2 pounds 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 teaspoon white or black pepper
dash nutmeg


1. Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture.

2. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot)

3. Cook on high for 2 to 3 hours.




2 10 oz. pkg frozen chopped spinach
2 cups cream style cottage cheese
1/4 cup butter
1 1/2 cups American or cheddar cheese -- shredded
3 eggs -- slightly beaten
1/4 cup flour
1 teaspoon salt


1. Thaw and drain spinach. Squeeze out as much water as possible.

2. Combine cottage cheese, butter, and shredded cheese. Add to drained spinach.

3.  Combine eggs withflour and salt, and add to spinach/cheese mixture.

4. Place in greased crockpot and cook on high for 1 hour, or on low for 3-4 hours.





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


1. Place squash in slow cooker with butter and cook for 1 hour.

2. Add soup and cook until hot.

3. Add bread and sour cream and cook until bubbly.




2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted


1. In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables.

2.  Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add vegetable mixture and top with remaining stuffing crumbs.

3. Cover and cook on LOW for 6-8 hrs.




6 to 8 ripe tomatoes
2 Tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 Tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper


1. Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel.

2. Cut tomatoes in wedges. In Crock Pot, combine all ingredients.

3. Cover and cook on low 8-9 hours.

4. Remove bay leaf. Sprinkle top with parsley, if desired.




6 baking potatoes, washed
3 Tablespoons butter
1 cup milk
chopped chives
1 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons Parmesan cheese
shredded cheddar cheese


1. Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours.

2. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell.

3. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese.

4. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.






1 butternut squash, about 2 pounds, peeled, seeded and diced 1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-" pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon plus 1-1/2 teaspoons tomato paste


1. Combine all ingredients except tomato paste in slow-cooker.

2. Cover and cook on LOW 6 hours or until squash is tender.

3.  Remove about 1/4 cup cooking liquid and blend with tomato paste. Stir into slow-cooker.

4. Cook 30 minutes or until mixture is slightly thickened and heated through.





6 medium zucchini or other summer squash (about 2 -- cut into 1/2-inch-thickslices)
1 teaspoon salt -- divided
2 Tablespoons olive oil
1 med onion -- chopped
1 med red bell pepper -- seeded and chopped
1 garlic clove -- minced
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 Tablespoon unsalted butter -- cut into small cubes


1. In a large colander, combine the zucchini slices with 1/2 teaspoon of the salt. Let stand until the zucchini gives off its juices, about 30 minutes.

2. Rinse well under cold running water to remove the salt, drain and pat dry with paper towels.

3. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes.

4. Add the garlic and cook, stirring often, for 1 minute.  Remove from the heat, add the zucchini,and mix well.

5. In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning,the remaining 1/2 teaspoon salt, and the pepper.

6. Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, thn sprinkle with the remaining crumbs.

7. Dot the top of the crumbs with melted butter.

8. Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.




4 bacon slices, diced
1/4 cup packed
brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1/4 cup vinegar
1 medium head red cabbage, shredded(about 8 cups)
1 small onion finely chopped


1. In a skillet, cook bacon until crisp; reserve drippings.

2. Combine 1 Tablespoon drippings in a slow cooker with remaining ingredients, except cooked bacon.

3. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is tender. Spoon into serving bowl; sprinkle with reserved bacon.




3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained 1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 Tablespoons margarine or butter, cut in cubes
3 eggs, slightly beaten
1 teaspoons ground cinnamon
1/2 teaspoons nutmeg


1. Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg.

2. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender.

3. Serve hot or at room temperature.


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