Rival Oval Crock-Pot, Owner'S Manual

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BUTTERNUT SQUASH SOUP
2 cups finely chopped onions
1
⁄
4
tsp ground nutmeg
1 (3 lb) Butternut squash, peeled and cubed
1
⁄
4
tsp ground cloves
4 cups chicken broth
1
⁄
4
tsp curry powder
1
1
⁄
2
cups apple sauce
1
⁄
4
tsp ground coriander
1
⁄
2
tsp salt
1
⁄
4
tsp cinnamon
1
⁄
4
tsp ground white pepper
1
⁄
4
cups Vegetable Oil
Put Vegetable oil into a large saucepan and heat over a medium heat until hot. Add
onions and cook and stir 5 minutes until transparent. Move onions from saucepan to
slow cooker. Add squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves,
curry powder, coriander and cinnamon. Cover and cook on Low for 4 to 6 hours. If
desired, in a food processor 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, minced 1 15 oz. Can pinto beans, drained
1 tsp dried oregano leaves 1 15 oz. Can black beans, drained
1
⁄
2
tsp cumin
Cut pepper in half and remove seeds. Slash edges so that the peppers will lay flat.
Place skin side up on baking sheet. Broil peppers until blackened, about 15 minutes.
Seal in plastic food bag. Allow to stand for 15 minutes., remove skin from pepper
and chop. Combine peppers and all remaining ingredients in stoneware. Cover and
cook on Low for 8 to 10 hours.
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NOTES
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