Corned Beef And Cabbage - Rival Crock-Pot 3140 Owner's Manual

ITALIAN PORK CHOPS
4 to 6 (1-inch thick) lean pork chops
1 tablespoon cooking oil
⁄ -lb. fresh mushrooms, sliced
1
2
1 medium onion, chopped
1 clove garlic, minced
2 cans (8-oz.) tomato sauce
⁄ cup dry sherry
1
4
Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on
both sides. Drain chops on paper towel. Put mushrooms, onion and garlic in bottom
of stoneware. Arrange pork chops on top of vegetables.
In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices; mix well. Pour
over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). Before
serving, turn to HIGH and place green pepper rings on top of pork chops. Replace
cover and continue cooking for 30 minutes.
BARBEQUED RIBS
3 to 4-lbs. spareribs
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
2
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 on LOW 8 to 10 hours
(HIGH: 4 to 5 hours).
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 onion, 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 LOW 10 hours (HIGH: 5 to 6 hours).

CORNED BEEF AND CABBAGE

3 carrots, cut into 3-inch pieces
1 (3 to 4-lb.) corned beef brisket
2 medium onions, quartered
Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and
cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid,
pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours.
1 tablespoon lemon juice
1 ⁄ teaspoon salt
4
1 tablespoon parsley flakes
⁄ teaspoon dried basil
1
2
1 ⁄ teaspoon ground black pepper
2
2 medium green bell peppers,
seeded and cut into thin rings
1 onion, sliced
1 jar (16-oz.) barbeque sauce
2 bay leaves
1 whole clove
1 ⁄ cup water
2
1 tablespoon soy sauce
1 cup water
1 ⁄ to 1 small head cabbage, cut into wedges
2
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