Rival Oval Crock-Pot Owner'S Manual Download Page 10

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STUFFED GREEN BELL PEPPERS

1 can (15-oz.) red kidney beans, drained and rinsed

1 package (10-oz.) frozen corn

1 can (14

⁄

-oz.) diced tomatoes

⁄

cup salsa

⁄

cup onion, chopped

⁄

cups cooked rice

1 teaspoon Worcestershire sauce

⁄

teaspoon salt

⁄

teaspoon ground black pepper

2 cups reduced-fat Cheddar cheese, shredded

5 green bell peppers, tops removed and seeded

Combine all ingredients, except

⁄

cup cheese and green peppers. Stuff peppers with

this mixture. Arrange peppers in stoneware. Cover and cook on

LOW

6–8 hours

(

HIGH

: 3–4 hours). Sprinkle with remaining cheese during last 30 minutes of

cooking. Makes 5 servings.

HERB ROASTED LAMB

4 large potatoes, cut into cubes

4 sprigs fresh rosemary

1 Tsp. Salt

1 boneless leg of lamb, trimmed and tied

6 cloves garlic, peeled and crushed

⁄

cup dry white wine

Zest of 1 lemon

1 Tsp. olive Oil

Place the potatoes in the bottom of the stoneware. In a small bowl, mix the salt,

garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in

a large frying pan and brown the lamb evenly on all sides. Place the browned lamb

in the stoneware and pour in the wine. Cook on Low for 4 to 6 hours.

APPLE CRISP

6 cups thinly sliced apples

Juice and zest of 1 lemon

1 cup granulated sugar

⁄

cup melted butter

1 Tbs. All Purpose Flour

2 cups soft bread crumbs

1 Tsp. Cinnamon

1 cup brown sugar

In a large bowl combine apples, sugar, flour, cinnamon and lemon zest. In another

bowl, combine butter, brown sugar and bread crumbs. In the stoneware, layer one-

third of the bread crumb mixture, then one-third of the apple mixture. Repeat layers

of bread crumbs and apples and finish with a final layer of bread crumbs on top.

Cook on High for 4 hours or until bubbly. Makes 6 servings.

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TURKEY POT PIE WITH CORNBREAD CRUST

2 pounds boneless turkey breast,

2 cloves garlic, minced

cut into

⁄

" cubes

⁄

cup sherry

2 cups frozen peas and carrots,

2 cups chicken broth

or frozen mixed vegetables

1 teaspoon salt

⁄

cup all-purpose flour, divided

⁄

teaspoon cayenne pepper

⁄

teaspoon ground black pepper

2 stalks celery, sliced

2 carrots, sliced

2 medium onions, chopped

2 potatoes, peeled and chopped

1 can (4 ounces) sliced mushrooms, drained

CORNBREAD

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 egg, lightly beaten

1 cup milk

⁄

cup vegetable shortening

Combine

cup flour, salt black pepper and cayenne pepper in a bowl. Toss turkey

cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,

onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.

Pour broth and sherry over all. Stir to blend. Cover and cook on

LOW

7–9 hours

(

HIGH

: 4–5 hours).

Turn stoneware to

HIGH

while preparing cornbread. Preheat oven to 400° F. Blend

remaining

cup flour with

cup cold water; stir until smooth, then blend into

stew in stoneware. Cook, stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine cornmeal, flour, cornmeal, baking powder, salt and sugar in

mixing bowl. Blend in egg, milk and shortening. Pour over stew.

Lift removable stoneware from electrical base and place in preheated oven. Bake

15–20 minutes or until cornbread is golden brown. Allow to stand 15 minutes

before serving. Makes 8 servings.
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute

mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.

Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as

recipe directs. Turkey stew is also excellent served without the cornbread crust or a

cornbread muffin mix can be substituted for cornbread crust recipe.

HERBED TURKEY BREAST

⁄

cup garden vegetable-flavored

⁄

teaspoon thyme, dried

whipped cream cheese

⁄

teaspoon garlic powder

1 turkey breast, 2.5 to 3 pounds,

2 tablespoons butter or margarine

fresh or thawed

1 tablespoon fresh parsley, minced

1 tablespoon soy sauce

⁄

teaspoon sage, rubbed

⁄

teaspoon basil, dried

⁄

teaspoon ground black pepper

Place turkey in stoneware. Combine remaining ingredients and brush over turkey.

Cover and cook on

LOW

8–10 hours (

HIGH

4–6 hours). Makes 10 to 12 servings.

373504EFM1 visual.qxd 7/21/04 15:33 Page 11

Summary of Contents for Oval Crock-Pot

Page 1: ...Oval Slow Cooker The Original and America s 1 Brand of Slow Cookers Owner s Guide READ AND SAVE THESE INSTRUCTIONS Visit our website at www crockpot com ...

