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RECIPES
CLASSIC MEAT LOAF
2 pounds ground chuck
1 egg
1
⁄
2
cup chopped green pepper
1 packet (
7
⁄
8
-ounce) brown gravy mix
1
⁄
2
cup chopped onion
1 cup milk
1
⁄
2
teaspoon salt
4 small potatoes, cubed
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
ISLANDER PORK
2
1
⁄
2
pound boneless pork loin-end
2 tablespoons orange juice
or sirloin roast, rolled and tied
2 tablespoons honey
5 whole cloves garlic, peeled
1 tablespoon soy sauce
1
⁄
2
teaspoon nutmeg
2 teaspoons lemon juice
1
⁄
4
teaspoon paprika
1
⁄
2
teaspoon Kitchen Bouquet® (optional)
1
⁄
4
cup catsup
Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with cloves.
Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together
catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet®. Pour over
roast. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours). Remove meat
from stoneware. Juices may be thickened with 11⁄2 tablespoons cornstarch and 2
tablespoons water. Cook on HIGH until thickened.
SWISS STEAK
1
1
⁄
2
pounds round steak, cut
3
⁄
4
-inch thick
1 carrot, chopped
2 tablespoons flour
1 stalk celery, chopped
1 medium onion, sliced
1 can (15-oz.) tomato sauce
Salt and pepper to taste
Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in
seasoned flour. Place onions in bottom of stoneware; add meat. Top with carrots and
celery and cover with tomato sauce. Cover and cook on LOW 8 to 10 hours.
Creamy Swiss Steak: Place onions and meat in stoneware as directed. Spread one 10-
ounce can cream of mushroom soup over meat. Cook as directed.
RECIPES
BARBECUE RIBS
2
1
⁄
2
pound spareribs
1 onion, sliced
1 bottle (16-oz.) of smoky barbecue sauce
Salt and pepper to taste
(or 2 cups homemade sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Barbecue Meats. Place uncooked, seasoned and cut-up chicken, ham, pork chops, or
beef in stoneware. Pour a little barbecue sauce on each piece. Add no water. Cover
and cook on LOW 8 to 10 hours. (HIGH: 4 to 6 hours).
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.
SWEET AND SOUR SHRIMP
1 package (6 ounces) frozen
1 cup boiling water
Chinese pea pods, partially thawed
1
⁄
2
cup reserved pineapple juice
1 can (13 ounces) juice-pack pineapple
2 teaspoons soy sauce
chunks or tidbits (drain and reserve juice)
1
⁄
2
teaspoon ground ginger
2 tablespoons cornstarch
2 cans (4
1
⁄
2
ounces each) shrimp,
3 tablespoons sugar
rinsed and drained
1 chicken bouillon cube
2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
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