MARCH/EAT WHAT YOU STORE AND STORE WHAT YOU EAT.

This month -march- our cooking club was so awesome and very informative. the 3rd ward hosted this months club. Danielle Mahoney and Jean Colarusso taught our class on food storage and recipes to go along will our Food Storage. Doing a Food Storage can be over-whelming for some, but what they taught and demoed. could so easily put ones mind at ease. I myself am excited about getting my food storage going. And everyone that attended was also equally impressed and excited. I personally thought it would be easy to do. And it is also something the whole family could participate in. Danielle gave a good point, if you teach the family to do this and to cook and how to use the food storage, is another way to be prepared in any circumstance that comes ones way. (D&C 38:30) Thanks to the 3rd ward for a very informative and fun evening. ---- Danielle and Jean are also the owners of : Dream Dinners ----

EAT WHAT YOU STORE AND STORE WHAT YOU EAT

"Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase
a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage."

Why is it important and why Bagged Meals makes it easier!
1. Helps rotate your storage and helps save money.
2. Helps you with what your family likes and thus what to store.
3. Teaches all family members( kids included) how to prepare dinners sing food storage.
4. You are comfortable eating and preparing these exact meals when real crisis comes and
you can have dinner done in 30 minutes or less.
5. Gives you a specific plan of action to began building your food storage.

Ways to store Bagged Meals
No matter how you choose to storage your dinners always label and date them.
1. Place all ingredients in a ziplock bag or grocery bag to keep together and store in rows in a box
oldest at front.
2. Stored in bags as mentioned above. Then bags are stored in large food safe buckets or containers
oldest at top.
3. Place all ingredients in small stackable Tupperware so it can be easily stored stacked and rotated.
If you choose this method pick a standard Tupperware size that will hold all the ingredients for one
dinner so that it can be taken down, used, refiled and replaced.

Other uses for Bagged Meals
Bring with you on vacation(great for camping)
Give to college student home to raid the pantry
Give as a Christmas gift (instead of a treat, a nutritious meal)
Give as a Bridal or Baby Shower Gift
Give to your Visiting Teacher
Give as a Thank-you Gift( great to bring when you stay at someone's house
they can either make it while you are there or save it for when you are gone)

Other resources for recipes and more:
www.backwoodshome.com -great article on food storage-
www.simplyprepared.com
foodstoragemadeeasy.net
www.providentliving.org
www.mormanchic.com
www.everydayfoodstorage.com look for the recipe page
RECIPES:

BEAN DIP MADE FROM FREEZE DRIED BEANS -(FLAKES)
1 1/2 cup dried beans
water-enough to blend to a refried bean consistency
season as you like.
Patricia Lacock made this and used it as a 7 layer bean dip.

APPLE PIE FILLING (EILEEN SEARS RECIPE) COMPLIMENTS OF JEAN DEAN

9 Quarts cut up or sliced apple
4 1/2 cups sugar
1 cup cornstarch
1/4 teaspoon nutmeg
2 teaspoons cinnamon
10 cups water

Heat until thick and bubbly
Add 3 Tablespoons lemon juice and a few drops of yellow food coloring
Mix sauce with apples
To bottle this recipe process as directed according to process desired (steam,hot
water bath, ect)
Simply pour bottled apples into pie crust - if you want a Dutch apple topping
mix the following together and place on top of apple filling:

1 cup sifted flour
1/2 cup brown sugar
1/8 teaspoon salt
1/2 cup soft butter


ASIAN PASTA SALAD - BAGGED MEALS -
1 lb. Pasta ( I like pasta)
2 (12.5 oz) cans chunk chicken
1 (11 oz) can mandarin oranges
For Sauce:
1/3 cup soy sauce ( not included)
1/2 cup vegetable oil & 1 tsp sesame oil (in small
baggie or add later)
1/3 cup rice vinegar (separate bag or add later)
Seasoning: ( put in small baggie)
1/4 cup sesame seeds
3 Tbsp sugar
1/2 tsp ginger
1/4 tsp pepper
2 Tbsp chives
Opened oil has a shelf life of 3 months max so if you pre bag
it make sure you rotate it within that time.
Boil pasta drain and set aside. Combine oil, vinegar,
and seasoning with a whisk to make sauce. Open and
drain chicken and oranges and add to pasta. Pour
sauce over pasta mixture and toss to coat.
Made by:

PUMPKIN WHITE BEAN SOUP - BAGGED MEAL-
1 can pumpkin
1 can coconut milk
2 cans white beans (drained and rinsed)
1 can vegetable broth
1 tsp sage or 1 tsp cinnamon
Combine ingredients and heat through.
Serve with bread or crackers.

