BLACK BEAN SOUP CROCKPOT RECIPE

* 2 onion, chopped
* 2 cloves garlic, minced
* 3 tablespoons butter
* 1 pound black beans, soaked overnight,
* drained
* 1 ham bone, cracked
* 1 stalk celery, chopped
* 1 bay leaf
* 1/2 cup sherry, or dry white wine
* salt and pepper, to taste
Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through. Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.

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.

BREAKFAST COBBLER

* 4 medium-sized apples -- peeled and sliced
* 1/4 cup honey
* 1 tsp cinnamon
* 2 tablespoons butter -- melted
* 2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
Yield: 4 servings

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.