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Recipes for 2-Quart Stoneware
Artichoke Dip
2 cans (14 ounce/400 g) artichoke hearts in water, drained and chopped
1 small onion, chopped
3/4 cup (175 ml) mayonnaise
1 cup (250 ml) Parmesan cheese, grated and divided
In stoneware dish, mix artichoke, onion, mayonnaise and 1⁄2 cup (125 ml) cheese. Cover and Cook on MEDIUM for 2-3 hours.
One-half hour prior to serving, reduce temperature to WARM, top with additional 1⁄2-cup (125 ml) cheese, and cover. Serves 8.
Salsa con Queso
1 (1 lb/450 g) package pasteurized prepared cheese, cubed
2 cups (500 ml) salsa
1 (4 ounce/115 g) can chopped green chilies
2 teaspoons (10 ml) chili powder
1/2 teaspoon (2.5 ml) garlic powder
4 ounces (115 g) Monterey Jack cheese, shredded
Place cubed cheese, salsa, chilies, chili powder, and garlic powder in stoneware dish. Cover and cook on MEDIUM for 1 hour.
Stir and continue to cook until mixture is heated. Stir in Monterey Jack cheese just prior to serving. Serves 12.
Chicken Breasts with Lemon and Fresh Rosemary
2-3 chicken breasts (skin on, bone-in), rinsed and patted dry
Juice of 1 lemon
3 sprigs of fresh rosemary
2-3 tablespoons smoked paprika
Salt and freshly ground pepper
Place chicken breasts in stoneware dish. Pour lemon juice over chicken breasts and sprinkle liberally with smoked paprika. Season
chicken breasts with salt and freshly ground pepper. Top with rosemary sprigs. Cook on LOW for approximately 4 hours or on HIGH
for approximately 3 1/2 hours until internal temperature reaches 180ºF (82ºC)*. Serves 6.
*Per USDA Food Safety guidelines. Visit foodsafety.gov for more information.
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