12
New England Clam Chowder
Makes 5-7 servings
1/4 lb. bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
1/2 teaspoon salt
2 cups water
2 teaspoons dried basil
2 (12 oz.) cans minced clams with juice
2 cups evaporated milk or Half and Half
1. Sauté bacon and onion. Drain.
2. Combine bacon and onions with potatoes, salt and water in Slow Cooker.
Sprinkle basil on top.
3. Cover and cook on HIGH for 3 to 4 hours.
4. Add clams and evaporated milk. Cover and cook on HIGH for 40-50 minutes
or until hot.
Sausage and Kidney Bean Stew
Makes 4 to 6 servings
1 lb. Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 teaspoon fresh minced garlic
1 (15 oz.) can whole tomatoes
1 (16 oz.) can kidney beans, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1. Sauté sausage and drain. Combine ingredients in Slow Cooker.
2. Cover and cook on LOW for 8 to 9 hours or until vegetables are tender.
11
Cheese Fondue
Makes 1-1/2 to 2 quarts
1 (10 oz.) can condensed cheddar cheese soup
1 lb. Velveeta® cheese, cut into 8 pieces
1 lb. Swiss cheese, grated
1 (12 oz.) can of beer or 1-1/2 cups apple cider
1/2 teaspoon hot pepper sauce
2 drops liquid smoke flavoring
1. Combine ingredients in Slow Cooker.
2. Cover and heat on LOW for 2 to 3 hours or until hot, stirring every
30 minutes after the first hour.
3. Before serving, whisk to blend.
4. Serve with bread sticks or vegetables for dipping.
SOUPS, STEWS, AND SAUCES
Hearty Vegetable Beef Soup
Makes 5 to 7 servings
1 lb. lean stewing beef, cut into 1-inch cubes
1 lb. small new potatoes, quartered
1 medium onion, chopped
1 lb. baby carrots, sliced
2 cups chopped celery
1/2 teaspoon salt
2 teaspoons fresh minced thyme
1 teaspoon fresh minced oregano
1/4 teaspoon pepper
1 (15 oz.) can tomatoes, garlic-style
3 cups beef broth
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 7-8 hours or until vegetables are
fork tender.
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