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Today's recipes are the last in the series of "one-dish" meals, for awhile anyway. It's about using your slow-cooker/crockpot to prepare meals with less time spent cleaning up a bunch of pots and pans. For some of you, using a slow-cooker to prepare the main part of your meal might be the next best thing to a hired chef. You can spend a few minutes early in the day with preparations, then the slow-cooker takes over and simmers away unattended for hours, especially if you're at work or just gone for the day. When you come home and it's just about dinner time, you will have a hot, hearty dinner ready.

Remember, if you're busy around the house and have the slow-cooker going, don't lift the lid to see what's happening inside as the temperature will drop considerably and you may have to boost the cooking time to make sure what's inside is done. For food safety, meals cooked in a slow-cooker need to reach a safe cooking temperature of 140 degrees within three hours. That's why it isn't a good idea to get the ingredients ready and refrigerate them overnight or use frozen ingredients. Also, one hour of cooking on the high setting is generally equal to two hours on the low setting.

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Let's cook slowly in one container. I froze some leftover ham after Easter and used some of it in this recipe.

AU GRATIN POTATOES AND HAM

6 c. (6 medium) peeled, sliced potatoes (sliced about 1/2-inch thick)

1 medium onion, coarsely chopped (about 1 cup)

1-1/2 c. cubed ham

1 c. shredded American or cheddar cheese

1 can cream of mushroom or chicken soup

1/2 c. milk

1/4-1/2 t. dried thyme leaves

In a 3-1/2 to 4 qt. slow-cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers.

In a small bowl, combine soup, milk and thyme, blending well; pour over top. Cover; cook on high setting for one hour. Reduce heat to low setting; cook 6-8 hours or till potatoes are tender. Makes 6 servings.

NOTE: I heated the soup/milk mixture in the micro until almost boiling; poured it over the potatoes and skipped the high setting part. If it isn't done after about eight hours, turn the heat to the high setting for 20-30 minutes, while you're heating a veggie or making a salad to go with it.

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MAPLE-MUSTARD

COUNTRY-STYLE RIBS

1 large onion, cut into 1/4-inch slices, separated into rings

1/3 c. maple-flavored syrup (can use real maple syrup)

1/4 c. spicy brown mustard or country-style Dijon mustard

2-1/2 to 3 lbs. boneless country-style pork ribs, trimmed of fat, cut into 3-inch pieces

Put onion rings in a 3-1/2 to 4 qt. slow-cooker.

In a small bowl, combine syrup and mustard; mix well. Spread evenly over ribs. Put coated ribs over onions. Cover; cook on low setting for at least 8-9 hours. Makes 4 servings.

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SPICY SOUTHWEST BEEF AND BEAN CHILI

1 medium onion, chopped

1-1/2 lb. beef round steak (1/2-inch thick) cut into 3/4x3/4-inch pieces

2-15 oz. cans no salt added tomato sauce (can use regular if you wish)

1-15 oz. can corn, drained

1-15 oz. can black beans, drained, rinsed, drained

one 4-1/2 oz. can chopped green chilies

2 T. chili powder

In a 3-1/2 to 4 qt. slow-cooker, combine all ingredients; mix well. Cover; cook on low setting 8-9 hours. Makes 6 servings.

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Let's feed the sweet tooth with an apricot bar -- yummy!

APRICOT CHEWS

1/2 c. finely cut dried apricots

1/2 c. raisins

1/3 c. water

1 c. flour

1 t. baking powder

1/4 t. baking soda

1 c. sugar

2 eggs

1 T. lemon juice

1/2 c. drained crushed pineapple

1/2 c. chopped walnuts

powdered sugar

In a large saucepan, combine first three ingredients. Cook over low heat, stirring occasionally, until water is absorbed. Cool slightly. Add rest of ingredients, except powdered sugar. Blend well.

Spread in greased 9-inch square pan. Bake at 350 degrees for 35-40 minutes. While warm, cut into bars. Sprinkle with powdered sugar. Makes 24 bars.

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Thought for today: Plan ahead -- it wasn't raining when Noah built the ark.

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The directions for the Surfer Squares were omitted in last week's (April 17) column. Here they are . . .

In a large saucepan (2 qt.), melt butterscotch chips, sugar and butter over medium-low heat, stirring constantly.

Remove from heat; let cool 10 minutes. Quickly stir in egg; beat well. Add flour, baking powder and salt; stir well. Stir in rest of ingredients.

Spread in greased 8-inch square pan. Bake at 350 degrees for 20-25 minutes. Cool; cut in bars. Makes 20-24 bars.

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