Rival Crock-Pot SCVS605A-CN Notice D'emploi page 10

SCV605A-CN06EFM2.qxd 7/31/06
RECIPES
SUNDAY DINNER BEEF ROAST
5 to 7 pounds rump, pot, or chuck roast
2 teaspoons freshly ground pepper
1 / cup white wine
2
4 large carrots, sliced
2 teaspoons fresh parsley, minced
2 teaspoons fresh thyme, minced
1. Using a small knife, make several slits all over the roast.
2. Insert slices of garlic into these slits.
3. Rub the outside of the roast with salt and pepper.
4. Place in the slow cooker stoneware and add the remaining ingredients.
5. Cover; cook on Low 10 to 12 hours (or on High 5 to 6 hours).
6. Remove the roast and let it rest for 15 minutes before slicing.
Serves 18
MUSHROOM BARLEY STEW
2 celery stalks, cut into 1 / -inch dice
4
1 yellow onion, cut into 1 / -inch dice
4
2 bay leaves
1 / pound of pearl barley, rinsed and
2
checked over
1 cup dried mushrooms, porcini
if possible, soaked to cover in warm
water to soften, liquid reserved
1. Add all ingredients, starting with 8 cups of stock and including reserved liquid
from dried mushrooms (being careful to discard any sediment), to stoneware.
Stir to blend.
2. Cook on high for 3-4 hours or on low for 5
have softened. If more liquid is needed, add more stock (this will require more
cooking time after adding).
3. Adjust seasoning and serve with a sprinkling of parsley.
Serves 8-10
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4 cloves garlic, sliced
2 teaspoons salt
6 medium potatoes, chopped
2 onions chopped
2 teaspoons fresh rosemary, leaves only
1 tablespoon fresh thyme
8-10 cups chicken (or mushroom) stock
2 carrots, peeled and cut into 1 / - inch dice
4
10-ounce package of fresh mushrooms,
such as crimini, rinsed and thinly sliced
hours, until barley and vegetables
1 /
2
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RECIPES
ITALIAN STYLE ROAST
2 6-ounce cans tomato paste
2 packages dry onion soup mix
1 tablespoon fresh thyme
2 teaspoons black pepper
2 16-ounce cans diced tomatoes
4 carrots, chopped
2 celery stalks, sliced
1. Mix together ingredients. Place roast in slow cooker stoneware.
2. Add soup mixture. Cover; cook on Low 8-10 hours or on High 4-5 hours.
3. Remove bay leaves before serving.
Serves 12
CURRIED BUTTERNUT SQUASH SOUP
1 yellow onion, chopped
1 tablespoon curry powder
Salt and pepper to taste
2 pounds butternut squash, rinsed, peeled,
seeded, and chopped into 1-inch cubes
1. Add squash, apple and onion to the slow cooker stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over
squash and apples.
3. Cook on High for 3 1 / - 4 hours or on Low for 5–5
2
fully softened.
4. Puree with an emersion blender (or traditional blender). Adjust salt and pepper to
taste and add more stock if soup is too thick (this will require more cooking time
after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
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4 teaspoons minced garlic
1 tablespoon fresh oregano
2 teaspoons salt
4 pounds chuck roast
2 onions, chopped
2 potatoes, chopped
4 bay leaves
4-5 cups chicken stock
1 / teaspoon ground cloves
4
1 / cup chopped dried cranberries
4
1 firm, crisp apple (such as Macoun, Gala,
or Braeburn), peeled, seeded, and chopped
1 / hours, until ingredients have
2