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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking.
When possible add during last hour of cooking. Condensed soups may be
substituted for milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to slow cooker; then add water only to cover. If thinner soup is
desired, add more liquid at serving time. If milk-based recipes have no
other liquid for initial cooking, add 1or 2 cups water. Then during last hour
of cooking, stir in milk or cream as called for.
RECIPES
POT ROAST OF BEEF
2 potatoes, sliced Salt and pepper to taste
2 carrots, sliced 2 pound beef roast
1 onions, sliced
1
⁄2 cup beef broth
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on LOW 10 to 12 hours. Remove meat and vegetables with spatula
and thicken for gravy if desired (see “HINTS” page 6). Without Vegetables: Season roast
with salt and pepper and any other favorite seasonings. Add no liquid. Cook as directed.
HEARTY BEEF STEW
1
1
⁄2 lbs. stew beef, 1 can (28-oz.) tomatoes
cut in 1-inch cubes 2 stalks celery, sliced
4 carrots, sliced 2 tbs. quick-cooking tapioca
1 small onion, diced 1 whole clove (optional)
Salt and pepper to taste 2 bay leaves
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on LOW
8 to 10 hours.
CHICKEN CACCITORE
1 medium onion, thinly sliced 2 cloves garlic, minced
2-lb. chicken, cut up 2 tsp. oregano leaves
2 cans (6-oz. each ) tomato paste
1
⁄2 tsp. basil leaves
1 can (4-oz.) sliced mushrooms, drained
1
⁄2 tsp. celery seed
1 tsp. salt 1 bay leaf
1
⁄2 tsp. pepper
1
⁄2 cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together
tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over chicken.
Cover; cook on LOW 8 hours. Serve chicken pieces over spaghetti or vermicelli.
NOTE: The recipes in this manual may be used, as printed, in the 1
1
⁄
2,
2, 2
1
⁄
2, 3, 3
1
⁄
2 Quart Crock-Pot
®
Slow Cookers.
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