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13
1
1
⁄
2
cups chopped celery
1
1
⁄
2
cups diced potatoes
3
⁄
4
cup chopped onion
1
1
⁄
2
cups water
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
3 cups milk
3 tablespoons flour
3
⁄
4
pound precooked shrimp
3 tablespoons butter
1 zucchini, sliced (optional)
Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat control at 250
° and bring to a
boil. Turn heat control down until pilot light goes out. Cover and simmer 15 minutes or until potatoes are
tender. Blend milk and flour; stir into potato mixture. Add shrimp, butter, and zucchini. Simmer, stirring until
thickened and bubbly. 3-4 servings.
1 tablespoon cooking oil
2 pounds beef stew meat, cut into 1-inch
cubes
1 quart water
1 teaspoon salt
1
⁄
2
teaspoon pepper
1 small onion, diced
3 carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1
⁄
2
cup celery, cut into
1
⁄
2
-inch pieces
Preheat multi-cooker at 375
°. Add oil and brown meat. Add water, salt, and pepper. Bring to a boil. Turn heat
control down until pilot light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover
and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and
water. 6-8 servings.
STEWS Kettle only
Traditional Beef Stew
Shrimp Bisque
2 tablespoons cooking oil
2 pounds chicken, cut up
1 quart water
1
⁄
2
cup chopped onion
1 teaspoon salt
1
⁄
4
teaspoon pepper
1 small bay leaf
1
⁄
2
teaspoon basil
1 cup cubed cooked ham
2 potatoes, diced
2 tomatoes, peeled and quartered
1
⁄
2
10-ounce package frozen lima beans
1
⁄
2
10-ounce package frozen whole kernel corn
Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil.
Turn heat control down until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Add
ham and vegetables. Cover and simmer 30 minutes or until vegetables are tender. 3-4 servings.
New England Boiled Dinner
Brunswick Stew
1
1
⁄
2
pounds ham, cut into
serving pieces
3 cups water
4 potatoes, halved
6 small onions
1
⁄
2
rutabaga, sliced
4 carrots
1
⁄
2
head cabbage, cut into wedges
1
⁄
4
teaspoon pepper
1 teaspoon salt
Place ham and water in multi-cooker. Set heat control at 250
° and bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients,
cover, and simmer until vegetables are done. Add water if necessary. 3-4 servings.