IMPORTANT SAFEGUARDS

How to Use

~------------~- IMPORTANTNOTE--~----------~ During Initial usa of this appliance, some sUght amoka and/or odor may be dalected. This Is normal with many hasting appllaness and will not racur attar a few usas.

t'-_':!~~I:_t::\i;y{~~~I •• :~i\!iti~,~l

Models With Removable Stoneware

• The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water as soon as possible after emptying. Do not use abrasive cleaning compounds-a cloth, sponge or rubber spatula will usually remove the residue, To remove water spots and other stains, use a non-abrasive cleaner (Bon·Ami'" Polishing Cleanser) or vinegar.

• The metal liner may be cleaned with a damp cloth or scouring pad, or sprayed lightly with an all-purpose cleaner, to maintain original sheen.

Models Without Removable Stoneware

• After emptying your CROCK, POT, fill with hot or warm soapy water to loosen food remains. Do not use abrasive cleaning cornpounds - a cloth, sponge or rubber spatula will usually remove the residue. If necessary, a plastic cleaning pad may be used.

POLARIZED PLUG Use a non-abrastve cleaner (Bon.Ami'" Polishing Cleanser) or

This appliance has a polarized plug (one blade is wider than the other). As vinegar to remove water spots and other stains.

a safety feature this plug will fit in a polarized outlet only one way. If the Either Model

plug does not m fully in the outlet, reverse the plug. If It still does not fit, • The outside 01 the CROCK·POT may be cleaned with a soft cloth

2 contact a qualified electrician. 00 nol attempt to defeat this safety feature. and warm soapy water. Wipe dry. Do not use abrasive cleaners .

• The lid may be washed in the dishwasher; plastic lid must be

CopyrightC 1982 by Rival Manufacturing Company placed on top rack. :}

--......_____-~ -_..;;.,-._------------- -"-------------------

When using electrical appliances, basic safety precautions should always be followed, including the following:

1, Read aU instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plugs or cooking unit in water or other liquid.

4. Close supervision is necessary when any appliance Is used by or near children.

5, Unplug from outlet when not in use and before cleaning. Allow to cool before putting on aT_taking off parts,

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment.

7. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.

8. Do not use outdoors.

9. 00 not let cord hang over edge of table or counter, or touch hot surfaces.

10. Do. not place on or near a hot gas or electric burner, or III a heated oven.

11, Extreme caution must be used when moving an appliance containing hot oil, or other hot liquids.

12. To disconnect, turn control to "off," then remove plug from wall outlet.

13. Do not use appliance for other than intended use.

14. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.

SAVE THESE INSTRUCTIONS

1. Vegetables are usually added to the cooker first, as they take longer to cook than meat. Pare and thinly slice or dice.

2. Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain before adding to cooker.) Season with sail and pepper. Place in cooker on top of vegetables.

3. For roasts and stews, pour liquid over meat, rnolsteninq well. Use no more liquid than specified in the recipe. Why? Because in slow cooking, more juices in meats and vege· tables are retained than in conventional cooking.

4. Always cook with the lid on, for recommended time.

5. Unplug when cooking is done or before cleaning.

Hints

Questions and Answers

• There are two temperature settings. low is recommended for slow "all-day" cooking. One hour on High equals about 2 to 2V. hours on low.

• Do not use cooker for thawing or cooking frozen meats (such as roasts or chicken) unless you first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. Cook recipes contalnIng frozen meats an additional 4 to 6 hours on low or 2 hours on High.

• Most vegetables should be thinly sliced and placed near sides or bottom of the CROCK·POT. (An unusual characterIstic of the CROCK-POT is that meats generally cook faster than most vegetables-depending on the age of the vegetables.)

• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred In during the last hour.

• Because there Is no direct heat at the bottom, always fill CROCK· POT at least half full to conform to recommended times. Small quantities may be prepared but cooking time will be affected.

• A specific liquid called for in a recipe may be varied If an equlIl quantity is substituted. (Such as substituting a 10'~-ounce can of soup plus 4 ounces of water for a 14%-ounce can of tomatoes OR V. cup beef or chicken broth for V. cup wine, etc .... )

• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boll. Boil 10 minutes. Discard water after balling.

Beans must be softened completely before combining with sugar and/or acid foods (Note: Sugar and acid have a hardening effect on beans and will prevent softening). After boiling beans 10 minutes, reduce heat, cover and allow to simmer 1 Y2 hours or until beans are tender. Soaking In water, If deslred, should be completed before boiling. Discard water after soaking or boiling.

• Do not use the CAOCK·POT for storage of foods.

• Do not reheat foods In the CROCK-POT.

Q"What if the food isn't done after 8 hours ... when the recipe says '8 to 10 hours'?"

... This is due to voltage variations which are commonplace A everywhere. Or altitude. Or even extreme humidity. The

slight fluctuations in power which occur everywhere do nol have a noticeable effect on most appliances. They can slightly alter the cooking times in the CROCK-POT due to the extended cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to use the shorter or longer lime given.

Q"MUSI the CROCK·POT be covered? Is il necessary to stir?" ... Cook with the cover on. AVOid frequent removal of the cover A for checking cooking progress or stirring. Significant

amounts of heat escape whenever lid is removed; therefore, the cooking time must be extended. The CROCK·POT lacks the ability to recover heat losses quickly when cooking on low settl ng. Never remove cover durl ng first two hours when baking breads or cakes.

It's not necessary to stir while cooking on low heal. While using High for short periods, occasional stirring improves the distribution of flavors throughout the entire recipe.

Q "How about thickening the juices or making gravy?"

.... Make it right in your CROCK·POT! Retain all that delicious A flavor! Add some qulck-cookinq tapioca to any recipe when

you want a thick gravy. Add the tapioca at the beginning and it will thicken as it COOks! Or you may remove foods from the pot, leaving the juices. Prepare a smooth paste of approxlmately '/z cup flour or cornstarch to V. cup water or 4 tablespoons melted butter. Pour mixture into liquid in the CAOCK-POT and stir well. Turn to High and when it comes to a boil (about 15 minutes) it Is ready.

Q "Can I cook a roast without adding water?"

A Yes - if cooked on Low. We recommend a small amount because the gravies are especially tasty. The more fat or "marbling" the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.

4------------------------------

____________________________ 5

Guide for Adapting Recipes

Adapting Recipes

This guide is designed to help you adapt recipes to the CROCK·POT -your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes, .. and to keep cooking simple.

In most cases, all ingredients can go into your CROCK·POT in the beginning and can cook all day. Many preparatory steps are unnecessary when using the CROCK-POT. A few hints:

• Allow sufficient cooking time.' • Cook with cover on.

• Do nol add as much water as some recipes indicate.

• Remember - Ii qu ids don't "boi I away" as in convent ional cooking. Usually you'll have more liquid at the end of cooking instead of less.

• It's "one-step" cooking: many steps in the recipes may be deleted. Simply add ingredients to the CROCK·POT at one tIme and cook 8 to 12 hours {add any liquid last).

• vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the CROCK·POT at one time, Exception: milk, sour cream or cream should be added during last hour.

TIME GUIDE

IF RECfPE SAYS; COOK IN CROCK·POT;

15 to 30 min.

BEANS

Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard water after bolllnq.

Beans must be softened completelv before combining with sugar and/or acid foods {Note: Sugar and acid have a hardening effect on beans and will prevent softening). After boiling beans 10 minutes, reduce heat, cover an.d al!ow to SIn:' mer 1 '12 hours or until beans are tender. Soaking 10 water, If desired, should be completed before boiling. Discard water after soaking or boiling.

SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. Only exception: eggplant should be par-boiled or sauteed, due to strong flavor.

Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce Qu~n· tities. Because vegetables take longer to cook than meat, slice or chop them when possible.

PASTA and RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to CROCK·POT . Don't overcook-just till slightly tender. If cooked rice is called for, stir in with other Ingre· dlents; add '/. cup extra liquid per 'I. cup of raw rice. Use long grain converted rice for best results in all-day cooking.

MILK

Milk cream and sour cream tend to break down during extended dooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times.

1 '/. to 2 hrs. on High OR ___________ +-_4:_to 6 hrs. on Low·

3 to 4 hrs. on High OR 6 to 10 hrs. on Low·

-----------+-----'-.. --. =-----

50 min. to 3 hrs. 4 to 6 hrs. on High OR

8 to 18 hrs. on Low·

35 to 45 min.

~ M 061 unCOllUO meat and vegelabfE! com bi na1 ions WIU req u i re a! least a h (I U rs .on L I}W

LIQUIDS

Use less in slow cooki n g - u sualiy about half the recornmended amount. 1 cup liquid is enough for any reCipe unless it contains rice or pasta.

HERBS and SPICES

Leaf or whole herbs and spices are preferred, but their flavor power may increase - use haif recommended amount. If you use ground herbs and spices, add during last hour of cooking.

SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to CROCK·POT; then. ad.d water only t? cover. If thinner soup is desired, add more tlquld at servmg time.

If milk·based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then stir in milk or cream as called for, and heat before serving.

6---------- __

___________________________ 7

Important Tips

Care of Stoneware

2 Quart Model (3250)

• All recipes in this book must be reduced by one,.haH. It recipe calls tor a 3 pound chicken or 3 to 4 pound roast, reduce meat weight to a 2 pound chicken or roast.

• For canned soups, tomatoes, or other foods select an 8 ounce can instead of a 14 to 16 ounce can or use one can instead of two.

• Some soups are available in single servinq-sized cans and are perfect for half recipes.

