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• Removable stoneware bowls are ovenproof and microwave safe. Do not use remov-
able stoneware bowl on gas or electric burner or under broiler.
PREPARE-AHEAD CONVENIENCE!
Fill the bowl and refrigerate. When ready to cook, set in electrical base and turn to
LOW or HIGH. Do not preheat electrical base.
HINTS
• Do not use the Crock-Pot
®
slow cooker for storage of foods. Do not reheat foods in
the Crock-Pot
®
slow cooker.
• There are two temperature settings. LOW is recommended for slow "all-day"
cooking. One hour on HIGH equals about 2 to 2
• Use whole leaf herbs and spices for best flavor for all-day cooking. If ground herbs
and spices are used, stir in during last hour.
• Because there is no direct heat at the bottom, always fill stoneware at least half full
to conform to recommended times. Small quantities may be prepared but cooking
time will be affected.
• A specific liquid called for in a recipe may be substituted if an equal quantity is used
(such as substituting a 10
3
⁄
ounce can of soup plus 4 ounces of water for a 14
4
ounce can of tomatoes OR
1
⁄
cup beef or chicken broth for
2
• Dried beans, especially red kidney beans, should be boiled before adding to a
recipe. Cover the beans with 3 times their volume of unsalted water and bring to a
boil. Boil 10 minutes. Discard water after boiling.
Beans must be softened completely before combining with sugar and/or acid foods.
(NOTE: Sugar and acid have a hardening effect on beans and will prevent soften-
ing.) After boiling beans 10 minutes, reduce heat, cover and allow to simmer 1
hours or until beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
• Do not use cooker for thawing or cooking frozen meats (such as chicken or roasts)
unless you first add at least 1 cup of warm liquid. The liquid will act as a "cushion"
to prevent sudden changes in temperature. Cook recipes containing frozen meats
an additional 4 to 6 hours on LOW or 2 hours on HIGH.
• Do not set heating unit filled with food on a finished wood table.
QUESTIONS AND ANSWERS
Q
"What if the food isn't done after 8 hours...when the recipe says
8 to 10 hours?"
A
This is due to voltage variations which are commonplace everywhere; altitude; or
even extreme humidity. The slight fluctuations in power do not have a notice-
able effect on most appliances; however, it can slightly alter the cooking times.
Allow plenty of time, and remember, it is practically impossible to overcook. You
will learn through experience whether to decrease or increase cooking times.
⁄
hours on LOW.
1
2
1
⁄
cup of wine.)
2
-4-
TURKEY POT PIE WITH CORNBREAD CRUST
2 pounds boneless turkey breast,
cut into
⁄
" cubes
1
2
2 cups frozen peas and carrots,
or frozen mixed vegetables
2
⁄
cup all-purpose flour, divided
3
1
⁄
teaspoon ground black pepper
2
2 carrots, sliced
2 potatoes, peeled and chopped
CORNBREAD
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 cup milk
Combine
1
/
cup flour, salt black pepper and cayenne pepper in a bowl. Toss turkey
3
cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,
onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.
Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7–9 hours
1
⁄
2
(HIGH: 4–5 hours).
Turn stoneware to HIGH while preparing cornbread. Preheat oven to 400° F. Blend
remaining
1
/
cup flour with
3
stew in stoneware. Cook, stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine cornmeal, flour, cornmeal, baking powder, salt and sugar in
mixing bowl. Blend in egg, milk and shortening. Pour over stew.
Lift removable stoneware from electrical base and place in preheated oven. Bake
1
⁄
2
15–20 minutes or until cornbread is golden brown. Allow to stand 15 minutes
before serving. Makes 8 servings.
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute
mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.
Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as
recipe directs. Turkey stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.
HERBED TURKEY BREAST
1
⁄
cup garden vegetable-flavored
4
whipped cream cheese
1 turkey breast, 2.5 to 3 pounds,
fresh or thawed
1 tablespoon soy sauce
1
⁄
teaspoon basil, dried
2
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 8–10 hours (HIGH 4–6 hours). Makes 10 to 12 servings.
2 cloves garlic, minced
⁄
cup sherry
1
4
2 cups chicken broth
1 teaspoon salt
1
⁄
teaspoon cayenne pepper
4
2 stalks celery, sliced
2 medium onions, chopped
1 can (4 ounces) sliced mushrooms, drained
1 cup yellow cornmeal
1 teaspoon salt
1 egg, lightly beaten
1
⁄
cup vegetable shortening
4
1
/
cup cold water; stir until smooth, then blend into
3
1
⁄
teaspoon thyme, dried
2
⁄
teaspoon garlic powder
1
4
2 tablespoons butter or margarine
1 tablespoon fresh parsley, minced
1
⁄
teaspoon sage, rubbed
2
1
⁄
teaspoon ground black pepper
4
-9-
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