Spicy Mushrooms

3 pounds mushrooms, brushed clean, left whole
6 tablespoons butter
1 large sweet onion, very thinly sliced
2 teaspoon dried oregano and basil
1/2 teaspoon dried thyme
1/2 cup lemon juice or herb vinegar
1/4 teaspoon red pepper flakes

Turn the slow cooker on high. Melt the butter and saute the onion until soft. Add the onion and butter to the slow cooker, then the other ingredients, except for mushrooms.

Turn the slow cooker to low and cook for an hour or so, then add the mushrooms and cook for another 1/2 hour. Stir well after adding the mushrooms and watch carefully, some slow cookers are hotter than others.

Serve as a side dish with beef, pork or chicken.

Spinach Casserole

2 10 ounce packages frozen chopped spinach, thawed and drained
2 cups cream style cottage cheese
1/2 cup butter, cut into pieces
1 1/2 cups American cheese, cubed
3 eggs beaten
1/4 cup flour
1 teaspoon salt

Thoroughly combine all ingredients in mixing bowl. Pour into greased crockpot.

Cover and cook on high 1 hour, then turn to low for 4 to 5 hours.

Recipe may be doubled if desired.

Spinach Soufflé

2 lbs frozen spinach, thawed and drained
1/4 cup grated onion
1 (8-oz) pkg. light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 tsp white or black pepper
Dash nutmeg

Mix thawed and drained spinach together with onion. Beat remaining ingredients together to blend and then stir in spinach mixture.

Spoon mixture into a lightly buttered 3-1/2 quart slow cooker and cook on High for 2-3 hours.

Serves 6-8

Crockpot Squash and Apples

5 pounds butternut squash
4 baking apples
1/2 cup butter, melted
1 cup packed brown sugar
2 tablespoons flour
2 teaspoons salt
1 teaspoon mace

Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices.

Combine the melted butter, sugar, flour, salt and mace.

Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers.

Place in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.

Squash Casserole

5 cups squash, canned
1/2 cup melted oleo or butter
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream

Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can and cook until good and hot. Add bread and sour cream and cook until bubbly.

Sweet and Sour Red Cabbage

4 slices bacon, diced
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/4 cup vinegar
1 medium head red cabbage shredded
1 small onion finely chopped

Cook bacon in skillet until crisp; set aside.

Combine 1 tablespoon of bacon drippings in crockpot with sugar, flour, salt and pepper.

Stir in water and vinegar: add cabbage and onion; stir to combine.

Cover and cook on low 3 to 4 hours. Sprinkle cooked bacon over the top.

Serves 6 to 8.

Crock Pot Sweet Potato Casserole

2 cans (18 oz.) sweet potatoes, drained and mashed

1/4 C. butter, melted

2 T. sugar

2 T. light brown sugar, packed

1 T. orange juice

2 eggs, beaten

1/2 C. evaporated milk

1/2 C. chopped pecans

1/2 C. light brown sugar, packed

2 T. flour

2 T. butter, melted

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes.

Cover and cook on high for 3 to 4 hours.

Serves about 6.

Crockpot Sweet Potatoes

2 lbs. Sweet potatoes, peel and grated
1/3 cup Brown sugar, packed
1/4 cup Butter, melted
1/4 cup Coconut, flaked
1/4 cup Broken pecans, toasted
1/4 tsp Cinnamon
1/4 tsp Coconut extract
1/4 tsp Vanilla

In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.

Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours.

Stir in coconut and vanilla extracts.

Wild Rice Almond Casserole

2 cups wild rice, uncooked
1 cup slivered almonds
1/2 cup onions, chopped
1/2 cup celery, chopped
8 ounces mushroom pieces, drained
6 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon parsley

Wash and drain rice. Combine all ingredients in slow cooker. Mix well. Cover.

Cook on low 4 to 6 hours or until rice is finished. Do not remove lid before rice has cooked 4 hours.

Wild Rice Casserole

1 1/2 cups uncooked long grain rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 tablespoon parsley, optional
4 cup water
1 bunch green onions, chopped
8 ounce fresh or canned mushrooms, sliced
1/4 cup butter or margarine, melted

In a large bowl combine all ingredients. Mix well.

Pour into lightly greased slow cooker. Cover and cook on high 2 1/2 hours, stirring occasionally.

Zucchini Italiano

6 to 8 small zucchini, unpeeled, cut into 1/4 inch slices
1 small onion, thinly sliced and separated into rings
3 tablespoons olive oil
2 cloves garlic, minced
1 to 2 teaspoons salt
2 teaspoons dried basil
2 tablespoons dried parsley
dash freshly ground pepper
1/2 cup grated Parmesan cheese
2 ripe tomatoes, peeled and quartered

Combine all ingredients except Parmesan cheese and tomatoes in crockpot and stir together thoroughly.

Cover and cook on low setting 7 to 10 hours. Before serving, pour into ovenproof casserole. Taste for seasoning.

Sprinkle with Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned.

8 servings.