SALMON AND PEAS OVER PASTA - BAGGED MEAL -
2 Tbsp butter (not included)
2-3 Tbsp flour (not included)
1 can chicken broth
1 cup freeze dried peas
1 can/pouch salmon
1 can evaporated milk
Spice Packet (in small baggie)
1/2 tsp. dill
1/8 tsp salt
1/8 tsp pepper
1 lb. your favorite pasta
Cook pasta drain and set aside. Make a roux
from flour and butter, slowly add broth and cook
until thickened, then add milk. Add dehydrated peas
salmon and spices. Heat through. Serve over pasta.

BEEF STROGANOFF- ( bagged meal )
1 can beef chunks (drained)
1 can cream of mushroom soup
1 can evaporated milk
1 bag of egg noodles
Seasoning packet ( in small baggie ):
1 Tbsp. onion flakes
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
Cook noodles, drain and set aside. Combine first 3
ingredients, add seasoning and heat through.
Serve over noodles.

Indian Curry haystacks - (bagged meal )
1 can cream of chicken soup
1 can chicken ( drained )
1 can mandarin oranges ( drained )
1 can pineapple tidbits ( drained )
1 small baggie coconut
2 cups white rice ( in separate baggie )
Other topping ideas one small baggie of each is
plenty: cashews, almond, raisins, rice noodles, one can baby corn.

Cook rice with 4 cups water. Combine can of soup
with milk ( you can include one can of evaporated milk
with dinner) or water and add curry and chicken.
Heat through serve over rice and toppings of your choice.

INSTANT OATMEAL - ( BAGGED MEALS )
Combine the fallowing the ingredients in a small baggie:
1/4 cup oats
1/2 cup oats, blended until powdery
1/8 tsp. salt
1 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
You can also add dried fruit that is broken into small pieces like apples,
raisins, apricots. Seal baggie and store. I like to use an entire round
oats container and then store the baggies in the same container.
Stove top directions: Empty packet into pan. Add 1/2 cup
boiling water. Cook and stir over heat until thickened.
Microwave directions: Empty packet into microwavable bowl. Add 2/3
cup water or milk. Microwave on high about 1 1/2 minutes, stir.


CREAMY WHITE CHILI - ( BAGGED MEAL )
1 ( 10 oz. ) chicken
2 ( 4 0z. ) can chopped green chilies
2 ( 15 0z. ) cans great northern white beans
2 cups water
3/4 cup evaporated milk ( from a 12 0z. can )
2 tsp. white vinegar (not included)
SEASONINGS: (put in small baggie )
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. ground pepper
1/4 tsp. cayenne pepper
2 tsp. chicken bouillon powder
DIRECTIONS: Rinse and drain the beans. Drain and shred the chicken.
Combine all ingredients except the vinegar and evaporated milk in a soup pot.
Bring to a boil, then simmer on low uncovered for 20 - 30 minutes. Finally, stir
in the vinegar and evaporated milk and heat through. Serve with bread or crackers.

CHEESY TUNA MELT - ( BAGGED MEAL )
1 lb. pasta (any shape )
2 Tbs. butter ( not included )
1/2 can evaporated milk
1 can tuna fish
CHEESY SEASONINGS: ( put in a small baggie )
1/2 cup dehydrated cheese powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
DIRECTIONS: In a large pot, boil the pasta until tender ( about 12 - 15 minutes ).
Drain and transfer the pasta back to the pot. Stir in the butter until melted. Next,
make a well in the center of the pasta and pour in the 1/2 can evaporated milk and
cheesy seasonings. Whisk together the cheese mixture until well blended, then fold
in the pasta and tuna until well combined. Heat through on low to thicken the the
cheese sauce. ---- you could also add a can ( or frozen ) of peas to this recipe.

