Crock-Pot SCV803SS-033, Руководство пользователя

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-E12-
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix
1 onion, chopped 1 can (10
1
⁄
2
-oz.) cream of mushroom soup
1 pound, fully-cooked ham, 2 cups water
cut into 1-inch cubes 2 cups Cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and
1
⁄
2
teaspoon cream of tartar; drain and proceed with recipe.
CHAMPIONSHIP CHILI
3
1
⁄
2
- 4 pounds coarsely ground beef
1
⁄
2
teaspoon black pepper
1 (14.5 oz.) can beef broth 4 tablespoons chili powder
3 tablespoons finely chopped onion 1 tablespoon cumin
1 teaspoon garlic powder
1
⁄
4
teaspoon onion powder
3 teaspoons instant beef bouillon
1
⁄
4
teaspoon salt
granules, divided
1
⁄
4
teaspoon sugar
1 (8 oz.) can tomato sauce
1
⁄
4
teaspoon garlic salt
2 tablespoons paprika
1
⁄
4
teaspoon instant chicken bouillon granules
1 teaspoon cayenne pepper
1
⁄
4
teaspoon lime juice
Cook beef in large skillet over medium heat, stirring to crumble until beef is
browned; drain. Place cooked beef, chopped onion, beef broth, tomato sauce,
chili powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne
pepper and black pepper in stoneware. Cover; cook for 7 hours on LOW (3 hours on
HIGH). Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken
bouillon and lime juice. Cover; cook one more hour.
-E13-
STUFFED GREEN BELL PEPPERS
1 package (16-oz.) frozen corn 2 cups cooked rice
2 cans (15-oz.) red kidney beans, 2 teaspoons Worcestershire sauce
drained and rinsed
1
⁄
2
teaspoon salt
1 can (28-oz.) diced tomatoes
1
⁄
2
teaspoon ground black pepper
1
⁄
2
cup salsa
1
⁄
2
cup chopped onion
6-8 green bell peppers, 3 cups reduced-fat Cheddar cheese,
tops removed and seeded shredded, divided
Combine all ingredients, except 3
⁄
4
cup cheese and green peppers. Stuff peppers with this
mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 4
hours). Sprinkle with remaining cheese during last 30 minutes of cooking.
ZUCCHINI-TOMATO STRATA
8 medium zucchini, sliced
1
⁄
4
-inch thick 1
1
⁄
2
cup spicy vegetable tomato-juice
1 onion, chopped cocktail
4 cloves garlic, chopped 2 teaspoons dried basil
16-oz. fresh mushrooms, sliced or 1 can 2 teaspoons dried oregano leaves
(4-oz.) sliced mushrooms, drained 1 teaspoon seasoned salt
8 roma tomatoes, sliced
1
⁄
2
teaspoon ground black pepper
2 cups Cheddar cheese, shredded 2 cups stuffing croutons
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2
1
⁄
2
to 3
1
⁄
2
hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.
RECIPES RECIPES