RECIPES
79
SAUSAGE & KRAUT
Serves 4
Ingredients:
2 tablespoons canola oil
1 large apple, peeled, halved, sliced ½ inch
1 large sweet onion, halved, sliced ½ inch about ,1 ½ cups
4 medium Yukon gold or red-skinned potatoes, peeled, cut into ½-inch pieces ,about
3 cups
½ cup packed light brown sugar
¼ cup Dijon mustard
1 ½ pound kielbasa or turkey sausage, sliced, ½ inch
1 cup apple cider
1 32-oz. jar sauerkraut, drained
Directions:
1. Melt butter in cooker using the Brown setting. Add apple and onion and cook
8 to 10 minutes or until onion begins to turn soft, translucent and golden
brown, stirring occasionally.
2. Stir in potatoes. Combine sugar and mustard in small bowl and stir into onion
mixture. Arrange sausage over onion mixture; pour in apple cider.
3. Arrange sauerkraut over sausage. Cover. Set cooker to LOW slow cooker
setting and cook for 7-8 hours.
ZUCCHINI AND CARROT CHILI
Serves 6-8
Ingredients:
2 medium zucchini chopped
4 medium carrots - chopped
1 medium green pepper - chopped
2 garlic cloves
1 15-oz can garbanzo beans
2 15-oz can kidney beans
1 ¼ oz. can sliced black olives
1 ½ teaspoons of cumin
12-oz jar medium picante sauce
1 28-oz can cut-up tomatoes
shredded cheddar cheese
Directions:
1. Sauté zucchini, green pepper, onion, carrots and garlic in olive oil until crisp
and tender.
2. Combine tomatoes, picante sauce, cumin, black olives, beans and sautéed
vegetables in slow cooker.
3. Cook on low for 4½ to 5 hours on the LOW slow cook setting. The cheddar
cheese is added when served.
Slow Cooker Express Manual.indd Sec2:79
Slow Cooker Express Manual.indd Sec2:79
12/20/12 10:04 PM
12/20/12 10:04 PM