SANTA FE TORTILLA CHIP TOPPER
1/2 cup white long grain rice
1 cup water (not included )
1 cup whole kernel corn, drained
1 can black beans
1 can black eyed peas
1 ( 8 oz. ) can tomato sauce
1 can green chilies, chopped
1 Tbs. olive oil ( not included )
SEASONINGS: ( PUT IN A SMALL BAGGIES )
Directions: In a large pot bring 1 cup water to a boil, add the rice, cover and turn
down to low. Let simmer for about 15 minutes or until the water is absorbed and the
rice is tender. Drain and rinse the beans and add in the remaining ingredients,
including the seasoning packet to the rice pot. Stir well and heat through. Serve with
plain tortillas, taco shells or tortilla chips. Cheese and sour cream is great too!

CHILI IN A BAG
1 can kidney beans
1 can pinto beans
1 can diced tomatoes
1 ( 6 0z. ) can tomato paste
2 cups water ( not included )
1 can roast beef chunks
1 pkg. chili seasoning mix
DIRECTIONS: Drain and rinse the beans. Pour everything in a large pot. Cook on medium
heat, simmering and stirring occasionally until chili is thickened, about 10 minutes. Serve
with bread or crackers.

If anyone has any other ideas or recipes, please let me know and I will put them on the blog.
Thank-you for your patience.

february cuisine club

SWEETHEART SWEETS: THIS MONTH WE CONCENTRATED ON SWEETS, BEING AS IT IS THE MONTH OF LOVE AND SWEETS. WE JOINED WITH THE 3RD WARD AT THE CHURCH. I PERSONALLY AM GLAD THEY HAVE JOINED US. IT WILL BE SO -SWEET- TO GET TO KNOW THE SISTERS BETTER AND TO LEARN AND GROW FROM THEM AS WELL --LIVE, LAUGH, LOVE--.
KATHY D GAVE US A DEMO ON GANACHE. AND MADE US OUR OWN MINI LAVA CAKE DECORATED AS ONLY KATHY CAN DO-TO THE NINES-. SHE MADE IT LOOK SO EASY, AND ACTUALLY IT LOOKED EASY. EASY ENOUGH THAT I MIGHT EVEN GIVE IT A TRY. JEAN DEAN MADE A CHOCOLATE CATE AND HER MINT ICING WAS CHOCOLATE PUDDING, WITH MINT FLAVORING. I DON'T HAVE HER RECIPE, I'M SURE SHE WOULDN'T MIND IF YOU WOULD WANT TO CALL HER FOR IT, OR BETTER YET EMAIL HER.
JEANNIE M MADE THE CUTEST MARZIPAN STRAWBERRY SWEETS, I ALSO DO NOT HAVE HER RECIPE, BUT SHE IS JUST A EMAIL CLICK AWAY. SHE IS SO TALENTED.
JANET C BAKED YUMMY HEART SHAPED COOKIES HALF DIPPED IN CHOCOLATE, NO RECIPE,ASK HER I'M SURE HERE "HEART" IS IN THE RIGHT PLACE AND SHE WILL GIVE HER RECIPE AS WELL.IF I HAVE LEFT ANYONE OUT AND FORGOT TO MENTION THE SWEET'S THEY BROUGHT PLEASE, FORGIVE ME AND LEFT ME KNOW, THANK-YOU.

CHOCOLATE GANACHE
FOR FROSTING CAKES:
1 1/2 C. CREAM HEATED TO A SIMMER
2 PKG. SEMI-SWEET CHOCOLATE CHIPS(12 OZ. EACH)
ADD TO HOT CREAM AND STIR GENTLY UNTIL SMOOTH.
POUR OVER COLD CAKE. TO MAKE A SHINIER CAKE USE:
1/4 C. CREAM
1/4 C. BUTTER
2 PKG. SEMI SWEET CHIPS

TRUFFLES:( KATHY RELAYS THAT SHE CHANGED THIS A LITTLE)
1 C. CREAM HEATED TO SIMMER
2 PKG. SEMI SWEET CHIPS (12 OZ. EACH)
1 tsp. VANILLA, ALMOND, OR A FEW DROPS MINT OR ORANGE OIL FLAVORING
MIX UNTIL SMOOTH, COOL AND ROLL IN 1" BALLS. ROLL IN COCOA POWDER, NUTS, COCONUT OR DIP IN CHOCOLATE.

