Toastmaster TSC4P Use And Care Manual page 15

HAM AND BEANS
1 pound dried Great Northern Beans
2 cups cubed ham
1 cup onion, chopped
1 cup sliced celery
1 cup sliced carrots
tablespoon dried parsley
1
1 bay leaf
6 cups water
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon pepper
8
Soak beans in 6 cups of water overnight; drain. Combine beans, ham,
onion, celery, carrots, parsley, bay leaf, and water in Slow Cooker
Stoneware Liner. Cover and cook on HIGH for 6 to 7 hours or until
beans are tender. Remove bay leaf. Season with salt and pepper.
Yield: 6 to 8 servings
SHREDDED PORK BARBEQUE
1 (5 pound) pork butt, shoulder or blade roast
2 (15-ounce) cans diced tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1 ⁄ cup Worcestershire
4
6 tablespoons brown sugar
1 ⁄ teaspoon crushed red pepper flakes
2
2 teaspoons salt
1 teaspoon pepper
2 (16-ounce) bottles barbecue sauce
Combine all ingredients except barbecue sauce in Slow Cooker
Stoneware Liner. Cover and cook on LOW for 8 to 10 hours or until
meat is tender. Remove meat and discard bone. Dice or shred meat
and add barbecue sauce. Continue heating for 1 hour.
Yield: 12 to 14 servings
® sauce
13.