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Recipes for 4-Quart Stoneware
Arroz con Pollo
1 (3 pound/1.35 kg) chicken, cut in pieces
1 (14.5 oz/415 g) can Italian-style stewed tomatoes
10-ounce (285 g) box frozen peas
1 (14 oz/400 ml) can chicken broth
3
⁄4 cup (175 ml) roasted red peppers, drained and cut in strips
1 (8 oz/225 g) box Spanish-style yellow rice mix
1 teaspoon (5 ml) garlic salt
Combine all ingredients in stoneware dish. Stir well. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serves 4.
Chili
1 pound (450 g) hot Italian sausage, removed from casings
1 pound (450 g) lean ground beef
1 medium onion, chopped
1 (
3
/4 oz/20 g) envelope chili seasoning mix
1 (16 oz/450 g) can kidney beans, drained
1 (14 oz/400 g) can diced tomatoes
1 (6 oz/170 g) can tomato paste
1 (15 oz/425 ml) can chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and
onion. Place cooked meat mixture in stoneware dish. Add remaining ingredients. Cover and cook on LOW for 8 hours or on HIGH
for 4 hours. Serves 4-6.
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