Page
: 7
Cook at:
LO for 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and
salt port in stone-ware cooking pot. Place pot into heating
base, cover and cook at LO for 13 to 15 hours or overnight
until beans are tender.
2. Drain beans, reserving 2 cups liquid. Return beans to cooking
pot. In bowl combine reserved bean liquid with remaining
ingredients. Pour over beans and stir to blend. Cover and
cook at LO for 2 to 3 hours to blend flavours. Makes about 3
quarts or 12 to 16 servings.
TO HEAT AND SERVE CANNED BAKED BEANS
Canned baked beans may be heated in your slow cooker. Simply
add desired amount of beans to stoneware cooking pot and add
any additional ingredients as desired, stirring to blend. Place
cooking pot into heating base, cover and heat at LO for 5 to 6
hours, at HI for 2 to 3 hours or at AUTO for 3 to 4 hours, stirring
occasionally. Set control to LO for serving.
HEARTY CHICKEN NOODLE SOUP
6 Cups water
2lb Chicken pieces (skinned if desired)
1 Large
onion,
chopped
6
Carrots, cut into ½-inch pieces
10 Ribs celery, cut into ½-inch pieces
1
14½-ounce can whole tomatoes, undrained, cut-up
1½ Tablespoons instant chicken bouillon
1 Tablespoon dried parsley flakes
1 Teaspoon salt
½ Teaspoon dried rosemary leaves
½ Teaspoon pepper
1½ Cups uncooked fine egg noodles
