Filter
Top Products
11
Cranberry Sweet Potatoes
4 tablespoons (60 ml) orange juice
or orange liquor
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) vegetable oil
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) ground cinnamon
1
⁄4 teaspoon (2.5 ml) salt
2 pounds (1 kg) sweet potatoes, washed,
peeled and cut into 1-inch (2.5 cm) pieces
1
⁄2 cup (125 ml) dried cranberries
1. In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
2. Cover and cook on HIGH while preparing potatoes.
3. Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH
for 3 to 4 hours. 4-6 servings.
Peppered Mushrooms
2 pounds (1 kg) mushrooms, cleaned and sliced
3 tablespoons (45 ml) butter
1 (14.5 ounce/400 ml) can beef broth
Salt and Pepper to taste
1. In the stoneware dish, combine butter, beef broth, and pepper together.
2. Cover and cook on HIGH for while preparing mushrooms.
3. Stir mushrooms into warm mixture, cover and cook on HIGH for 2 to 3 hours.
8 servings.
Caponata
1 (14 ounce/400 ml) can diced tomatoes
1 eggplant, peeled and cubed
(3-4 cups/750-1000 ml)
1 medium onion, diced
1 tablespoon (15 ml) olive oil
2 stalks celery, diced
3 tablespoons (45 ml) capers
3 tablespoons (45 ml) balsamic vinegar
1
⁄4 teaspoon (1.25 ml) crushed red pepper, or to taste
1 clove garlic, crushed
1 tablespoon (15 ml) snipped fresh basil
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil
during last half hour. 6-8 servings.
Tip: Replace potatoes with
canned sweet potatoes
(drained). Reduce cooking
temperature to MEDIUM.
Serving Tip: Serve with pita
chips or French bread.
Serving Tip: Excellent steak
topper!
840149600 Ev03.qxd 6/20/06 8:57 AM Page 11