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HAM AND BEANS
1
⁄
2
pound dried Great Northern Beans
1 cup cubed ham
1 cup onion, chopped
1
⁄
2
cup sliced celery
1
⁄
2
cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
3 cups water
1
⁄
4
teaspoon salt
1
⁄
16
teaspoon pepper
Soak beans in 6 cups of water overnight; drain. Combine beans, ham,
onion, celery, carrots, parsley, bay leaf, and water in Slow Cooker.
Cover and cook on High for 6-7 hours or Low for 12-14 hours. Remove
bay leaf. Season with salt and pepper.
BEEF POT ROAST
1
1
⁄
2
- 2 pounds chuck roast
3
⁄
4
teaspoon salt
1
⁄
8
teaspoon pepper
4 small potatoes, peeled and quartered
4 carrots, cut into 2-inch pieces
1 small onion, halved and sliced
1
1
⁄
2
cups water or beef broth
Sprinkle roast with salt and pepper. Place all the vegetables in bottom
of Slow Cooker, top with roast, then add liquid. Cover and cook on
High for 5-6 hours or Low for 8-10 hours.
10.
11.
Slow Cooker With Removable Crock Use and Care Guide
NEW ENGLAND CLAM CHOWDER
1
⁄
4
pound bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
1
⁄
2
teaspoon salt
2 cups water
2 teaspoons dried basil
2 7-ounce cans minced clams with juice
2 cups evaporated milk or Half and Half
Sauté bacon and onion; drain. Combine bacon and onions with potatoes,
salt, and water in Slow Cooker. Sprinkle basil on top. Cover and cook on
High for 2-3 hours or Low for 4-5 hours. Turn to High and add clams and
evaporated milk. Cover and cook on High for 20-30 minutes or until hot.
CHILI
1 pound lean ground beef
1 medium onion, chopped
1 15-ounce can Hunt’s Ready Tomato Sauce
®
-special chunky style
1 15-ounce can tomatoes, garlic-style
1 15-ounce can chili beans
1 teaspoon chili powder
2 tablespoons dill pickle juice
Sauté ground beef and onion; drain. Combine with other ingredients in
Slow Cooker. Cover and cook on High for 3-4 hours or Low for 5-6 hours.