BARBECUED BEAN SOUP
* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10
to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat
to Slow Cooker. Stir in barbecue sauce before serving

BARLEY WITH MUSHROOMS & GREEN ONIONS
1 cup barley
1 can (14 1/2 oz) roasted garlic chicken broth (about 2 cups)
3 green onions, thinly sliced (about 1/2 cup)
4 to 6 ounces fresh or canned mushrooms, sliced
salt or seasoned salt and pepper to taste
2 teaspoons butter or margarine
Combine all ingredients in slow cooker/Crock Pot. Cover and cook on low for 4 to 4 1/2 hours.

BAYOU GUMBO
* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 3 garlic cloves, minced
* 1/4 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over
medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly,
about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3
1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice
and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice
in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow
cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
Makes 6 servings.

BOILED PEANUTS
1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water
Wash Peanuts until water runs clear. Put clean peanuts in crockery pot, add salt and water; stir.
Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep
peanuts covered.

Broccoli & Cheese Soup
2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli,thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours.
8 servings.