• Use the same cooking time as indicated in the recipe.

• A meat rack and a Bread 'n Cake Bake pan are not available for this model.

As with any fine ceramic, the stoneware bowl of your CROCK-POT slow cooker will not withstand the shock of sudden temperature changes.

• Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, donot thaw or cook large frozen foods such as roasts and chicken unless you first add at least 1 cup of liquid. See hints page 4.

• If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat CROCK·POT before using unless specified in the recipe. The CROCK-POT should be at room temperature before adding hot foods.

• To wash your CROCK-POT right after cooking, use hot water. 00 not pour In cold water if the stoneware is hoI.

3% and 4 Quart Models (3% Qt.: 3100, 3150; 4 Qt.: 3154)

• All recipesin.this book may be prepared as shown for the 3% or 4 quart models.

• Unless otherwise stated, recipes will make about 6 servings.

Removable stoneware bowl is ovenproof and microwave safe. Do not use plastic lid in microwave or conventional oven. Do not use removable bowl on gas or electric burner or under broiler.' .

Removable stoneware: Prepare-ahead convenience I Fill stoneware bowl and refrigerate. When ready to Cook. set in electrical base and turn to low or High. Do not preheat electrical base.

5 Quart Model (3355)

• All recipes may be prepared as shown for the 5 quart model. If desired, recipes may be increased by one-half. When a recipe may be doubled it will be indicated by a footnote, If a recipe is increased, cooking time may need to be extended.

• The size and shape of the 5 quart CROCK-POT is ideal for larger roasts (310 5 pounds), baking hens (3 to 4 pounds), and picnic hams (to 5 pounds). These weights depend on shape. Extended cooking times may be necessary for these larger cuts.

BRAILLE EDITION AVAILABLE

A special Braille edition of the Rival "Crock-Pot" Cookbook has been produced as an aid to the visually handicapped.

For models 3150, 3355 and 3656, write to:

N B A, Braille Book Bank

1290 Unlverstly Avenue, Rochester, NY 14607 These Braille editions are also available from:

Braille Committee, Beth Shalom Sisterhood 617W.101stTerrace, Kansas City, M064114

A large-print edition for the visually impaired can be obtained from the Braille Committee of Beth Shalom Sisterhood at the above address.

6----------------------------

_____________________________ 9

Meats

Meats

POT ROAsrOF BEEF

2 to 3 potatoes, pared and 1 1f2 teaspoons salt

thinly sliced V. teaspoon pepper

2 to 3 ("arrots, pared and 3 104 pound brlsket,rump

thinly sliead ,"oast or pot roast

1 to 2 onions, peeled and 1f2 cup water or beef

sliced consomme

Put vegetables In bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low 10 to 12 hours. (High: 5 to 6 hours.) Remove meat and vegetables with spatula and thlcxen for gravy if desired (see hint page 5).

WlthoutVegetablea: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.

2 pounds stew beef, cut into 1 -lneh pIeces 1 13fs-ounce envelope dry onion soup mix

y, cup red wIne

NO PEEK BEEF CASSEROLE

1 101/.·ounce can cream of mushroom soup

1 4-ounce can whole mushrooms, drained 'I. cup quick-cooking tapioca (optional)

Combine all ingredients in CROCK·POT. Stir together well. Cover and cook on Low 8 to 12 hours. Serve over noodles or rice. (High: 4' to 6 hours), Serves 4. This recipe may be doubled for 5-quart models.

BEEF STEW

2 pounds beef chuck or 1 clove garlic

stew meat, cut In '·Inch 1 bay,!eaf

cubes 1 teas'poon paprIka

'I. cup flour 4 carrots, sliced

1 If. teaspoons salt 3 potatoes, diced

'12 teaspoon pepper 2 onions, chopped

1 V. cups, bee' broth . 1 stalk eatery, sliced

1 teaspoon Worcestershire 2 teaspoons Kitchen

sauce Bouquet (optional)

Place meat in CROCK-POT. Mix flour, salt and pepper, and pour over meat; stir to coat meat with lIour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 10 12 hours. (High: 4 to 6 hours). Stir stew thoroughly before serving.

VEGETABLE STUFFED ROUND STEAK

1 Y2 pounds round steak, 2 small zucchini squash,

bone removad sliced thin.

1 tablespoon olive 011 Y2 cup (2-ounces) cheddar

Y2 teaspoon garlic salt cheese, grated

Y. teaspoon pepper 2 cups prepared spaghetti

1 medium sized carrot, grated sauce

Pound round steak until very thin. Rub olive oil into sleak. Sprinkle evenly with garlic salt and pepper. Layer carrots, zucchini, and cheese down the center of the steak lengthwise. Roll up steak from the long side. Tie together with four pieces of string. Place meat in Crock-Pot and cover with spaghetti sauce. Cover and cook on Low 7 to 9 hours. (High: 3 to 4~hours). Before serving, cut and remove string. Serves 4·6. Hint: Pertect recipe for the Rival meat rack.

HICKORY·SMOKED BRISKET

PIi,.>.: .~ t"'4 pound beef brisket on large piece of aluminum foil. Sp;~"".; ",enerously with 'I. cup of liquid smoke and V. tea:,,, 'Y •. ; each: celery, on ion and garlic sail. Wrap well and put into CAOCK·POT. Cover and cook on Low 8 to 12 hours (High: 4 to 6 hours). Serve warm with juices over each slice. Or, refrigerate overnight and then slice thinly, place in CAOCKPOT and pour 1 '12 cups barbecue sauce over meal. Cook 2 to 3 hours on High.

SWISS STEAK

1 '12 pounds round staak, 1 medIum onion, sliced

cut 3/.·inch thick 1 carrot, chopped t

2 tablespoons lIour 1 small stalk celery, chopped

Salt and pappar to taste 1 ts-eunes can tomato sauce

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat In seasoned flour. Place onions in bottom of CROCK-POT; add meat. Top with carrots and celery and cover with tomato sauce. Cover and cook on Low 8 to 10 hours. (High 3105 hours.)

CREAMY SWISS STEAK: Place onions and meat in CROCl(POT as directed. Spread 1 10-ounce can cream of mushror soup over meat. Cook as directed.

10 ..

...

Meats

M.eats

PORK CHOPS WITH SAUCE

Brown 4 to 8 pork chops well and season lightly with salt and pepper. Place In CROCK-POT and cover wUh anyone of the following sauces. Cover and cook on Low 7 to 9 hours. (High: 4 to 5 hours).

1 101/.-ounce Can

cream of chicken soup

1 10'l.-ounce can chicken and rice soup 11/2 cups barbecue sauce

CORNED BEEF AND CABBAGE

3 carfots, cut In 3·inch pieces

3 to 4 pound corned beef brisket

2 to 3 medium onions,

quartered

Put ail ingredients except cabbage wedges in CROCK-POT in order listed. Cover and cook on Low 8to 10 hours. (High: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten, turn to High and cook an additional 2 to 3 hours. NOTE: Vegetables may be varied, or omitted for plain corned beef.

CABBAGE: To prepare more cabbage than CROCK-POT will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from CROCK·POT during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

HUNGARIAN GOULASH

2 pounds round steak, cut 1'h teaspoons paprika

In 'h inch cubes 11. teaspoon dried thyme,

1 cup chopped onion crushed

1 clove garlic, minced 1 bay leaf

2 tablespoons flour 1 14'h-ounca can tomatoes

1 teaspoon salt 1 cup sour cream

1/. teaspoon peppar

Put steak cubes, onion, garlic In CROCK-POT. Stir in flour and mix to coat steak cubes. Add an remaining ingredients except sour cream. Stir well. Cover and cook on Low 8 to 10 hours. Add sour cream 30 minutes before serving, and stir In thoroughly. (High: 4 to 5 hours, stirring occasionally). Serve over hot buttered noodles.

..

1 101/.-ounce can

craam 01 mushroom soup 1 a·ounce lar sweet

and sour saUCe

BARBECUE MEATS

Place uncooked, seasoned and cut-up chicken, ham, pork chops, or rabbit in CROCK-POT. Pour a little barbecue sauce on each piece. Add no water. Cover and cook on low 8 to 10 hours. (High: 4 to 6 hours).

NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and drippings over top. Place under broiler for 5 to 10 minutes.

BARBECUE RIBS

3 to 4 pounds spareribs 1 16-ounce bottle of

Salt and pepper smoky barbecue sauce (or

1 onion, sliced 2 cups homemade sauce)

Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes to brown and remove excess fat.

Put sliced onion In CROCK-POT. Slice ribs into serving pieces and put In CROCK-POT. Pour in barbecue sauce. Cover and cook on Low 8 to 10 hours. (High: 4 to 5 hours).

'I. to 111. cups water

1/2 small head cabbage, cut In wedges

BAKED HAM IN FOIL

Pour '12 cup water In CROCK-POT. Wrap precooked 3 to 4 pound ham In foil; place in CROCK·POT. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foit.

5 quart unit: if cooking larger ham, cook 1 hour on High the, low 8 to 10 Hours.

•

12 _

Meats

Meats

4 to 5 pound loin end pork

roast

Salt and pepper

1 clove garlic, slivered

2 medium onions, sliced Rub pork roast with salt and pepper. Make tiny slits in meat and insert stlvers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat.

Put 1 sliced onion in bollom of CROCK·POT. Add browned pork roast and remaining onion and other Ingredients. Cover and cook on Low 10 hours. (High: 5 to 6 hours).

Remove meat to platter: thicken gravy if desired. (See page 5.)

