CROCKPOT RATATOUILLE NICOISE

1 med. eggplant
2 lb. fresh tomatoes
2 med. zucchini
3 meaty green peppers
1/2 c. olive oil
1 garlic clove
Salt and pepper to taste

Cut all vegetables in thin slices. Do not peel. Heat oil in large heavy fry pan. When oil is hot, brown vegetables very rapidly in 4 or 5 batches. Place vegetables in crockpot as browned then brown chopped garlic clove in oil very quickly. Pour oil over vegetables and season with salt and pepper. Cover and cook on high 2 hours.

CROCKPOT POTATOES

8-10 med. to lg. potatoes, peeled and sliced thin
2 onions, peeled and sliced thin
Salt and pepper to taste
1 c. grated American or Cheddar cheese OR
1 can Cheddar cheese soup
Paprika
1 can cream of mushroom soup

Layer one half the potatoes in bottom of crockpot and sprinkle with salt and pepper. Put cheese or cheese soup on top of this layer. Add one half of onions, remainder of potatoes, then remainder of onions, salt and pepper. Spoon undiluted cream of mushroom soup on top. Sprinkle with paprika. Turn crockpot on low for 8 to 10 hours or on high for 4 hours.

CROCKPOT POTATOES

2 lb. hashbrowns
1 lg. can evaporated milk
2 cans cream of mushroom soup
2 cans Cheddar cheese soup
1 can French fried onions

Put in greased crockpot and bake all day on low heat (about 6 hours).