Rival Crock-Pot KMAN004 Owner's Manual page 8

KMAN004(9100050000671).qxd
RECIPES
BARBEQUED RIBS
2 slabs pork spareribs (3 to 4 lbs. each)
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
2
Rub each side of spareribs with salt and pepper. Cut ribs into serving
portions. Place ribs in broiler pan and broil 15 minutes or until
browned. Drain. Put sliced onion in stoneware. Place rib sections on top
on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to
10 hours (HIGH: 4 to 5 hours).
POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin roast
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon ground black pepper
4
1 clove garlic, slivered
2 medium onions, sliced
Rub pork roast with salt and pepper. Make tiny slits in meat and insert
slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork
roast, remaining onion, and other ingredients. Cover and cook on LOW
10 to 12 hours (HIGH: 5 to 6 hours).
5 1 ⁄ - 6 1 ⁄ QUART: You may cook a 5 to 6 pound roast if desired. Add
2 2
listed amounts of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking.
Place roast in broiler pan; broil 15 to 20 minutes or until lightly
browned; drain, place in stoneware and continue as recipe directs.
10/23/04 10:15 Page 15
1 onion, sliced
1 jar (16-oz.) barbeque sauce
2 bay leaves
1 whole clove
1 ⁄ cup water
2
1 tablespoon soy sauce
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RECIPES
PORK CHOPS ON RICE
1 ⁄ cup brown rice
2
⁄ cup converted white rice
2
3
⁄ cup butter or margarine
1
4
1 ⁄ cup chopped onion
2
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon dried thyme, divided
1 ⁄ teaspoon rubbed sage
2
1 ⁄ teaspoon salt
2
Spray inside of stoneware with non-stick vegetable coating. Combine
white and brown rice with butter in skillet. Saute over medium-high
heat, stirring occasionally, until rice is golden brown. Remove from heat
and stir in onion, mushrooms, 1 ⁄ teaspoon thyme, sage, salt and pepper.
2
Pour rice mixture into slow cooker. Arrange chops over rice. Combine
consomme and Worcestershire sauce and pour over chops. Combine
remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (4 to 5-lb.) fresh or thawed
2 tablespoons butter or margarine
⁄ cup garden vegetable-flavored
1
4
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush
over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6
hours).
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1 ⁄ teaspoon ground black pepper
4
4 to 6 boneless pork chops,
⁄ - to 1-inch thick
3
4
1 can (10.5-oz.) beef consomme
2 tablespoons Worcestershire sauce
1 ⁄ teaspoon paprika
2
1 ⁄ teaspoon ground nutmeg
4
1 ⁄ teaspoon dry basil leaves
2
1 ⁄ teaspoon rubbed sage
2
⁄ teaspoon dry thyme leaves
1
2
⁄ teaspoon ground black pepper
1
4
⁄ teaspoon garlic powder
1
4