Crock-Pot Slow Cookers Owner's Manual page 12

Crockpot_4-6.5 QT_428-0887_10EFM1.qxd:Crockpot_4-6.5 QT_428-0887_10EFM1.qxd
THE RECIPES
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
2
recipe.
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 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
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
⁄ cup all-purpose flour
1
2
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4/20/10 4:46 PM
THE RECIPES
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn
1 can (15-oz.) red kidney beans,
drained and rinsed
1 can (14 ⁄ -oz.) diced tomatoes
1
2
1 ⁄ cup salsa
4
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 1 ⁄
2
peppers with this mixture. Arrange peppers in stoneware. Cover and cook
on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with remaining cheese
during last 30 minutes of cooking.
ZUCCHINI-TOMATO STRATA
4 medium zucchini, sliced ⁄ -inch thick
1
4
1 onion, chopped
4 cloves garlic, chopped
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
sliced mushrooms, drained
4 Roma tomatoes, sliced
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half
the onion, half the garlic and all of the mushrooms. Repeat with remaining
zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine
juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2 1 ⁄ to 3
2
and cheese during last 10 to 15 minutes.
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Page 22
1 1 ⁄ cups cooked rice
2
1 teaspoon Worcestershire sauce
1 ⁄ teaspoon salt
4
⁄ teaspoon ground black pepper
1
2
1 ⁄ cup chopped onion
4
cup cheese and green peppers. Stuff
⁄ cup spicy vegetable tomato-juice cocktail
3
4
1 teaspoon dried basil
1 teaspoon dried oregano leaves
1 ⁄ teaspoon seasoned salt
2
⁄ teaspoon ground black pepper
1
4
1 cup stuffing croutons
1 ⁄ hours). Top with stuffing croutons
2