Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Knockwurst and Cabbage
Olive oil
8-10 knockwursts
½ cup white onions, thinly sliced
1 head purple cabbage, sliced into ¼-inch slices
1 teaspoon sea salt
2 teaspoons caraway seeds
4 cups chicken broth
1.
Coat the bottom of the VersaWare™ stoneware with olive oil and place on
stovetop set to medium heat. Brown the knockwursts on all sides.
2.
Transfer stoneware to the slow cooker heating base. Add cabbage and onions on
top of knockwurst. Sprinkle with salt and caraway seeds and then pour in chick-
en broth. Cover and cook on Low for 4 hours or on High for about 2 hours, or
until knockwursts are cooked through and cabbage and onions are softened.
Serves 8
Jambalaya
1 pound cooked sausage, sliced
1 tablespoon minced garlic
2 cups boiled ham, diced
1 tablespoon parsley, minced
2 onions, chopped
½ teaspoon dried thyme
2 stalks celery, sliced
2 whole cloves
½ green pepper, diced
2 tablespoons olive or canola oil
1 28-ounce can whole tomatoes
1 cup rice, uncooked
¼ cup tomato paste
1 pound medium to large shrimp, peeled and deveined
1.
Mix all ingredients except shrimp in VersaWare™ stoneware. Place the stoneware
in the slow cooker heating base, cover, and cook on Low for 8-10 hours or on
High for 4-6 hours.
2.
Th
irty minutes before serving, set heating base to High and add shrimp.
Serves 6-8
French Onion Soup
4 extra-large sweet onions, peeled
4 tablespoons butter
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2 cups water
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded
1.
Cut each of the onions in half and then half again. Cut each quarter into
1
/
4
-inch
thick slices.
2.
Add butter to VersaWare™ stoneware and place on stovetop set to medium-low
heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized,
about 45-50 minutes. Add the wine and let the liquid reduce almost completely,
about 15 minutes.
3.
Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the
slow cooker heating base, cover, and cook on High for 2
1
/
2
hours or until the soup
is thoroughly heated.
4.
Just prior to serving, top soup with croutons and sprinkle cheese over the crou-
tons. Preheat the oven broiler and place the stoneware under broiler. Broil until
the cheese is melted and golden. Serve immediately.
Serves 8-10
E40
E41
Soups and Chowders
