Recipes

Corn Chowder Crockpot
6 slices bacon cut into small pieces
2 Cups potatoes, diced (you can peel them if you want)
2 10-oz. pkgs. Frozen corn kernels (or 2 cans)
1 Can cream-style corn
1 Medium onion, chopped
1 Rib celery, chopped
1 Small red or green pepper, diced
NOTE: I add 1 can of chicken broth. If I want to thicken it a little, I will add a few instant mashed potato flakes.

In a skillet, fry the bacon until it is crisp. Remove the bacon, save the drippings.
Add the onion and potatoes to the drippings and saute to soften. Drain.

Put everything in the crock pot; stir well. Cover. Cook on Low setting for 4 to 7 hours. If it looks to thick - add water or chicken boullion/broth. If it looks to think, stir in a few instant potato flakes.

Carrots with Herbs and Apricots 6 Servings
Note: Goes great with baked or grilled fish
8 Carrots, sliced
9 dried Apricots, sliced or chopped
1 TBSP Butter or Margarine
1 TBSP Brown Sugar
1 TSP Dill or Dill Weed
1/2 TSP crushed Fennel seed
1/8 TSP Ground Mustard

Cover carrots and apricots with water in a saucepan. Bring to a boil. Reduce heat to simmer. Cover and cook until carrots are tender but still crisp (about 5-8 minutes depending on thickness). Drain. Add the remaining ingredients and stir until butter is melted.