Sausage Corn Chowder 2 packages (7 oz each) pork or turkey breakfast sausage 2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted 2 1/2 cups milk 2 cups fresh corn 2/3 cup sliced green onions 1/2 tsp hot pepper sauce 1 cup shredded Swiss cheese Brown sausage in a large saucepan. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low & add cheese. Heat until melted. 6-8 servings. Slow Cooker Breakfast Apples 8 baking apples, peeled & sliced 1/2 to 1 cup chopped pecans 3/4 cup raisins 1/2 cup butter, melted 1/3 cup sugar 1/4 cup old-fashioned oats 2 Tblsp lemon juice 1/4 tsp ground cinnamon Sweet Potato Balls 2 cups cold mashed sweet potatoes 1 egg, lightly beaten 4 Tblsp butter, melted, divided 1 Tblsp whipping cream 1/2 tsp salt 1/4 tsp ground nutmeg 6 to 8 large marshmallows 1 1/2 cups crushed cornflakes Mix sweet potatoes, egg, 2 Tblsp butter, cream, salt and nutmeg. Divide into 6-8 portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9 inch pie plate. Bake at 400 for 15 minutes. 6-8 servings. Combine all ingredients in a slow cooker. Cook on high for 3 hours, stirring occasionally. Serve warm with waffles, pancakes or yogurt. 5 cups. Matt Dvorak, PT Cheesy Potato Chowder 8-12 medium potatoes, peeled & cubed 3 carrots, diced 2 cans (14 1/2 oz each) chicken broth 1 pound Velveeta, cubed 1 tsp dill weed 1/4 tsp salt 1/4 tsp pepper 1/2 pound bacon, Cooked and crumbled, divided 3 cups milk Cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add cheese, dill weed, salt and pepper. Cook & stir until cheese is melted. Reserve some of the bacon for garnish, add the rest to the chowder with milk. Heat through. Top individual bowls with reserved bacon. 10-12 servings (3 quarts) 33??????3????? 3???3?3???? Michelle Valencsin, PT Morgen Square 260.5003 HERVOICE SEPTEMBER/OCTOBER 2013 v 21