RECIPES
-8-
SPINACH AND ARTICHOKE DIP
Serves 8–10
500 g mozzarella cheese, shredded
1 red pepper, seeded and finely chopped
250 g Parmesan cheese, grated
250 g mayonnaise
250 g artichoke hearts, drained and chopped 3 small cloves garlic, minced
250 g chopped spinach
Pitta bread, sliced into triangles for serving
1. Place all ingredients except pita bread in Crock-Pot
®
slow cooker and mix thoroughly. Cover and
cook on High for 1 hour, or until cheese is melted.
2. Mix again, turn to Warm and serve with pitta bread.
BABy BACK RIBS
Serves 2
1 rack baby back ribs, cut into 3-4 pieces
1 medium onion, chopped
250 g barbecue sauce
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7-8 hours or on High for 4-5 hours, or until meat is tender.
BEEF STEW
Serves 3–4
1 kg beef chuck stew meat, cut into 2.5 cm cubes
1 clove garlic, minced
1 bay leaf
65 g flour
2 potatoes, cut into 2.5 cm pieces
Sea salt and pepper
1 onion, chopped
325 ml beef stock
1 stalk celery, sliced
1 teaspoon Worcestershire sauce
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in Crock-Pot
®
slow cooker and add remaining ingredients.
3. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Stir thoroughly before
serving.
