Roasted Pepper And Bean Chili; Chicken Cacciatore; Fajita Steak Rolls - Crock-Pot 3060 W Owner's Manual

Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
ROASTED PEPPER & BEAN CHILI
2 green bell peppers
2 red bell peppers
1 large onion, chopped green chilies
1 zucchini, quartered and sliced 1/4-inch thick
2 cloves garlic, minced
2 tablespoon chili powder
1 teaspoon oregano leaves
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on
LOW 8 hours (HIGH 4 hours).

CHICKEN CACCIATORE

1 medium onion, thinly sliced
3-lb. chicken, cut up
2 cans (6-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon salt 1 bay leaf
1 ⁄ teaspoon pepper
2
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about
1 to 1 ⁄ -lbs. each, cut
1
2
1 tablespoon olive oil
1 medium onion, chopped
⁄ cup chopped green bell pepper
1
2
⁄ cup chopped red bell pepper
1
2
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
vegetable mixture. Cover and refrigerate. Spoon remaining
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
⁄ -inch thick
1
4
⁄ cup salsa evenly over beef rolls. Cover and cook on LOW
1
4
⁄ teaspoon cumin
1
2 1
1 can (14 ⁄ 2 -oz.) crushed tomatoes
1 can (10-oz.) diced tomatoes and
1 can (15-oz.) garbanzo beans, drained
1 can (15-oz.) pinto beans, drained
1 can (15-oz.) black beans, drained
2 cloves garlic, minced
2 teaspoon oregano leaves
1 ⁄ teaspoon basil leaves
2
⁄ teaspoon celery seed
1
2
⁄ cup dry white wine
1
2
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeño pepper, seeded and minced
1 can (2-oz.) chopped green chilies
1 cup salsa or picante sauce, divided
⁄ cup salsa into reserved
1
2
⁄
1
4
-8-
cup salsa over beef rolls