Page 2: ...r or adjustment 7 The use of accessory attachments not recommended by the manufacturer may cause fire electrical shock or injury 8 Do not use outdoors 9 Do not let cord hang over edge of table or counter or touch heated surfaces 10 Do not place on or near a hot gas or electric burner or in a heated oven 11 Extreme caution must be used when moving an appliance containing hot oil or other hot liquid...

Page 3: ... NOTE During initial use of this appliance some slight smoke and or odor may be detected This is normal with many heating appliances and will not recur after a few uses SAVE THESE INSTRUCTIONS E3 HOW TO USE YOUR CROCK POT SLOW COOKER MPORTANT NOTE During initial use of this appliance some slight smoke and or odor may be detected This is normal with many heating appliances and will not recur after ...

Page 4: ...old foods Do not preheat the slow cooker before using unless specified in recipe The slow cooker should be at room temperature before adding hot foods To wash your stoneware right after cooking use hot water Do not pour in cold water if the stoneware is hot Do not put lid in Microwave Removable stoneware bowls are ovenproof and microwave safe Do not use remov able stoneware bowl on gas or electric...

Page 5: ... practically impossible to overcook You will learn through experience whether to decrease or increase cooking times Q Must the Crock Pot slow cooker be covered Is it necessary to stir A Cook with the cover on The slow cooker will not recover heat losses quickly when cooking on LOW setting Significant amounts of heat escape whenever the lid is removed therefore the cooking time must be extended Avo...

Page 6: ...o 12 hours add any liquid last Vegetables do not overcook as they do when boiled in your oven or on your range Therefore everything can go into the stoneware at one time Exception milk sour cream or cream should be added during last hour TIME GUIDE Most uncooked meat and vegetable combinations will require at least 8 hours on LOW PASTA AND RICE If recipe calls for cooking noodles macaroni etc cook...

Page 7: ...times SOUPS Some soup recipes call for 2 to 3 quarts of water Add other soup ingredients to stoneware then add water only to cover If thinner soup is desired add more liquid at serving time If milk based recipes have no other liquid for initial cooking add 1 or 2 cups water Then during last hour of cooking stir in milk or cream as called for ADAPTING RECIPES The oval Crock Pot slow cooker is perfe...

Page 8: ...d 1 2 cup green bell pepper chopped 2 cloves garlic minced 2 tablespoons fresh cilantro minced 1 jalepeno pepper seeded and minced 2 tablespoons lime juice 1 cup salsa or picante sauce divided Rub both sides of meat with olive oil Combine remaining ingredients except salsa in mixing bowl and blend well Measure out about 1 2 of vegetable mixture and set aside for later use Spoon remaining vegetable...

Page 9: ...iced mushrooms drained 1 teaspoon dried thyme divided 1 2 teaspoon rubbed sage 1 2 teaspoon salt 1 4 teaspoon ground black pepper 4 boneless pork chops 3 4 to 1 thick 1 can 10 5 ounces beef consumme 2 tablespoons Worcestershire sauce 1 2 teaspoon paprika 1 4 teaspoon ground nutmeg Spray inside of stoneware with non stick vegetable coating Combine white and brown rice with butter in skillet Saute o...

Page 10: ...oth then blend into stew in stoneware Cook stirring occasionally 15 minutes or until stew is thickened For cornbread combine cornmeal flour cornmeal baking powder salt and sugar in mixing bowl Blend in egg milk and shortening Pour over stew Lift removable stoneware from electrical base and place in preheated oven Bake 15 20 minutes or until cornbread is golden brown Allow to stand 15 minutes befor...

Page 11: ...arlic peeled and crushed 1 2 cup dry white wine Zest of 1 lemon 1 Tsp olive Oil Place the potatoes in the bottom of the stoneware In a small bowl mix the salt garlic lemon zest and rosemary together Rub all over the lamb Heat the olive oil in a large frying pan and brown the lamb evenly on all sides Place the browned lamb in the stoneware and pour in the wine Cook on Low for 4 to 6 hours APPLE CRI...

Page 12: ... or blender process in small batches until smooth Return soup to the slow cooker Cook on Low for an additional 2 to 4 hours Makes 4 6 servings ROASTED PEPPER AND BEAN CHILI 2 green peppers 1 14 5 oz Can diced tomatoes with green 2 red bell peppers Chili s 1 large onion chopped 2 tbs chili powder 1 zucchini quartered and sliced 1 4 inch thick 1 10 oz Can garbanzo beans drained 2 cloves garlic mince...

Page 13: ... E13 NOTES ...

Page 14: ...vered freight prepaid during that period to an authorized service station To obtain warranty service visit www crockpot com Or you may write to Rival c o The Holmes Group attention Consumer Returns 32 B Spur Drive El Paso TX 79906 Proof of purchase is required when requesting warranty service SAVE YOUR SALES RECEIPT This warranty is extended only to the original purchaser and does not apply to com...

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