Rival Crock Pot 38601-W Guide Du Propriétaire page 9

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THE RECIPES
FAVORITE CHILI
1 ⁄ -lb. dry pinto or kidney beans
2
2 can (14 1 ⁄ -oz. each) tomatoes
2
2-lbs. coarsely ground chuck,
browned and drained
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
Completely soften beans as directed on page 7. Put all ingredients in stoneware in order
listed. Stir once. Cover and cook on
SPANISH RICE
2-lbs. ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 can (28-oz.) tomatoes
2 cans (8-oz. each) tomato sauce
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
LOW HIGH
Cover and cook on 8 hours (
MOCK LASAGNA
1 package (10-oz.) broad lasagna noodles,
broken into bite-size pieces
1-lb. ground beef
1 ⁄ -lb. Italian sausage
2
1 onion, chopped
1 clove garlic, minced
12-oz. Mozzarella cheese, shredded
Cook noodles according to package directions until tender; drain. Brown ground beef
and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients.
Stir to mix thoroughly. Cover and cook on
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2 cloves garlic, crushed
2 to 3 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon salt
LOW HIGH
10 hours ( 6 hours).
1 cup water
2 1 ⁄ teaspoons chili powder
2
1 ⁄ teaspoon salt
2
2 teaspoons Worcestershire sauce
1 cup uncooked rice (converted)
4 hours).
1 carton (12-oz.) cottage cheese
2 cans (6-oz. each) tomato paste
1 ⁄ cup water
2
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon ground black pepper
2
1
1 ⁄ tablespoons dried parsley
2
1 teaspoon dried basil
LOW HIGH
8 hours ( 4 hours).
-E16-
THE RECIPES
JAMBALAYA
12-oz. skinless, boneless chicken breasts
2 green bell peppers, seeded and chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 can (14 1 ⁄ -oz.) whole tomatoes
2
1 ⁄ cup tomato paste
3
1 can beef broth
Cut chicken into 1-inch pieces. Add all ingredients except shrimp and rice to stoneware.
LOW HIGH
Cover and cook on 8 hours (
minutes of cooking. Stir in rice when ready to serve.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound fully-cooked ham, cut into 1" cubes
1 package (1-oz.) country-style gravy
Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix,
mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes.
LOW HIGH
Cover and cook on 8 hours (
NOTE:
minutes. To prevent darkening of potatoes, toss sliced uncooked potatoes in a
1
mixture of 1 cup water and ⁄ teaspoon cream of tartar; drain and proceed with recipe.
2
CHICKEN WITH 40 CLOVES 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 parsley in chicken cavity. Place celery in
stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining
herbs; sprinkle herbs and pepper over chicken. Cover and cook on
HIGH
( 4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices and spread with knife.
-E17-
1 tablespoon dried parsley
1 1 ⁄ teaspoons dried basil leaves
2
1 ⁄ teaspoon dried oregano leaves
2
1 teaspoon Tabasco sauce
1 teaspoon cayenne pepper
1 ⁄ teaspoon salt
2
1-lb. shrimp, shelled and deveined
3 cups cooked rice
4 hours). Add shrimp during last 15 to 30
1
1 can (10 ⁄ -oz.) cream of mushroom soup
2
2 cups water
2 cups shredded cheddar cheese
4 hours). Top with cheese during last 30
40 cloves garlic, unpeeled
1
⁄ teaspoon ground black pepper
4
4-pound whole broiler/fryer chicken
2 stalks celery, cut into 3" pieces
LOW
8 hours