Recipes - Black & Decker SC1005SSD Guide D'utilisation Et D'entretien

REC I PES
SPLIT PEA SOUP
Servings: 7–8
Ingredients:
1 lb . dried split peas
1 ½ cups chopped ham
1 medium onion, chopped
1 stalk celery, chopped
¼ cup chopped parsley
Directions:
Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth
in stoneware pot . Stir to thoroughly mix .
Cover and cook for 5 hours on high or 8–9 hours on low .
Before serving, stir in milk and blend thoroughly to heat .
SLOW COOKER CHILI
Servings: 8
Ingredients:
1 lb . lean ground beef, cooked and
drained
1 large onion, coarsely chopped
1 clove garlic, minced
½ lb . dried kidney beans*
2 cans (14 .5 oz each) beef broth
1 can (28 oz) diced tomatoes
Directions:
Combine all ingredients, except tomato paste, in the stoneware pot . Stir to
thoroughly mix .
Cover and cook on high for 4 .5 hours or 7–8 on low .
For thicker chili, stir in tomato paste ½ – 1 hour prior to serving .
If desired, serve over hot rice .
Tip: for vegetarian chili, use 2 cups of frozen, thawed corn instead of ground
beef . Substitute vegetable broth for beef broth . May yield slightly less .
*No need to soak or precook beans .
1 tsp . chervil or rosemary
1 tsp . summer savory
9 cups chicken broth
2 cups milk
1 can (4 ½ oz) chopped chilies
1 Tbsp . chili powder
2 tsp . cumin
1 can (6 oz) tomato paste
(optional)
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