Ingredients

• 1/4 cup oil
• 1/4 cup flour
• 1 onion, chopped
• 1 medium green bell pepper, chopped
• 1 clove garlic, chopped
• 1 tsp. Creole seasoning
• 1 (10-oz.) can Ro-tel tomatoes
• 1 cup water
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1 1/2 lbs. raw, peeled shrimp
• Cooked rice

Directions

Serves 6-8.

1. Put flour and oil in microwave dish and microwave on High for 4 minutes until light brown in color. Add in onions, bell pepper, garlic and Creole seasoning and microwave on High for 2 additional minutes.

2. Transfer to slow cooker and add in Ro-tel tomatoes, water, green onions and parsley. Cook on Low for 5 hours.

3. Add in shrimp and turn cooker to High. Cook another hour, until shrimp are pink.

4. Cook rice on stove top and spoon shrimp mixture over rice.

Note: In a slow cooker, that blending is accomplished with the liquid ingredients and seasonings simmering together during the daylong cooking process. You will turn the cooker to High and add the shrimp in the last hour of cooking time.

Source: The Advocate (Julie Kay) – Baton Rouge, La

Ingredients

• 6 artichokes, washed, tops sliced off and stems trimmed
• 8 ounces bread crumbs
• 10 ounces Pecorino Romano cheese
• 1 bunch flat leaf parsley, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon extra virgin olive oil

Directions

Combine the bread crumbs, cheese, parsley, salt and pepper.

Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center.

Place artichokes in stoneware and add about 3/4 inch of water to bottom. Drizzle olive oil on top of each artichoke.

Put on lid, turn to “high” setting and cook until leaves are tender and pull away from the heart easily, about three to four hours, or cook on “low” setting for about six hours.

Ingredients

• 4oz can mushrooms
• 3 bouillion cubes
• 1(16oz) can Chinese vegys
• 3 tbsp soy sauce
• 11/2lbs cubed round steak
• 2 tsp worcestershire sauce
• 2 tbsp water
• 2 tbsp water
• 4 ribs celery
• 2 meduim onions
• 1 cup hot water

Directions

Combine all ingredients but chinese vegys, cornstarch and 2 tbsp water.
Cook on low for 8 to 10 hours.
One hour before serving, add chinese vegys and cornstarch mixed with 2 tbsp water.
Serve over rice or chinese noodles.

Ingredients

• 1 cup onions, chopped
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano, crushed
• 1/4 tsp ground red pepper
• 1/4 tsp ground cloves
• 3 (15 1/2 oz) cans Great Northern beans, rinsed and drained
• 2 (4 1/2 oz) cans diced green chili or jalapeno peppers
• 4 cups chicken stock or reduced sodium chicken broth
• 3 cups cooked chicken, chopped
• 2 cups shredded Monterey Jack cheese
• Sour cream (optional)
• Chopped canned green chili peppers (optional)

Directions

In skillet, cook onion and garlic in olive oil until tender, not brown. Stir in cumin, oregano, ground red pepper and cloves. Cook for 2 to 3 minutes. Put everything above in a crockpot and add beans, chili peppers, chicken stock and chicken. put on high for 3-4 hours. It can be served now or cooked on low another 2 -4 hours. Ladle chili in bowls, top with sour cream, cheese and peppers.

Ingredients

• 4 to 6 drops hot pepper sauce
• 1/8 tsp. ground red pepper
• 1/2 cup crumbled blue cheese
• 1 (3-oz.) pkg. cream cheese, cut into cubes
• 2 cups shredded mild or sharp Cheddar cheese
• 3/4 cup reduced-fat milk
• 2 cloves garlic, minced
• 1 tbl. all-purpose flour
• 1/4 cup finely chopped onion
• 1 tbl. margarine
• Fresh vegetables or breadsticks for dipping

Directions

Serves 8. Recipe is from “Slow Cooker Recipe Collection” by Publications International.

1. Combine all ingredients except fresh vegetables and breadsticks in slow cooker. Cover and cook on Low for 2 to 2½ hours, stirring once or twice, until cheese is melted

2.. Increase heat to High and cook for 1 more hour, until heated through. Serve with fresh vegetables or breadsticks. For a holiday touch, sprinkle with fresh parsley and paprika. To reduce fat, use low-fat Cheddar and cream cheeses.