Apple Crisp - Rival Oval Crock-Pot Owner's Manual

STUFFED GREEN BELL PEPPERS
1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
⁄ cup salsa
1
4
1 ⁄ cups cooked rice
1
2
⁄ teaspoon salt
1
4
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
Combine all ingredients, except
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6–8 hours
(HIGH: 3–4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking. Makes 5 servings.
HERB ROASTED LAMB
4 large potatoes, cut into cubes
1 Tsp. Salt
6 cloves garlic, peeled and crushed
Zest of 1 lemon
Place the potatoes in the bottom of the stoneware. In a small bowl, mix the salt,
garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in
a large frying pan and brown the lamb evenly on all sides. Place the browned lamb
in the stoneware and pour in the wine. Cook on Low for 4 to 6 hours.

APPLE CRISP

6 cups thinly sliced apples
1 cup granulated sugar
1 Tbs. All Purpose Flour
1 Tsp. Cinnamon
In a large bowl combine apples, sugar, flour, cinnamon and lemon zest. In another
bowl, combine butter, brown sugar and bread crumbs. In the stoneware, layer one-
third of the bread crumb mixture, then one-third of the apple mixture. Repeat layers
of bread crumbs and apples and finish with a final layer of bread crumbs on top.
Cook on High for 4 hours or until bubbly. Makes 6 servings.
1 can (14
⁄ cup onion, chopped
1
4
1 teaspoon Worcestershire sauce
⁄ teaspoon ground black pepper
1
2
⁄ cup cheese and green peppers. Stuff peppers with
1
4
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
⁄ cup dry white wine
1
2
1 Tsp. olive Oil
Juice and zest of 1 lemon
⁄ cup melted butter
1
2
2 cups soft bread crumbs
1 cup brown sugar
-E11-
⁄ -oz.) diced tomatoes
1
2