-E9-
CHICKEN CACCIATORE
1 large onion, thinly sliced
4 cloves garlic, minced
2-3-lb. chicken, cut up
1 tablespoon oregano leaves
2 cans (15-oz. each ) tomato paste
1 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon celery seed
2 teaspoons salt
2 bay leaves
1 teaspoon pepper
3
⁄
4
cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on
LOW
8 hours (
HIGH
4 hours). Serve chicken pieces
over spaghetti or vermicelli.
ORIENTAL CHICKEN
2 red bell peppers, cut into strips
1 teaspoon ground ginger
1 cup chopped onion
8 to 12 boneless, skinless chicken
4 cloves garlic, minced
breast halves
2 (8-oz.) cans sliced water
6 tablespoons hoisin sauce
chestnuts, drained
1
⁄
4
teaspoon cayenne pepper
2 jars (4
1
⁄
2
-oz.) whole
mushrooms, drained
Place red pepper, onion, garlic, water chestnuts, mushrooms and ginger in
stoneware; stir to blend. Place chicken breast halves on top of vegetables. Drizzle
hoisin sauce on top of chicken and sprinkle with cayenne. Cover; cook on
LOW
8
hours (
HIGH
4 hours). Serve over hot rice.
POT ROASTED PORK
1 (5 to 6-lb.) boneless pork loin roast
2 bay leaves
1
⁄
2
teaspoon salt
1 whole clove
1
⁄
4
teaspoon ground black pepper
1
⁄
2
cup water
1 clove garlic, slivered
1 tablespoon soy sauce
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).
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.
-E8-
RECIPES
RECIPES
POT ROAST OF BEEF
1 (4 to 5-lb.) boneless beef rump roast
4-5 large carrots, thinly sliced
1 cup water or beef broth
2 onions, sliced
1
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon ground black pepper
6 medium potatoes, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on
LOW
10 to 12 hours (
HIGH:
5 to
6 hours).
JAMBALAYA
2 cups diced boiled ham
1 tablespoon minced parsley
2 medium onions, coarsely chopped
1
⁄
2
teaspoon leaf thyme
2 stalks celery, sliced
2 whole cloves
1
⁄
4
green pepper, seeded and diced
2 tablespoons salad oil
1 can (28 ounces) whole tomatoes
1 cup raw long-grain converted rice
1
⁄
4
cup tomato paste
1 pound fresh or frozen shrimp, shelled and cleaned
3 cloves garlic, minced
Thoroughly mix all ingredients except shrimp in Stoneware. Cover and cook on
HIGH
4 hours. One hour before serving, stir in uncooked shrimp. Cover and cook
until shrimp are pink and tender.
(Serves 4-6)
FAJITA STEAK ROLLS
3-4 beef top round or flank steaks, about
1
⁄
4
cup fresh cilantro, minced
1 to 1
1
⁄
2
-lbs. each, cut
1
⁄
4
-inch thick
4 cloves garlic, minced
2 tablespoons olive oil
1
⁄
4
cup lime juice
1 large onion, chopped
1-2 jalapeño peppers, seeded and minced
1 cup chopped green bell pepper
2 cans (2-oz.) chopped green chilies
1 cup chopped red bell pepper
2 cups salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon
1
⁄
2
cup salsa evenly over beef rolls. Cover and cook on
LOW
for 8 to 10 hours
(HIGH:
4 to 5 hours). Meanwhile, stir 1 cup salsa into
reserved vegetable mixture. Cover and refrigerate. Spoon remaining
1
⁄
2
cup salsa over
beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and
accompany with vegetable-salsa mixture.
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