SCVP6009A1-CN - Cocotte-minute électrique CROCK POT - Free user manual and instructions

USER MANUAL SCVP6009A1-CN CROCK POT

SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 1 SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty. 2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. 3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www.rivalproducts.com. RIVAL c/o JCS/THG, LLC

SAVE THIS WARRANTY INFORMATION

A. This Warranty applies only to the original purchaser of this product. B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that, upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does not apply to installation expenses. C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID. D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, property or any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product. E. All parts of this product are guaranteed for a period of 1 year as follows:

1. Within the first 30 days from date of purchase, the store from which you purchased your product should

replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.)

• If you intend to assert any claim in connection with the product, please follow the instructions in paragraph

2. Within the first twelve months from date of purchase, JCS/THG, LLC will repair or replace the product if it is

defective in material or workmanship, subject to the conditions in paragraph G. F. If you have any other problem or claim in connection with this product, please write to our Consumer Service Department. G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to JCS/THG, LLC:

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2. Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number, b) A dated sales receipt or PROOF OF PURCHASE, c) Your $20.00 (USD) check for return prepaid shipping and handling, and d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the unit before the box is sealed.)

3. JCS/THG, LLC recommends you ship the package U.P.S ground service for tracking purposes.

4. All shipping charges must be prepaid by you.

5. Mark the outside of your package:

RIVAL c/o JCS/THG, LLC 303 NELSON AVENUE NEOSHO, MO 64850 SHIPPING AND HANDLING CHARGES: $20.00 (USD) This Warranty gives you specific legal rights, and you may have other rights which vary by jurisdiction. The provisions of this Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

Rival®, the Rival LogoTM and Smart-Pot™ are trademarks of JCS/THG, LLC. Printed in China

READ AND SAVE THESE INSTRUCTIONS

SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 3 IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plug, or

heating base in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near

5. Unplug from outlet when not in use and before cleaning. Allow unit to

cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or after the

appliance malfunctions or has been damaged in any manner. Return appliance to the manufacturer (see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by the appliance

manufacturer may cause fire, electrical shock, or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated

10. Do not place on or near a hot gas or electric burner, or in a heated

11. Extreme caution must be used when moving an appliance containing

hot oil or other hot liquids. Always use hot pads when moving your heated slow cooker.

12. Do not use appliance for other than intended use.

13. Avoid sudden temperature changes, such as adding refrigerated foods

14. To disconnect, press the OFF button then remove plug from wall outlet.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service this product. A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over unintentionally. -E2- -E3- POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet. IMPORTANT NOTE: Some countertop and table surfaces, such as Corian® and other surfaces, are not designed to withstand the prolonged heat generated by certain appliances. Do not set the heated unit on a finished wood table. We recommend placing a hot pad or trivet under your slow cooker to prevent possible damage to the surface. NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected. This is normal with many heating appliances and will not recur after a few uses. NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom surface may scratch some surfaces if caution is not used. Always place protective padding under stoneware before setting on table or countertop. SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 5 HOW TO USE YOUR SMART-POTTM SLOW COOKER Fig. 1

Stoneware Heating Base Control Panel

Fig. 2 Turns power OFF Mode sets the time and cooking temperature USAGE NOTES: Mode Cook 4 hours on HIGH Cook 6 hours on HIGH

HOW TO USE YOUR SMART-POTTM SLOW COOKER Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid (See Fig. 1). Plug in your Smart-Pot™ slow cooker. The POWER light flashes indicating that the unit is plugged in, but not turned on. Press the Mode button to select a programmed time and temperature. The corresponding light illuminates, the slow cooker heats, and the internal timer starts counting down the time (Fig. 2). NOTE: WARM is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on the WARM setting. When the cooking time has completed, the Smart-Pot™ slow cooker automatically shifts to the WARM setting and the WARM light illuminates. NOTE: We do not recommend using the WARM setting for more than 4 hours. To turn the Smart-Pot™ slow cooker off, press the OFF button ( ) and unplug the unit from the outlet (Fig. 2). Low Bas High Haut POWER on indicator light Cook 8 hours on LOW Cook 10 hours on LOW Once cooking time elapses, the Smart-Pot™ slow cooker automatically shifts to the WARM setting, keeping your food at the perfect serving temperature without overcooking -E4-

• If there is a power outage, when the power is restored the display and lights blink. All slow cooker settings have been cleared and must be reset. However, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food.
• For recipes that require a range of times, select the time closest to the setting on your Smart-Pot™ slow cooker. For instance, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW, set your Smart-Pot™ slow cooker to 8 hours.
• To avoid over- or under-cooking, always fill the stoneware 1/2 to 3/4 full to conform to recommended cook times (with the exception of certain cakes and custards, and as guided otherwise in our slow cooker recipes). Do not overfill the stoneware. -E5- SCVP6009A1CN06EFM1.qxd

