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STUFFING FOR SLOW COOKER
Makes 10 to 12 servings

~Submitted by Joyce, IL

1 cup butter
2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups white bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 1/2 teaspoons sage
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram (optional)
2 eggs, beaten
4 cups chicken broth

In a large skillet over medium heat, melt the butter. Sauté the celery, onion, parsley and mushrooms until onions are soft.

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

FETA AND SUN DRIED TOMATO FRITTATA

~Submitted by Rita, Hampshire, England

Ingredients:
1 clove garlic, finely chopped
1/3 to 1/2 cup chopped sun-dried tomatoes
2 teaspoons extra virgin olive oil
1/3 cup chopped parsley
1/3 cup chopped fresh basil
2 pinches of thyme
Salt and pepper
6 eggs, lightly beaten
1/2 cup crumbled feta cheese

Quickly sauté garlic and sun-dried tomatoes in a little water for a couple of minutes. Add oil, parsley, and basil, toss. (Soften dehydrated tomatoes before sautéing by boiling them for a few minutes). Remove from heat.

Add thyme, salt, and pepper. In a bowl, combine the sautéed mixture and eggs and mix.

Pour egg mixture into a medium-size ovenproof skillet lightly coated with olive oil. Sprinkle feta cheese over the top. Cover and cook on medium-low heat until bottom and sides of egg mixture solidify. To firm up the top of the eggs, place under the broiler for a minute or so, watching carefully. Remove when eggs are firm and serve immediately.

SWISS CHEESE AND CABBAGE SLAW

~Submitted by Tena, MO

4 cups finely shredded cabbage
2 cups grated Swiss cheese
½ cup minced green bell pepper
1 onion, minced
1 teaspoon celery seeds
1 ½ cups mayonnaise combined with ¼ teaspoon Tabasco

Combine ingredients and add salt and pepper to taste.

Serves 8.

PIZZA PASTA CASSEROLE

~Submitted by Mary B, MI

Source: Taste of Home

2 pound ground beef
1 large onion, chopped
2 jars (28oz. each) spaghetti sauce
1 package (16 oz.) spiral pasta, cooked and drained
4 cups (16oz.) shredded mozzarella cheese
8 ounces sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 degrees for 35 to 40 minutes or until heated through. 

Yield: 2 casseroles (8-10 servings each).

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For Two...

SOLO JAMBALAYA

~Submitted by Larry Holmes, Ontario, Canada

½ teaspoon vegetable oil
3 ounces smoked sausage, sliced
1 small onion, chopped
1 clove garlic, minced
half sweet green pepper, chopped
¾ cup chopped fresh or canned tomatoes
¾ cup chicken stock or water
1/3 cup long-grain rice
¼ teaspoon each dried thyme and salt
pinch each dried oregano and pepper
dash hot pepper sauce
1 tablespoon chopped fresh parsley

In small skillet, heat oil over medium heat; cook sausage for 3 minutes or until browned. Transfer to paper towels and let drain.

Add onion, garlic and green pepper to pan; cook3 minutes or until softened. Add tomatoes, stock, rice, thyme, salt, oregano, pepper and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Return sausage to pan; cook, covered, for 5 to 10 minutes or until rice is tender and liquid is absorbed. Serve sprinkled with parsley.

Makes 1 serving: Per serving: 529 calories; 24 g protein; 16 g total fat (5 g saturated fat); 72 g carbohydrates; 5 g fiber; 36 mg cholesterol; 1,714 mg
sodium