FAVORITE CHILI
1
⁄
2
-lb. dry pinto or kidney beans
2 cloves garlic, crushed
2 can (14
1
⁄
2
-oz. each) tomatoes
2 to 3 tablespoon chili powder
2-lbs. coarsely ground chuck,
1 teaspoon ground black pepper
browned and drained
1 teaspoon cumin
1 green bell pepper, coarsely chopped
1 teaspoon salt
1 medium onion, coarsely chopped
Completely soften beans as directed on page 7.
Put all ingredients in stoneware in
order listed. Stir once. Cover and cook on
LOW
10 hours (
HIGH
6 hours).
SPANISH RICE
2-lbs. ground chuck or beef
1 cup water
1 medium onion, chopped
2
1
⁄
2
teaspoons chili powder
1 green pepper, chopped
1
⁄
2
teaspoon salt
1 can (28-oz.) tomatoes
2 teaspoons Worcestershire sauce
2 cans (8-oz. each) tomato sauce
1 cup uncooked rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on
LOW
8 hours (
HIGH
4 hours).
MOCK LASAGNA
1 package (10-oz.) broad lasagna noodles,
1 carton (12-oz.) cottage cheese
broken into bite-size pieces
2 cans (6-oz. each) tomato paste
1-lb. ground beef
1
⁄
2
cup water
1
⁄
2
-lb. Italian sausage
1
⁄
4
teaspoon salt
1 onion, chopped
1
⁄
2
teaspoon ground black pepper
1 clove garlic, minced
1
1
⁄
2
tablespoons dried parsley
12-oz. Mozzarella cheese, shredded
1 teaspoon dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef
and sausage; drain and put in lightly greased stoneware. Add all remaining
ingredients. Stir to mix thoroughly. Cover and cook on
LOW
8 hours (
HIGH
4
hours).
THE RECIPES
JAMBALAYA
12-oz. skinless, boneless chicken breasts
1 tablespoon dried parsley
2 green bell peppers, seeded and chopped
1
1
⁄
2
teaspoons dried basil leaves
1 medium onion, chopped
1
⁄
2
teaspoon dried oregano leaves
2 stalks celery, sliced
1 teaspoon Tabasco sauce
4 cloves garlic, minced
1 teaspoon cayenne pepper
1 can (14
1
⁄
2
-oz.) whole tomatoes
1
⁄
2
teaspoon salt
1
⁄
3
cup tomato paste
1-lb. shrimp, shelled and deveined
1 can beef broth
3 cups cooked rice
Cut chicken into 1-inch pieces. Add all ingredients except shrimp and rice to
stoneware. Cover and cook on
LOW
8 hours (
HIGH
4 hours). Add shrimp
during last 15 to 30 minutes of cooking. Stir in rice when ready to serve.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 can (10
1
⁄
2
-oz.) cream of mushroom soup
1 onion, chopped
2 cups water
1 pound fully-cooked ham, cut into 1" cubes
2 cups shredded cheddar cheese
1 package (1-oz.) country-style gravy
Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix,
mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes.
Cover and cook on
LOW
8 hours (
HIGH
4 hours). Top with cheese during last 30
minutes.
NOTE:
To prevent darkening of potatoes, toss sliced uncooked potatoes in
a mixture of 1 cup water and
1
⁄
2
teaspoon cream of tartar; drain and proceed with
recipe.
CHICKEN WITH 40 CLOVES GARLIC
2 sprigs fresh thyme
40 cloves garlic, unpeeled
2 sprigs fresh rosemary
1
⁄
4
teaspoon ground black pepper
2 sprigs fresh sage
4-pound whole broiler/fryer chicken
2 sprigs Italian parsley
2 stalks celery, cut into 3" pieces
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in
stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining
herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW
8 hours
(
HIGH
4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices and spread with knife.
THE RECIPES
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