Crock-Pot SCV803SS-033, Owner'S Manual

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-E10-
PORK CHOPS ON RICE
1 cup brown rice
1
⁄
2
teaspoon ground black pepper
1
1
⁄
3
cup converted white rice 8 to 12 boneless pork chops,
3
⁄
4
- to
1
⁄
2
cup butter or margarine 1-inch thick
1 cup chopped onion 2 cans (10.5-oz.) beef consomme
2 cans (4-oz.) sliced mushrooms, drained
1
⁄
4
cup Worcestershire sauce
2 teaspoons dried thyme, divided 1 teaspoon paprika
1 teaspoon rubbed sage
1
⁄
2
teaspoon ground nutmeg
1 teaspoon salt
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker.
Arrange chops over rice. Combine consomme and Worcestershire sauce and pour
over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops.
Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (5 to 7-lb.) fresh or thawed
1
⁄
2
teaspoon dry basil leaves
2 tablespoons butter or margarine
1
⁄
2
teaspoon rubbed sage
1
⁄
4
cup garden vegetable-flavored
1
⁄
2
teaspoon dry thyme leaves
whipped cream cheese
1
⁄
4
teaspoon ground black pepper
1 tablespoon soy sauce
1
⁄
4
teaspoon garlic powder
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (6-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage 40 cloves garlic, unpeeled
2 sprigs Italian parsley
1
⁄
2
teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3
1
⁄
2
to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
-E11-
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1
⁄
2
cup molasses
1
⁄
4
to
1
⁄
2
teaspoon hot pepper sauce
1
⁄
4
cup cider vinegar
1
⁄
4
cup orange juice
1
⁄
4
cup Worcestershire sauce 6 whole bone-in chicken breasts, halved
1 Tablespoon prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons 4 teaspoons minced fresh thyme, divided
4-5 Cornish hens (22-oz. each), thawed
1
⁄
2
teaspoon salt
2 tablespoons butter, melted
1
⁄
2
teaspoon ground black pepper
4 or 5 cloves garlic, minced and divided
1
⁄
2
cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt
and pepper; drizzle over hens. Sprinkle with
1
⁄
4
cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
SPAGHETTI WITH MARINARA SAUCE
2-lbs. ground hamburger, browned 3 cans (15-oz. each) tomato sauce
and drained 2 to 3 teaspoons Italian seasoning
2 cups chopped onion 2 cups sliced mushrooms
3 cloves garlic, minced Dash red pepper
1 package (16-oz.) dry spaghetti,
broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH: during last hour
and stir in dry spaghetti.
RECIPES RECIPES