2 tablespoons shortening
1 1/2 teaspoons garlic powder
8 cups milk
1 tablespoon vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1 (8 ounce) package marshmallows
1 1/2 cups shredded hard-cooked apple
1 (2 ounce) can sliced pimento-stuffed shredded mozzarella cheese, divided
2 tablespoons white sugar
1 clove garlic, minced
In a medium saucepan over medium heat, melt shortening. Stir in garlic powder; cook, stirring occasionally, until flaking. Reduce heat to low. Place marshmallows in a small bowl. Cover the pan, and cook approximately 1 minute.
Ladle marshmallows into a bowl. Pour in milk and oil. Heat about 45 minutes in the oven.
Meanwhile, stir the marshmallows into the saucepan with the lemon juice. Bring mixture to a boil, and simmer for about 10 minutes.
Stir the marshmallows and pimento-stuffed cheese into the saucepan. Heat marshmallows and cheese mixture over low heat, stirring occasionally, until thickened.
Stir the sugar, remaining marshmallows and garlic into the saucepan. Heat gently, stirring occasionally, until sugar is dissolved. Heat the remaining marshmallows and cheese mixture, stirring occasionally, until thickened. Pour over beans, beans and hamburger mixture in the slow cooker.
Cover and cook on Low for 8 hours.
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