Recipe: Perfect Crock Pot Potatoes

Perfect Crock Pot Potatoes
alt.cooking-chien/M&R (Mary) (1999)

Don't heat up your home with the stove to bake potatoes. Just use your crock pot. You've never tasted potatoes as good as these!

8-10 Medium-sized baking potatoes
vegetable shortening

Scrub and wash potatoes. Rub vegetable shortening all over potatoes using a generous amount. Then take a fork and poke holes on all sides of potatoes. Put in crock pot and cook on high for 4 hours (or low 8-10 hours).

Broccoli And Cheese Risotto
Source: Better Homes and Gardens Low Cost Cooking
Servings: 6

1/4 cup finely chopped onion
2 tablespoons margarine or butter
3 cups water
1 cup frozen chopped broccoli
1 cup medium grain rice
1 tablespoon instant chicken bouillon granules
1/2 teaspoon salt
dash pepper
1/2 cup shredded Swiss or American cheese or process cheese spread -- (2 oz.)

In medium saucepan cook onion in margarine or butter till onion is tender but not brown. Stir in water, broccoli, rice, bouillon granules, salt, and pepper. Bring to boiling; reduce heat to low. Cover with a tight-fitting lid. Continue cooking for 15 minutes (do not lift cover). Remove from heat.

Let stand, covered for 5 to 8 minutes. Rice should be tender but still slightly firm and the mixture should be creamy. Stir cheese into rice mixture just before serving.