Side Dishes - Crock-Pot TRIO COOK & SERVE SCLBC300-BS Owner's Manual

STUFFED BABY BELL PEPPERS
4 - 6 baby bell peppers, with a
small slit cut into each side
½ 10 ounce package frozen corn,
partially thawed
2 cups cooked rice
1 8 ounce can tomato sauce
1 cup shredded cheddar cheese
1. Wash peppers, cut the tops off and drain well.
2. Combine all remaining ingredients in mixing bowl and stir well.
Stuff each pepper
3. Pour 3 tbs of water into the cooker & server stoneware
and arrange stuffed peppers. Pour broth over top of peppers.
4. Cover and cook on Low 7 - 9 hours or on High 3 - 5 hours.
HERBED FALL VEGETABLES
2 medium Yukon gold potatoes
cut into ½ inch dice
3 parsnips, peeled and cut into ½ inch dice 4 tbs butter, cut up
2 medium sweet potatoes,
peeled and cut into ½ inch dice
1 medium head of fennel,
sliced and cut into ½ inch dice
½ - ¾ cup chopped fresh herbs
(tarragon, parsley, sage or thyme)
1. Place vegetables, fresh herbs and butter into cooker & server
stoneware and toss to mix.
2. In a separate bowl, combine stock, mustard, salt and pepper.
Whisk to combine and pour over vegetables.
3. Cook on high for 3 hours until vegetables become tender,
tossing occasionally to ensure even cooking.

SIDE DISHES

2
⁄ full with the mixture.
3
(Serves 4-6)
1 clove garlic, minced
½ cup onion, chopped
½ tsp salt
½ tsp pepper
¼ cup broth
(Serves 4-6)
1 cup chicken stock
1 tbs Dijon mustard
1 tbs salt
Freshly ground black pepper to taste
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