Swiss Steak - Rival Crock-Pot SCV551B-CN Owner's Manual

428-0887(04EFM1) V.qxd 10/23/04
THE RECIPES

SWISS STEAK

2 round steaks, about ⁄ -lb. each,
1
2
1 ⁄ cup all-purpose flour
4
2 carrots, sliced
⁄ teaspoon ground black pepper
1
2
Cut round steak into serving pieces. Place flour, salt and pepper in plastic
bag. Add steak pieces, a few at a time, shake to cover with flour mixture.
Place onion slices in bottom of stoneware; add meat on top. Top with
carrots and celery and cover with tomato sauce. Cover and cook on LOW
for 8 to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (3 to 4 lbs. each)
⁄ teaspoon salt
1
2
1 ⁄ teaspoon ground black pepper
2
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).
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1 large onion, thinly sliced
cut 3 ⁄ -inch thick
4
2 stalks celery, chopped
1 can (15-oz.) tomato sauce
1 onion, sliced
1 jar (16-oz.) barbeque sauce
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THE RECIPES
POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin 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. 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 1 ⁄ - 6 1 ⁄ QUART: You may cook a 5 to 6 pound roast if desired. Add listed
2 2
amounts 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
2 ⁄ cup converted white rice
3
1 ⁄ cup butter or margarine
4
⁄ cup chopped onion
1
2
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon dried thyme, divided
⁄ teaspoon rubbed sage
1
2
1 ⁄ teaspoon salt
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
1
2
mixture into slow cooker. Arrange 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).
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2 bay leaves
1 whole clove
1 ⁄ cup water
2
1 tablespoon soy sauce
1 ⁄ teaspoon ground black pepper
4
4 to 6 boneless pork chops,
3 ⁄ - to 1-inch thick
4
1 can (10.5-oz.) beef consomme
2 tablespoons Worcestershire sauce
1 ⁄ teaspoon paprika
2
⁄ teaspoon ground nutmeg
1
4