Rival Crock-Pot SCVPE600-CN Owner's Manual page 8

SCVPE600CN06EFM1.qxd 5/23/06
RECIPES
BARBECUED PULLED PORK SANDWICHES
5 pounds pork roast
2 tablespoons fresh lemon juice
1 21-ounce bottle of your favorite
barbecue sauce
1. Place the pork roast in the slow cooker stoneware. Cover; cook on Low for 10 to
12 hours or on High for 5 to 6 hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded
pieces.
3. Pour out any liquid in the stoneware, and combine pork with the remaining
ingredients in the slow cooker.
4. Cook on High for 2 hours.
5. Serve the barbecue pork on hamburger buns or hard rolls.
Serves 16
EASY PORK QUESADILLAS
1-2 bottles of your favorite BBQ sauce
2 ripe avocados, peeled and sliced
Sour cream and salsa to garnish
1 6-pound pork butt or pork shoulder,
trimmed of fat
1. Place pork in slow cooker stoneware and pour barbecue sauce on top. Turn pork
to coat with sauce. Cook on high for 8-10 hours or on low for 10-12 hours.
2. Set oven to 400 o F/204 o C.
3. Roll burritos with barbecued pork, avocado, and cilantro and place in a 9x13-inch
glass baking dish.
4. Top with cheese and place in oven. Cook for 5-10 minutes or until heated
through and cheese is melted.
Serves 6-8
09:37 Page 15
2 teaspoons brown sugar
2 medium onions, chopped
16 hamburger buns or hard rolls
1 package (8) burrito wrappers
1 bunch cilantro, stemmed (optional)
1-2 cups shredded Monterey Jack or
Cheddar cheese
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RECIPES
SUNDAY DINNER BEEF ROAST
5 to 7 pounds rump, pot, or chuck roast 4 cloves garlic, sliced
2 teaspoons freshly ground pepper 2 teaspoons salt
1 / cup white wine 6 medium potatoes, chopped
2
4 large carrots, sliced 2 onions chopped
2 teaspoons fresh parsley, minced 2 teaspoons fresh rosemary, leaves only
2 teaspoons fresh thyme, minced
1. Using a small knife, make several slits all over the roast.
2. Insert slices of garlic into these slits.
3. Rub the outside of the roast with salt and pepper.
4. Place in the slow cooker stoneware and add the remaining ingredients.
5. Cover; cook on Low 10 to 12 hours (or on High 5 to 6 hours).
6. Remove the roast and let it rest for 15 minutes before slicing.
Serves 18
MUSHROOM BARLEY STEW
2 celery stalks, cut into 1 / -inch dice 1 tablespoon fresh thyme
4
1 yellow onion, cut into 1 / -inch dice 8-10 cups chicken (or mushroom) stock
4
2 bay leaves 2 carrots, peeled and cut into
1 / pound of pearl barley, rinsed and 10-ounce package of fresh mushrooms,
2
checked over
1 cup dried mushrooms, porcini
if possible, soaked to cover in warm
water to soften, liquid reserved
1. Add all ingredients, starting with 8 cups of stock and including reserved liquid
from dried mushrooms (being careful to discard any sediment), to stoneware.
Stir to blend.
2. Cook on high for 3-4 hours or on low for 5
have softened. If more liquid is needed, add more stock (this will require more
cooking time after adding).
3. Adjust seasoning and serve with a sprinkling of parsley.
Serves 8-10
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1 / - inch dice
4
such as crimini, rinsed and thinly sliced
hours, until barley and vegetables
1 /
2