Black & Decker SC1004D, Use And Care Manual

Page: 12 / 44

12
RECIPES
SPLIT PEA SOUP
Servings: 7–8
Ingredients:
1 lb. dried split peas
1
½ cups chopped ham
1 medium onion, chopped
1 stalk celery, chopped
¼
cup chopped parsley
1 tsp. chervil or rosemary
1 tsp. summer savory
9 cups chicken broth
2 cups milk
Directions:
Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth
in stoneware pot. Stir to thoroughly mix.
Cover and cook for 5 hours on high or 8–9 hours on low.
Before serving, stir in milk and blend thoroughly to heat.
SLOW COOKER CHILI
Servings: 8
Ingredients:
1 lb. lean ground beef, cooked and
drained
1 large onion, coarsely chopped
1 clove garlic, minced
½
lb. dried kidney beans*
2 cans (14.5 oz each) beef broth
1 can (28 oz) diced tomatoes
1 can (4
½
oz) chopped chilies
1 Tbsp. chili powder
2 tsp. cumin
1 can (6 oz) tomato paste
(optional)
Directions:
Combine all ingredients, except tomato paste, in the stoneware pot. Stir to
thoroughly mix.
Cover and cook on high for 4.5 hours or 7–8 on low.
For thicker chili, stir in tomato paste ½ – 1 hour prior to serving.
If desired, serve over hot rice.
Tip: for vegetarian chili, use 2 cups of frozen, thawed corn instead of ground
beef. Substitute vegetable broth for beef broth. May yield slightly less.
*No need to soak or precook beans.