Recipes - Montgomery Ward Chef Tested 785674 Instruction Manual

Chipotle Chicken Stew
20 oz. diced tomatoes with chilies
½ large onion, cut up
3 chipotle chilies in adobo sauce
2 Tbsp. adobo sauce
4 cloves garlic
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands, utensils, cutting boards, etc. after touching raw
poultry.
2. With the chopping blade placed in the bowl, puree the first 8 ingredients. Pour
this into the pot of your slow cooker.
3. Stir the zucchini and beans into the sauce. Push the chicken down into the
sauce.
4. Cover and cook on HIGH for 3 hours or LOW for 6–7 hours (internal
temperature of the chicken should be 165° F when done).
5. Shred the chicken with 2 forks, top with cheese and serve hot.
Serves 4–6
Roasted Red Pepper Pasta Sauce
24 oz. jar of roasted red peppers, chopped
10 fresh basil leaves
¼ cup Parmesan cheese, grated
4 cloves garlic
1 cup half and half
1. Place all ingredients except the olive oil in the food processor bowl with the
chopping blade.
2. Lock on the lid and blend on speed 2 in 10 second increments 4–5 times. (The
sauce will not be completely smooth.)
3. Remove the food pusher from the lid, set the speed to 1 and slowly add the
olive oil.
4. When blended, pour sauce into a saucepan on stovetop. Heat on medium–low
heat, simmering for 1 hour. Stir occasionally.
5. Serve over pasta.
Makes 1 quart
10

Recipes

1 tsp. ground cumin
1 tsp. salt
1 large zucchini, chopped
15 oz. black beans, drained
2 lbs. boneless, skinless chicken thighs
shedded cheddar cheese, to taste
crushed red pepper, to taste
½ tsp. black pepper
1 Tbsp. salt
3 Tbsp. olive oil
wards.com
Recipes
Cabbage and Pea Salad
¼ cup olive oil
1 medium cabbage, cut into chunks
¼ cup apple cider vinegar
1 large sweet onion, cut into chunks
1 tsp. dill weed 16 oz. frozen peas, thawed
½ tsp. salt
pepper, to taste
1. Whisk together the oil, vinegar, dill and salt. Set aside.
2. Use the food processor to shred the cabbage and onion.
3. In a large bowl, mix the cabbage, onion and peas.
4. Pour the oil mixture over the cabbage and toss. Add pepper, to taste.
Serves 10
Cauliflower and Squash Soup
½ head cauliflower, cut into florets
2 acorn squash, cut in half and seeded
2 yellow bell peppers, cut into chunks
1 onion, chopped
5 cloves garlic, whole
1 cup low-fat sour cream
14 oz. chicken broth
1 cup water
1. Put the cauliflower, squash, peppers, onions and garlic on an oven-safe pan and
spray lightly with cooking oil.
2. Using a conventional oven, roast for 30 minutes at 450° F, until vegetables are
tender and a little charred. The squash may take a few minutes more.
3. Squeeze the cooked garlic from the skins into a food processor bowl with the
chopping blade in place. In batches, puree the roasted vegetables (scoop the
squash out of its skin first) until smooth. Pour into a slow cooker pot.
4. Add all remaining ingredients to slow cooker pot except the Parmesan and
nutmeg. Stir well and cook on HIGH 3–4 hours or LOW 6 hours.
5. Serve with grated Parmesan and a sprinkle of nutmeg.
Serves 6–8
1
•
2 Tbsp. butter
½ tsp. paprika
1 tsp. dried basil
1½ tsp. salt
½ tsp. pepper
Parmesan cheese, to taste
ground nutmeg, to taste
888 557 3848
• •
11