Rival Crock-Pot Owner's Manual page 8

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BEEF STEW
2-lbs. beef stew meat, cut into 1-inch cubes
1
⁄ cup flour
4
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon ground black pepper
2
1 1 ⁄ cups beef broth
2
1 teaspoon Worcestershire sauce
1 clove garlic
Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat
with flour. Add remaining ingredients and stir to mix well. Cover and cook on
HIGH
hours ( 6 hours). Stir stew thoroughly before serving.
"WHITE" CHILI
1-lb. Great Northern beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 cans (4-oz. each) green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow to
simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown
if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and cook on
LOW HIGH
10 hours ( 6 hours).
PASTA FAGIOLI SOUP
1
1 can (15 ⁄ -oz.) Great Northern beans
2
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
1
2 cans (10 ⁄ -oz. each) beef broth
2
2 cans (14 1 ⁄ -oz. each) whole tomatoes
2
1 cup dry shell pasta, cook according to package directions
Combine all ingredients, except pasta in stoneware. Cover and cook on
HIGH
( 4 hours).
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THE RECIPES
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
1 stalk celery, sliced
1 1 ⁄ teaspoons cayenne pepper
2
1 ⁄ teaspoon salt
2
2-lbs. skinless, boneless chicken breasts
1 can (14 1 ⁄ -oz.) reduced-sodium chicken broth
2
1 cup water
1
⁄ teaspoon ground black pepper
2
1 ⁄ teaspoon dried marjoram
4
1 ⁄ teaspoon cayenne
4
1 ⁄ teaspoon liquid hot pepper sauce
4
2 cups water
1 teaspoon dried basil
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NEW FASHIONED BEAN SOUP
1 pound dry navy beans (soaked overnight)
1
1 ⁄ quarts water
2
1-lb lean, boneless ham, cut into cubes
1 bay leaf (optional)
Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and
LOW
cook on
HERBED TURKEY BREAST
LOW
10
5 to 6 pound turkey breast, fresh or thawed
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 tablespoon fresh parsley, minced
1
⁄ cup garden vegetable- flavored whipped cream cheese
4
Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover
LOW
and cook on
HONEY CHICKEN WITH PECAN DRESSING
1 cup chopped onion
1 cup chopped celery
1 large clove garlic, minced
1 package (7-oz.) herbed seasoned stuffing cubes
1 ⁄ cup egg substitute
4
3 tablespoons chopped pecans, toasted
1 teaspoon poultry seasoning
Spray a medium non-stick skillet with non-stick vegetable coating; place over medium-
high
heat until hot. Add onion, celery, and garlic; cook until tender. Place cooked
vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans, poultry
seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing into
stoneware. Place chicken breasts on top of dressing. Combine apple juice and honey;
brush on top of chicken. Cover; cook on
LOW
8 hours
THE RECIPES
1 teaspoon salt
1 teaspoon ground black pepper
1 ⁄ cup chopped celery leaves
2
HIGH
10 hours ( 6 hours).
1 ⁄ teaspoon dry basil
2
1 ⁄ teaspoon rubbed sage
2
1 ⁄ teaspoon ground black pepper
4
1 ⁄ teaspoon garlic powder
4
HIGH
8 hours ( 4 hours).
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon ground black pepper
4
1 can (14 1 / -oz) chicken broth
2
4 boneless, skinless chicken breast halves
3 tablespoons apple juice
2 tablespoons honey
LOW
8 hours.
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