Crock-Pot 3850 Manual page 2

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and
brown well. Place browned beef cubes in stoneware. Brown carrot and onion.
Season with salt and pepper; stir in flour. add broth, mix well and add to slow
cooker. Add cooked bacon, tomate paste, garlic, thyme, bay leaf and onions.
Cover and cook on LOW 8 to 10 hours. Saute mushrooms in butter, and add
with wine to stoneware about 1 hour before serving. to thicken gravy: Turn slow
cooker to HIGH. Combine 3 tablespoon flour with 3 tablespoons melted butter
or margarine. Stir into stew.
SPANISH RICE
1 1/2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 can (28-oz.) tomatoes
1 can (8-oz.) tomato sauce
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir
thoroughly. Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).
BAKED HAM IN FOIL
Pour 1/2 cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil'
place in slow cooker. Cover and cook on HIGH 1 hour, then on LOW 4 to 6
hours or until ham is hot. If desired, sprinkle ham with liquid smoke before
wrapping in foil.
FAVORITE CHILI
1/4 pounds dry pinto or kidney beans
1 can (14 1/2-oz.) tomatoes
1 pound coarsely ground chock,
browned and drained
1 small onion, chopped
Salt to taste
Completely soften beans as directed on page 4. Put all imgredients in stoneware.
Stir to combine. cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for
dry beans
1 cup water
2 1/2 teaspoon chili powder
1/2 teaspoon salt
2 teaspoon Worcestershire sauce
3/4 cup uncooked rice (converted)
1 clove garlic, minced
2 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 green bell pepper, seeded and
chopped
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