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Spaghetti Sauce
Yield: 4 quarts
2 lbs Italian sausage or lean ground beef
2 small onions, chopped
2 small green peppers, chopped
2 tsp chopped fresh garlic
4 (15-oz) cans tomato sauce
1 (10-oz) can tomato puree
4 (6-oz) cans tomato paste
1 cup water
2 tsp dried oregano
1 tsp dried basil
1
⁄
2
tsp dried thyme
1
⁄
2
tsp pepper
1. Sauté sausage or beef, onion, green pepper, and garlic. Drain.
2. Add to Slow Cooker with remaining ingredients. Cover and cook on LOW for
9-10 hours or until thick and bubbling.
Chili
Yield: 8-10 servings
1 lb lean ground beef
1 medium onion, chopped
1 (15-oz) can Hunt’s Ready Tomato Sauce
®
special chunky style
1 (15-oz) can diced tomatoes, garlic-style
1 (15-oz) can chili beans
1 tsp chili powder
2 tbsp dill pickle juice (optional)
1. Sauté ground beef and onion until done and drain.
2. Combine with remaining ingredients in the Slow Cooker.
3. Cover and set control dial to HIGH. Chili will be done in 3 - 4 hours.
New England Clam Chowder
Yield: 5-7 servings
1
⁄
4
lb bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
1
⁄
2
tsp salt
2 cups water
2 tsp dried basil
2 (12-oz) cans minced clams with juice
2 cups evaporated milk or Half and Half
1. Sauté bacon and onion. Drain.
2. Combine bacon and onions with potatoes, salt and water in Slow Cooker.
Sprinkle basil on top.
3. Cover and cook on HIGH for 3-4 hours.
4. Add clams and evaporated milk. Cover and cook on HIGH for 40-50 minutes
or until hot.
Sausage and Kidney Bean Stew
Yield: 4-6 servings
1 lb Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 tsp fresh minced garlic
1 (15-oz) can whole tomatoes
1 (16-oz) can kidney beans, drained
1
⁄
2
tsp dried oregano
1
⁄
2
tsp dried basil
1. Sauté sausage and drain. Combine ingredients in Slow Cooker.
2. Cover and cook on LOW for 8-9 hours or until vegetables are tender.
MAXSC5W Use and Care Guide13.