ROASTED VEGGIE TRIO POT CROCK POT RECIPE

3 cups (15 oz) sliced raw potatoes
3 cups sliced carrots
1-3/4 cups (one 15 oz can) Swanson Beef Broth
1/2 cup chopped onions
In a slow cooker, combine potatoes, carrots and onion. Pour beef broth evenly over top. Cover and cook on HIGH for 4 - 6 hours. Mix well before serving.

RUSSIAN CHICKEN

* 1 bottle Russian dressing (16 oz.)
* 1 envelope onion soup mix
* 1 jar apricot preserves (10 oz.)
* 4 pieces chicken -- (4 to 6)
* Seasoned salt and pepper to taste
Combine dressing, preserves and onion soup mix in bowl and pour into a slow cooker/Crock Pot. Sprinkle chicken with seasoned salt and pepper. Place chicken, skin side down, in slow cooker/Crock Pot. Cook on LOW for 8 hours (HIGH 4 hours)
Serves 4 - 6.

SALMON AND POTATO CASSEROLE

* 4 potatoes, peeled and thinly sliced
* 3 tablespoons flour
* salt and pepper
* 1 can (16 ounces) salmon, drained and flaked
* 1 medium onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup
* 1/4 cup water
* nutmeg
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and cook on Low for 7-10 hours.
Serves 6.

SALMON BAKE IN CROCKPOT

* 3 cans Salmon, 1 lb each
* 4 cups Bread crumbs, soft 10 slices
* 1 can Tomatoes in puree, 1 lb.
* 1 Green pepper, chopped
* 3 teaspoons Lemon juice
* 1 can Cream of onion soup, cond.
* 2 Chicken bouillon cubes, crushed
* 6 Eggs, well beaten
* 1 can Cream of celery soup, cond.
* 1/2 cup Milk
Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake.