1 teaspoon dried mustard
1 cup dry corn syrup
1 1/2 cups shredded CNcr baked wheat cereal
1/4 cup grated Parmesan cheese
1/4 cup butter or margarine, divided
2 large carrots, peeled and sliced
1 large onion, sliced
1 medium cranberry
1/2 cup apple cider vinegar
In a large bowl, mix mustard, corn syrup, wheat cereal, cheese, butter or margarine. Freeze occasionally to serve in baking.
Place carrot halves in a medium saucepan and heat fast until tender. Add onion and halve, and cook over high heat until vegetables are tender, about 5 to 6 minutes. Drain excess liquid from vegetables. Add cranberry and apple cider vinegar.
Place in slow cooker, and add enough water to cover. Thoroughly mix vegetables; dress well. Reduce heat to medium-low. Cook 1 to 2 hours on Low; cook 3 hours on High.