BABY LAVA CAKES:
MIX AS DIRECTED, ONE BOX BETTY CROCKER CHOCOLATE FUDGE CAKE MIX,
EXCEPT ADD 1 3 OZ. BOX DRY CHOCOLATE INSTANT PUDDING MIX.
SCOOP IN LARGE MUFFIN CUPS AS USUAL, EXCEPT PLOP A TRUFFLE ON THE
TOP OF EACH LAVA CAKE.COOK AS USUAL. SERVE WARM WITH WHIPPED CREAM.

WHITE CHOCOLATE SYRUP:
1/2 C. WHIPPING CREAM HEATED TO SCALDING
1 PKG. WHITE CHOCOLATE CHIPS UNTIL SMOOTH.
GREAT AS A TOPPING ON TOP OF CHOCOLATE LAVA
CAKES OR ICE CREAM.

WORKING WITH CHOCOLATE CAN BE FRUSTRATING. CHOCOLATE VARIETY, BRAND
AND FLAVOR REACTS DIFFERENTLY EACH TIME. BE PREPARED TO ADD MORE CHOCO-
LATE OR MORE CREAM TO GET THE RIGHT CONSISTANCY DESIRED. YOU CAN ALWAYS
FIX IT. JUST DO NOT OVERHEAT OR LET IT COME INTO CONTACT WITH ANY WATER,
INCLUDING STEAM. IT'S FUN AND EASY SO TRY IT!
KATHY DALLY: HAPPY VALENTINES DAY

NEXT MONTH THE THIRD WARD IS HOSTING THE RS-CUISINE CLUB. WE WILL LET ALL KNOW BY EMAIL WHEN, WHERE AND WHAT WE WILL BE DOING. THANKS TO ALL WHO CAME, SPREAD THE WORD.

REMEMBER TO: LIVE, LAUGH, LOVE, ABOVE ALL LOVE.

CROCKPOT COMFORT FOOD

This cooking club we did Crockpot recipes. Very yummy and comforting food, to chase away the cold winter weather. We also invited Jean Dean from the 3rd ward, we will be having the sisters from the 3rd ward join our cooking-club. We will also be meeting at the church every 2nd wed.-unless something changes-, we will let you know by email. We will also be meeting at 6:30p.m.
Here are some of the recipes we had at the cooking club. I don't have Kathy Dally's recipes, but please call her if you would like them. SUPER GOOD, she did a crockpot meatloaf, and others that were very good and worth calling her for. I also do not have Leisa's, she made a minestrone soup,ohhhhhhh wow! I wouldn't miss a chance calling her also for this recipe.

CHALUPA
3lb. pork roast
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies
water
1. Cover beans with water and soak overnight in slow cooker.
2. In the morning, remove beans(reserve soaking water), and
put roast in bottom of cooker. Add remaining ingredients
(including the beans and their soaking water) and more water if
needed to cover all the ingredients.
3. Cook on high 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
4. Cook on high 1 more hour.
5. Serve over a bed of lettuce. Top with grated cheese and chopped onions and tomatoes. Can also serve with sour cream and salsa.
TAMRA OCKEY- COMFORT: AS A WARM PAIR OF SLIPPERS

