Recipes - Ginnys 60765 Instruction Manual

RECIPES

Slow Cooker Apple Crisp
1 c. flour
½ c. brown sugar
½ c. white sugar
½ t. ground cinnamon
¼ t. ground nutmeg
1 pinch salt
½ c. butter, cut into pieces
1. Mix flour, brown sugar, ½ c. white sugar, ½ t. cinnamon, nutmeg and
salt together in a bowl.
2. Combine butter with the flour mixture using your fingers or a fork until
coarse crumbs form.
3. Stir in walnuts and set aside.
4. Whisk together 1/3 c. sugar, cornstarch, ginger, and ½ t. cinnamon.
5. Place the apples in the slow cooker pot, stir in the cornstarch mixture
and toss with lemon juice.
6. Sprinkle the walnut crumb topping on top.
7. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until apples
are tender.
8. Partially uncover the slow cooker pot to allow topping to set, about 1
hour.
9. Serve warm with ice cream.
6-8 servings
UTENSILS & COOKING
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1 c. walnuts, chopped
1/3 c. white sugar (or to taste)
1 T. cornstarch
½ t. ground ginger
½ t. ground cinnamon
6 c. apples, peeled, cored & chopped
2 T. lemon juice
RECIPES
Beef Vegetable Soup
1 lb. boneless round steak, cubed
1 can (14 oz.) diced tomatoes
(do not drain)
24 oz. beef broth
2 med. potatoes, cubed
1 large onion, chopped
½ t. dried oregano
1 bay leaf
1. Place all ingredients in the slow cooker.
2. Cover and cook on LOW for 7-8 hours. Remove bay leaf before
serving.
4 servings
Easy Pot Roast
2 cans (10.75 oz. each)
cream of mushroom soup
1 package (1 oz.) dry onion
soup mix
1. Mix cream of mushroom soup, dry onion soup mix and water in a
bowl.
2. Place the pot roast in the slow cooker pot and coat with soup
mixture.
3. Cook on HIGH for 1 hour, then on LOW for 8 hours. Salt &
pepper to taste.
7
12 servings
CUSTOMER REVIEWS
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RECIPES
3 beef bouillon cubes
2 celery stalks, chopped
2 carrots, chopped
½ t. dried basil
½ t. dried thyme
¼ t. ground black pepper
1 c. frozen peas
5 -6 lb. pot roast
salt & pepper to taste
1¼ c. water
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