Rival Crock-Pot 3050 WCN, Руководство пользователя

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RECIPES
SWISS CHICKEN CASSEROLE
4 boneless, skinless chicken breasts 1 cup evaporated milk
6 slices Swiss cheese 2 cups herb-seasoned stuffing cubes
1 10
3
⁄
4
oz can cream of celery soup
1
⁄
2
cup butter, melted
Lightly grease the stoneware with non-stick cooking spray. Arrange the chicken
breasts in the stoneware and top with the Swiss cheese. In a bowl combine the soup
and milk and mix well. Spoon the mixture over the cheese and sprinkle with the
stuffing mix. Drizzle the melted butter over the stuffing mix. Cover; cook on High
for 3
1
⁄
2
- 4 hours.
RISOTTO & LAMB CASSEROLE
2
1
⁄
2
lbs lamb, cubed 1
1
⁄
2
cups Arborio rice
1
⁄
3
cup olive oil 4
1
⁄
2
cup vegetable broth
2 tsp dried rosemary 1
1
⁄
2
cup dry white wine
1
⁄
4
tsp thyme 1 28 oz can of diced tomatoes
1
⁄
4
tsp white pepper 1 10 oz package of frozen asparagus, cut
Salt to taste
3
⁄
4
cup Parmesan cheese, grated
In a large skillet over medium heat, lightly brown the lamb in the olive oil. Add the
rosemary, thyme, white pepper and salt to the lamb. When the meat is brown add
rice and sauté for 2 to 3 additional minutes. Add the vegetable broth. Stir well. Cook
for 3 minutes. Add the wine and tomatoes. Gently stir in the asparagus. Cook for an
additional 5 minutes and remove from heat. Spoon the mixture into the stoneware.
Cover; cook on High for 3
1
⁄
2
to 4 hours.
ORANGE PEANUT BAKED APPLES
6 baking apples, peeled and sliced 1 tsp orange peel, grated
1
⁄
2
cup raisins
1
⁄
4
cup smooth peanut butter
1
3
⁄
4
cups of flour
1
⁄
2
cup butter
1
⁄
2
cup sugar
1
⁄
2
cup water
1 tsp cinnamon
1
⁄
2
cup orange juice
1
⁄
8
tsp salt
Arrange the apple slices in the bottom of the stoneware. In a small bowl mix
together the flour, sugar, cinnamon, salt, orange peel, peanut butter and butter until
crumbly. Add the peanuts and raisins and sprinkle on the apples. In another bowl
mix water and orange juice and pour over the apples. Cover; cook on Low for 8
hours.
RECIPES
WALNUT RAISIN APPLE CASSEROLE
Juice of 1 lemon
1
⁄
2
cup walnuts
1
⁄
2
cup granulated sugar
1
⁄
2
cup raisins
1
⁄
2
cup maple syrup 4 large red apples, cored and sliced in half
1 tsp cinnamon
Pour the lemon juice and maple syrup into the stoneware. Combine the raisins,
sugar, cinnamon and walnuts in a small bowl and set aside. Place the apples in the
stoneware. Using a spoon, cover the apples with the nut mixture. Cover; cook on
High for 3
1
⁄
2
- 4
1
⁄
2
hours.
3050WCN.02.CN.OM2(visual).qxd 07.29.2002 05.29pm Page 10