Crock-Pot Stoneware Owner's Manual page 8

EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained
1 cup chopped onion
2 cloves garlic, minced
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.
STEAK SOUP
2 lbs. coarsely ground chuck,
browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.
Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH
until thickened.
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn
1 can (15-oz.) red kidney beans,
drained and rinsed
1 can (14 1 ⁄ -oz.) diced tomatoes
2
1 ⁄ cup salsa
4
3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except ⁄ cup cheese and green peppers. Stuff peppers with
1
2
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking.
2 to 3 teaspoons Italian seasoning
2 cans (4-oz. each) sliced mushrooms, drained
6 cups tomato juice
2 cans (14 1 ⁄ -oz. each) diced tomatoes
2
1 package (10-oz.) frozen mixed vegetables
5 tablespoons beef base granules
⁄ teaspoon ground black pepper
1
2
1 ⁄ cup butter, melted
2
1 ⁄ cup all-purpose flour
2
1 1 ⁄ cups cooked rice
2
1 teaspoon Worcestershire sauce
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup chopped onion
4
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ZUCCHINI-TOMATO STRATA
3 medium zucchini, sliced 1 ⁄ -inch thick
4
1 onion, chopped
4 cloves garlic, chopped
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
sliced mushrooms, drained
3 Roma tomatoes, sliced
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions
and garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2 1 ⁄ to 3
2
cheese during last 10 to 15 minutes.
3 ⁄ cup spicy vegetable tomato-juice cocktail
4
1 teaspoon dried basil
1 teaspoon dried oregano leaves
1 ⁄ teaspoon seasoned salt
2
1 ⁄ teaspoon ground black pepper
4
3 ⁄ cup stuffing croutons
4
1 ⁄ hours). Top with stuffing croutons and
2
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