2 bay leaves 1 whole clove

% cup hot water

1 tablespoon soy sauce

SLOPPY JOES

3 pounds ground chuck ~ cup ketchup

or hamburger 1 tablespoon WorcHtllrshlre

1 to 2 onions, finely chopped sauce

1 green pepper, eeeded 1 teeapoon chili powder

and chopped (optional) 14 teespoon pepper

2 &-ounce cans tomato sauce 14 teaspoon garlic powder Brown ground meat In skillet; pour Into colander and rinse well. Put into CROCK-POT - add remaining ingredients. Stir thoroughly. Cover and cook on low 8 to 10 hours. (High: 3 to 4 hours).

POT·ROASTED PORK

IRISH STEW

2 pounds boneless lamb, 2 small onIons, thinly sliced

cubed, browned and 3 to 4 medium potatoes,

drained pared and quartered (or

2 te.spoons salt 1 IS-ounce can new

V. teaspoon pepper whole potatoes, drained)

2 cups water V. cup quick-cooking tapioca

1 small whole bay leaf to thIcken stew (optional)

2 medium carrots, pared 1 to-ounce package frozen

and cut In 1,'.z·lnch slice. peas or mixed vegetable.

Season cubed lamb with salt and pepper. Add remaining ingredients except peas (omit tapioca if you don't want gravy thickened). Stir well. Cover and cook on low 10 to 1 2 hours. Add peas during last 1 to 2 hours of cooking.

,.

MOCK LASAGNA

1 1000unce package broad 1 12·ounce carton cottage

lasagna noodles broken cheeae

Into bite-size pieces 2 6-ounce cans tomato paste

1 pound ground beef Va Ctlp water

VI pound Italian sausage 1 teaspoon basil

Ionian, chopped V2 te.spoon pepper

1 garlic clove, minced 1 Va tablespoons dried parsley

12 ounces Mozzarella flakes

cheese,shredded _

Cook noodles according to package directions until tender· drain. Brown ground beef and sausage. Drain. Place In lightly greased CAOCK·POT. Add all remaining ingredients. SUr to mix thoroughly. Cover, cook on Low 7 to 9 hours. (High: 3 to 5 hours).

EASY·DOES·IT SPAGHETII

1 pound ground beef 1 to 1 VI teaspoons

2 tablespoons dry minced lIallan seasoning

onion 1 4·ounce can sllcad

1 te.spoon sail muahrooms, drained

V2 te.spoon garlic powder 3 cups tomato Juice

2 8-ounce cans tomato 4 ounces dry spaghetti

sauce (1 V2 ·cups) broken In

4" to 5" pieces

Brown ground beef in skillet and place In.CROCK·POT. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on Low 6 to 8 hours. (H ig h: 3 to 5 hours). Turn to H Ig' last hour and stir in dry spaghetti. Serve. 4.

BRAISED SHORT RIBS

4 pounds beal short ribs 2 medium onions, sliced

Sail and pepper 1 V2 cups baaf broth, water

Flour or barbecue sauce

Roll short ribs in seasoned flour (about 1 cup flour, 1 teaspoon salt and V. teaspoon pepper). Brown well In large skillet. Put sliced onions in CROCK·POT, add browned ribs and liquid. Cover and cook on low 8 to 10 hours. (High: 4 to 6 hours). Remove meat to platter; thicken gravy if desired. (See page 5.)

14--------------------------------

Meats

STEAK SOUP

3 cups water 1 10-ounce package frozen

2 small onions, chopped mixed vegetables

3 stalks of celery, chopped 1 pound coarsely ground

2 canots, allced beef or finely diced Chuck

1 141f.z-ounce can tomatoa. roast, browned and drained

1f.z teaspoon pepper 2 to 4 tablespoona beef base,

1 tablespoon monosodium granule. or paate

glutamate 1f.z cup butter, melted

lit cup flour

Put all ingredients except butter and flour in CROCK-POT. 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 Y2 cup melted butter and Y2 cup flour. SUr until smooth. Pour into CROCK-POT; stir until thickened. Cook on High until thickened.

VEGETABLE PASTA

2 tablespoons butter or margarine

2 zucchini, sliced Y4-inch thick

2 carrots, thinly sliced 1112 cups sliced fresh mushrooms

1 package (10 ounces) broccoli spears, slightly thawed and cut in t-ineh pieces (optional)

4 green onions, sliced 1 clove garlic, minced

Rub crock walls with butler. Place zucchini. broccoli. carrots. mushrooms. onions. garlic. seasonings and Parmesan cheese in CROCK-POT. Cover and cook on High 2 hours.

Y2 teaspoon basil 112 teaspoon salt

1J4 teaspoon pepper

1 cup grated Parmesan cheese

12 ounces fettuclne (or 8 ounces fellucine and 4 ounces spinach tellucine) 1 cup (4 ounces) shredded mozzarella cheese

1 cup cream

2 egg yolks

COOk tsttuclne according to package directions; drain. Add cooked tettuclne, mozzarella, cream and egg yolks. Stir 10 blend well. Allow to heat 10 to 15 minutes. For serving, turn to Low for up to 30 minutes.

16---------------

1

Meats

MAGIC MEAT LOAF

2 pounds ground beef 2 eggs

2h cup quick cooking oats Reserve 2 tablespoons catsup. Combine ground beel, eggs, oats. soup mix and remaining catsup. Shape into a loaf. Place in CROCK·POT. Top with remaining catsup. Cover and cook on Low 8 to 10 hours (High: 4 to 6).

1 package dry onion soup mix Y2 cup catsup

SPANISH RICE

2 pounds ground chuck 1 cup water

or beef 2Vt teaspoons chili powder

1 medium onion, chopped 2 teaspoons salt

1 green papper, chopped 2 teaspoons Worcestershlre

1 28-ounce can tomatoes sauce

2 a-ounce cans tomato 1 cup raw rice (converted)

sauce .

Brown beef in skillet and drain off fat. Put all ingredients In CROCK-POT. Stir thoroughly. Cover and cook on Low 7 to 9 hours. (High: 3 hours).

GROUND BEEF STROGANOFF

2 pounds ground beef V. teaspoon pepper

2 medium onions, chopped 1 cup beef consomme or

2 cloves garlic, minced bouillon

1 4-ounce can sliced 3 tablespoons tomato paste

mushrooms, drained 1 cup sour cream mixed

1 V. teaspoons salt with 2 tablespoon. flour

Brown ground beef in targe skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in CAOCKPOT with all remaining ingredients except sour cream. Stir thoroughly. Cover and cook on low 7 to 9 hours. (High: 3 hours). Stir in sour cream 1 hour before serving. Serve over hot buttered noodles or rice.

__________________ -- 17

Casseroles

Casseroles

GREEN RICE CASSEROLE

1 12-ounce can evaporated 2 cups fnlah parsley leaves,

milk minced (or 1 cup dried

~ cup cooking 011 "_rsilly ftaku)

4 eggs 2 ... poons san

~ cup Ireshly minced onion V. t .. spoon peppar

1 cup shredded sharp eh .... 3 cupa cooked long grain rice In large bowl beat milk, oil and eggs together until well combined. Add all remaining Ingredients; mix well. Pour into greased CROCK-POT. Cover and cook on Low 31h to 5 hours. Stir alier first hour of cooking. Double recipe for 5-quart model.

MEXICAN TURKEY

2 pounds turkey thighs 2 tablespoons chili powder

thawed, skin removed ~ teaspoon garlic powder

1 can (8 ounces) tomato sauce 8 tortillas

1 can (4 ouncee, chopped :y. cup shredded Cheddar

green chilies or Monterey Jack cheese

'V3 cup chopped onion % cup eour cream

2 tableapoons Worceatershlre Shredded leHuce

aauce Diced, fresh tomatoes

Place turkey on CROCK-POT. Add tomato sauce, chilies, onion, Worcestershire sauce, chili powder, and garlic powder. Cover and cook a n Low 1 0 to 12 hours. Remove turkey from bone. Return meat to sauce. Spoon on to tortilla and roll. Garnish with cheese, sour cream, lettuce, tomatoes.

MACARONI 'N CHEESE

2 cupa macaroni, cooked ,v.., cup. milk

end drained 3 cups shredded shup

2 tabteapoona 011 proceaMd chHH

1 12-oun~ can ~ cup melted butter

evaporated milk 2 tab_poons mln~ onion

Toss cooked macaroni in 2 tablespoons oil. Add all remaining ingredients. Pour into lightly greased CROCK-POT. Stir well. Cover and cook on Low 3 to 4 hours. Stir occasionally.

TUNA NOODLE CASSEROLE

1 8 to 10-ounce package 2 tablespoons dried parsley

noodles, cooked, drained· flakes

2 10%-ounce cana 1 10-ounce package frozan

condensed creem of celery mixed vegetables, thawed

soup 2 6'12-ounce cens tuna, drained

1 cup milk '12 cup toested allced almonds

In a large bowl, thoroughly combine soup, milk, parsley flakes, vegetables and tuna. Fold in noodles. Pour into greased CROCKPOT. Top with almonds. Cover; cook on low 7 to 9 hours. (High: 3 to 4 hours). 'Do not overcook noodles-Just until tender.

