Rival Crock-Pot KMAN004 Notice D'emploi page 9

KMAN004(9100050000671).qxd
RECIPES
CAROLINA BARBEQUED PORK
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1 ⁄ teaspoon ground black pepper
2
1 (4 to 6 pound) boneless pork butt
or shoulder roast
3 ⁄ cup cider vinegar
4
Place onions in stoneware. Combine brown sugar, paprika, salt and
pepper; rub over roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar,
mustard, garlic salt and cayenne; stir to mix well. Drizzle about one
third vinegar mixture over roast; cover and refrigerate remaining
vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours
(HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture
over roast during last half hour of cooking. Remove meat and onions,
drain. Chop or shred meat and chop onions. Serve meat and onions on
buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 3 to 4-lb.
Put carrots, onion and celery in bottom of stoneware. Place whole
chicken on top of vegetables. Sprinkle with salt and pepper and add
liquid over top. Sprinkle basil over top. Cover and cook on LOW 8 to 10
hours (HIGH: 3 ⁄ to 5 hours, using 1 cup water). Remove chicken and
1
2
vegetables with spatula.
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4 teaspoons Worcestershire sauce
1 ⁄ teaspoons crushed red pepper flakes
1
2
1 ⁄ teaspoons sugar
1
2
1 ⁄ teaspoon dry mustard
2
1 ⁄ teaspoon garlic salt
2
1 ⁄ teaspoon cayenne
4
Hamburger buns
Coleslaw, optional
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water, chicken broth or white wine
2
1 ⁄ teaspoon dried basil
2
-E16-
RECIPES
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity.
Place celery in stoneware. Put chicken on top of celery. Add garlic,
unpeeled around chicken. Chop remaining herbs; sprinkle herbs and
pepper over chicken. Cover and cook on LOW 8 to 10 hours (HIGH: 3
to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices then spread
with a knife.
-E17-
1 (4-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
1 ⁄ teaspoon ground black pepper
2
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1
2