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RECIPES
CLASSIC MEAT LOAF
2 lbs. ground chuck 1 egg
1
⁄2 cup chopped green pepper 1 packet (
7
⁄8-ounce) brown gravy mix
1
⁄2 cup chopped onion 1 cup milk
1
⁄2 tsp. salt 4 small potatoes, cubed
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in stoneware.
Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from
darkening). Cover and cook on LOW 8 to 10 hours.
ISLANDER PORK
2
1
⁄2 lbs. boneless pork loin-end 2 tbs. orange juice
or sirloin roast, rolled and tied 2 tbs. honey
5 whole cloves garlic, peeled 1 tbs. soy sauce
1
⁄2 tsp. nutmeg 2 tsp. lemon juice
1
⁄4 tsp. paprika
1
⁄2 tsp. Kitchen Bouquet
®
(optional)
1
⁄4 cup catsup
Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with cloves.
Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together catsup, orange
juice, honey, soy sauce, lemon juice and Kitchen Bouquet
®
. Pour over roast. Cover and
cook on LOW 8 to 10 hours. Remove meat from stoneware. Juices may be thickened
with 1
1
⁄
2
tbs. cornstarch and 2 tbs. water.
SWISS STEAK
1
1
⁄2 lbs. round steak, cut
3
⁄4-inch thick 1 carrot, chopped
2 tbs. flour 1 stalk celery, chopped
1 medium onion, sliced 1 can (15-oz.) tomato sauce
Salt and pepper to taste
Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in
seasoned flour. Place onions in bottom of stoneware; add meat. Top with carrots and
celery and cover with tomato sauce. Cover and cook on LOW 8 to 10 hours.
Creamy Swiss Steak: Place onions and meat in stoneware as directed. Spread one
10-ounce can cream of mushroom soup over meat. Cook as directed.
RECIPES
BARBECUE RIBS
2
1
⁄2 lbs. spareribs 1 onion, sliced
1 bottle (16-oz.) of smoky barbecue sauce Salt and pepper to taste
(or 2 cups homemade sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes
to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into serving
pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on LOW 8 to 10
hours.
Barbecue Meats. Place uncooked, seasoned and cut-up chicken, ham, pork chops, or
beef in stoneware. Pour a little barbecue sauce on each piece. Add no water. Cover and
cook on LOW 8 to 10 hours.
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.
SWEET AND SOUR SHRIMP
1 package (6 oz.) frozen 1 cup boiling water
Chinese pea pods, partially thawed
1
⁄2 cup reserved pineapple juice
1 can (13 oz.) juice-pack pineapple 2 tsp. soy sauce
chunks or tidbits (drain and reserve juice)
1
⁄2 tsp. ground ginger
2 tbs. cornstarch 2 cans (4
1
⁄2 oz. each) shrimp,
3 tbs. sugar rinsed and drained
1 chicken bouillon cube 2 tbs. cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on LOW for 5 to 6 hours. Before serving, add shrimp and
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
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