Rival Portable Slow Cooker Owner's Manual page 11

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RECIPES
CLASSIC BAKED BEANS
6 16-ounce cans baked beans, drained
1 / cup molasses
2
1 / teaspoon dry mustard
2
2 tablespoons Worcestershire sauce
1. Place all ingredients in the slow cooker stoneware and mix thoroughly to com-
bine.
2. Cover; cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours.
Serves 12
BROWNIE BOTTOMS
1 cup brown sugar
4 tablespoons cocoa powder
1 cup milk chocolate chip morsels
6 tablespoons butter or margarine, melted
2 packages instant chocolate pudding
mix (2 3 / - ounces)
4
1. Lightly grease the slow cooker stoneware with the non-stick cooking spray.
2. In a small saucepan, combine the brown sugar, 1
der, and bring to a boil.
3. In a small bowl, combine the remaining ingredients to form a batter.
4. Spread the batter into the stoneware, and pour the boiling mixture over this bat-
ter.
5. Cover; cook on HIGH for 1 hours. Turn off the heat and let stand for 30 min-
1 /
2
utes. Serve warm.
Serves 12
15:10 Page 21
2 medium onions, chopped
1 cup ketchup
1 teaspoon freshly ground black pepper
12 slices bacon, crisply fried and crumbled
1 1 / cups water
2
5 cups packaged brownie mix
4 eggs
1 cup water
1 / cups water and cocoa pow-
2
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RECIPES
STUFFED ARTICHOKES
1 lemon, sliced in quarters
2 cups bread crumbs
1 large bunch flat leaf parsley, chopped
1 teaspoon freshly ground pepper
6-8 artichokes, washed, tops sliced off
and stems trimmed
Fill slow cooker stoneware with lemon slices and about 1
Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread arti-
choke leaves and fill pockets generously with bread crumb mixture until you reach
the soft leaves near the center. Place artichokes in stoneware standing up. Drizzle
olive oil on top of each artichoke. Set unit to HIGH for 1
hours. Put on lid and cook until leaves are tender and pull away from heart easily.
Check for doneness after 1 hour (HIGH) or after 3 hours (LOW).
Serves 6-8
CHICKEN AND SWEET POTATO STEW
8 chicken breasts, cubed
4 yellow potatoes, cubed
2 28-ounce cans whole tomatoes
1 teaspoon black pepper
1 / teaspoon nutmeg
2
2 teaspoons celery seed
2 cups chicken broth
1. Combine all ingredients in slow cooker stoneware.
2. Cover; cook on LOW 6-8 hours or HIGH 3-4 hours.
Serves 12
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2 cups grated Pecorino Romano cheese
2 teaspoons salt
2 tablespoons extra virgin olive oil
1 / inches of water.
2
1 / hours or LOW for 3-4
2
4 sweet potatoes, peeled and cubed
4 carrots, sliced
1 teaspoon salt
/ teaspoon cinnamon
1
4
2 teaspoons paprika
1 / cup fresh basil
2