Crock-Pot Stoneware Slow CookerRival Owner's Manual page 6

R.M428.0218_5865 W Manual 6/14/01
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).
CAROLINA BARBEQUED PORK
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1 ⁄ teaspoon ground black pepper
2
1 (4 to 6 pound) boneless pork butt
or shoulder roast
3 ⁄ cup cider vinegar
4
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 2 to 3-lb.
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3
water). Remove chicken and vegetables with spatula.
9:35 AM Page 10
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
4 teaspoons Worcestershire sauce
1 ⁄ teaspoons crushed red pepper flakes
1
2
1 1 ⁄ teaspoons sugar
2
1 ⁄ teaspoon dry mustard
2
1 ⁄ teaspoon garlic salt
2
⁄ teaspoon cayenne
1
4
Hamburger buns
Coleslaw, optional
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
⁄ cup water, chicken broth or white wine
1
2
1 ⁄ teaspoon dried basil
2
1 ⁄ to 5 hours, using 1 cup
2
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CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3 ⁄ to 5 hours).
1
2
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
FRENCH ONION SOUP
1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
3 tablespoons butter
1 ⁄ teaspoon salt
2
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
SWEET AND SOUR SHRIMP
1 package (6 ounces) frozen
Chinese pea pods, partially thawed
1 can (13 ounces) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with
juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for
about 1 minute or until thickened and transparent. Gently blend sauce into pea pods
and pineapple. Cover and cook on LOW for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up
shrimp. Serve over hot rice.
1 (3-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
⁄ teaspoon ground black pepper
1
2
Toasted French bread slices
1 tablespoon sugar
2 tablespoons flour
1 ⁄ cup dry vermouth or cognac (optional)
4
1 cup grated Parmesan cheese
1 cup boiling water
1 ⁄ cup reserved pineapple juice
2
2 teaspoons soy sauce
⁄ teaspoon ground ginger
1
2
2 cans (4 1 ⁄ ounces each) shrimp,
2
rinsed and drained
2 tablespoons cider vinegar
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