CORNED BEEF AND CABBAGE
12 new potatoes, quartered
4 carrots, sliced
4 lb corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
1 head cabbage, wedged
1. Place potatoes and carrots in bottom of slow cooker stoneware.
2. Add brisket, onion, bay leaves and peppercorns.
3. Add enough water to cover.
4. Cover; cook on Low 8-10 hours or High 4-5 hours. Add cabbage halfway through
cooking.
Serves 10
EASY BARBECUE RIBS
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 medium onions, sliced
1 tablespoon brown sugar
2 tablespoons fresh lemon juice
6 pounds beef or pork spareribs, sliced
1 14-ounce bottle of your favorite
into serving pieces
barbecue sauce
1. Rub the spareribs with salt and pepper and broil for 15 minutes until browned.
2. Place the spareribs and onion into the slow cooker stoneware.
3. Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.
4. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours).
Serves 8
CHICKEN TORTILLA SOUP
2 cloves of garlic, minced
1 yellow onion, diced
1 teaspoon cumin
Salt and pepper
2
15-ounce cans of diced tomatoes, undrained 1 1/2 - 2 1/2 cups chicken broth
4 boneless, skinless chicken thighs, rinsed,
1 4-ounce tin chopped green chilies, drained
dried, and seasoned with salt and pepper
(hot or mild, depending on preference)
Toppings:
4 corn tortillas, sliced into
1
/
4
-inch strips
2 tablespoons chopped cilantro
1
/
2
cup shredded Monterey Jack cheese
1 lime
1 avocado, diced and tossed with lime juice
to prevent browning
1. Place chicken in slow cooker stoneware.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1 1/2 cups chicken
broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours or low for 4 1/2 - 5 hours. When chicken is very tender,
use the tines of two forks to shred the chicken. Adjust seasoning and add
additional chicken broth if soup is too thick, noting that the soup will also be
thickened with the addition of the sliced tortillas.
4. Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to
incorporate and to soften tortillas. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado, and a
squeeze of lime.
Serves 4–6
CLASSIC BAKED BEANS
6 16-ounce cans baked beans, drained
2 medium onions, chopped
1
/
2
cup molasses
1 cup ketchup
1
/
2
teaspoon dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
12 slices bacon, crisply fried and crumbled
1. Place all ingredients in the slow cooker stoneware and mix thoroughly to
combine.
2. Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
Serves 12
RECIPES
RECIPES
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