Hot broccoli cheese dip

Hot broccoli cheese dip. Hot broccoli cheese dip can also be made in a slow cooker.

In a small skillet, melt the butter and saute the celery, onion and mushrooms. Stir in the flour. Place into a lightly greased slow cooker and stir in remaining ingredients. Cover cook on high, stirring about every 15 minutes until the cheese is melted. Turn to low for two to four hours or until ready to serve.

Lentils with smoked ham

2 cups lentils
1 small onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
1 tsp cumin
1 lb smoked ham, sliced
2 cups chicken broth
1 8 oz can tomato paste
1 cup water

Combine all ingredients in the stoneware. Cover cook on low for eight to 10 hours or on high for four to five hours.

Red beans and rice

1 lb dry red beans
1 medium onion, chopped
1 small green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 14 1/2-oz cans beef broth
2 cups water
1 lb smoked ham, cut into one-inch pieces
1 tsp salt
1/2 tsp hot pepper sauce
3 to 4 cups cooked rice

In a large pot, cover beans with three times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat. Cover and let stand for one hour. Discard water. Combine all ingredients except rice in stoneware. Cover cook on low for 10 to 12 hours or on high for five to six hours. Serve over hot cooked rice.

~ Recipes courtesy of www.crock-pot.ca