RECIPES
CHUNKY VEGETARIAN CHILI
1 tablespoon olive oil
1
/
4
cup sour cream (optional garnish)
3 cloves garlic, minced
3
/
4
cup red bell pepper, chopped
1
/
2
cup green bell pepper, chopped
1 cup celery, chopped
1
1
/
2
tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1
/
2
teaspoon salt
1
/
2
teaspoon black pepper
1 cup zucchini, chopped chunky
1 cup mushrooms, chopped chunky
1 package frozen corn kernels
1 15-ounce can black beans, rinsed and drained
1 16-ounce can stewed tomatoes, undrained
1 15-ounce can diced tomatoes, drained
1 15-ounce can pinto beans, rinsed and drained
1
/
4
cup cheddar cheese, shredded (optional garnish)
1 28-ounce can whole tomatoes, undrained
1
1
/
2
cups Vidalia onion, chopped (or other large,
and chopped
sweet yellow onion)
1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to slow cooker stoneware.
4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.
5. Serve over white or brown rice and garnish with sour cream and/or shredded
cheese.
Serves 6-8
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RECIPES
ALL-AMERICAN MEAT LOAF
3 pounds ground beef
4 cups bread crumbs
2 cups ketchup
1 cups onion, chopped
4 eggs, beaten
2 teaspoons salt
2 teaspoons black pepper
16 slices American cheese (cut into strips)
1 6-ounce can tomato paste
1. Combine ingredients except cheese and tomato paste.
2. Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top
with remaining meat, pressing edges together to seal.
3. Place in slow cooker. Top with tomato paste.
4. Cover; cook on Low 6-8 hours or High 3-4 hours.
Serves 12
THE BEST ASIAN RIBS EVER
2 full racks baby back pork ribs
6 ounces Hoisin sauce
1 ounce fresh ginger
4 ounces maraschino cherries
4 ounces rice wine vinegar
Water to cover
Chopped scallions
1. Split each rack of ribs into 3 sections.
2. Add all ingredients to slow cooker stoneware.
3. Cover; Cook on Low for 6 to 7 hours or High for 3 to 3
1
/
2
hours.
4 Garnish with scallions.
Serves 6-8
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