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Home-Style Corn Bread
Non-stick cooking spray
1
1
/
4
cups all-purpose flour
3
/
4
cup yellow cornmeal
1
/
4
cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1
1
/
2
teaspoons salt
1
/
4
teaspoon ground black pepper
1
/
4
-
1
/
2
teaspoon cayenne pepper
1 egg
1 cup evaporated milk
6 tablespoons melted butter
1. In a medium mixing bowl, combine the flour, cornmeal, sugar, baking
powder, and seasonings.
2. In a small bowl, mix the egg, milk, and butter. Pour the wet into the dry
ingredients and stir until just incorporated. Do not over-stir.
3. Place the batter into well greased stoneware, cover, and cook on Low for 4-
4
1
/
2
hours or High for 1-2 hours, until a toothpick inserted in center comes out
clean.
Serves 6-8
Corned Beef and Cabbage
12 new potatoes, quartered
4 carrots, sliced
4 pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
1 head cabbage, wedged
1. Place potatoes and carrots in bottom of stoneware. Add brisket, onion, bay
leaves and peppercorns.
2. Add enough water to cover.
3. Cover; cook on Low for 8-10 hours or on High for 4-5 hours.
4. Add cabbage halfway through cooking.
Serves 6-8
E74
E75
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 77-78
SCVC600SS-CN.idd.indd 77-78
8/22/06 4:57:12 PM
8/22/06 4:57:12 PM