CHICKEN FETTUCCINE

1 tablespoon basn 1 cup heavy cream 2 egg yolks

'" cup freshly grated

Psrm ... n cheeae 8 oun~a fettuccine

1 cup frozen peaa, thawed 1¥ot cupa sll~ fresh

mushrooms

In skillet, brown chicken breasts in olive oil. Place-chicken in CROCK-POT. Add green onions, garlic, tomatoes and basH. Cover and cook on Low 7 to 9 hours. Remove chicken and cut Into pieces. Return chicken pieces to pot. Stir In cream, egg yolks and Parmesan cheese. Cover and cook on High 30 minutes to thicken. While sauce is thickening, cook fettuccine according to package directions: drain. Add fettUCCine, peas and mushrooms. Cover and cook on High 30 to 60 minutes.

2 boned skinned

chicken breaats, halved 2 table8poona oltve 011

14 cup chopped grean onlona 1 1eaapoon minced garlic

1 can (14l!1 oun~s) wf!ole

tomatoea, drelned, coarsely chopped

COMPANY CASSEROLE

...

1 'I. cups raw converted rice V2 cup melted butter or margarine

2V2 to 3 cups chicken broth 3 to 4 cups cut-up cooked chicken.

2 4-ounce cans sliced mushrooms, drained

6 tablespoons soy sauce 1 12-ounce package frozen

shelled shrimp (optional) 8 green onions, chopped

IfJ cup slivered almonds

Mix rice with melted butter or margarine In CROCK·POT. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkle reserved almonds and green onions over top. Cover and cook on low 7 to 9 hours. (High: 3 to 4 hours).

18 _

-----------------------------19

Poultry

"CHICKEN IN A POT"

2 carrots, sliced 2 teaspoona 8alt

2 onions, sliced 'It teaspoon coarse black

2 celery stalks with leayes, pepper

cut In t-lneh pieces VI cup water, ehleken broth

1 3·pound whole or white wine

brollerlfryer chicken '12 to 1 teaspoon basil

Put carrots, onions, and celery in bottom of CROCK·POT. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on Low 8 to 10 hours. (H igh: 3 '12 to 5 hou rs, using 1 cup waler). Remove chicken and vegetables with spatula.

CHICKEN IN MUSHROOM GRAVY

1 :J.pound chicken cut up (or 1 101/.·ounce can condensed

3 whote chicken breasts cream of mushroom soup

halved) 1 4·ounce can sliced

Salt and pepper mushrooms, drained

v. cup dry white wine or

chicken broth

Place chicken pieces in CROCK·POT. Season with salt and pepper. Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on Low 7 to 9 hours. (High 3 to 4 hours). Recipe may be doubled for the s-ouart model.

Chicken Parlslenne: Prepare recipe as directed above. Remove cooked chicken pieces to warm serving platter. Stir together 1 cup sour cream and V. cup flour. Stir sour cream mixture into mushroom gravy. Heat for 30 minutes on Low. Serve sauce over chicken with rice or noodles.

ROAST CHICKEN OR HEN

1 3·t0-4·pound roasting Parsley

chicken or hen Butter

Salt snd pepper Basil OR tarragon (optional)

Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity generously with salt, pepper and parsley. Place In CROCK·POT, dot chicken breast with butter. Sprinkle with parsley and basil or tarragon if desired. Cover and cook on High 1 hour, then Low 8 to 10 hours.

20 ___

Poultry

CHICKEN 'N NOODLES

....

3 to 4 pound broiler Ifryer chicken or roasting hen, cut up

Salt and pepper to taste Place chicken in CROCK·POT. Season with salt and pepper; add water. Cover and cook on Low 8 to 10 hours (High: 4 to 5 hours). Remove chicken from broth. Turn CROCK·POT to High and add noodles. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 to 45 minutes, stirring occasionally.

2 cups water

1 package (10 ounces) egg noodte.

COQ AU VIN

-

5 bacon slices, diced 8 to 8 small new potatoes

% cup sliced green onions 1 clove gal1lc, crushed

2'12 pound broiler·fryer 1 teaspoon salt

chicken, cut up (or 3 '14 teaspoon pepper

chicken breasts, halved) Yz teaspoon dried thyme lesyes

4 to 6 small white onions, '12 cup chicken broth

peeled Vz cup Burgundy wine

v. pound whole mushrooms Chopped parsley

In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain. Add chiCken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garlic In CROCK·POT. Add browned chicken pieces, bacon and green onions, seasonings, and chicken brolh. Cover and cook on Low 7 to 9 hours. (High: 4 hours). During last liour, add Burgundy and cook on High. Garnish wilh chopped parsley.

CONTINENTAL CHICKEN

1 2'1.·ounce package 1 10'l.·ounce can condensed

dried beef cream of mushroom soup

3 to 4 whole chicken breasts, V. cup sour cream

halyed and boned mixed with '/4 cup flour

6 to 8 slices bacon

Arrange dried beef on bottom of greased CROCK·POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pou r over chicken. Cover and cook on Low 7 to 9 hours. (H Igh: 3

to 4 hours). Serve over hot buttered noodles. Recipe may be doubled for the 5·quart model.

-----------------------------21

Important Tips

Care of Stoneware

2 Quart Model (3250)

• All recipes in this book must be reduced by one,.haH. It recipe calls tor a 3 pound chicken or 3 to 4 pound roast, reduce meat weight to a 2 pound chicken or roast.

• For canned soups, tomatoes, or other foods select an 8 ounce can instead of a 14 to 16 ounce can or use one can instead of two.

• Some soups are available in single servinq-sized cans and are perfect for half recipes.

• Use the same cooking time as indicated in the recipe.

• A meat rack and a Bread 'n Cake Bake pan are not available for this model.

As with any fine ceramic, the stoneware bowl of your CROCK-POT slow cooker will not withstand the shock of sudden temperature changes.

• Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, donot thaw or cook large frozen foods such as roasts and chicken unless you first add at least 1 cup of liquid. See hints page 4.

• If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat CROCK·POT before using unless specified in the recipe. The CROCK-POT should be at room temperature before adding hot foods.

• To wash your CROCK-POT right after cooking, use hot water. 00 not pour In cold water if the stoneware is hoI.

3% and 4 Quart Models (3% Qt.: 3100, 3150; 4 Qt.: 3154)

• All recipesin.this book may be prepared as shown for the 3% or 4 quart models.

• Unless otherwise stated, recipes will make about 6 servings.

Removable stoneware bowl is ovenproof and microwave safe. Do not use plastic lid in microwave or conventional oven. Do not use removable bowl on gas or electric burner or under broiler.' .

Removable stoneware: Prepare-ahead convenience I Fill stoneware bowl and refrigerate. When ready to Cook. set in electrical base and turn to low or High. Do not preheat electrical base.

5 Quart Model (3355)

• All recipes may be prepared as shown for the 5 quart model. If desired, recipes may be increased by one-half. When a recipe may be doubled it will be indicated by a footnote, If a recipe is increased, cooking time may need to be extended.

• The size and shape of the 5 quart CROCK-POT is ideal for larger roasts (310 5 pounds), baking hens (3 to 4 pounds), and picnic hams (to 5 pounds). These weights depend on shape. Extended cooking times may be necessary for these larger cuts.

BRAILLE EDITION AVAILABLE

A special Braille edition of the Rival "Crock-Pot" Cookbook has been produced as an aid to the visually handicapped.

For models 3150, 3355 and 3656, write to:

N B A, Braille Book Bank

1290 Unlverstly Avenue, Rochester, NY 14607 These Braille editions are also available from:

Braille Committee, Beth Shalom Sisterhood 617W.101stTerrace, Kansas City, M064114

A large-print edition for the visually impaired can be obtained from the Braille Committee of Beth Shalom Sisterhood at the above address.

6----------------------------

_____________________________ 9

Meats

Meats

POT ROAsrOF BEEF

2 to 3 potatoes, pared and 1 1f2 teaspoons salt

thinly sliced V. teaspoon pepper

2 to 3 ("arrots, pared and 3 104 pound brlsket,rump

thinly sliead ,"oast or pot roast

1 to 2 onions, peeled and 1f2 cup water or beef

sliced consomme

Put vegetables In bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low 10 to 12 hours. (High: 5 to 6 hours.) Remove meat and vegetables with spatula and thlcxen for gravy if desired (see hint page 5).

WlthoutVegetablea: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.

2 pounds stew beef, cut into 1 -lneh pIeces 1 13fs-ounce envelope dry onion soup mix

y, cup red wIne

NO PEEK BEEF CASSEROLE

1 101/.·ounce can cream of mushroom soup

1 4-ounce can whole mushrooms, drained 'I. cup quick-cooking tapioca (optional)

Combine all ingredients in CROCK·POT. Stir together well. Cover and cook on Low 8 to 12 hours. Serve over noodles or rice. (High: 4' to 6 hours), Serves 4. This recipe may be doubled for 5-quart models.

BEEF STEW

2 pounds beef chuck or 1 clove garlic

stew meat, cut In '·Inch 1 bay,!eaf

cubes 1 teas'poon paprIka

'I. cup flour 4 carrots, sliced

1 If. teaspoons salt 3 potatoes, diced

'12 teaspoon pepper 2 onions, chopped

1 V. cups, bee' broth . 1 stalk eatery, sliced

1 teaspoon Worcestershire 2 teaspoons Kitchen

sauce Bouquet (optional)

Place meat in CROCK-POT. Mix flour, salt and pepper, and pour over meat; stir to coat meat with lIour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 10 12 hours. (High: 4 to 6 hours). Stir stew thoroughly before serving.

VEGETABLE STUFFED ROUND STEAK

1 Y2 pounds round steak, 2 small zucchini squash,

bone removad sliced thin.

