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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 1 or 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. (HIGH: 5 to 6 hours.) Remove meat and
vegetables with spatula and thicken for gravy if desired (see “QUESTIONS &
ANSWERS” page 7). 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
pounds stew beef, 1 can (28-oz.) tomatoes
cut in 1-inch cubes 2 stalks celery, sliced
4 carrots, sliced 2 tablespoons 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. (HIGH: 4 to 5 hours).
CHICKEN CACCITORE
1 medium onion, thinly sliced 2 cloves garlic, minced
2-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each ) tomato paste
1
⁄2 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained
1
⁄2
teaspoon celery seed
1 teaspoon salt 1 bay leaf
1
⁄2 teaspoon pepper
1
⁄2 cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together
tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over
chicken. Cover; cook on low 8 hours (HIGH 4 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. If you are using a
slow cooker that is less than 3
1
⁄
2 quarts, decrease recipe by half.
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