Crock-Pot 3850 Manual page 3

1 can (13 onces) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tablespoon cornstarch
3 tablespoon sugar
1 chicken bouillon cube
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add
with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook
sauce for about 1 minute or until thickened and transparent. Gently blend sauce
into pea pods and pineapple. Cover and cook on LOW for 5 to 6 hours. Before
serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp.
Serve over hot rice
ITALIAN TOMATO AND MEAT SAUCE
1 1/2 pounds ground chuck, browned
1 cup chopped onion
2 cloves garlic
1 can (14 1/2-oz.) tomatoes
2 cans (6-oz.) tomato paste
Put all ingredients in stoneware. Stri thoroughly. Cover and cook on LOW 8 to
10 hours
BEFF BOURGUIGNON (Beef Stew with wine)
6 strips bacon, cut in 1/2-inch pieces
2 to 3-pounds beef rump or chuck,
cut in 1 1/2-inch cubes
1 medium carrot, sliced
1 small onion, sliced
Salt and pepper to taste
3 tablespoon flour
1 can (10 3/4-oz.) condensed beef broth 2 tablespoon butter
1/2 cup red or Burgundy wine
2 teaspoon soy sauce
1/2 teaspoon ground
ginger
2 cans (4 1/2 ounces each) shrimp,
rinsed and drained
2 tablespoons cider vinegar
1 bay leaf
2 stalks celery, chopped
1 teaspoon salt
2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1 tablespoon tomato paste
2 cloves garlic, minced
3/4 teaspoon whole thyme
1 bay leaf
1/2 pound tiny white onions
1/2 to 1 pound fresh mushrooms,
sliced.
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