4/25/06 14:27 Page 7 HOW TO USE YOUR SMART-POTTM SLOW COOKER (CONT.) Always cook, with the lid on, for the recommended time. Do not remove the lid during the first two hours of cooking. Always wear oven mitts when handling the lid. Unplug when cooking is done and before cleaning. Do not store foods in the slow cooker stoneware. Do not reheat foods in your Smart-Pot™ slow cooker. Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler. Refer to chart below. Lid Dishwasher Safe Yes Stoneware Yes Part Oven Safe Yes, but not in the broiler Microwave Safe

HOW TO CLEAN YOUR SLOW COOKER

ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning. The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove any residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar. As with any fine ceramic, the stoneware will not withstand sudden temperature changes. Do not wash the stoneware with cold water when it is hot. The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive cleaners. CAUTION: Never immerse the heating base in water or other liquid.

• If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker.
• If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best results in all-day cooking. BEANS

• Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover -E6- -E7- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 9 HINTS AND TIPS (CONT.) and allow to simmer 1 /2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.
• Fully cooked canned beans may be used as a substitute for dried beans.

• Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.
• When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually cook slower than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped or sliced vegetables with other ingredients.
• Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker. LIQUIDS

• It is not necessary to use more than 1/2 to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except for in recipes that contain rice or pasta (refer to PASTA AND RICE). MILK

• Milk, cream, and sour cream break down during extended cooking. When possible, add during last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for extended times. -E8- HINTS AND TIPS (CONT.) SOUPS

• Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. If thinner soup is desired, add more hot liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2 cups water. Since milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at end of cooking cycle. MEATS

• For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor to dish.
• Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers.
• If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is 1/2 to 3/4 full.
• Always remember, the size of the meat and the recommended cook time are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut, meat configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This will enable food to cook at the same rate. -E9- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 11 HINTS AND TIPS (CONT.)
• Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and does not touch the lid.
• If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderize. FISH

• Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen minutes to hour of cooking. SPECIALTY DISHES

• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively. Visit the Crock-Pot® web site at www.crockpot.com, for additional Hints and Tips, Questions and Answers, and Recipes. -E10- RECIPES MULLED CIDER 1 gallon apple cider 15 whole cloves 5 whole cinnamon sticks /3 cup brown sugar 10 whole allspice berries

1. Combine all ingredients in the slow cooker stoneware.

2. Cover and cook on High for 30 minutes and then turn to Low for up to 5 hours.

The longer the spices are left in, the stronger the "mulling". Serves 16

ZESTY ITALIAN BBQ MEATBALLS

Meatballs: 4 pounds ground beef 2 onions, chopped 2 cups bread crumbs 4 teaspoons minced garlic 1 teaspoon dry mustard /2 cup fresh Italian parsley, minced 1 teaspoon black pepper 4 eggs, beaten

1. Combine meatball ingredients. Form into 1-inch balls.

2. Bake the meatballs in a shallow baking dish at 350˚F/180oC for 20 mins.

3. Transfer meatballs to slow cooker stoneware. Combine all sauce ingredients and

mix thoroughly. Pour over meatballs.

4. Cover; cook on Low 4 hours or High 2 hours.

Serves 8-10 -E11- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 13 RECIPES 3 pounds ground beef 2 cups ketchup 4 eggs, beaten 2 teaspoons black pepper 1 6-ounce can tomato paste 4 cups bread crumbs 1 cups onion, chopped 2 teaspoons salt 16 slices American cheese (cut into strips)

1. Combine ingredients except cheese and tomato paste.

2. Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top

with remaining meat, pressing edges together to seal.

3. Place in slow cooker. Top with tomato paste.

4. Cover; cook on Low 6-8 hours or High 3-4 hours.

2 full racks baby back pork ribs 1 ounce fresh ginger 4 ounces rice wine vinegar Chopped scallions

6 ounces Hoisin sauce 4 ounces maraschino cherries Water to cover Split each rack of ribs into 3 sections. Add all ingredients to slow cooker stoneware. Cover; Cook on Low for 6 to 7 hours or High for 3 to 3 1/2 hours. Garnish with scallions. 1 tablespoon olive oil 3 cloves garlic, minced /2 cup green bell pepper, chopped 1 1/2 tablespoons chili powder 1 teaspoon dried oregano /2 teaspoon salt 1 cup zucchini, chopped chunky 1 package frozen corn kernels 1 16-ounce can stewed tomatoes, undrained 1 15-ounce can pinto beans, rinsed and drained 1 28-ounce can whole tomatoes, undrained and chopped

/4 cup sour cream (optional garnish) /4 cup red bell pepper, chopped 1 cup celery, chopped 1 teaspoon ground cumin 1 bay leaf /2 teaspoon black pepper 1 cup mushrooms, chopped chunky 1 15-ounce can black beans, rinsed and drained 1 15-ounce can diced tomatoes, drained /4 cup cheddar cheese, shredded (optional garnish) 1 1/2 cups Vidalia onion, chopped (or other large, sweet yellow onion)

