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Baby-Bello & Company
2 cups (500 ml) fresh baby portobello
mushrooms, cleaned
1
⁄
2
pound (225 g) white pearl onions
2 tablespoons (30 ml) roasted red pepper, diced
1
⁄
3
cup (85 ml) red wine
1 tablespoon (15 ml) spicy mustard
1 teaspoon (5 ml) Italian seasoning
1
⁄
2
teaspoon (2.5 ml) black pepper
1 garlic clove, crushed
1.
Place mushrooms and onions in stoneware dish.
2.
In a small bowl, combine roasted red peppers, red wine, spicy mustard, Italian
seasoning, pepper, and garlic. Mix well and pour over mushrooms and onions.
3.
Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
4 servings.
Succotash
1 lb. (450 kg) package frozen lima beans
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons (30 ml) butter
1 package (8 ounces/225 g) frozen corn
Salt and pepper to taste
1.
Place all ingredients in stoneware dish.
2.
Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
8-10 servings.
Sweet-Peas
1 package (16 ounces/450 g) frozen green peas
3 tablespoons (45 ml) butter
2 tablespoons (30 ml) honey
1
⁄
4
cup (60 ml) chopped walnuts or pecans (optional)
1.
Place all ingredients in stoneware dish.
2.
Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
6-8 servings.
Couscous with Feta and Tomatoes
1 (14 ounce/400 ml) can diced tomatoes
1
⁄
2
small onion, chopped
2 cloves garlic, crushed
2 teaspoons (10 ml) Italian seasoning
1
⁄
3
cup (85 ml) couscous
1
⁄
4
cup (60 ml) feta or blue cheese
1.
Place tomatoes, onion, garlic, and seasoning in stoneware dish.
2.
Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
3.
Stir in couscous, cover and continue to cook for 30 minutes.
6-8 servings.
Convenience Tip:
Use
frozen pearl onions.
Serving Tip:
Top with
freshly snipped chives.
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