1 tablespoon olive 011 Y2 cup (2-ounces) cheddar

Y2 teaspoon garlic salt cheese, grated

Y. teaspoon pepper 2 cups prepared spaghetti

1 medium sized carrot, grated sauce

Pound round steak until very thin. Rub olive oil into sleak. Sprinkle evenly with garlic salt and pepper. Layer carrots, zucchini, and cheese down the center of the steak lengthwise. Roll up steak from the long side. Tie together with four pieces of string. Place meat in Crock-Pot and cover with spaghetti sauce. Cover and cook on Low 7 to 9 hours. (High: 3 to 4~hours). Before serving, cut and remove string. Serves 4·6. Hint: Pertect recipe for the Rival meat rack.

HICKORY·SMOKED BRISKET

PIi,.>.: .~ t"'4 pound beef brisket on large piece of aluminum foil. Sp;~"".; ",enerously with 'I. cup of liquid smoke and V. tea:,,, 'Y •. ; each: celery, on ion and garlic sail. Wrap well and put into CAOCK·POT. Cover and cook on Low 8 to 12 hours (High: 4 to 6 hours). Serve warm with juices over each slice. Or, refrigerate overnight and then slice thinly, place in CAOCKPOT and pour 1 '12 cups barbecue sauce over meal. Cook 2 to 3 hours on High.

SWISS STEAK

1 '12 pounds round staak, 1 medIum onion, sliced

cut 3/.·inch thick 1 carrot, chopped t

2 tablespoons lIour 1 small stalk celery, chopped

Salt and pappar to taste 1 ts-eunes can tomato sauce

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat In seasoned flour. Place onions in bottom of CROCK-POT; add meat. Top with carrots and celery and cover with tomato sauce. Cover and cook on Low 8 to 10 hours. (High 3105 hours.)

CREAMY SWISS STEAK: Place onions and meat in CROCl(POT as directed. Spread 1 10-ounce can cream of mushror soup over meat. Cook as directed.

10 ..

...

Meats

M.eats

PORK CHOPS WITH SAUCE

Brown 4 to 8 pork chops well and season lightly with salt and pepper. Place In CROCK-POT and cover wUh anyone of the following sauces. Cover and cook on Low 7 to 9 hours. (High: 4 to 5 hours).

1 101/.-ounce Can

cream of chicken soup

1 10'l.-ounce can chicken and rice soup 11/2 cups barbecue sauce

CORNED BEEF AND CABBAGE

3 carfots, cut In 3·inch pieces

3 to 4 pound corned beef brisket

2 to 3 medium onions,

quartered

Put ail ingredients except cabbage wedges in CROCK-POT in order listed. Cover and cook on Low 8to 10 hours. (High: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten, turn to High and cook an additional 2 to 3 hours. NOTE: Vegetables may be varied, or omitted for plain corned beef.

CABBAGE: To prepare more cabbage than CROCK-POT will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from CROCK·POT during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

HUNGARIAN GOULASH

2 pounds round steak, cut 1'h teaspoons paprika

In 'h inch cubes 11. teaspoon dried thyme,

1 cup chopped onion crushed

1 clove garlic, minced 1 bay leaf

2 tablespoons flour 1 14'h-ounca can tomatoes

1 teaspoon salt 1 cup sour cream

1/. teaspoon peppar

Put steak cubes, onion, garlic In CROCK-POT. Stir in flour and mix to coat steak cubes. Add an remaining ingredients except sour cream. Stir well. Cover and cook on Low 8 to 10 hours. Add sour cream 30 minutes before serving, and stir In thoroughly. (High: 4 to 5 hours, stirring occasionally). Serve over hot buttered noodles.

..

1 101/.-ounce can

craam 01 mushroom soup 1 a·ounce lar sweet

and sour saUCe

BARBECUE MEATS

Place uncooked, seasoned and cut-up chicken, ham, pork chops, or rabbit in CROCK-POT. Pour a little barbecue sauce on each piece. Add no water. Cover and cook on low 8 to 10 hours. (High: 4 to 6 hours).

NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and drippings over top. Place under broiler for 5 to 10 minutes.

BARBECUE RIBS

3 to 4 pounds spareribs 1 16-ounce bottle of

Salt and pepper smoky barbecue sauce (or

1 onion, sliced 2 cups homemade sauce)

Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes to brown and remove excess fat.

Put sliced onion In CROCK-POT. Slice ribs into serving pieces and put In CROCK-POT. Pour in barbecue sauce. Cover and cook on Low 8 to 10 hours. (High: 4 to 5 hours).

'I. to 111. cups water

1/2 small head cabbage, cut In wedges

BAKED HAM IN FOIL

Pour '12 cup water In CROCK-POT. Wrap precooked 3 to 4 pound ham In foil; place in CROCK·POT. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foit.

5 quart unit: if cooking larger ham, cook 1 hour on High the, low 8 to 10 Hours.

•

12 _

Meats

Meats

4 to 5 pound loin end pork

roast

Salt and pepper

1 clove garlic, slivered

2 medium onions, sliced Rub pork roast with salt and pepper. Make tiny slits in meat and insert stlvers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat.

Put 1 sliced onion in bollom of CROCK·POT. Add browned pork roast and remaining onion and other Ingredients. Cover and cook on Low 10 hours. (High: 5 to 6 hours).

Remove meat to platter: thicken gravy if desired. (See page 5.)

2 bay leaves 1 whole clove

% cup hot water

1 tablespoon soy sauce

SLOPPY JOES

3 pounds ground chuck ~ cup ketchup

or hamburger 1 tablespoon WorcHtllrshlre

1 to 2 onions, finely chopped sauce

1 green pepper, eeeded 1 teeapoon chili powder

and chopped (optional) 14 teespoon pepper

2 &-ounce cans tomato sauce 14 teaspoon garlic powder Brown ground meat In skillet; pour Into colander and rinse well. Put into CROCK-POT - add remaining ingredients. Stir thoroughly. Cover and cook on low 8 to 10 hours. (High: 3 to 4 hours).

POT·ROASTED PORK

IRISH STEW

2 pounds boneless lamb, 2 small onIons, thinly sliced

cubed, browned and 3 to 4 medium potatoes,

drained pared and quartered (or

2 te.spoons salt 1 IS-ounce can new

V. teaspoon pepper whole potatoes, drained)

2 cups water V. cup quick-cooking tapioca

1 small whole bay leaf to thIcken stew (optional)

2 medium carrots, pared 1 to-ounce package frozen

and cut In 1,'.z·lnch slice. peas or mixed vegetable.

Season cubed lamb with salt and pepper. Add remaining ingredients except peas (omit tapioca if you don't want gravy thickened). Stir well. Cover and cook on low 10 to 1 2 hours. Add peas during last 1 to 2 hours of cooking.

,.

MOCK LASAGNA

1 1000unce package broad 1 12·ounce carton cottage

lasagna noodles broken cheeae

Into bite-size pieces 2 6-ounce cans tomato paste

1 pound ground beef Va Ctlp water

VI pound Italian sausage 1 teaspoon basil

Ionian, chopped V2 te.spoon pepper

1 garlic clove, minced 1 Va tablespoons dried parsley

12 ounces Mozzarella flakes

cheese,shredded _

Cook noodles according to package directions until tender· drain. Brown ground beef and sausage. Drain. Place In lightly greased CAOCK·POT. Add all remaining ingredients. SUr to mix thoroughly. Cover, cook on Low 7 to 9 hours. (High: 3 to 5 hours).

EASY·DOES·IT SPAGHETII

1 pound ground beef 1 to 1 VI teaspoons

2 tablespoons dry minced lIallan seasoning

onion 1 4·ounce can sllcad

1 te.spoon sail muahrooms, drained

V2 te.spoon garlic powder 3 cups tomato Juice

2 8-ounce cans tomato 4 ounces dry spaghetti

sauce (1 V2 ·cups) broken In

4" to 5" pieces

Brown ground beef in skillet and place In.CROCK·POT. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on Low 6 to 8 hours. (H ig h: 3 to 5 hours). Turn to H Ig' last hour and stir in dry spaghetti. Serve. 4.

BRAISED SHORT RIBS

4 pounds beal short ribs 2 medium onions, sliced

Sail and pepper 1 V2 cups baaf broth, water

Flour or barbecue sauce

Roll short ribs in seasoned flour (about 1 cup flour, 1 teaspoon salt and V. teaspoon pepper). Brown well In large skillet. Put sliced onions in CROCK·POT, add browned ribs and liquid. Cover and cook on low 8 to 10 hours. (High: 4 to 6 hours). Remove meat to platter; thicken gravy if desired. (See page 5.)

14--------------------------------

Meats

STEAK SOUP

3 cups water 1 10-ounce package frozen

2 small onions, chopped mixed vegetables

3 stalks of celery, chopped 1 pound coarsely ground

2 canots, allced beef or finely diced Chuck

1 141f.z-ounce can tomatoa. roast, browned and drained

1f.z teaspoon pepper 2 to 4 tablespoona beef base,

1 tablespoon monosodium granule. or paate

glutamate 1f.z cup butter, melted

lit cup flour

Put all ingredients except butter and flour in CROCK-POT. 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 Y2 cup melted butter and Y2 cup flour. SUr until smooth. Pour into CROCK-POT; stir until thickened. Cook on High until thickened.

