dried parsley
2 eggs, beaten
giblets, cooked and chopped, broth reserved*
1 tsp. salt
¼ tsp. pepper
½ tsp. sage
1½ tsp. poultry seasoning
3½-4½ cups turkey broth (from cooking giblets)
2 chicken bouillon cubes
2 cups finely chopped celery
1 cup finely chopped onion
2 sticks (16 Tbsp.) butter
1. Combine bread cubes and parsley in slow cooker.
2. Stir in eggs, giblets, and seasonings.
3. Dissolve bouillon in heated turkey broth in stockpot. Add to slow cooker.
4. Sauté celery and onion in butter in stockpot. Stir into bread mixture in slow cooker.
5. Cover. Cook on High 1 hour and then on Low 2 hours, stirring occasionally if you’re home and able to do so.
*Place giblets in 3½-4½ cups water in stockpot. Cover. Cook over medium heat until giblets are tender.
Remove giblets from broth and allow them to cool enough to handle. Then cut up giblets and proceed with Step 2.
Reserve broth and keep warm in stockpot for Step 3.
Variations:
1. Add 1 lb. loose sausage, browned and drained, to Step 2.
Dorothy VanDeest
Memphis, TN
2. Use 6 cups cubed day-old white bread and 6 cups cubed day-old wheat bread to add flavor and fiber.
Jean M. Butzer
Batavia, NY
Tip:
A convenient way to free up oven space—or keep your kitchen cool.
Slow-Cooker Dressing
Marie Shank
Harrisonburg, VA
Makes 16 servings
Prep. Time: 10 minutes, plus baking time for cornbread
Cooking Time: 2-8 hours
Ideal slow cooker size: 6-qt., or 2 4-qt. cookers
2 boxes Jiffy Cornbread mix
8 slices day-old bread
4 eggs
1 onion, chopped
½ cup chopped celery
2 10¾-oz. cans cream of chicken soup
2 cups chicken broth
1 tsp. salt
½ tsp. pepper
1½ Tbsp. sage, or poultry seasoning
1-1½ sticks (8-12 Tbsp.) butter
1. Prepare cornbread according to package instructions.
2. Crumble cornbread and bread together in large bowl.
3. Stir in all other ingredients, except butter.
4. Spoon into 6-qt. greased cooker, or into 2 greased 4-qt. cookers. Dot top(s) with butter.
5. Cover. Cook on High 2-4 hours or on Low 3-8 hours.
Variations:
1. Prepare your favorite cornbread recipe in an 8”-square baking pan instead of using cornbread mix.
2. For a more moist Dressing, use 2 14½-oz. cans chicken broth instead of 2 cups chicken broth.
3. You may reduce butter to 2 Tbsp.
Helen Kenagy
Carlsbad, NM
Elaine Rineer
Lancaster, PA
Rhonda Freed
Croghan, NY
Makes 6 servings
Prep. Time: 20-30 minutes
Cooking Time: 5 hours
Ideal slow cooker size: 4-qt.
1 stick (8 Tbsp.) butter
1½ cups chopped celery
1 small onion, chopped
12-oz. pkg. bread cubes, or about 15 slices stale bread
½-¾ tsp. salt
⅛ tsp. pepper
1-2 Tbsp. fresh parsley, chopped
2 eggs
1½ cups milk
1. Melt butter in skillet. Sauté celery and onion in it.
2. Meanwhile, spray interior of slow cooker with non-stick cooking spray. Place bread cubes, salt, pepper, and parsley in cooker.
3. Pour in sautéed vegetables, eggs, and milk. Stir together gently until well mixed.
4. Cover. Cook on High 1 hour. Stir.
5. Cover. Cook on High 4 more hours.
Tip:
This is delicious and an easy way to free up oven space for the rest of your meal.
Corn Stuffing Balls
Mable Shirk
Mt. Crawford, VA
Makes 4-5 servings
Prep. Time: 30 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 2- to 4-qt.
½ cup celery with leaves, chopped
1 small onion, chopped
2 cups cream-style corn, canned, or frozen
¼ cup water
⅛ tsp. pepper
1 tsp. poultry seasoning
8-oz. pkg. herb-seasoned stuffing mix
2 slightly beaten eggs
half a stick (4 Tbsp.) melted butter
1. In mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs.
2. Shape into 7 or 8 balls. Arrange in slow cooker. Pour butter over top.
3. Cover. Cook on Low 3-4 hours.
Serving suggestion: Serve with gravy and alongside broiled meats or roasts, or use as extra stuffing with turkey.
Mashed Potato Filling
Betty K. Drescher
Quakertown, PA
Makes 8-10 servings
Prep. Time: 15-20 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 5-qt.
½ cup diced onions
1 cup diced celery
1 stick (8 Tbsp.) butter
2½ cups milk
4 large eggs, beaten
8 oz. bread cubes
4 cups mashed potatoes
1½ tsp. salt
¼ tsp. pepper
1. Sauté onions and celery in butter in skillet for 5-10 minutes, or until vegetables are tender.
2. Combine onions and celery, milk, and eggs in mixing bowl.
3. Place bread cubes in large mixing bowl. Pour vegetable-milk-egg mixture over bread cubes. Mix lightly.
4. Stir in potatoes and seasonings.
5. Spoon into greased slow cooker.
6. Cover. Cook on Low 4 hours.
Tina Snyder
Manheim, PA
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 4-qt.
½ cup chopped celery
½ cup chopped onions
half a stick (4 Tbsp.) butter
6 cups dry bread cubes
1 large sweet potato, cooked,* peeled, and cubed
½ cup chicken broth
¼ cup chopped pecans
½ tsp. poultry seasoning
½ tsp. rubbed sage
½ tsp. salt
¼ tsp. pepper
1. Sauté celery and onions in skillet in butter until tender. Pour into greased slow cooker.
2. Add remaining ingredients. Toss gently.
3. Cover. Cook on Low 4 hours.
*To prepare a cooked sweet potato, wash, dry, and prick it at about 4 different places with a sharp fork. Lay on a paper towel in the microwave. Cook on High 1½ minutes. Turn over. Cook on High another minute. Jag with fork to see if it’s tender. If not, continue cooking for 30-second intervals on High, turning over each time, until tender.
Allow to cool. When you’re able to handle it, gently peel and cube.
Scalloped Pineapple
June Groff
Denver, PA
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 2- to 3-qt.
1 stick (8 Tbsp.) butter, softened
½ cup sugar
4 eggs
20-oz. can crushed pineapple, drained
5 slices fresh bread, cubed
1. Cream butter and sugar together in a medium-sized mixing bowl.
2. Add eggs. Mix well.
3. Add drained pineapple. Blend.
4. Fold bread into mixture.
5. Pour into slow cooker.
6. Cover. Cook on High 2 hours and then on Low 1 hour.
Serving suggestion: This is a good accompaniment to turkey, ham, and chicken, especially at holiday-time. Small individual servings add a bright sweetness to special meals.
Back in the 1930s, a doctor and his wife lived in Wausau, WI, where the local hospital served a large, mostly rural region. Many children in the area were pretty confined during the holidays. This couple baked and frosted cookies by the hundreds. Walking into their house was like going to Mrs. Claus’ kitchen; there were cookies everywhere. They distributed the cookies to the children on Christmas Day.
My aunt lived with them and shared the recipe with our family. This year my 7 grandchildren continue the tradition of baking these cookies into the 5th generation. It’s not Christmas until those cookies are decorated.
Carol Findling, Carol Stream, IL