CANNELLINI ALLA CATANIA CROCKPOT RECIPE

1 lb Dried canellini beans (white kidney beans)
use white northern if unable to find canellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled and coarsley chopped
1 Bay leaf, crumbled
1/2 ts Thyme, crumbled
1/2 ts Basil, crumbled
3 Strips of orange rind (1in)
1 ts Salt
1/4 ts Pepper
1 ts Instant beef broth
-Pick over beans and rinse. Cover beans with water in a large kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour. Pour into an electric slow cooker.
-Brown sausages in a small skillet; push to one side; saute onion and garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth; bring to boiling; stir into beans; cover.
-Cook on low for 10 hours or on high for 5 hours or until beans are tender. YIELD:
6 servings.

CARAMEL NUT ROLLS

2 8 oz. pkgs. refrigerator biscuits
1/4 c. melted butter or margarine
1/2 c. brown sugar
1/4 c. chopped nuts
Cinnamon
Mix brown sugar and nuts together. Dip each refrigerator biscuit in melted butter, then brown sugar and nuts.
Place in Rival Bread and Cake pan or a 3 pound coffee can. Sprinkle each layer of biscuits with cinnamon. If using coffee can, cover with several layers of paper towels. Cook on high for 3-4 hours. No peeking! You can check bread after two hours.
You can use yeast rolls--frozen, unbaked--which may be thawed and substituted for the refrigerator biscuits. Fill your can and pan with 16 oz. of dipped rolls and let rise for 30 minutes before baking. Bake as directed for 3-4 hours.

CARAMEL RUM FONDUE

7 ounces Caramels
1/4 cup Miniature marshmallows
1/3 cup Whipping cream
2 teaspoons Rum or 1/4 tsp rum extract
Combine caramels and cream in Crock Pot. Cover and heat until melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes.
Serve with apple wedges or pound cake.

CARMEL APPLES

* 2 packages (14oz) bags caramels
* 1/4 cup Water
* 8 Medium apples
In slow cooker/Crock Pot, combine caramels and water. Cover and cook on high for 1
to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.