PASTA AND BROCCOLI CROCK POT RECIPE

1 med. onion
1 can cream of mushroom soup
1 lb. Velveeta
1 pkg. frozen broccoli & cauliflower
1 pkg. shell noodles
Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted. Add broccoli and cauliflower until hot. Add cooked shells right before serving.

PEACH BUTTER

6 cups unsweetened peaches
3 cups white sugar
1 1/2 cups apricot nectar
2 tablespoons orange or lemon juice
1 teaspoon vanilla
Put peaches through food mill or food processor. Mix all ingredients together well and put in Crock Pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.

PHEASANT AND WILD RICE

1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants, cut up, flour and brown
1 pkg instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in slow cooker/Crock Pot. Place
pheasants in slow cooker/Crock Pot (I never brown mine, I just put them in and they come out fine). Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.

PHILIPPINE CHICKEN

* 1 chicken, cut up
* 1 cup water
* 1/2 cup vinegar
* 1/4 cup soy sauce
* 2 cloves garlic, sliced
Put all in Crock Pot; cook for 6 to 8 hours on low. Serve over rice.