Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 21

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Beef and Pork
Mushroom Veal Roast
2 oz. dried porcini mushrooms
1 cup hot water
2 14 1/2 oz. cans chicken broth
6 tbs. dry sherry
4 1 1/2 oz. packages cream of mushroom soup mix
1 lb. button mushrooms, sliced
2 red peppers, diced
2 small leeks, trimmed and thinly sliced
3-4 lb. veal shoulder or round bone roast
Soak the dried mushrooms in a bowl filled with water for 20 minutes,
or until soft. Stir in the broth, sherry and soup mix and stir well.
Place the roast in the Crock-Pot
mushrooms and leeks. Cook on Low for 8 to 9 hours or on High
for 4 -5 hours.
Recommended Unit Size: 4 - 7 Quarts
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3/1/13 9:32 AM
® Slow Cooker and add the mixture,
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Beef and Pork
Coq Au Vin
5 slices bacon, diced
2/3 cup green onion, sliced
6 chicken breast halves
1 onion, chopped
1/4 lb. whole mushrooms
8 small new potatoes
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
In a large skillet, sauté the diced bacon and green onions until the
bacon is crisp. Remove and drain well, then add the chicken breast
to the skillet and brown them well on both sides. Remove the
chicken and set it aside. Put the onion, mushrooms, potatoes and
garlic in the Crock-Pot ®
pieces, bacon and green onions, salt, pepper, thyme and chicken
broth. Cover and cook on Low for 8 hours or on High for 4 hours.
Add the Burgundy wine during the last hour of cooking.
Recommended Unit Size: 5 - 7 Quarts
Slow Cooker. Add the browned chicken
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