Crock-Pot TRIO COOK & SERVE SCLBC300-BS, Owner'S Manual

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SIDE DISHES
BAKED POTATOES
(Serves 4-6)
4 - 6 medium potatoes
1. Prick potatoes with a fork and place in cooker & server stoneware.
2. Cover and cook on Low for 6-8 hours or High for 3 - 5 hours, or until
potatoes are tender.
LEMON GLAZED CARROTS
(Serves 10-12)
6 cups sliced carrots 6 tbs butter
1½ cups apple juice 2 tbs lemon rind zest (grated)
½ tsp salt ¼ cup brown sugar
1. Combine all ingredients into cooker & server stoneware
and mix to combine.
2. Cover and cook on Low for 4-5 hours or on High for 1- 3 hours.
CRANBERRY CONSERVE
(Serves 8-10)
2 12 ounce packages fresh or 1 cup ruby port (substitute orange juice)
frozen cranberries 2 medium navel oranges,
1½ cup sugar unpeeled, diced
1. Combine cranberries, sugar, ruby port and oranges in cooker & server
stoneware.
2. Cover and cook on Low for 4 - 5 hours or on High for 2 - 3 hours.
Slightly crush fruit with wooden spoon or potato masher.
3. Cook on Low for another 2 hours or on High for 1 - 1½ hours or until very thick,
stirring occasionally to prevent sticking. Let cool for 2 hours.
SIDE DISHES
STUFFED BABY BELL PEPPERS
(Serves 4-6)
4 - 6 baby bell peppers, with a 1 clove garlic, minced
small slit cut into each side ½ cup onion, chopped
½ 10 ounce package frozen corn, ½ tsp salt
partially thawed ½ tsp pepper
2 cups cooked rice ¼ cup broth
1 8 ounce can tomato sauce
1 cup shredded cheddar cheese
1. Wash peppers, cut the tops off and drain well.
2. Combine all remaining ingredients in mixing bowl and stir well.
Stuff each pepper 2 ⁄
3
full with the mixture.
3. Pour 3 tbs of water into the cooker & server stoneware
and arrange stuffed peppers. Pour broth over top of peppers.
4. Cover and cook on Low 7 - 9 hours or on High 3 - 5 hours.
HERBED FALL VEGETABLES
(Serves 4-6)
2 medium Yukon gold potatoes 1 cup chicken stock
cut into ½ inch dice 1 tbs Dijon mustard
3 parsnips, peeled and cut into ½ inch dice 4 tbs butter, cut up
2 medium sweet potatoes, 1 tbs salt
peeled and cut into ½ inch dice Freshly ground black pepper to taste
1 medium head of fennel,
sliced and cut into ½ inch dice
½ - ¾ cup chopped fresh herbs
(tarragon, parsley, sage or thyme)
1. Place vegetables, fresh herbs and butter into cooker & server
stoneware and toss to mix.
2. In a separate bowl, combine stock, mustard, salt and pepper.
Whisk to combine and pour over vegetables.
3. Cook on high for 3 hours until vegetables become tender,
tossing occasionally to ensure even cooking.
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