Rival Crock-Pot KMAN004, Руководство пользователя

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RECIPES
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained 2 to 3 teaspoons Italian seasoning
1 cup chopped onion 2 cans (4-oz. each)
2 cloves garlic, minced sliced mushrooms, drained
2 cans (15-oz. each) tomato sauce 6 cups tomato juice
1 package (16-oz.) dry spaghetti,
broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well.
Cover and cook on
LOW 6 to 8 hours ( HIGH : 3 to 5 hours). Turn on
HIGH during last hour and stir in dry spaghetti.
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.
RECIPES
STEAK SOUP
2 lbs. coarsely ground chuck, 2 cans (14 1 ⁄
2
-oz. each) diced tomatoes
browned and drained 1 package (10-oz.) frozen mixed vegetables
5 cups water 5 tablespoons instant beef bouillon
1 large onion, chopped 1 ⁄
2
teaspoon ground black pepper
4 stalks celery, chopped 1 ⁄
2
cup butter, melted
3 carrots, sliced 1 ⁄
2
cup all-purpose flour
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover
and cook on
LOW 8 to 12 hours ( HIGH : 4 to 6 hours). One hour before
serving, turn to HIGH . Make a paste of the melted butter and flour. Stir
until smooth. Pour into stoneware. Stir until well blended. Season soup,
if desired, with salt. Cover and cook on
HIGH until thickened.
VEGETARIAN STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn 1 1 ⁄
2
cups cooked rice
1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce
drained and rinsed 1 ⁄
4
teaspoon salt
1 can (14
1
⁄
2
-oz.) diced tomatoes
1
⁄
2
teaspoon ground black pepper
1 ⁄
4
cup salsa 1 ⁄
4
cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 1 ⁄
2
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.
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