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Just In Time For The Cold Weather

Slow cookers are perfect for having hot soup ready on a cold January day. Get your dinner started first thing in the morning, and sit down to a piping hot, tasty bowl of soup for your evening meal. Since your dinner is already prepared, you’ll have the time to bake buns, too. Some cold cuts and cheese to accompany them and there’s your dinner.


1 16-oz. bag yellow lentils 2 med. onions, chopped 2 carrots, chopped

3 c. canned tomatoes

1/3 c. raw barley

1 clove garlic, minced 2 bay leaves

1/2 tsp. thyme

1 tsp. salt

1/2 tsp. pepper

3 tbsp. dry chicken soup mix dissolved in 7 c. boiling water.

Wash lentils; drain. Place all ingredients in a 4-or 5-qt. slow cooker. Cook two hours on high then on low for four hours or just on low for nine to 10 hours.


1 16-oz. bag green OR yellow split


1 large onion, minced 1 clove garlic, minced 2 med. carrots cut in small pieces 2 stalks celery cut in small pieces 1 potato, cut up

1 tsp. salt

1/2 tsp. pepper

3 tbsp. dry chicken soup mix dissolved in 5 cups boiling water

Soak peas in slow cooker overnight in enough water to cover. Drain and add rest of ingredients and cook on high for six hours or on low for 11 hours.


Beans turn out beautifully when done in the slow cooker. This recipe calls for any type of bean but the best in my opinion is the red kidney.

1 lb. dried beans, any kind 1-1/2 c. chopped onion

1 tbsp. liquid smoke

2/3 c. corn syrup

1/2 c. brown sugar

1 c. ketchup

1 tsp. salt

9 drops Tabasco sauce

4 c. boiling water

Soak beans overnight; drain.

Combine all ingredients in slow cooker and cook on high for six hours or on low for 10 to 12 hours.


3 c. boiling water

2 c. Red River cereal

1 tsp. sugar

1/2 c. warm water

1 tbsp. yeast

Ap prox. 5 c. white flour OR half

whole wheat 1-1/2 tsp. salt

1/4 c. sugar

1/4 c. cooking oil Pour boiling water over dry cereal and let stand 1/2 hour. Dissolve

1 tsp. sugar in 1/2 cup warm water; sprinkle yeast on top and let stand for 10 minutes. Place flour in large mixing bowl; make well in centre. Add salt, 1/4 cup sugar and oil then the soaked cereal (make sure it’s not too hot) and the dissolved yeast. Mix all ingredients adding more flour if necessary to make stiff dough. Knead well; let rise in warm place until doubled. Punch down, shape into buns, place on well greased cookie sheet and let rise until almost double in size, approximately 20 minutes. Bake at 375F for 25 minutes or till nicely browned.

Eva Krawchuk writes from Winnipeg, Manitoba

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