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RECIPES
ITALIAN TOMATO AND MEAT SAUCE
1
1
⁄2 lbs. ground chuck, browned 1 bay leaf
1 cup chopped onion 2 stalks celery, chopped
2 cloves garlic 1 tsp. salt
1 can (14
1
⁄2-oz.) tomatoes 2 tsp. dried oregano leaves
2 cans (6-oz.) tomato paste
1
⁄4 tsp. dried thyme leaves
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to 10 hours.
BEEF BOURGUIGNON (BEEF STEW WITH WINE)
6 strips bacon, cut in
1
⁄2-inch pieces 1 tbs. tomato paste
2 lbs. beef rump or chuck, 2 cloves garlic, minced
cut in 1
1
⁄2-inch cubes
3
⁄4 tsp. whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced
1
⁄2 lb. tiny white onions
Salt and pepper to taste
1
⁄2 to 1 lb. fresh mushrooms, sliced
3 tbs. flour 2 tbs. butter
1 can (103⁄4-oz.) condensed beef broth
1
⁄2 cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt
and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon,
tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to 10 hours.
Saute mushrooms in butter, and add with wine to stoneware about 1 hour before
serving.
SPANISH RICE
1
1
⁄2 lbs. ground chuck or beef 1 cup water
1 medium onion, chopped 2
1
⁄2 tsp. chili powder
1 green pepper, chopped
1
⁄2 tsp. salt
1 can (28-oz.) tomatoes 2 tsp. Worcestershire sauce
1 can (8-oz.) tomato sauce
3
⁄4 cup uncooked rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on LOW 7 to 9 hours.
RECIPES
FAVORITE CHILI
1
⁄4 lb. dry pinto or kidney beans 1 clove garlic, minced
(see page 6) 2 tbs. chili powder
1 can (14
1
⁄2-oz.) tomatoes
1
⁄2 tsp. ground cumin
1 lb. coarsely ground chuck,
1
⁄2 tsp. ground black pepper
browned and drained
1
⁄2 green bell pepper, seeded and chopped
1 small onion, chopped Salt to taste
Completely soften beans as directed on page 6. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours.
NOTE: One 16-oz. can of red kidney beans, drained, may be substituted for dry beans.
SMOTHERED STEAK
2 medium onions, sliced
1
⁄4 tsp. paprika
1
1
⁄2 lbs. round steak,
1
⁄2 to
3
⁄4-inch thick, 1 can (4-oz.) sliced mushrooms, drained
cut into 5 or 6 pieces
1
⁄2 cup beef broth
1
⁄4 cup flour 2 tsp. Worcestershire sauce
1
⁄2 tsp. salt 1 tsp. Kitchen Bouquet
®
(optional)
1
⁄4 tsp. pepper
Place layer of onions in bottom of stoneware. Mix flour, salt, pepper and paprika
together and dredge steak pieces until lightly coated with flour mixture. Place
1
⁄
2
of meat
pieces on onions; add another layer of onions and drained mushrooms. Add remaining
meat and onions. Mix beef broth, Worcestershire and Kitchen Bouquet
®
and pour over
entire meat mixture. Cover; cook on LOW 8 to 10 hours.
For gravy: Combine 2 tbs. flour with 3 tbs. water. Stir into drippings and cook until
thickened. Pour over steak and serve.
CHICKEN IN A POT
1 carrot, sliced 1 tsp. salt
1 onion, sliced
1
⁄2 tsp. coarse black pepper
1 celery stalk, sliced
1
⁄4 cup water, chicken broth or white wine
2 lb. whole broiler/fryer chicken
1
⁄2 to 1 tsp. basil
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper, liquid.
Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. Remove chicken and
vegetables with spatula.
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