Recipe #1 - VEGETABLES ITALIAN-STYLE



1 teaspoon salt

1 medium eggplant, cut in 1" cubes

2 to 3 medium zucchini, halved & sliced 1/2"

1 large onion, sliced thinly

12 ounces fresh mushrooms, sliced

1 tablespoon olive oil

4 plum tomatoes, sliced 1/4" thick

1 1/2 cups mozzarella cheese, shredded

2 cups tomato sauce

1 teaspoon oregano

salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow cooker /Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.

Serves 6.

Recipe #2 - CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER

2 6 1/2 oz cans minced clams

2 c. peeled potatoes, cut into 1/2" cubes

1 c. finely chopped onion

1 c. chopped celery

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

2 10 3/4 oz cans condensed cream of potato soup

2 c. water

1 c. nonfat dry milk powder

1/3 c. flour

1 c. cold water

4 slices bacon, crisp-cooked, drained, and crumbled

Paprika

Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.

Recipe #3 - MIXED VEGETABLE BAKE

* 2 cans Creamed corn, 17 oz each

* 2 cans Green beans; cut, 16 oz each

* 2 cans Peas, 16 oz each

* 1 can Tomatoes, 17 oz

* 1/2 cup Mayonnaise

* 1 teaspoon Tarragon

* 1 teaspoon Basil

* 1/2 teaspoon Salt

* Pepper

Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base. Cover and cook on low 4-6 hours.

Enjoy!