RECIPES
80
VEGETABLE BARLEY CASSEROLE
Serves 4
Ingredients:
1 15oz. can black beans, rinsed and drained
1 10oz. package of frozen whole kernel corn
1 cup chopped onion
½ cup pearl barley
1 large red sweet pepper, cut into ½ inch dice
2 medium carrot, cut into ¼ inch slices
1 small butternut squash, cut into 1-inch dice
2 cloves garlic, minced
1 14½-ounce can low-sodium vegetable broth or chicken broth
1 teaspoon dried basil, crushed or ½ tsp. dried oregano, crushed
½ teaspoon salt
¼ teaspoon pepper
1 medium zucchini, halved lengthwise and thinly sliced
Salt and pepper
Directions:
1. Place drained beans, corn, onion, barley, red pepper, carrot, butternut squash
and garlic in the cooker.
2. In a medium bowl combine vegetable or chicken broth, parsley, basil or
oregano, salt, and pepper. Stir into vegetable mixture. Cover. Set cooker to
LOW slow cooker setting and cook for 7-8 hours or HIGH slow cooker setting
for 3 ½ to 4 hours.
3. After cooking time is up, if using LOW setting, turn to HIGH setting. Stir in the
zucchini. Cover and cook 30 minutes longer on HIGH setting. Add salt and
pepper to taste.
CHOCOLATE BREAD PUDDING
Serves 8
Ingredients:
1 cup butter
¼ cup sugar
1 teaspoon ground cinnamon
4 eggs
1½ cup chocolate milk
¼ cup strong brewed coffee
½ cup raisins
½ cup milk chocolate chips
1 cup chopped pecans -- toasted
4 cup stale white bread -- cut into bite-sized pieces
Directions:
1. In a bowl, beat the butter, sugar & cinnamon with electric mixer. Add the eggs
and beat until fluffy. Mix in the chocolate milk, coffee, currants & raisins. Fold
in the chocolate chips, pecans & bread cubes. Pour into multi cooker.
2. Cover & cook on LOW slow cooker setting for 5-6 hours. or on HIGH for 2½ -
3 hrs. Serve with a scoop of vanilla ice cream dusted with cocoa powder.
Slow Cooker Express Manual.indd Sec2:80
Slow Cooker Express Manual.indd Sec2:80
12/20/12 10:04 PM
12/20/12 10:04 PM