VEGETABLE PASTA

2 tablespoons butter or margarine

2 zucchini, sliced Y4-inch thick

2 carrots, thinly sliced 1112 cups sliced fresh mushrooms

1 package (10 ounces) broccoli spears, slightly thawed and cut in t-ineh pieces (optional)

4 green onions, sliced 1 clove garlic, minced

Rub crock walls with butler. Place zucchini. broccoli. carrots. mushrooms. onions. garlic. seasonings and Parmesan cheese in CROCK-POT. Cover and cook on High 2 hours.

Y2 teaspoon basil 112 teaspoon salt

1J4 teaspoon pepper

1 cup grated Parmesan cheese

12 ounces fettuclne (or 8 ounces fellucine and 4 ounces spinach tellucine) 1 cup (4 ounces) shredded mozzarella cheese

1 cup cream

2 egg yolks

COOk tsttuclne according to package directions; drain. Add cooked tettuclne, mozzarella, cream and egg yolks. Stir 10 blend well. Allow to heat 10 to 15 minutes. For serving, turn to Low for up to 30 minutes.

16---------------

1

Meats

MAGIC MEAT LOAF

2 pounds ground beef 2 eggs

2h cup quick cooking oats Reserve 2 tablespoons catsup. Combine ground beel, eggs, oats. soup mix and remaining catsup. Shape into a loaf. Place in CROCK·POT. Top with remaining catsup. Cover and cook on Low 8 to 10 hours (High: 4 to 6).

1 package dry onion soup mix Y2 cup catsup

SPANISH RICE

2 pounds ground chuck 1 cup water

or beef 2Vt teaspoons chili powder

1 medium onion, chopped 2 teaspoons salt

1 green papper, chopped 2 teaspoons Worcestershlre

1 28-ounce can tomatoes sauce

2 a-ounce cans tomato 1 cup raw rice (converted)

sauce .

Brown beef in skillet and drain off fat. Put all ingredients In CROCK-POT. Stir thoroughly. Cover and cook on Low 7 to 9 hours. (High: 3 hours).

GROUND BEEF STROGANOFF

2 pounds ground beef V. teaspoon pepper

2 medium onions, chopped 1 cup beef consomme or

2 cloves garlic, minced bouillon

1 4-ounce can sliced 3 tablespoons tomato paste

mushrooms, drained 1 cup sour cream mixed

1 V. teaspoons salt with 2 tablespoon. flour

Brown ground beef in targe skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in CAOCKPOT with all remaining ingredients except sour cream. Stir thoroughly. Cover and cook on low 7 to 9 hours. (High: 3 hours). Stir in sour cream 1 hour before serving. Serve over hot buttered noodles or rice.

__________________ -- 17

Casseroles

Casseroles

GREEN RICE CASSEROLE

1 12-ounce can evaporated 2 cups fnlah parsley leaves,

milk minced (or 1 cup dried

~ cup cooking 011 "_rsilly ftaku)

4 eggs 2 ... poons san

~ cup Ireshly minced onion V. t .. spoon peppar

1 cup shredded sharp eh .... 3 cupa cooked long grain rice In large bowl beat milk, oil and eggs together until well combined. Add all remaining Ingredients; mix well. Pour into greased CROCK-POT. Cover and cook on Low 31h to 5 hours. Stir alier first hour of cooking. Double recipe for 5-quart model.

MEXICAN TURKEY

2 pounds turkey thighs 2 tablespoons chili powder

thawed, skin removed ~ teaspoon garlic powder

1 can (8 ounces) tomato sauce 8 tortillas

1 can (4 ouncee, chopped :y. cup shredded Cheddar

green chilies or Monterey Jack cheese

'V3 cup chopped onion % cup eour cream

2 tableapoons Worceatershlre Shredded leHuce

aauce Diced, fresh tomatoes

Place turkey on CROCK-POT. Add tomato sauce, chilies, onion, Worcestershire sauce, chili powder, and garlic powder. Cover and cook a n Low 1 0 to 12 hours. Remove turkey from bone. Return meat to sauce. Spoon on to tortilla and roll. Garnish with cheese, sour cream, lettuce, tomatoes.

MACARONI 'N CHEESE

2 cupa macaroni, cooked ,v.., cup. milk

end drained 3 cups shredded shup

2 tabteapoona 011 proceaMd chHH

1 12-oun~ can ~ cup melted butter

evaporated milk 2 tab_poons mln~ onion

Toss cooked macaroni in 2 tablespoons oil. Add all remaining ingredients. Pour into lightly greased CROCK-POT. Stir well. Cover and cook on Low 3 to 4 hours. Stir occasionally.

TUNA NOODLE CASSEROLE

1 8 to 10-ounce package 2 tablespoons dried parsley

noodles, cooked, drained· flakes

2 10%-ounce cana 1 10-ounce package frozan

condensed creem of celery mixed vegetables, thawed

soup 2 6'12-ounce cens tuna, drained

1 cup milk '12 cup toested allced almonds

In a large bowl, thoroughly combine soup, milk, parsley flakes, vegetables and tuna. Fold in noodles. Pour into greased CROCKPOT. Top with almonds. Cover; cook on low 7 to 9 hours. (High: 3 to 4 hours). 'Do not overcook noodles-Just until tender.

CHICKEN FETTUCCINE

1 tablespoon basn 1 cup heavy cream 2 egg yolks

'" cup freshly grated

Psrm ... n cheeae 8 oun~a fettuccine

1 cup frozen peaa, thawed 1¥ot cupa sll~ fresh

mushrooms

In skillet, brown chicken breasts in olive oil. Place-chicken in CROCK-POT. Add green onions, garlic, tomatoes and basH. Cover and cook on Low 7 to 9 hours. Remove chicken and cut Into pieces. Return chicken pieces to pot. Stir In cream, egg yolks and Parmesan cheese. Cover and cook on High 30 minutes to thicken. While sauce is thickening, cook fettuccine according to package directions: drain. Add fettUCCine, peas and mushrooms. Cover and cook on High 30 to 60 minutes.

2 boned skinned

chicken breaats, halved 2 table8poona oltve 011

14 cup chopped grean onlona 1 1eaapoon minced garlic

1 can (14l!1 oun~s) wf!ole

tomatoea, drelned, coarsely chopped

COMPANY CASSEROLE

...

1 'I. cups raw converted rice V2 cup melted butter or margarine

2V2 to 3 cups chicken broth 3 to 4 cups cut-up cooked chicken.

2 4-ounce cans sliced mushrooms, drained

6 tablespoons soy sauce 1 12-ounce package frozen

shelled shrimp (optional) 8 green onions, chopped

IfJ cup slivered almonds

Mix rice with melted butter or margarine In CROCK·POT. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkle reserved almonds and green onions over top. Cover and cook on low 7 to 9 hours. (High: 3 to 4 hours).

18 _

-----------------------------19

Poultry

"CHICKEN IN A POT"

2 carrots, sliced 2 teaspoona 8alt

2 onions, sliced 'It teaspoon coarse black

2 celery stalks with leayes, pepper

cut In t-lneh pieces VI cup water, ehleken broth

1 3·pound whole or white wine

brollerlfryer chicken '12 to 1 teaspoon basil

Put carrots, onions, and celery in bottom of CROCK·POT. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on Low 8 to 10 hours. (H igh: 3 '12 to 5 hou rs, using 1 cup waler). Remove chicken and vegetables with spatula.

CHICKEN IN MUSHROOM GRAVY

1 :J.pound chicken cut up (or 1 101/.·ounce can condensed

3 whote chicken breasts cream of mushroom soup

halved) 1 4·ounce can sliced

Salt and pepper mushrooms, drained

v. cup dry white wine or

chicken broth

Place chicken pieces in CROCK·POT. Season with salt and pepper. Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on Low 7 to 9 hours. (High 3 to 4 hours). Recipe may be doubled for the s-ouart model.

Chicken Parlslenne: Prepare recipe as directed above. Remove cooked chicken pieces to warm serving platter. Stir together 1 cup sour cream and V. cup flour. Stir sour cream mixture into mushroom gravy. Heat for 30 minutes on Low. Serve sauce over chicken with rice or noodles.

ROAST CHICKEN OR HEN

1 3·t0-4·pound roasting Parsley

chicken or hen Butter

Salt snd pepper Basil OR tarragon (optional)

Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity generously with salt, pepper and parsley. Place In CROCK·POT, dot chicken breast with butter. Sprinkle with parsley and basil or tarragon if desired. Cover and cook on High 1 hour, then Low 8 to 10 hours.

20 ___

Poultry

CHICKEN 'N NOODLES

....

3 to 4 pound broiler Ifryer chicken or roasting hen, cut up

Salt and pepper to taste Place chicken in CROCK·POT. Season with salt and pepper; add water. Cover and cook on Low 8 to 10 hours (High: 4 to 5 hours). Remove chicken from broth. Turn CROCK·POT to High and add noodles. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 to 45 minutes, stirring occasionally.

2 cups water

1 package (10 ounces) egg noodte.

COQ AU VIN

-

5 bacon slices, diced 8 to 8 small new potatoes

% cup sliced green onions 1 clove gal1lc, crushed

2'12 pound broiler·fryer 1 teaspoon salt

chicken, cut up (or 3 '14 teaspoon pepper

chicken breasts, halved) Yz teaspoon dried thyme lesyes

4 to 6 small white onions, '12 cup chicken broth

peeled Vz cup Burgundy wine

v. pound whole mushrooms Chopped parsley

In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain. Add chiCken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garlic In CROCK·POT. Add browned chicken pieces, bacon and green onions, seasonings, and chicken brolh. Cover and cook on Low 7 to 9 hours. (High: 4 hours). During last liour, add Burgundy and cook on High. Garnish wilh chopped parsley.