SOUR CREAM CHICKEN ENCHILADA CASSEROLE
1 lg. onion diced
1 T. vegetable oil
1 24-32oz. green chili enchilada sauce
1 doz. soft corn tortillas cut into strips.
2-3 c. cooked, cubed chicken pieces.
4 c. cheese
2 c. sour cream
1 small can green chilies -opt.-
Cook onion in large skillet w/oil until softened. Put a 1/2 c.
enchilada sauce in the bottom of the greased crock pot.
Then layer tortilla stripes, sauce, chicken, onion, cheese and repeat
two more times--it also works out well, to mix everything together
and just dump it in.--
Top with sour cream and cook on high for 2 hours. Or low for 4-5 hours.
* To stretch add a few more tortillas and a can of cream of chicken. I like to serve it with tortilla chips and use it like a dip. I can't remember, but I probably added green onions too.
KATHY DALLY-COMFORT:WATCHING CHILDREN PLAYING IN THE SNOW

CROCKPOT MEATLOAF AND POTATOES
--meatloaf--
2 lbs. ground beef
3 slices of bread torn into pieces
1 egg
1 small onion, chopped
1 c. milk
1 T. worchestershire (?) sauce
1 teaspoon salt
1/2 teaspoon dry mustard- or squirt reg. mustard-
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon garlic powder
1/2 c. ketchup

6 potatoes cubed.
Oil the crockpot, place potatoes in the bottom, salt and pepper.
Mix the remaining ingredients together, except ketchup. Form a
loaf the shape of your crockpot. Place on top of potatoes. It is o.k.
press down a bit . It works to put meat in a chunk at a time and form
in the pot. Pour ketchup on top and cover. Cook 2-3 hours on ,high or
6-7 on low. Poke a fork in the middle to see if it is done.
KATHY DALLY-COMFORT:A NICE WARM BATH AFTER A LONG DAY



ONION SOUP
8-10 large onions, sliced
1/2 cup butter or margarine
6 10 1/2-oz. cans of condensed beef broth
11/2 tsp. Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
grated Parmesan and/or shredded mozzarella cheese
1. Saute onions in butter until crisp tender. Transfer to slow cooker.
2. Add broth, Worcestershire sauce, and bay leaves.
3. Cover. Cook on low 5-7 hours, or until onions are tender.
Discard bay leaves.
4. Ladle into bowls. Top each with a slice of bread and
some cheese.
NOTE:
For a more intense beef flavor, add one beef bouillon
cube, or use home-cooked beef broth instead of canned broth.
PAM SCHOW-COMFORT:AS A GOOD BOOK
(FIX-IT and FORGET IT COOKBOOK)
-------------------------------------------------------------------
NO ONE HAD BROUGHT THIS DISH, BUT IT CAME HIGHLY RECOMMENDED, I THOUGHT YOU ALL MIGHT ENJOY IT AS WELL.

Helen's Lasagna
1 lb. ground beef
1 medium onion, chopped
2 cloves garlic, minced
29-oz. can tomato sauce
1 cup water
6-oz. can tomato paste
1 tsp. salt
1 tsp. dried oregano
8-oz. pkg. lasagna noodles, uncooked
4 cups (16 oz.) shredded mozzarella cheese
1 1/2 cups (12 oz.) small curd cottage cheese
1/2 cup grated Parmesan cheese
1.Cook beef, onion, and garlic together in saucepan until browned.Drain.
2. Stir in tomato sauce, water, tomato paste, salt, and oregano. Mix well.
3. Spread one-forth of meat sauce in ungreased slow cooker. Arrange one
third of noodles over sauce.
4. Combine the cheeses. Spoon one-third of mixture over noodles. Repeat
layers twice. Top with remaining meat sauce.
5.Cover. Cook on low 4-5 hours.
ENJOY!

APPLE OATMEAL
2 cups milk
2 Tbsp. honey
1 Tbsp. butter (no substitute!)
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup dry old-fashioned oats
1 cup chopped apples
1/2 cup chopped walnuts
2 Tbsp. brown sugar
1. Mix together all ingredients
in greased slow cooker.
2. Cover. Cook on Low 5-6 hours.
3. Serve with milk or ice cream.
Variation:
Add 1/2 cup light or dark raisins
to mixture.

