5
MINESTRONE SOUP
3 cups water
2 10 1/2 –ounce cans chicken broth
1 medium onion, chopped
3
carrots, diced
1 medium zucchini, halved and cut in ¼ inch slices
1 ½ cups chopped cabbage
1 15-ounce can garbanzo beans, undrained
3 14.5-ounce cans whole tomatoes, undrained, cut-up
5 slices bacon, cooked and crumbled, optional
2 cloves garlic, minced
1 ½ teaspoons Italian Seasoning
1 teaspoon salt
½ teaspoon pepper
¾ cup small elbow macaroni or other pasta, uncooked
Cook at:
LO for 8 to 10 hours
HI for 5 to 6 hours
1.
Combine all ingredients, except macaroni, in stoneware cooking pot; stir to blend. Place cooking pot into
heating base, cover and cook at desired heat setting for time given or until vegetables are tender.
2.
Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30 minutes. Serves 6 to 8. Set
at Keep Warm for serving if desired.
CHILI
2
pounds lean ground beef or turkey
1 ½ cups chopped onion
1 ½ cups chopped green pepper
2
cloves garlic, minced
3 28-ounce cans whole tomatoes, undrained, cut-up
1 15-ounce can kidney beans, undrained
2 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
¾
teaspoon pepper
Cook at:
LO for 8 to 10 hours
HI for 4 to 5 hours
1.
Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit.
Remove excess grease. Transfer mixture into stoneware cooking pot. Add remaining ingredients; stir to
blend.
2.
Place cooking pot into heating base, cover and cook at desired heat setting for time given. Serves 6 to 8. Set
at Keep Warm for serving if desired.
BOSTON BAKED BEANS
4
cups dried navy beans
12 cups
water
1
teaspoon salt
1
large onion, chopped
½
pound salt pork, cut into 1-inch cubes
⅓
cup
molasses
¾
cup catsup
¾
cup brown sugar
1
tablespoon dry mustard