CONTINENTAL CHICKEN

1 2'1.·ounce package 1 10'l.·ounce can condensed

dried beef cream of mushroom soup

3 to 4 whole chicken breasts, V. cup sour cream

halyed and boned mixed with '/4 cup flour

6 to 8 slices bacon

Arrange dried beef on bottom of greased CROCK·POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pou r over chicken. Cover and cook on Low 7 to 9 hours. (H Igh: 3

to 4 hours). Serve over hot buttered noodles. Recipe may be doubled for the 5·quart model.

-----------------------------21

Poultry

Seafood

SPICED SHRIMP

3 pounds fresh or frozen

shrimp In shells

4 cups water or beer 1 tablespoon sail

Pul all ingredients in CROCK-POT. Cover and cook on Low 310 5 hours. NOTE: If desired, fiU CROCK-POT with waler or beer, salt, and spices, and cook aU day on Low. Then lurn 10 High, add shrimp. cook on High 45 to 60 minutes or until shrimp turn pink.

SEAFOOD CHOWDER

IIh pounds fresh or frozen 2 to 3 potatoes, pared and

Iish fillets (haddock, cod, cubacl

etc.) IIh cups water

3 slices bacon, diced 1 V2 t.aspoons salt

1 medium onion, chopped 'I. teaapoon pepper

'I. to If4 cup chopped green 1 13-ounce can evaporated

onion, with tops milk

Thaw frozen fillets and cut into bite-size pieces. In small skillet, saute bacon and onion until golden, drain and put into CROCK· POT with fish. Add all remaining ingredients except evaporated milk. Cover and cook on Low 6 to 9 hours or until potatoes are tender. (High 2%"10 3V. hours). Add evaporated milk during last hour.

SHRIMP CREOLE 1'h cups chopped onion V. cup chopped celery 1 clove gartlc, minced % cup diced green pepper 1 28-ounce can whole

tomatoea 2 a-ounce cans tomato

DRESSING

1 cup butter or margarine 1 '12 teaspoons salt

2 cups chopped onion 1 '12 teaspoons sage

2 cups chopped celery 1 teaspoon dried thyme

v. cup parsley sprigs V. teaspoon pepper·

2 s-eunee cans sliced V. teaspoon marjoram

mushrooms, drained (optional)

12 to 13 cups slightly dry 2 to 2V. cups chicken broth

bread cubes or turkey broth and diced

1 teaspoon poultry glb'ats

seasoning 2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix toqether well. Pack lightly into CROCK-POT. Cover and cook on High 45 minutes; then reduce to Low 4 to 8 hours.

NOTE: 2 7·ounce packages seasoned sluffing mix may be substituted for bread cubes. Use 3 to 3'/' cups chicken broth and omit herbs and salt.

....

CHICKEN CACCIATORE

oj large onion, thinly sliced 1 to 2 cloves garlic, minced

1 2V.·to-3·pound broiler/fryer 1 to 2 teaspoons oregano

chicken, cut up leaves

2 6-ounce cans tomato V. teaspoon basil

paste Vz teaspoon celery seed

1 4-ounce can sliced (optional)

mushrooms, drained 1 bay leaf

1 teaspoon salt V. cup dry white wine

'I. teaspoon pepper

Place sliced onion in bottom of CROCK·POT. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over chicken. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Serve chicken pieces over hot buttered spaghetti or vermicelli.

1 packet shrimp spices or 1"Y.a tabtespoons mixed pickling apices

'I. teaspoon pepper 1 teaspoon paprika 1 bay laal

3 to a drops Tab.sea sauce 1 pound lresh shrimp,

sh.lled and dev~ned (or

1 16-ounce packaga frozen shelled shrimp, rinsed

and drained)

sauce

1 teaspoon salt

1 teaspoon suger Combine all Ingredients except shrimp in CROCK-POT and stir to blend well. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). During tast hour turn CROCK-POT to High and add shrimp. Cook 1 hour or until shrimp turn pink.

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-------------------------- 23

Deans

Soups and Sauces

ITALIAN MEAT SAUCE

1'/0 pounds ground chuck, 2 stalks celery with tops,

browned chopped

1 cup chopped onion 1 V~ teaspoons salt

2 cloves garlic 2 teaspoons dried oregano

1 14Vt·ounce can tomatoes leaves

2 s-eunee cans tomato V. teaspoon dried thyme leaves

paste 1 bay leaf

Put all ingredients In CROCK·POT. Stir thoroughly. Cover and cook on Low 10to 12 hours. (High: 4 to 5 hours).

VEGETABLE·BEEF SOUP

Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Bait 10 minutes. Discard water after boiling.

\ • Beans must be softened completely before combining with sugar and/or acid foods (Note: Sugar and acid have a hardening effect on beans and will prevent softening). After bailing beans 10 minutes, reduce heat; cover and allow to simmer 1112 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soak· ing or bolllnq.

1 'I. pounds dry navy beans (3'1. cups)

1 pound smoked ham or ham hocks or '1z pound cubed salt pork

Vz cup chopped onion

v. cup packed brown sugar v. cup maple syrup

1 teaspoon salt

1 teaspoon dry mustard

1 pound beef shanks, oxtails, short ribs or veal bones

1 14 '1z -cunee can tomatoes 2 carrots, sliced

2 to 3 stalks celery with tops, sliced

2 medium onions, diced

1 to 2 medium potatoes,

pared and diced 3 cups water

4 whole peppercorns 3 beef bouillon cubes

1 1 D·ounce package frozen mixed vegetables, peas or lima beans*

NEW ENGLAND STYLE BAKED BEANS

Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain. Put beans in CROCK· POT. Add all remaining ingredients atong with 1 cup water; mix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCK·POT. If thicker beans are desired, uncover and turn on High during last hour.

VARIATION: Stir In % cup catsup and 2 tablespoons prepared mustard during last hour.

Put all ingredients in CROCK·POT. Cover and esok on Low 12 10 24 hours. (High: 4 to 6 hours). *May be added during last 2 hours of cooking if desired.

OLD FASHIONED BEAN SOUP

1 pound dry navy beans 3 whole peppercorns or V.

(completely soHen beans teaspoon ground pepper

as directed above) 112 cup chopped celery leaves

2 quartswatef 1 medium onion, chopped

1 pound meaty hsm bones 1 bay leaf (optional)

or piecH Salt to t ....

Put all Ingredients in CROCK·POT. Cover and cook on Low 10 to 12 hours. (High: 5 to 6 hours).

.•

FAVORITE CHILI

VZ pound dry pinto or kidney 1 green pepper, cosrsely beans (see top of page 24) chopped

2 14Vz·ouRCe cans tomatoes 2 cloves garlic, crushed

2 pounds coarsely ground 2 to 3 tablespoons

chuck, browned and chili powder

drained 1 teaspoon pepper

1 medium onlan, coarsely 1 tesspooncumin

chopped Salt to taste

Completely soften beans as directed on page 24. Put all ingredi· ents in CROCK-POT in order listed. Slironce. Cover and cook on Low 10 to 12 hours. (H igh: 5 to 6 hours).

NOTE.: Two i6·ounce cans red kidney beans, drained, may be substituted for dry beans.

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24------------------------------

------------------ 25

Soups and Sauces

Vegetables and Fruits

COUNTRY CHICKEN SOUP

2 onions, chopped 3 tablespoons dry parsley

2 to 3 carrots, sliced flakes

2 stalks celery, sliced 1 10-ounce package frozen

2 teaspoons salt peas (optional)

'I. teaspoon pepper 1 2V.-pound whole fryer

Vz teaspoon basil 4 cups water

v. teaspoon leaf thyme 1 cup noodles

Place all ingredients in CAOCK·POT, except noodles, in order listed. Cover and cook on Low 8 to 10 hours. (High: 4-6 hours). One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to CROCK·POT. Add noodles. Turn to High. Cover and cook one hour.

BARBECUED BEAN SOUP

1 pound Great Northern 2 teaspoons salt

beans (see top 01 pg. 24) 1fl, teaspoon coarse ground

1 medium onion, chopped pepper

2 pounds lean beef a cups water

short ribs 'I. cup barbecue sauce

Completely soften beans as directed on page 24. Place all inqredients in CROCK-POT except barbecue sauce. Cover and cook on Low 10 to 16 hours. Before serving, remove ribs; cut meal from bones. Relurn to CROCK-POT. SUr in barbecue sauce.

MINESTRONE

FROZEN VEGETABLES

Use Iwo to-ounce packages frozen vegetables. Add 1 cup water and vegelables to CROCK·POT. Cover and cook on High 45 minutes, then on Low 2 10 4 hours. Stir occasionally. (Vegetables may be wrapped in foil to eliminate stirring).

BAKED POTATOES

Prick potatoes with fork and wrap in foil. Fill the CROCK·POT with 6 to 12 potatoes. Cover and cook on Low 8 to 10 hours. (High: 2% to 4). Do not add watsr,

CREAMY SCALLOPED POTATOES

2 pounds potatoes (about v. teaspoon pepper

6 medium) 2 tablespoons butter

1 small onion, thinly sliced 1 lOs;. -ounee can cream 01

v. cup flour mushroom soup

1 teaspoon sail 4 slices American cheese

Pare and thinly slice potatoes. Toss slices in 1 cup water and 'h teaspoon cream of tartar. Drain. Put half of sliced potatoes in greased CROCK·POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining !four. Add butter and undiluted soup. Cover and cook on Low 7 10 9 hours. (High: 3 to 4 hours). Add cheese 30 minutes before serving. Double recipe lor 5·qt. model.

