WILD RICE CASSEROLE
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.
WINNING WINGS IN SWEET AND SOUR SAUCE
* 16 Chicken wings
* 4 tablespoons Wine or balsamic vinegar
* 1 cup Apricot preserves
* 2 tablespoons Peanut butter (optional)
* 1 cup Ketchup
* 4 tablespoons Horseradish
* 1 cup Sweet onion, finely chopped
* 1 teaspoon Hot sauce (optional)
Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
In a bowl, mix together remaining ingredients.
Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.
YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish
ZUCCHINI BREAD
* 2 eggs
* 2/3 c. vegetable oil
* 1 1/4 cup sugar
* 1 1/3 c. zucchini, peeled and grated
* 2 tsp. vanilla
* 2 c. flour
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before
unmolding.
ZUCCHINI CASSEROLE
1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbsp. oleo
1/4 c. grated Parmesan cheese
Combine all ingredients, except oleo and cheese, in a slow cooker. Set temperature on low and heat for 3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2 hours more on low setting.
Makes 6 servings.
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.
WINNING WINGS IN SWEET AND SOUR SAUCE
* 16 Chicken wings
* 4 tablespoons Wine or balsamic vinegar
* 1 cup Apricot preserves
* 2 tablespoons Peanut butter (optional)
* 1 cup Ketchup
* 4 tablespoons Horseradish
* 1 cup Sweet onion, finely chopped
* 1 teaspoon Hot sauce (optional)
Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
In a bowl, mix together remaining ingredients.
Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.
YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish
ZUCCHINI BREAD
* 2 eggs
* 2/3 c. vegetable oil
* 1 1/4 cup sugar
* 1 1/3 c. zucchini, peeled and grated
* 2 tsp. vanilla
* 2 c. flour
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before
unmolding.
ZUCCHINI CASSEROLE
1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbsp. oleo
1/4 c. grated Parmesan cheese
Combine all ingredients, except oleo and cheese, in a slow cooker. Set temperature on low and heat for 3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2 hours more on low setting.
Makes 6 servings.