Rival Crock-Pot SCVPE600-CN Owner's Manual page 7

SCVPE600CN06EFM1.qxd 5/23/06
RECIPES
CHUNKY VEGETARIAN CHILI
1 tablespoon olive oil
3 cloves garlic, minced
1 / cup green bell pepper, chopped
2
1 1 / tablespoons chili powder
2
1 teaspoon dried oregano
1 / teaspoon salt
2
1 cup zucchini, chopped chunky
1 package frozen corn kernels
1 16-ounce can stewed tomatoes, undrained
1 15-ounce can pinto beans, rinsed and drained
1 28-ounce can whole tomatoes, undrained
and chopped
1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to slow cooker stoneware.
4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.
5. Serve over white or brown rice and garnish with sour cream and/or shredded
cheese.
Serves 6-8
09:37 Page 13
1 / cup sour cream (optional garnish)
4
3 / cup red bell pepper, chopped
4
1 cup celery, chopped
1 teaspoon ground cumin
1 bay leaf
1 / teaspoon black pepper
2
1 cup mushrooms, chopped chunky
1 15-ounce can black beans, rinsed and drained
1 15-ounce can diced tomatoes, drained
1 / cup cheddar cheese, shredded (optional garnish)
4
1 1 / cups Vidalia onion, chopped (or other large,
2
sweet yellow onion)
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RECIPES
MEDITERRANEAN STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts 8 ounces feta (drained and dried if necessary)
1 / cup oil cured olives, pit in* 1 teaspoon minced lemon zest
3
1 teaspoon dried basil, oregano, or mint 1
1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper
1 / cup sun-dried tomatoes, drained from oil 3 cups chopped fresh spinach (heavy
3
and chopped (if using dry sun dried
tomatoes, soak in warm water for
10-15 minutes, dry and chop)
*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat
tenderizer, etc., pound until about / inch thin. Repeat with each chicken breast.
1
4
2. In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil
(or oregano or mint), garlic powder, and pepper to taste. Mix to combine.
3. Lay chicken "skin" side down on work surface and place approximately 2 table-
spoons of feta mixture onto the wide end of the breast. Roll snugly and repeat
with each breast.
4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and
olives.
5. Cook on High for 2 1 / hours or on Low for 3
2
topped with a spoonful of tomatoes and olives.
Serves 6
ROSEMARY RED JACKET POTATOES
24 red potatoes, quartered 1
1 / cup. butter, melted 2 tablespoons olive oil
4
6 teaspoons minced garlic 1
1 teaspoon salt 1 teaspoon paprika
1 / cup fresh Italian parsley, chopped
2
1. Mix all ingredients except parsley in slow cooker stoneware.
2. Cover; cook on Low 6-8 hours or High 3-4 hours.
3. Before serving, toss with parsley.
Serves 16
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/ teaspoon garlic powder
2
stems removed)
1 / - 4 hours. Serve each portion
2
/ cup. lemon juice
2
/ cup. fresh rosemary leaves, minced
4