BEEF STEW
2-lbs. beef stew meat, cut into 1-inch cubes
1 bay leaf
1
⁄
4
cup flour
1 teaspoon paprika
1
⁄
2
teaspoon salt
4 carrots, sliced
1
⁄
2
teaspoon ground black pepper
3 potatoes, diced
1
1
⁄
2
cups beef broth
1 onion, chopped
1 teaspoon Worcestershire sauce
1 stalk celery, sliced
1 clove garlic
Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat
with flour. Add remaining ingredients and stir to mix well. Cover and cook on
LOW
10
hours (
HIGH
6 hours). Stir stew thoroughly before serving.
“WHITE” CHILI
1-lb. Great Northern beans, soaked
1
1
⁄
2
teaspoons cayenne pepper
1 medium onion, chopped
1
⁄
2
teaspoon salt
3 cloves garlic, minced
2-lbs. skinless, boneless chicken breasts
2 cans (4-oz. each) green chilies
1 can (14
1
⁄
2
-oz.) reduced-sodium chicken broth
2 teaspoons ground cumin
1 cup water
1 teaspoon dried oregano
Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow to
simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown
if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and cook on
LOW
10 hours (
HIGH
6 hours).
PASTA FAGIOLI SOUP
1 can (15
1
⁄
2
-oz.) Great Northern beans
1
⁄
2
teaspoon ground black pepper
1 onion, chopped
1
⁄
4
teaspoon dried marjoram
1 stalk celery
1
⁄
4
teaspoon cayenne
2 cloves garlic, minced
1
⁄
4
teaspoon liquid hot pepper sauce
2 cans (10
1
⁄
2
-oz. each) beef broth
2 cups water
2 cans (14
1
⁄
2
-oz. each) whole tomatoes
1 teaspoon dried basil
1 cup dry shell pasta, cook according to package directions
Combine all ingredients, except pasta in stoneware. Cover and cook on
LOW
8 hours
(
HIGH
4 hours).
THE RECIPES
NEW FASHIONED BEAN SOUP
1 pound dry navy beans (soaked overnight)
1 teaspoon salt
1
1
⁄
2
quarts water
1 teaspoon ground black pepper
1-lb lean, boneless ham, cut into cubes
1
⁄
2
cup chopped celery leaves
1 bay leaf (optional)
Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and
cook on
LOW
10 hours (
HIGH
6 hours).
HERBED TURKEY BREAST
5 to 6 pound turkey breast, fresh or thawed
1
⁄
2
teaspoon dry basil
2 tablespoons butter or margarine
1
⁄
2
teaspoon rubbed sage
1 tablespoon soy sauce
1
⁄
4
teaspoon ground black pepper
1 tablespoon fresh parsley, minced
1
⁄
4
teaspoon garlic powder
1
⁄
4
cup garden vegetable- flavored whipped cream cheese
Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover
and cook on
LOW
8 hours (
HIGH
4 hours).
HONEY CHICKEN WITH PECAN DRESSING
1 cup chopped onion
1
⁄
4
teaspoon salt
1 cup chopped celery
1
⁄
4
teaspoon ground black pepper
1 large clove garlic, minced
1 can (14
1
/
2
-oz) chicken broth
1 package (7-oz.) herbed seasoned stuffing cubes
4 boneless, skinless chicken breast halves
1
⁄
4
cup egg substitute
3 tablespoons apple juice
3 tablespoons chopped pecans, toasted
2 tablespoons honey
1 teaspoon poultry seasoning
Spray a medium non-stick skillet with non-stick vegetable coating; place over medium-
high
heat until hot. Add onion, celery, and garlic; cook until tender. Place cooked
vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans, poultry
seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing into
stoneware. Place chicken breasts on top of dressing. Combine apple juice and honey;
brush on top of chicken. Cover; cook on
LOW
8 hours.
THE RECIPES
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