Rival Crock-Pot SCVPE600-CN Owner's Manual page 9

SCVPE600CN06EFM1.qxd 5/23/06
RECIPES
ITALIAN STYLE ROAST
2 6-ounce cans tomato paste
2 packages dry onion soup mix
1 tablespoon fresh thyme
2 teaspoons black pepper
2 16-ounce cans diced tomatoes
4 carrots, chopped
2 celery stalks, sliced
1. Mix together ingredients. Place roast in slow cooker stoneware.
2. Add soup mixture. Cover; cook on Low 8-10 hours or on High 4-5 hours.
3. Remove bay leaves before serving.
Serves 12
CURRIED BUTTERNUT SQUASH SOUP
1 yellow onion, chopped
1 tablespoon curry powder
Salt and pepper to taste
2 pounds butternut squash, rinsed, peeled,
seeded, and chopped into 1-inch cubes
1. Add squash, apple and onion to the slow cooker stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over
squash and apples.
3. Cook on High for 3 1 / - 4 hours or on Low for 5–5
2
fully softened.
4. Puree with an emersion blender (or traditional blender). Adjust salt and pepper to
taste and add more stock if soup is too thick (this will require more cooking time
after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
09:37 Page 17
4 teaspoons minced garlic
1 tablespoon fresh oregano
2 teaspoons salt
4 pounds chuck roast
2 onions, chopped
2 potatoes, chopped
4 bay leaves
4-5 cups chicken stock
1 / teaspoon ground cloves
4
1 / cup chopped dried cranberries
4
1 firm, crisp apple (such as Macoun, Gala,
or Braeburn), peeled, seeded, and chopped
1 / hours, until ingredients have
2
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RECIPES
CORNED BEEF AND CABBAGE
12 new potatoes, quartered 4 carrots, sliced
4 lb corned beef brisket 2 onions, sliced
3 bay leaves 8 black peppercorns
1 head cabbage, wedged
1. Place potatoes and carrots in bottom of slow cooker stoneware.
2. Add brisket, onion, bay leaves and peppercorns.
3. Add enough water to cover.
4. Cover; cook on Low 8-10 hours or High 4-5 hours. Add cabbage halfway through
cooking.
Serves 10
EASY BARBECUE RIBS
2 teaspoons salt 2 teaspoons freshly ground black pepper
2 medium onions, sliced 1 tablespoon brown sugar
2 tablespoons fresh lemon juice 6 pounds beef or pork spareribs, sliced
1 14-ounce bottle of your favorite
barbecue sauce
1. Rub the spareribs with salt and pepper and broil for 15 minutes until browned.
2. Place the spareribs and onion into the slow cooker stoneware.
3. Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.
4. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours).
Serves 8
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into serving pieces