10
11
CLASSIC CHEESE FONDUE
2 ½ cups white wine
3 tbs Kirsch
3 cloves garlic, finely minced
3 tbs flour
16 oz Gruyere cheese, grated
¼ tsp ground nutmeg
1 lb Swiss cheese, grated
In a large saucepan, heat the wine and garlic to simmer. Combine the Gruyere and
Swiss cheese and flour in a large bowl and slowly add the mixture to the wine. Stir
constantly until the cheeses are completely integrated and melted. Add the Kirsch
and stir. Pour the saucepan contents into the Crock-Pot
®
slow cooker and sprinkle
with the nutmeg. Cover, cook for 1 hour. Thoroughly mix the fondue, replace the
cover and cook an additional 2 -3 hours until thoroughly melted and heated through.
SPINACH AND ARTICHOKE DIP
2 8 oz packages of cream cheese, (softened)
3
⁄
4
cup half and half
1 tbs onion, finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
1 10 oz bag frozen cut spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
2
⁄
3
cup Monterey Jack cheese, shredded
Combine the cream cheese and half and half in a bowl until well blended. Add the
remaining ingredients and stir well. Pour the mixture into the Crock-Pot
®
slow cooker.
Cover, cook for 2 hours or until thoroughly melted.
• If you are cooking frozen meats (such as roasts or chickens), you must
first add at least 1 cup of warm liquid. The liquid will act as a “cushion”
to prevent sudden temperature changes. For most recipes containing
cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours
on HIGH. For large cuts of frozen meat, it may take much longer to
defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle,
during last fifteen minutes to hour of cooking.
SPECIALTY DISHES
• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage
leaves, stuffed peppers, or baked apples can be arranged in a single layer
so they cook easily and serve attractively.
Visit the Crock-Pot
®
appliance website at www.crockpot.com for additional
hints, tips, answers and recipes or contact us at 1-800-323-9519.
HINTS AND TIPS
RECIPES
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