Crock-Pot Stoneware Owner's Manual page 6

CLASSIC MEAT LOAF
2 pounds ground chuck
1 ⁄ cup chopped green pepper
2
1 ⁄ cup chopped onion
2
1 ⁄ teaspoon salt
2
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
PORK CHOPS ON RICE
1 ⁄ cup brown rice
2
2 ⁄ cup converted white rice
3
1 ⁄ cup butter or margarine
4
1 ⁄ cup chopped onion
2
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon dried thyme, divided
⁄ teaspoon rubbed sage
1
2
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1 ⁄ teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
2
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed
2 tablespoons butter or margarine
⁄ cup garden vegetable-flavored
1
4
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
1 egg
1 packet ( 7 ⁄ -ounce) brown gravy mix
8
1 cup milk
4 to 6 small potatoes, cubed
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon ground black pepper
4
4 to 6 boneless pork chops, 3 ⁄ - to 1-inch thick
4
1 can (10.5-oz.) beef consomme
2 tablespoons Worcestershire sauce
⁄ teaspoon paprika
1
2
⁄ teaspoon ground nutmeg
1
4
1 ⁄ teaspoon dry basil leaves
2
⁄ teaspoon rubbed sage
1
2
⁄ teaspoon dry thyme leaves
1
2
1 ⁄ teaspoon ground black pepper
4
1 ⁄ teaspoon garlic powder
4
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CAROLINA BARBEQUED PORK
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
⁄ teaspoon ground black pepper
1
2
1 (4 to 6 pound) boneless pork butt
or shoulder roast
3 ⁄ cup cider vinegar
4
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 2 to 3-lb.
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3
water). Remove chicken and vegetables with spatula.
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3 ⁄ to 5 hours).
1
2
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
4 teaspoons Worcestershire sauce
1 1 ⁄ teaspoons crushed red pepper flakes
2
1 1 ⁄ teaspoons sugar
2
1 ⁄ teaspoon dry mustard
2
⁄ teaspoon garlic salt
1
2
⁄ teaspoon cayenne
1
4
Hamburger buns
Coleslaw, optional
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water, chicken broth or white wine
2
1 ⁄ teaspoon dried basil
2
⁄ to 5 hours, using 1 cup
1
2
1 (3-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
1 ⁄ teaspoon ground black pepper
2
Toasted French bread slices
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