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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Roasted Corn and Red Pepper
Chowder
Olive oil
2 cups fresh corn kernels (you may substitute frozen, thawed corn, if desired)
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 13-ounce can evaporated milk
2 tablespoons fl at leaf parsley, minced
1. Coat the bottom of the VersaWare™ stoneware with olive oil and place on
stovetop set to medium heat. Add the corn, red pepper and onions sauté the
vegetables until they are tender and lightly browned, about 7-8 minutes.
2. Transfer the stoneware to the slow cooker heating base. Add the green onions,
broth, potatoes, salt, and pepper, and stir to combine. Cover and cook on Low
for 7-9 hours or on High for 4-5 hours
3. irty minutes prior to serving, add the milk and blend well. Garnish with pars-
ley to serve.
Serves 4
Sweet Italian Sausage and
Vegetable Soup
Olive oil or vegetable oil
1 pound sweet Italian sausage, casings removed
1 stalk celery, fi nely chopped
1 medium yellow squash, peeled and diced
1 small white onion, peeled and sliced thin
3 cups beef broth
1 medium tomato, peeled and freshly crushed
1 teaspoon salt
2 teaspoons fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper
1 cup Romano cheese, freshly grated
1. Coat the bottom of the VersaWare™ stoneware with oil and and place on
stovetop set to medium heat. Once the oil is hot, brown and crumble the sausage
until no pink remains, about 10 minutes. Drain any fat that accumulates.
2. Add the celery, squash, and onion, and sauté for 4 minutes, stirring continuously.
Combine all of the ingredients except the grated cheese into the stoneware.
Transfer the stoneware to the slow cooker heating base, cover, and cook on Low
for 5-6 hours or on High for 2-3 hours.
3. Add additional salt and pepper to taste. Ladle the soup into bowls and top each
serving with Romano cheese.
Serves 6
E44
E45