MINT BUTTER WAFERS CROCK POT RECIPE

* 2 T. butter
* 1/4 C. milk
* 1 pkg. white frosting mix (dry)
* 3 drops peppermint flavoring
Melt butter and milk together in a covered cooker on high. Stir in frosting and cook 1 to 2 minutes more. Add flavoring. Turn to low and drop by teaspoonfuls onto waxed paper.
Makes 5 dozen.

MIXED VEGETABLE BAKE

* 2 cans Creamed corn, 17 oz each
* 2 cans Green beans; cut, 16 oz each
* 2 cans Peas, 16 oz each
* 1 can Tomatoes, 17 oz
* 1/2 cup Mayonnaise
* 1 teaspoon Tarragon
* 1 teaspoon Basil
* 1/2 teaspoon Salt
* Pepper
Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base. Cover and cook on low 4-6 hours.

NO-BEAN CHILI

2 pounds ground beef, or cubed lean stew beef
1 (8 oz) can Tomato sauce
1 (6 oz) can Tomato paste
1 (16 oz) can Stewed tomatoes , optional
2 tablespoons Chili powder
1 1/2 teaspoons Salt
1 teaspoon Hot pepper sauce, or more
Combine all ingredients in slow cooker. Cover and cook on low for 8-10 hours. (Add a can of your favorite beans if you wish.)
Serves 4 to 6.

OLD FASHIONED CROCKPOT APPLE BUTTER

14 cooking apples (Winesap)
2 1/2 c. sugar
1 c. apple juice
1 tbsp. cinnamon
1 tbsp. cloves
1 tsp. Allspice
Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put in apples and apple juice. Cook on high for 5 hours. Add other ingredients and cook for 6 hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint) jars.