Montgomery Ward Chef NSCD-800 Instruction Manual page 7

Berry Lemon Cinnamon Slow Cooker Bread Pudding
⁄ cup softened butter
1
4
8 oz. softened cream cheese
3/4 cup sugar
4 eggs
2 cups half & half
1 Tbsp. vanilla extract
Cooking spray (vegetable or canola)
• Cream butter and cream cheese until light and fluffy. Add granulated sugar.
• Slowly add 1 egg at a time into butter/cream cheese mixture.
• Slowly add half & half, vanilla, cinnamon and nutmeg. Set aside custard mixture.
• Spray inside of slow cooker completely with cooking spray.
• In large bowl, mix bread cubes, frozen berries and lemon zest. Add custard and mix.
• Pour mixture into slow cooker.
• Cover and cook on low for 4 hours.
• When done, pour lemon glaze (below) over pudding while in slow cooker, wait 5
minutes and then serve.
Lemon Glaze – for best results, do not make until ready to serve bread pudding
2 cups sifted powdered sugar
2 Tbsp. half & half
2 Tbsp. lemon juice
• Slowly mix powdered sugar and half & half until it forms thick mass.
• Add remaining ingredients and stir until glaze is smooth.
• Yield: 6-8 servings
Piemonte Pork Loin
3 cloves of garlic, minced
1 yellow onion, diced
1 lb. pkg. dried Great Northern beans, rinsed
5 lb. pork loin (remove excess fat)
10 oz. cubed Italian hard salami
16 oz. jar mild giardiniera in vinegar, undrained 2 Tbsp. tomato paste
• Place garlic, onion and dried beans in slow cooker.
• Place pork loin on top of beans.
• Add salami and giardiniere (including liquid) to cooker.
• In a bowl, mix Italian seasoning, garlic salt, pepper, apple juice, white wine and
tomato paste. Pour over pork.
• With lid on slow cooker, cook on low for 7 hours (until pork loin registers 160°F on
thermometer). Slice and serve.
• Yield: 6-8 servings
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Recipes
1 tsp. ground cinnamon
⁄ tsp. ground nutmeg
1
4
8 cups cinnamon bread (cut into 1"
cubes)
2 cups frozen mixed berries
1 tsp. lemon zest
1 tsp. vanilla extract
1 tsp. lemon zest
1 Tbsp. dried Italian seasoning
⁄ tsp. garlic salt
1
2
1 tsp. black pepper
1 cup apple juice
1 cup white wine
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Barcelona Chicken
4 (bone-in) split, chicken breasts,
skin removed
4 Tbsp. all-purpose flour
⁄ tsp. garlic salt
1
2
⁄ tsp. ground black pepper
1
2
4 cloves garlic, sliced
1 whole red onion, diced
⁄ cup dried apricots or golden raisins
1
2
1 cup pimento-stuffed olives
⁄ cup (4-oz.) diced roasted red peppers
3
4
1 cup red wine
• Mix flour, garlic salt, pepper in bowl. Dust chicken then set aside.
• Place garlic and red onion in slow cooker.
• Place chicken on top of garlic and onion in slow cooker.
• Add apricots or golden raisins, olives and red peppers to slow cooker.
• Whisk red wine, orange juice, chicken stock, fruits zests, vinegar, honey, paprika
and remaining flour mixture together. Pour over chicken.
• Nestle bay leaf and cinnamon stick among chicken breasts.
• Cover and cook on low for 4 hours (until chicken registers 165° on thermometer).
• Add chopped parsley and stir. Serve.
• Yield: 4 servings.
Beef Tomato Stroganoff
3 cloves minced garlic
1 diced onion
1 lb. quartered button mushrooms
3 lb. bottom round roast (1" cubes)
1 cup diced tomatoes (can substitute 1 cup
drained stewed tomatoes)
10.75 oz. can condensed cream of
mushroom soup
2 Tbsp. worcestershire sauce
• Place garlic, onion, mushrooms and tomatoes in slow cooker.
• Place cubed beef on top of vegetables.
• Mix soup, worcestershire sauce, tomato paste, thyme, marjoram, vinegar, flour,
garlic salt and pepper in bowl. Pour over beef.
• Cover and cook on low for 6 hours.
• When cooked, stir in sour cream and dill.
• Yield: 8-10 servings
Recipes
⁄ cup orange juice
1
2
⁄ cup chicken stock
1
2
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
1 Tbsp. red wine vinegar
1 Tbsp. honey
⁄ tsp. sweet (or smoked) paprika
1
2
1 bay leaf
1 cinnamon stick
⁄ cup flat leaf parsley, chopped
1
2
2 Tbsp. tomato paste
⁄ Tbsp. dried thyme
1
2
⁄ tsp. dried marjoram
1
2
1 Tbsp. red wine vinegar
⁄ cup all-purpose flour
1
3
1 Tbsp. garlic salt
1 tsp. black pepper
8 oz. sour cream
⁄ cup chopped fresh dill
1
4
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