Filter
Top Products
RECIPES
-E17-
RECIPES
-E16-
ITALIAN STYLE ROAST
2 6-ounce cans tomato paste 4 teaspoons minced garlic
2 packages dry onion soup mix 1 tablespoon fresh oregano
1 tablespoon fresh thyme 2 teaspoons salt
2 teaspoons black pepper 4 pounds chuck roast
2 16-ounce cans diced tomatoes 2 onions, chopped
4 carrots, chopped 2 potatoes, chopped
2 celery stalks, sliced 4 bay leaves
1. Mix together ingredients. Place roast in slow cooker stoneware.
2. Add soup mixture. Cover; cook on Low 8-10 hours or on High 4-5 hours.
3. Remove bay leaves before serving.
Serves 12
CURRIED BUTTERNUT SQUASH SOUP
1 yellow onion, chopped 4-5 cups chicken stock
1 tablespoon curry powder
1
/
4
teaspoon ground cloves
Salt and pepper to taste
1
/
4
cup chopped dried cranberries
2 pounds butternut squash, rinsed, peeled, 1 firm, crisp apple (such as Macoun, Gala,
seeded, and chopped into 1-inch cubes or Braeburn), peeled, seeded, and chopped
1. Add squash, apple and onion to the slow cooker stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over
squash and apples.
3. Cook on High for 3
1
/
2
- 4 hours or on Low for 5–5
1
/
2
hours, until ingredients have
fully softened.
4. Puree with an emersion blender (or traditional blender). Adjust salt and pepper to
taste and add more stock if soup is too thick (this will require more cooking time
after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
CORNED BEEF AND CABBAGE
12 new potatoes, quartered 4 carrots, sliced
4 lb corned beef brisket 2 onions, sliced
3 bay leaves 8 black peppercorns
1 head cabbage, wedged
1. Place potatoes and carrots in bottom of slow cooker stoneware.
2. Add brisket, onion, bay leaves and peppercorns.
3. Add enough water to cover.
4. Cover; cook on Low 8-10 hours or High 4-5 hours. Add cabbage halfway through
cooking.
Serves 10
EASY BARBECUE RIBS
2 teaspoons salt 2 teaspoons freshly ground black pepper
2 medium onions, sliced 1 tablespoon brown sugar
2 tablespoons fresh lemon juice 6 pounds beef or pork spareribs, sliced
1 14-ounce bottle of your favorite into serving pieces
barbecue sauce
1. Rub the spareribs with salt and pepper and broil for 15 minutes until browned.
2. Place the spareribs and onion into the slow cooker stoneware.
3. Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.
4. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours).
Serves 8
SCVPE600CN06EFM1.qxd 5/23/06 09:37 Page 17