Lonnnnng time ago, when I was growing up, before slow cookers, mom did this on top of a low stove burner......the can/bowl was in a large deep covered Dutch oven.......Grandma called this Flintstone Bread :) ~~~~~ Yes, this bread turns out a funky shape, but it's easy and quick to make.... ****YES! You CAN use a slow-cooker bread-n-cake pan! A nice lil bread to cut into odd shape pieces for that BBQ dinner. (with the can, you can follow can "lines" if you prefer to slice) ******************** 1 Tablespoon Yeast 1/4 cup Warm Water 1 cup Warm Milk or Buttermilk 1/2 cup Rolled Oats 1 1/2 teaspoon Salt 2 Tablespoon Oil 2 Tablespoon Honey 1 Egg 1/4 cup Wheat Germ 2 3/4 cup Whole Wheat Flour Grease a deep metal or glass bowl or 1 lb. coffee can. Turn slow-cooker on high to preheat. Dissolve yeast in water. Combine with milk, oats, salt, oil, honey, egg and wheat germ. Add flour and knead until smooth and elastic, about 5 minutes. Turn dough immediately into bowl or can and cover *loosely* with foil. In bottom of slow-cooker place 1/2 C water and a trivet or some crumpled foil. Place can or bowl on this, cover and bake on high for 3 hours. Top of bread will not necessarily brown.

4 onions, trimmed and peeled 1 package 8-oz. wild rice mix, cooked according to package directions 1/2 pound cooked link sausage, sliced Directions Place onions in a microwave-safe dish, cover, and microwave on HIGH for 10 minutes. Meanwhile combine cooked rice and sausage in a medium bowl; mix well. Scoop out onion centers and fill with rice mixture. Microwave on HIGH for 5 minutes or until onions are tender-crisp. Serve warm. Serving Size: 4