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RECIPES
-E19-
RECIPES
-E18-
CHICKEN TORTILLA SOUP
2 cloves of garlic, minced 1 yellow onion, diced
1 teaspoon cumin Salt and pepper
2
15-ounce cans of diced tomatoes, undrained 1 1/2 - 2 1/2 cups chicken broth
4 boneless, skinless chicken thighs, rinsed, 1 4-ounce tin chopped green chilies, drained
dried, and seasoned with salt and pepper (hot or mild, depending on preference)
Toppings:
4 corn tortillas, sliced into
1
/
4
-inch strips 2 tablespoons chopped cilantro
1
/
2
cup shredded Monterey Jack cheese 1 lime
1 avocado, diced and tossed with lime juice
to prevent browning
1. Place chicken in slow cooker stoneware.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1 1/2 cups chicken
broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours or low for 4 1/2 - 5 hours. When chicken is very tender,
use the tines of two forks to shred the chicken. Adjust seasoning and add addi-
tional chicken broth if soup is too thick, noting that the soup will also be thick-
ened with the addition of the sliced tortillas.
4. Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to
incorporate and to soften tortillas. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado, and a
squeeze of lime.
Serves 4–6
CLASSIC BAKED BEANS
6 16-ounce cans baked beans, drained 2 medium onions, chopped
1
/
2
cup molasses 1 cup ketchup
1
/
2
teaspoon dry mustard 1 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce 12 slices bacon, crisply fried and crumbled
1. Place all ingredients in the slow cooker stoneware and mix thoroughly to com-
bine.
2. Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
Serves 12
BROWNIE BOTTOMS
1 cup brown sugar 1
1
/
2
cups water
4 tablespoons cocoa powder 5 cups packaged brownie mix
1 cup milk chocolate chip morsels 4 eggs
6 tablespoons butter or margarine, melted 1 cup water
2 packages instant chocolate pudding
mix (2
3
/
4
- ounces)
1. Lightly grease the slow cooker stoneware with the non-stick cooking spray.
2. In a small saucepan, combine the brown sugar, 1
1
/
2
cups water and cocoa pow-
der, and bring to a boil.
3. In a small bowl, combine the remaining ingredients to form a batter.
4. Spread the batter into the stoneware, and pour the boiling mixture over this bat-
ter.
5. Cover; cook on High for 1
1
/
2
hours. Turn off the heat and let stand for 30 min-
utes. Serve warm.
Serves 12
STUFFED ARTICHOKES
1 lemon, sliced in quarters
2 cups bread crumbs 2 cups grated Pecorino Romano cheese
1 large bunch flat leaf parsley, chopped 2 teaspoons salt
1 teaspoon freshly ground pepper 2 tablespoons extra virgin olive oil
6-8 artichokes, washed, tops sliced off
and stems trimmed
Fill slow cooker stoneware with lemon slices and about 1
1
/
2
inches of water.
Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread arti-
choke leaves and fill pockets generously with bread crumb mixture until you reach
the soft leaves near the center. Place artichokes in stoneware standing up. Drizzle
olive oil on top of each artichoke. Set unit to High for 1
1
/
2
hours or Low for 3-4
hours. Put on lid and cook until leaves are tender and pull away from heart easily.
Check for doneness after 1 hour (High) or after 3 hours (Low).
Serves 6-8
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