STUFFED GREEN PEPPERS

6 to 8 small green peppers, 't. teaspoon garlic salt

tops removed and seeded V. teaspoon pepper

1 10·ounce package frozen 1 cup shradded American

corn cheese

1 pound ground beef, Yz teaspoon Worcestershlre

browned and drained sauce

1 a-ounce ean' tomato sauce v. cup chopped onion 'I. teaspoon salt 2 tablespoons catsup

Wash peppers and drain well. Combine all remaining inqredlents except catsup in mixing bowl. Stir welt. Stuff peppers 2fl full. Pour 3 tablespoons of water in CROCK·POT. Arrange stuffed peppers in CROCK·POT. Pour catsup over top of peppers. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Note: For half recipe in a 2 quart model, substitute 6 tablespoons catsup lor t can tomato sauce.

1 10-ounce package frozen

mixed vegetables

Vz cup shredded cabbage 1 tablespoon dried basil

1 clove garlic, minced

V. cup vermicelli or 16·ounce

can garbanzo beans 1 teaspoon oregano 1 zucchini, sliced

Place all ingredients in CROCK·POT except zucchini. Stir to mix thoroughly. Cover and cook on Low 10 to 16 hours (High: 4 to 6 hours). During last hour, remove meat and bones. Cut meat from bones and return to soup with zucchini. Turn CROCK·POT to High and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty French bread.

3 cups water

1 V. pounds beel shank 1 medium onion, diced 2 carrots, diced

2 stalks celery with tops, sliced

1 14 V.·ounce can tomatoes 2 teaspoons salt

26-------------------------------

__ -- 27

Vegetables and Fruits

FRENCH ONION sous

1 quart beef bouillon or 1 tablespoon sugar

brown stock 2 tablespoons flour

3 cups thinly sliced yellow 'I. cup dry vermouth or

onions cognac (optional)

3 tablespoons butter 1 cup grated Parmesan

1 teaspoon salt cheese

Pour bouillon or stock in CROCK-POT. Cook onions slowly in large skillet in butter; cover and let cook for about 15 minutes. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in CROCK-POT. Cover and cook on Low 6 to 8 hours. (High: 3 hours). Before serving, top with grated cheese. Recipe may be doubied for the 5-quart model.

ACORN SQUASH

Place whoie rinsed squash in CROCK·POT. Cook on Low 8 to 10 hours. Split and remove seeds when cooked; sprinkle with salt, cinnamon and dot with butter. (May be split and wrapped with foil before baking).

BAKED APPLES

6 to 8 medium baking 11. cup sugar

apples, washed and cored 1 teaspoon cinnamon

2 tablespoons raisins 2 tablespoons butter

Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with butler. Place in CROCK·POT; add ';' cup water. Cover and cook on Low 7 to 9 hours. (High: 2';' to 3% hours).

DRIED FRUITS

Place dried fruit in CROCK-POT. Add minimum water as directed on dried fruit package. Cover and cook on Low 8 hours, (High: 2';' to 3'12 hours). Serve warm with sour cream and dash of nutmeg.

CHUNK-STYLE APPLESAUCE 8 to 10 large cooking apples, 'I. cup water

peeled, cored and sliced 1 teaspoon cinnamon

or cut in chunks 'I. to 1 cup sugar

Put ingredients into CROCK-POT. Cover; cook on Low 8 to 10 hours. (High: 3 to 4 hours). Serve warm; add cream if desired.

28 _

I

T

r

I I

Specialties

PEACH OR APRICOT BUnER

4 28·ounce cans peaches or apricots, drained

3 to 4 cups sugar Drain fuit and remove pits; puree fruits using blender or food processor. Pour into CROCK·POT. Add remaining ingredients. Cover and cook on High 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. Store in refrigerator.

VARIATION: Fresh Peach or Apricot Butter: Wash, peel, pit and cook fruit until soft. Add sugar when cooked (using 'h to 'I. cup sugar to each cup of fruit). Add spices and cook as directed in recipe.

2 teaspoons cinnamon 1 teaspoon cloves

2 tablespoons lemon juice

HOT MULLED CIDER

'I. cup brown sugar 1 'I. teaspoons whole cloves

2 quarts cider 2 sticks cinnamon

1 teaspoon whole allspice Orange slices

Put all ingredients in CROCK·POT. If desired, tie whole spices in cheesecloth or put in tea strainer. (If spices are added loose, strain before serving). Cover and set on Low 2 to 8 hours. Serve from CROCK·POT with ladle.

HOT SPICED WINE: Use above recipe, substituting two fifths of sweet sherry or port wine for cider.

CHILI-CHEESE DIP

1 pound lean ground beef • 1 can (8 to 10 ounces) green 2 pound. processed American chillee and Iomatoes '

Cheese, cut in emell ptecea 2 tee.poone Worcesterahlre

~ teaapoon chili powder SBUce

Brown ground beef well and drain off excess grease. Put ground beef and remaining ingredients in CROCK·POT. Stir well. Cover and cook on High 1 hour, stirring until cheese is fully melted. Serve immediately or turn to Low for serving up to 6 hours later. Serve with tortilla or corn chips. This recipe may be doubled for 3'12. 4 or 5 quart models.

_______________________________ 29

fondues I Appetizers

HEARTY FONDUE

1 Y4 cups milk 2 8-ounce packages cream

cheese, cubed 2 teaspoons dry mustard 114 cup chopped green onion Combine cream cheese and 114 cup milk in greased CROCKPOT. Heat on Low until cheese is melted. Add remaining milk, mustard, onion and dried beef. Stir thorouqhly, Serve with bread

1 2V4-ounCe jar sliced dried beef, diced

French bread, cut into bite-size pieces

pieces.

DESSERT FONDUE

1 tablespoon butter 30 large marshmallows

16 t-eunce chocolate candy % cup milk

bars with almonds, broken Va pint whipping cream

Grease CROCK-POT with butter. Turn to High for 10 minutes while assembling recipe. Put chocolate bars, marshmallows and milk in CROCK-POT. Cover and turn to Low. Stir every 30 minutes during first hour until melted and smooth. Gradually add whipping cream. Cover and cook on Low 2to 6 hours. Serve with pound cake and banana pieces.

NIPPY FRANKS

1'h cups catsup

'h cup barbecue sauce ~ cup bourbon

Daah of Worcestershlre

1 cup brown sugar

2 packages (16 ounces each) frankfurters

sauca

Combine all ingredients except frankfurters in CROCK-POT. Slice frankfurters into 'h-inch pieces and stir into sauce mixture. Cover and cook 1 hour; remove lid and heat an additional210 3 hours.

30 _

The Better Way to Bake or Roast The accessory Bread 'N Cake BakeTU pan and the Meat Rack are specifically designed for most CROCK-POT models exoept3250 (2 quart). Complete instructions and recipes with accessory.

For information and prices, write; Accessory Sales, Rlval Manufacturing Co., 217 East 16th St., Sedalia, M065301.

SHERRY-PECAN POUND CAKE

'VI package yellow cake mix V. cup water

wtthout pudding (2-1ayer) V. cup sherry or watar

Yo! kunce package vanilla 1111 teaspoons nutmeg

orbutterscotcllinstant Cinnamon-nut mixture:

pudding mix V. cup sugar

2 egga 111 teaspoon cinnamon

114 cup .. lad 011 '4 cup chopped nuts

Beat cake mix. pudding mix, eggs, oil, water, sherry and nutmeg 2 minutes. Pour about 2k of batter into greased and floured Bread 'n Cake Bake. Stir together cinnamon-nut mi)(ture; sprinkle batter with 1f2 01 the cinnamon-nut mixture, Add remaining batter and sprinkle with remaining cinnamon-nut mixture. Cover Bread 'n Cake Bake. Cover and bake on High 2 to 3 hours. Double recipe tor 5-quart pan.

Bread 'n cake .-.clpas included with pan: Grandma's Dark Bread

• Rich White Batter Bread • Banana Nut Bread • Pumpkin Tea Bread

• Apricot-Bran Bread • Boston Brown Bread • Applesauce Cake • Chocolate Fudge Cake • Pineapple Upside-Down Cake • SeIfFrosting Fudge Cake • Harvey Wallbanger Cake • Carrot Cake

ISLANDER PORK 1 ~und boneless pork 114 cup catsup

loln-end or sirloin roast, 2 tablespoons orange Juice

rotled and tted 2 tablespoons honey

5 to 6 whole cloves 1 tablespoon soy sauce

1f2 tea8poon nutmeg 2 teaspoons lemon Juice

V. teaspoon psprlka 1h teaspoon KHchen Bouquet (opt.)

Place roast on rack and broil 15 to 30 minutes or until brown. Stud meat with cloves. Place roast in CROCK-POT on Meat Rack. Sprinkle with nutmeg and paprika. Stir together catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet. Pour over roast. Cover and cook on Low 10 10 12 hours. (High 4 to 6 hours). Remove meat from CROCK-POT. Thicken juices with l1f2 tablespoons cornstarch and 2 tablespoons water. Cook on High until thickened. _____________________________ 31

Warranty

A shari power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. An extension cord may be used with care; however, the marked electrical rating should be at least as great as the electrical rating of the CROCK-POT. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over .

• This appliance is for household use only_ • No user-serviceable parts Inside. Refer servicing 10 qualified service personnel.

RIV.AL:

THE RIVAL COMPANY

KANSAS CrTY, MO 64131 428-069

Printed in USA

R9-92