"White" Chili - Rival Crock-Pot 3140 Owner's Manual

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 ⁄ -oz.) whole tomatoes
1
2
⁄ cup tomato paste
1
3
1 can beef broth
Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to
stoneware. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours). Add
shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve.
TUNA NOODLE CASSEROLE
1 cup milk
2 tablespoons dried parsley
1 package (10-oz) frozen mixed vegetables
2 cans (10 ⁄ -oz. each) reduced-sodium and
3
4
reduced-fat condensed cream of mushroom soup
In a large bowl, thoroughly combine tuna, soup, milk, parsley and vegetables. Fold in
noodles. Pour into greased stoneware. Top with almonds. Cover and cook on LOW 7
to 9 hours (HIGH: 3 to 4 hours). *Do not overcook noodles to just until tender.

"WHITE" CHILI

1-lb. Great Northern beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 cans (4-oz. each) green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow
to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and
brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and
cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
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 4. Put all ingredients in stoneware in
order listed. Stir once. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6
hours).
1 tablespoon dried parsley
1 1 ⁄ teaspoons dried basil leaves
2
⁄ teaspoon dried oregano leaves
1
2
1 teaspoon Tabasco sauce
1 teaspoon cayenne pepper
⁄ teaspoon salt
1
2
1-lb. shrimp, shelled and deveined
3 cups cooked rice
⁄ cup toasted sliced almonds
1
2
1 package (10-oz.) noodles, cooked and drained*
2 cans (6 1 ⁄ -oz. each) water-packed tuna, drained
2
1 ⁄ teaspoons cayenne pepper
1
2
1 ⁄ teaspoon salt
2
2-lbs. skinless, boneless chicken breasts
1 can (14 ⁄ -oz.) reduced-sodium chicken broth
1
2
1 cup water
2 cloves garlic, crushed
2 to 3 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon salt
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