Filter
Top Products
SPICY SLOW-COOKED TWO
BEAN AND SAUSAGE SOUP
1 pound hot Italian sausage, casings
removed
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
1
/2 - 1 teaspoon ground red pepper
3 stalks celery
3 carrots, chopped
2 cans (15
1
/2 ounces each) chick peas
with liquid
2 pounds lentils, rinsed and drained
2 packages (10 ounces each) frozen
chopped spinach, thawed
1 jar (20 ounces) salsa
1 pound boneless chicken thighs
Sauté the sausage in a 10-inch fry pan
until lightly browned. Stir in the onions
and sauté until browned. Spoon the
sausage and onions into a 3-quart
casserole. Add the remaining
ingredients and cover. Place the
casserole on the OVEN RACK in the
lowest rack position facing up. Set the
oven to 250˚F and slow cook for 4-6
hours.
Makes 12 servings
POT ROAST DINNER
2 tablespoons flour
1 teaspoon each of garlic powder,
onion powder, and paprika
1 (4-6 pound) bottom round roast
1 tablespoon oil
1 tablespoon Worcestershire sauce
1 cup water
1 can (14 ounces) beef broth
2 tablespoons minced dry onions
1 envelope (1.5 ounces) beef stew sea-
soning mix
1
/2 pound carrots, peeled and cut in
1
/3’s
1
1
/2 pounds potatoes cut in
1
/4’s
1 cup water
Combine the flour and seasonings in a
plastic bag. Place the roast in the bag
and shake to coat. In a 10" frying pan,
brown the coated roast on all sides in
the oil. Place the roast in a 3-quart
casserole dish along with the
Worcestershire sauce, water, beef,
broth, onion soup, and stew seasoning
mix. Cover. Place the casserole on the
OVEN RACK in the lowest rack position
facing up. Set TEMPERATURE
CONTROL to 250˚F. Set FUNCTION
CONTROL to BAKE and slow cook for
4-6 hours. Add the vegetables and
remaining water if needed. Turn
TEMPERATURE CONTROL to 350˚F and
cook until the vegetables are tender,
(about 1 hour). Remove the roast from
the casserole and allow it to cool for 10
minutes before slicing. Slice and serve
with the vegetables and gravy.
Makes 8-12 servings
English
32
RTC1700SS Manual 10/2/03 4:06 PM Page 34