Crock-Pot Stoneware 3845 Owner's Manual page 10

POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin roast
1 ⁄ teaspoon salt
2
⁄ teaspoon ground black pepper
1
4
1 clove garlic, slivered
2 medium onions, sliced
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of
garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,
and other ingredients. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
5 ⁄ - 6 ⁄ QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts
1 1
2 2
of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in
broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in
stoneware and continue as recipe directs.
PORK CHOPS ON RICE
1 ⁄ cup brown rice
2
⁄ cup converted white rice
2
3
⁄ cup butter or margarine
1
4
1 ⁄ cup chopped onion
2
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon dried thyme, divided
⁄ teaspoon rubbed sage
1
2
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
⁄ teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
1
2
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed
2 tablespoons butter or margarine
⁄ cup garden vegetable-flavored
1
4
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
2 bay leaves
1 whole clove
⁄ cup water
1
2
1 tablespoon soy sauce
1 ⁄ teaspoon salt
2
⁄ teaspoon ground black pepper
1
4
4 to 6 boneless pork chops,
1 can (10.5-oz.) beef consomme
2 tablespoons Worcestershire sauce
⁄ teaspoon paprika
1
2
⁄ teaspoon ground nutmeg
1
4
1 ⁄ teaspoon dry basil leaves
2
1 ⁄ teaspoon rubbed sage
2
⁄ teaspoon dry thyme leaves
1
2
⁄ teaspoon ground black pepper
1
4
1 ⁄ teaspoon garlic powder
4
-10-
⁄ - to 1-inch thick
3
4