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

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MAIN DISHES
CHILI
(Serves 4-6)
1 14 ounce can red beans 1 pound ground beef chuck, browned
1 clove garlic and drained
2 tbs chili powder ½ green bell pepper, seeded and chopped
1 can (14½ ounces) tomatoes 1 small onion, chopped
½ tsp ground cumin Kosher salt and pepper
1. Place all ingredients in cooker & server stoneware. Stir to combine.
2. Cover and cook on LOW 8 -10 hours or on HIGH for 3 - 4 hours
SAUSAGE AND MEATBALLS
(Serves 2-4)
2 - 4 sausages, hot and/or sweet, sliced 2 cloves garlic, peeled and chopped
2 - 4 meatballs, uncooked 2 sprigs fresh basil, torn
1 14 ounce can crushed tomatoes Cooked pasta
1 14 ounce can plum tomatoes Grated cheese
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to cooker & server stoneware except pasta and grated cheese.
3. Cover and cook on Low for 7 - 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
BARBECUED BABY BACK RIBS
(Serves 3-4)
1- 2 racks baby back ribs slab ½ onion, sliced
cut to fit into stoneware 6 - 8 ounces barbecue sauce
Kosher salt and pepper
1. Rub each side of ribs with salt and pepper. Place ribs in broiler pan
and broil 15 minutes or until browned. Drain.
2. Place sliced onion in cooker & server stoneware and place rib sections
on top of onions. Coat ribs with barbecue sauce.
3. Cover and cook on LOW 8 - 10 hours or on High for 4 - 5 hours.
MAIN DISHES
BEEF STEW
(Serves 3-4)
2 pounds beef chuck stew meat, 1 clove garlic, minced
cut into 1 inch cubes 1 bay leaf
¼ cup flour 2 potatoes, cut into 1 inch pieces
Kosher salt and pepper 1 onion, chopped
1½ cups beef broth 1 stalk celery, sliced
1 tsp Worcestershire sauce
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in cooker & server stoneware and add remaining ingredients.
3. Cover and cook on Low for 10 - 12 hours or on High for 5 - 6 hours.
Stir thoroughly before serving.
LEMON HERB ROASTED CHICKEN
(Serves 3-4)
1 whole chicken, cut up (2 - 3 lbs) 5 ounces canned tomatoes
1 small pat butter or margarine, melted and green chilies
3 cloves garlic 1 lemon, cut into thin slices
2 tsps fresh rosemary ¼ cup white wine or chicken broth
(or 1 tsp dried rosemary) Kosher salt and pepper to taste
1. Clean the chicken and pat dry. Add chicken to the cooker & server stoneware.
2. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt
and pepper as desired.
3. Sprinkle the rosemary on top of the chicken.
Pour wine over chicken and top chicken with lemon slices.
4. Cover and cook on Low 7- 8 hours or on High for 4 hours.
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