Mexican ground beef cheese dip

Mexican Ground Beef Cheese Dip
1 pound ground beef
1 (15 ounce) can enchilada sauce
1 pound Velveeta cheese, cubed
Brown ground beef in nonstick skillet; drain. Place in a 2 quart slow cooker. Add enchilada sauce and cubed cheese; stir well. Cover; cook on low for 4 to 5 hours. When heated through, serve with your favorite taco chips.
Makes 10 servings.


Sausage and scalloped potatoes

Sausage And Scalloped Potatoes
1/2 pound loose sausage
4 cups raw potatoes, finely diced
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can cream of mushroom soup
Cook sausage in nonstick skillet until it loses its pink color; drain. Spray the interior of a 3 quart slow cooker with nonstick cooking spray. Combine all ingredients in slow cooker. Cover; cook on low for 4 hours, or until potatoes are tender.
Makes 3 to 4 servings.


Scalloped potatoes and bacon

Scalloped Potatoes And Bacon
6 large potatoes, peeled and sliced, divided
1 small onion, diced, divided
2 cups shredded Cheddar cheese, divided
8 strips bacon, uncooked and diced, divided
1 (10 3/4 ounce) can cream of mushroom soup
Spray the interior of a 3 to 4 quart slow cooker with nonstick cooking spray. Place half of the sliced potatoes in bottom of slow cooker. Top with half of the onion, half of cheese and half of bacon. Repeat the layers in order. Top with soup. Cover; cook on low for 8 to 10 hours, or until the potatoes are tender but not mushy or dry.
You may want to brown the bacon in a nonstick skillet until crispy, and then drain it of its drippings, before placing it into the slow cooker. That adds time to the process, but it cuts down on the fat content.
Makes 6 to 8 servings.


From scratch scalloped potatos

From Scratch Scalloped Potatoes
6 pounds potatoes, peeled and thinly sliced, divided
2 cups Cheddar cheese, shredded
1 cup onion, chopped
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder, optional
Place one-third of sliced potatoes in 5 to 6 quart slow cooker. In a medium-sized bowl, mix together shredded cheese, onion, soup, water and seasonings. Pour one-third of creamy mixture over potatoes. Repeat layers two more times. Cover; cook on high for 4 to 5 hours, or until the potatoes are tender.
Makes 12 to 15 servings.


Recipe of the day. Slow cooker baked beans

Slow Cooker Baked Beans
2 1/2 cups dry pinto or kidney beans
2 1/2 quarts water
4 cups fresh water
2 cups pizza sauce
3 tablespoons sorghum molasses
2 teaspoons chili powder
2 teaspoons salt
2 slices bacon, fried and crumbled, optional
Place dry beans in large soup kettle. Cover with 2 1/2 quarts water. Allow to soak for 8 hours, or overnight; drain. Or, for a quicker method, bring beans to a boil after covering with 2 1/2 quarts water. Boil, covered, for 2 minutes. Turn off heat and allow beans to stand for 1 hour, covered. Drain. Place beans and 4 cups fresh water in 4 quart slow cooker. Add remaining ingredients, stirring together well. Cover; cook on low for 6 hours, or until beans are tender.
Makes 6 servings.


Recipe. Slow cooker pizza

Slow Cooker Pizza
1 (12 ounce) bag Kluski, or sturdy, noodles
1 1/2 pounds ground beef
1 (32 ounce) jar spaghetti sauce, your choice of flavors
16 ounces Mozzarella cheese, shredded
8 ounces pepperoni, thinly sliced
Cook noodles according to package directions; drain. While noodles are cooking, brown ground beef in a nonstick skillet; drain off drippings. Meanwhile, greased interior of 4 quart slow cooker. Pour in one-fourth of spaghetti sauce. Follow with half of the noodles, and then half of the browned beef. Top with one-third of the shredded cheese. Follow with half of the pepperoni. Repeat the layers, beginning with one-third of the sauce, followed by a layer of the rest of the noodles, a layer of the remaining ground beef, half of the cheese and the rest of the pepperoni. Top with the remaining spaghetti sauce. Finish with the rest of the cheese. Cover; cook on low for 2 to 3 hours, or until heated through and until the cheese has melted.
Add sliced mushrooms, chopped or sliced onions, sliced black olives, and dice green peppers to one or more of the layers, if desired.
Makes 8 to 10 servings.


Recipe of the day. Barbecued ribs

Barbecued Ribs
6 lean pork ribs, or chops
Salt and pepper to taste
1 (19 ounce) bottle hickory or sweet and tangy barbecue sauce
Place meat in 4 to 5 quart slow cooker, cutting the ribs to fit. Sprinkle each piece with salt and pepper. If you need to create layers of meat, be sure to top each section of ribs with a proportionate amount of sauce. Cover; cook on high for 1 hour. Then cook on low for 4 to 5 hours, or until meat is tender, but not dry. When ready to serve, remove ribs from cooker and place on serving platter. Cover to keep warm. Tilt cooker in order to be able to spoon off any fat that has floated to the top of the sauce. Then spoon sauce over ribs and serve any extra in a separate bowl.
*If you have time, broil the ribs for about 5 to 15 minutes per side, about 6 inches below the broiler heat, before placing them in the cooker. The browning adds depth of flavor and also cooks off some of the fat.
*Slice 1 medium-sized onion. Then lay the slices into the bottom of the cooker before adding the meat.
Makes 6 servings.