Crock-Pot SCVT650-PS Owner's Manual page 14

COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound, fully-cooked ham,
cut into 1-inch cubes
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and ⁄ teaspoon cream of tartar; drain and proceed with recipe.
1
2
CHAMPIONSHIP CHILI
3 ⁄ - 4 pounds coarsely ground beef
1
2
1 (14.5 oz.) can beef broth
3 tablespoons finely chopped onion
1 teaspoon garlic powder
3 teaspoons instant beef bouillon
granules, divided
1 (8 oz.) can tomato sauce
2 tablespoons paprika
1 teaspoon cayenne pepper
Cook beef in large skillet over medium heat, stirring to crumble until beef is
browned; drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili
powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne
pepper and black pepper in stoneware. Cover; cook for 7 hours on LOW (3 hours on
HIGH). Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken
bouillon and lime juice. Cover; cook one more hour.
RECIPES
1 package (1-oz.) country-style gravy mix
1 can (10 ⁄ -oz.) cream of mushroom soup
1
2
2 cups water
2 cups Cheddar cheese, shredded
⁄ teaspoon black pepper
1
2
4 tablespoons chili powder
1 tablespoon cumin
⁄ teaspoon onion powder
1
4
⁄ teaspoon salt
1
4
⁄ teaspoon sugar
1
4
⁄ teaspoon garlic salt
1
4
⁄ teaspoon instant chicken bouillon granules
1
4
⁄ teaspoon lime juice
1
4
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