Rival 32041 C Owner's Manual page 7

THE RECIPES
POT ROAST OF BEEF
1 (3 to 4-lb.) boneless beef roast
1 ⁄ cup water or beef broth
2
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on
HONEY SMOKED BRISKET
Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle generously
1 1
with ⁄ cup of liquid smoke and ⁄ teaspoon each of celery salt, garlic salt and onion
4 2
powder. Wrap well and put into stoneware. Cover and cook on
6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
BARBEQUED RIBS
3 to 4-lbs. spareribs
1 ⁄ teaspoon salt
2
1
⁄ teaspoon ground black pepper
2
Slice ribs into serving-size pieces. Rub each side of spareribs with salt and pepper.
Place ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving
portions. Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook
LOW HIGH
on 10 hours ( 6 hours).
1 onion, sliced
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
LOW HIGH
10 hours ( 6 hours).
LOW
10 hours (
1 onion, sliced
1 jar (16-oz.) barbeque sauce
-E12-
ARROZ CON POLLO
4 chicken breast halves, skin and excess fat removed
1 small red bell pepper, seeded and chopped
1 ⁄ teaspoon salt
4
1
⁄ teaspoon ground black pepper
2
1 ⁄ paprika
4
1 tablespoon cooking oil
1 medium onion, chopped
Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over
high
medium- heat. Add chicken and brown; drain. Put chicken in stoneware. In a
small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover
LOW
and cook on
Serve over rice.
HIGH
"CHICKEN IN A POT"
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 3 to 4-lbs.
Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with
salt, pepper and liquid. Sprinkle basil over top. Cover and cook on
HIGH
( 6 hours, using 1 cup water). Remove chicken and vegetables with spatula.
POT ROASTED PORK
1 (4 to 5-lb.) pork loin end roast
1
⁄ teaspoon salt
2
1 ⁄ teaspoon ground black pepper
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.
Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced
onion in bottom of stoneware. Add pork roast, remaining onion, and other
ingredients. Cover and cook on
THE RECIPES
(Chicken With Rice)
3 cloves garlic, minced
1
⁄ teaspoon dried rosemary leaves
2
1 can (14 1 ⁄ -oz.) crushed tomatoes
2
1 package (10-oz.) frozen peas
HIGH
8 hours ( 4 hours). One hour before serving, add peas.
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water, chicken broth or white wine
2
1
⁄ teaspoon dried basil
2
2 bay leaves
1 whole clove
1 ⁄ cup water
2
1 tablespoon soy sauce
LOW HIGH
10 hours (
-E13-
LOW
10 hours
6 hours).