---HERE IS KATHY'S APPLE CINNAMON OATMEAL---
1 c. old fashioned rolled oats or thick cut rolled oats.
2 T. brown sugar
1 teaspoon cinnamon
1 pinch 0f salt
2 1/2 c. water or apple juice
1 1/2 T. butter
1 med. apple (or pear) peeled, cored and chopped.
Combine everything in slow cooker and cook on
low overnight or on high for 2-4 hours.
KATHY DALLY- COMFORT: A NICE WARM FIREPLACE

ALMOND AND COCONUT GRANOLA
*Note: Although this recipe is for the crockpot save your time and do it in the oven.
1/2 c. honey
1 c. canola or sunflower seed oil
2 teaspoons vanilla
1 teaspoons almond extract
Mix and heat in microwave

6 c. old fashioned rolled oats
1 c. sunflower
1 c. coconut
1 c. slivered almonds
1 c. wheat germ
1 c. powdered milk
1/2 c. brown sugar
Toss altogether until well coated. Place in large crockpot and
cook on high uncovered for 1 1/2 hours tossing well every 30 mins.
Then turn cooker to low for 4-6 hours tossing every hour. Until the
granola falls off the spoon and looks toasty.
* Do the same thing on a cookie sheet in a 250 degree oven.
Takes about 2 hours.
KATHY DALLY-COMFORT:HOMEMADE CHICKEN NOODLE SOUP

QUICK YUMMY PEACHES
1/3 cup buttermilk baking mix
2/3 cup dry quick oats
1/2 cup brown sugar
1 tsp. cinnamon
4 cups sliced peaches (canned or fresh)
1/2 cup peach juice, or water
1. Mix together baking mix, oats, brown sugar, and
cinnamon in greased slow cooker.
2. Stir in peaches and peach juice.
3. Cook on low for at least 5 hours. (If you like a drier
cobbler, remove lid for last 15-30 minutes of cooking.)
4. Serve with frozen yogurt or ice cream.
JEANNIE MEYER-COMFORT:A HOT CUP OF COCOA

BLACK AND BLUE COBBLER
1 cup flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 ground cinnamon
1/4 ground nutmeg
2 eggs, beaten
2 Tbsp. milk
2 Tbsp. vegetable oil
2 cups fresh, or frozen, blueberries
2 cups fresh, or frozen, blackberries
3/4 cup water
1 tsp. grated orange peel
3/4 cup sugar
whipped topping, or ice cream, optional
1. Combine flour, 3/4 cup sugar, baking powder, salt
cinnamon, and nutmeg.
2. Combine eggs, milk, and oil. Stir into dry ingredients
until moistened.
3. Spread the batter evenly over bottom of greased 5-
quart slow cooker.
4. In saucepan, combine berries, water, orange peel,
and 3/4 cup sugar. Bring to boil. Remove from heat and
pour over batter. Cover.
5. Cook on high 2-2 1/2 hours, or until toothpick inserted
into batter comes out clean. Turn off cooker.
6. Uncover and let stand 30 minutes before serving. Spoon
from cooker and serve with whipped topping or ice cream,
if desired.
JEANNIE MEYER-COMFORT:A NICE WARM COMFY BLANKET

SLOW COOKER PUMPKIN PIE PUDDING
15-oz. can solid pack pumpkin
12-oz. can evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 Tbsp. melted butter,or margarine
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
whipped cream
1. Mix together all ingredients except whipped cream.
Pour into greased slow cooker.
2. Cover and cook on Low 6-7 hours, or until thermome-
ter read 160*.
3. Serve in bowls topped with whipped cream.
JEANNIE MEYER-COMFORT: A WARM HUG


LEMON PUDDING CAKE
3 eggs, separated -set aside yolks-
1 tsp. grated lemon peel
1/4 cup lemon juice
3 Tbsp. melted butter
1 1/2 cups milk
3/4 cup sugar
1/4 cup flour
1/8 tsp. salt
1. Beat eggs whites until stiff peaks form.
Set aside.
2. Beat egg yolks. Blend in lemon peel, lemon
juice, butter and milk
3. In separate bowl, combine sugar, flour, and
salt. Add o egg-lemon mixture, beating until smooth.
4. Fold into beaten egg whites.
5. Spoon into slow cooker.
6. Cover and cook on High 2-3 hours.
7. Serve with spoon from cooker.
JEANNIE MEYER-COMFORT: A GOOD BOOK