Crock-Pot Stoneware Slow CookerRival Owner's Manual page 7

R.M428.0218_5865 W Manual 6/14/01
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1 ⁄ cup molasses
4
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and
pepper; drizzle over hens. Sprinkle with
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound, fully-cooked ham,
cut into 1-inch cubes
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and 1 ⁄ teaspoon cream of tartar; drain and proceed with recipe.
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9:35 AM Page 12
1 ⁄ to 1 ⁄ teaspoon hot pepper sauce
8 4
2 tablespoons orange juice
3 whole bone-in chicken breasts, halved
4 teaspoons minced fresh thyme, divided
⁄ teaspoon salt
1
2
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup sliced almonds, toasted and divided
2
1 ⁄ cup sliced almonds.
4
1 package (1-oz.) country-style gravy mix
1 can (10 ⁄ -oz.) cream of mushroom soup
1
2
2 cups water
2 cups cheddar cheese, shredded
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JAMBALAYA
2 cups diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
⁄ green pepper, seeded and diced
1
4
1 can (28 ounces) whole tomatoes
1 ⁄ cup tomato paste
4
3 cloves garlic, minced
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
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.
1 tbsp. minced parsley
1 ⁄ tsp. leaf thyme
2
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted
converted rice
1 pound fresh or frozen shrimp,
shelled and cleaned
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
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