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Resumen del manual
each) beef broth 2 cups water2 cans (14 1.2-oz. each) whole tomatoes 1 teaspoon dried basil 1 cup dry shell pasta, cook according to package directions Combine all ingredients, except pasta in stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours). -E14 NEW FASHIONED BEAN SOUP 1 pound dry navy beans (soaked overnight) 1 teaspoon salt 1 1.2 quarts water 1 teaspoon ground black pepper1-lb lean, boneless ham, cut into cubes 1.2 cup chopped celery leaves 1 bay leaf (optional) Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours). HERBED TURKEY BREAST 5 to 6 pound turkey breast, fresh or thawed 1.2 teaspoon dry basil 2 tablespoons butter or margarine 1.2 teaspoon rubbed sage1 tablespoon soy sauce 1.4 teaspoon ground black pepper 1 tablespoon fresh parsley, minced 1.4 teaspoon garlic powder1.4 cup garden vegetable- flavored whipped cream cheese Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 8 hours (HIGH 4 hours). HONEY CHICKEN WITH PECAN DRESSING 1 cup chopped onion 1.4 teaspoon salt 1 cup chopped celery 1.4 teaspoon ground black pepper1 large clove garlic, minced 1 can (14 1/2-oz) chicken broth 1 package (7-oz.) herbed seasoned stuffing cubes 4 boneless, skinless chicken breast halves 1.4 cup egg substitute 3 tablespoons apple juice3 tablespoons chopped pecans, toasted 2 tablespoons honey 1 teaspoon poultry seasoning Spray a medium non-stick skillet with non-stick vegetable coating; place over medium-high heat until hot. Add onion, celery, and garlic; cook until tender. Place cooked vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans, poultry seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing into stoneware. Place chicken breasts on top of dressing. Combine apple juice and honey; brush on top of chicken. Cover; cook on LOW 8 hours. -E15 THE RECIPES THE RECIPES FAVORITE CHILI 1.2-lb. dry pinto or kidney beans 2 cloves garlic, crushed 2 can (14 1.2-oz. each) tomatoes 2 to 3 tablespoon chili powder2-lbs. coarsely ground chuck, 1 teaspoon ground black pepper browned and drained 1 teaspoon cumin 1 green bell pepper, coarsely chopped 1 teaspoon salt1 medium onion, coarsely chopped Completely soften beans as directed on page 7. Put all ingredients in stoneware in order listed. Stir once. Cover and cook on LOW 10 hours (HIGH 6 hours). SPANISH RICE 2-lbs. ground chuck or beef 1 cup water 1 medium onion, chopped 21.2 teaspoons chili powder 1 green pepper, chopped 1.2 teaspoon salt1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce 2 cans (8-oz. each) tomato sauce 1 cup uncooked rice (converted) Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours). MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, 1 carton (12-oz.) cottage cheese broken into bite-size pieces 2 cans (6-oz. each) tomato paste 1-lb. ground beef 1.2 cup water1.2-lb. Italian sausage 1.4 teaspoon salt 1 onion, chopped 1.2 teaspoon ground black pepper 1 clove garlic, minced 1 1.2 tablespoons dried parsley12-oz. Mozzarella cheese, shredded 1 teaspoon dried basil Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours). -E16 JAMBALAYA 12-oz. skinless, boneless chicken breasts 1 tablespoon dried parsley 2 green bell peppers, seeded and chopped 1 1.2 teaspoons dried basil leaves1 medium onion, chopped 1.2 teaspoon dried oregano leaves 2 stalks celery, sliced 1 teaspoon Tabasco sauce 4 cloves garlic, minced 1 teaspoon cayenne pepper1 can (14 1.2-oz.) whole tomatoes 1.2 teaspoon salt1.3 cup tomato paste 1-lb. shrimp, shelled and deveined 1 can beef broth 3 cups cooked rice Cut chicken into 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours). Add shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve. COUNTRY SCALLOPED POTATOES AND HAM 8 potatoes, peeled and thinly sliced 1 can (10 1.2-oz.) cream of mushroom soup1 onion, chopped 2 cups water 1 pound fully-cooked ham, cut into 1" cubes 2 cups shredded cheddar cheese 1 package (1-oz.) country-style gravy Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 8 hours (HIGH 4 hours). Top with cheese during last 30 minutes. NOTE: To prevent darkening of potatoes, toss sliced uncooked potatoes in a mixture of 1 cup water and 1.2 teaspoon cream of tartar; drain and proceed with recipe. CHICKEN WITH 40 CLOVES GARLIC 2 sprigs fresh thyme 40 cloves garlic, unpeeled 2 sprigs fresh rosemary 1.4 teaspoon ground black pepper2 sprigs fresh sage 4-pound whole broiler/fryer c...