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Stir well. • Cover and cook on Preset 3 Soup and Stew (low 7 hours, then high 1 hour). • When unit turns to high, stir flour and water together until mixture makes a smooth paste. Stir flour-water paste and corn into slow cooker. Cover and cook on high setting 1 hour. Makes 6 to 8 servings. 21 RECIPES Tuscan Beef and Bean Soup Preset 3, Soup and Stew 1 pound ground beef, browned and drained 2 carrots, chopped 2 potatoes, chopped 1 onion, chopped 1 stalk celery, chopped 1 can (14.5 ounces) diced tomatoes, undrained 2 cans (14.5 ounces each) beef broth 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper 1 1/2 cups water 1 can (15 ounces) dark red kidney beans, rinsed and drained 1 cup chopped unpeeled zucchini 1 cup frozen cut green beans, partially thawed 2 tablespoons minced Italian (flat leaf) parsley Shredded Parmesan cheese • Combine all ingredients, except red kidney beans, zucchini, green beans, parsley and grated Parmesan cheese in slow cooker. Stir well. • Cover and cook on Preset 3 Soup and Stew (low 7 hours, then high 1 hour). • When unit turns to high, stir in kidney beans, zucchini, green beans and parsley. Cover and cook on high setting 1 hour. • Garnish each serving with shredded Parmesan cheese. Makes 8 servings. 22 RECIPES Preset 4: Chicken and Poultry Aztec Chicken Preset 4, Chicken and Poultry cup chopped red onion 1 1/2 pounds boneless, skinless chicken breast halves 1 jalapeno pepper, seeded and minced 2 cloves garlic, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes, undrained 2 tablespoon minced cilantro • Place red onion in slow cooker, then top with chicken breasts and remaining ingredients, except cilantro. • Cover and cook on Preset 4 Chicken and Poultry (low 4 hours). • Sprinkle with cilantro just before serving. • Makes 4 to 6 servings. Tip: Serve over hot cooked rice, if desired. Or, thinly slice chicken and serve chicken and vegetable mixture in a warm, flour tortilla. 23 RECIPES Basil Chicken with Pasta Preset 4, Chicken and Poultry 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 1 can (4 ounces) sliced mushrooms, drained 1/2 cup chopped onion 3 cloves garlic, minced 1/4 cup white wine 2 tablespoons lemon juice 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 8 ounces penne or other pasta, cooked and drained 3 tablespoons minced fresh basil 3 tablespoons fat-free half and half 1/2 cup shredded Parmesan cheese • Combine chicken, mushrooms, onion, garlic, wine, lemon juice, Italian seasoning, salt and pepper in slow cooker. • Cover and cook on Preset 4 Chicken and Poultry (low 4 hours). • Stir in pasta, basil, half and half and Parmesan cheese just before serving. Makes 4 to 6 servings. 24 RECIPES Preset 5: Dips and Appetizer Tangy Meatballs Preset 5, Dips and Appetizers 1 package (28 ounces) frozen prepared meatballs 1 jar (12 ounces) chili sauce 1 jar (12 ounces) red currant jelly 1/2 cup chopped red or green bell pepper 1 tablespoon rice or cider vinegar 1 tablespoon soy sauce 1 teaspoon garlic powder 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper 3 green onions, chopped (green and white part) • Place meatballs in slow cooker. • Combine remaining ingredients except green onions; stir to blend well. Pour sauce over meatballs and stir to coat. • Cover and cook on Preset 5 Dips and Appetizers (high 1 hour, low for 3 to 4 hours). • Just before serving sprinkle with green onions. Makes 8 to 10 appetizer servings. Tip: For a main dish dinner for four, serve meatballs and sauce over hot, cooked white rice. 25 RECIPES Spicy Lil’ Franks Preset 5, Dips and Appetizers 1 cup brown sugar 1 cup ketchup 1/2 cup barbecue sauce 1/2 cup bourbon 4 teaspoons Worcestershire sauce 1/2 teaspoon chili powder 2 packages (16 ounces each) cocktail franks • Combine all ingredients, except cocktail franks in slow cooker; stir to blend well. Stir in franks. • Cover and cook on Preset 5 Dips and Appetizers (high 1 hour, low for 3 to 4 hours). Makes 16 to 20 appetizer servings. Tip: If you prefer, substitute water, beef broth or apple cider for bourbon. 26 RECIPES Preset 6: Tenderize Low ‘n Slow Pulled Pork Preset 6, Tenderize (4-pound) boneless pork shoulder or Boston Butt roast 1/4 cup brown sugar 1 tablespoon dry minced garlic 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon pepper 1/4 cup ketchup 3 tablespoon cider vinegar 2 tablespoons Worcestershire sauce • Place roast in slow cooker. Combine brown sugar, garlic, chili powder, salt, paprika, and pepper. Sprinkle seasonings over roast, turning roast to cover evenly and rubbing in gently. Combine ketchup, vinegar and Worcestershire sauce and drizzle over roast. • Cover and cook on Preset 6 Tenderize (low 10 hours). • Remove roast from liquid, reserving liquid. Shred meat with tines of two forks. Skim fat from reserved liquid. Pla...
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