Rival Crock-Pot 3050 WCN, Руководство пользователя

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RECIPES
LENTIL CASSEROLE
1 cup onion, chopped 1
1
⁄
2
cups converted rice
1 cup green bell pepper, chopped 1 6 oz can tomato paste
1 cup celery, chopped 1 1
1
⁄
4
oz envelope taco seasoning mix
3 cups water 1 Tbs chili powder
1 cup lentils, cooked
Lightly grease the stoneware with the olive oil. In a large bowl combine the
ingredients in the order they are listed above, stir until well blended. Spoon the
mixture into the stoneware spreading evenly with a rubber spatula. Cover; cook on
High for 2
1
⁄
2
– 4 hours.
SPICY MACARONI AND CHEESE
1 cup onion, finely chopped 1 lb elbow macaroni, cooked and drained
2 cloves garlic, minced 1 10
3
⁄
4
oz can of condensed
1
⁄
4
cup jalapeno peppers, chopped Cheddar cheese soup
1 tsp ground coriander
1
⁄
2
cup unsalted butter, melted
1 tsp ground cumin 8 oz of processed cheese, melted
1 cup of salsa 1
1
⁄
2
cups Cheddar cheese, shredded
Lightly grease the stoneware with non-stick cooking spray. In a large bowl combine
the onion, garlic, peppers, spices, salsa and pasta. Mix well. In a small bowl combine
the soup, butter and processed cheese. When blended add to the pasta mixture and
pour into the stoneware. Cover; cook on High for 2
1
⁄
2
– 3 hours. During the last 30
minutes sprinkle the Cheddar cheese on top.
SWEET POTATO CASSEROLE
2 lb sweet potatoes, peeled and
1
⁄
2
cup pecans, chopped and toasted
cut into
1
⁄
4
” cubes 1 tsp ground cinnamon
1
⁄
2
cup brown sugar, packed 1 tsp coconut extract
1
⁄
2
cup butter, melted 1 tsp vanilla extract
1
⁄
2
cup coconut, grated
In a large bowl, combine the potatoes, sugar, butter, coconut, pecans and
cinnamon. Cover; cook on Low for 6-8 hours. Before serving stir in the coconut and
vanilla extract.
RECIPES
TARRAGON CHICKEN CASSEROLE
2 10
3
⁄
4
oz cans condensed cream of chicken soup 2 cups chicken, cooked and cubed
3 Tbs dried tarragon
1
⁄
2
cup Parmesan cheese, grated
1
⁄
2
tsp pepper 1 cup water
1 16 oz package linguine, Paprika, to taste
cooked, drained and chopped
Lightly grease the stoneware with non-stick cooking spray. In a large bowl, combine
soup, tarragon and pepper. Stir in the linguine and chicken. Pour into the
stoneware. Sprinkle with the Parmesan cheese, water and paprika. Cover; cook on
Low for 4 - 6 hours.
CHICKEN CHILI CASSEROLE
1 Tbs olive oil
1
⁄
2
cup of salsa
1 medium onion, chopped
1
⁄
4
Tbs red pepper flakes
2 cups chicken, cooked and diced 4 green peppers, chopped
8 oz frozen corn 1 cup water
2 oz black olives, sliced 1 cup Monterey Jack cheese, shredded
1 1
1
⁄
4
oz envelope chili mix
Lightly grease the stoneware with non-stick cooking spray. In a frying pan sauté the
onion and garlic in the oil until soft, transfer to a separate bowl. In a large bowl
combine the onion mixture with the chicken, corn, olives, chili mix, salsa, peppers,
water and seasoning. Stir well. Pour the mixture into the stoneware. Cover; cook on
High for 3
1
⁄
2
- 4
1
⁄
2
hours. During the last 30 minutes sprinkle the cheese over the top
of mixture.
SOUTHWEST CHICKEN CASSEROLE
8 chicken thighs 1 tsp chili powder
1 cup Enchilada sauce 4 oz Monterey Jack cheese, grated
1 6 oz can tomato paste
1
⁄
3
cup sour cream
2 cups water
1
⁄
4
cup green onions, sliced
Salt and pepper to taste 1
1
⁄
2
cup corn chips, crushed
1
⁄
2
tsp garlic powder
Lightly grease the stoneware with non-stick cooking spray. Place the chicken in the
stoneware. In a bowl, combine the enchilada sauce, tomato paste, water and spices.
Spread the mixture over the chicken. Cover; cook on Low for 7 - 8 hours. Turn to
High and add the cheese cook until cheese is melted. Before serving: spoon the sour
cream over the chicken. Sprinkle with the onions and corn chips.
3050WCN.02.CN.OM2(visual).qxd 07.29.2002 05.29pm Page 8