Heat the oil in a Dutch oven or large sauté pan over medium heat. Add onion, garlic, bell peppers, and celery. Sauté 5 minutes or until tender and transfer to slow cooker stoneware. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours. Serve over white or brown rice and garnish with sour cream and/or shredded cheese. Serves 6-8 Serves 6-8 -E12- -E13- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 15 RECIPES

MEDITERRANEAN STUFFED CHICKEN BREASTS

6 boneless, skinless chicken breasts /3 cup oil cured olives, pit in* 1 teaspoon dried basil, oregano, or mint 1 15-ounce can of diced tomatoes, undrained /3 cup sun-dried tomatoes, drained from oil and chopped (if using dry sun dried tomatoes, soak in warm water for 10-15 minutes, dry and chop) 8 ounces feta (drained and dried if necessary) 1 teaspoon minced lemon zest /2 teaspoon garlic powder Freshly ground black pepper 3 cups chopped fresh spinach (heavy stems removed) *If using pitted olives, add to slow cooker stoneware in the final hour of cooking.

1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat

tenderizer, etc., pound until about 1/4 inch thin. Repeat with each chicken breast.

2. In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil

(or oregano or mint), garlic powder, and pepper to taste. Mix to combine.

3. Lay chicken “skin” side down on work surface and place approximately 2

tablespoons of feta mixture onto the wide end of the breast. Roll snugly and repeat with each breast.

4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and

5. Cook on High for 2 1/2 hours or on Low for 3 1/2 - 4 hours. Serve each portion

topped with a spoonful of tomatoes and olives. RECIPES

BARBECUED PULLED PORK SANDWICHES

5 pounds pork roast 2 tablespoons fresh lemon juice 1 21-ounce bottle of your favorite barbecue sauce 2 teaspoons brown sugar 2 medium onions, chopped 16 hamburger buns or hard rolls

1. Place the pork roast in the slow cooker stoneware. Cover; cook on Low for 10 to

12 hours or on High for 5 to 6 hours.

2. Remove the pork roast from the stoneware, and pull the meat into shredded

3. Pour out any liquid in the stoneware, and combine pork with the remaining

ingredients in the slow cooker.

4. Cook on High for 2 hours.

5. Serve the barbecue pork on hamburger buns or hard rolls.

1-2 bottles of your favorite BBQ sauce 2 ripe avocados, peeled and sliced Sour cream and salsa to garnish 1 6-pound pork butt or pork shoulder, trimmed of fat 1 package (8) burrito wrappers 1 bunch cilantro, stemmed (optional) 1-2 cups shredded Monterey Jack or Cheddar cheese Serves 6

ROSEMARY RED JACKET POTATOES

24 red potatoes, quartered /4 cup. butter, melted 6 teaspoons minced garlic 1 teaspoon salt /2 cup fresh Italian parsley, chopped /2 cup. lemon juice 2 tablespoons olive oil /4 cup. fresh rosemary leaves, minced 1 teaspoon paprika

1. Mix all ingredients except parsley in slow cooker stoneware.

2. Cover; cook on Low 6-8 hours or High 3-4 hours.

3. Before serving, toss with parsley.

1. Place pork in slow cooker stoneware and pour barbecue sauce on top. Turn pork

to coat with sauce. Cook on high for 8-10 hours or on low for 10-12 hours.

2. Set oven to 400oF/204oC.

3. Roll burritos with barbecued pork, avocado, and cilantro and place in a 9x13-inch

4. Top with cheese and place in oven. Cook for 5-10 minutes or until heated

through and cheese is melted. Serves 6-8 Serves 16 -E14- -E15- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 17 RECIPES

SUNDAY DINNER BEEF ROAST

5 to 7 pounds rump, pot, or chuck roast 2 teaspoons freshly ground pepper /2 cup white wine 4 large carrots, sliced 2 teaspoons fresh parsley, minced 2 teaspoons fresh thyme, minced

4 cloves garlic, sliced 2 teaspoons salt 6 medium potatoes, chopped 2 onions chopped 2 teaspoons fresh rosemary, leaves only Using a small knife, make several slits all over the roast. Insert slices of garlic into these slits. Rub the outside of the roast with salt and pepper. Place in the slow cooker stoneware and add the remaining ingredients. Cover; cook on Low 10 to 12 hours (or on High 5 to 6 hours). Remove the roast and let it rest for 15 minutes before slicing. 2 6-ounce cans tomato paste 2 packages dry onion soup mix 1 tablespoon fresh thyme 2 teaspoons black pepper 2 16-ounce cans diced tomatoes 4 carrots, chopped 2 celery stalks, sliced 4 teaspoons minced garlic 1 tablespoon fresh oregano 2 teaspoons salt 4 pounds chuck roast 2 onions, chopped 2 potatoes, chopped 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.

1 yellow onion, chopped 1 tablespoon curry powder Salt and pepper to taste 2 pounds butternut squash, rinsed, peeled, seeded, and chopped into 1-inch cubes 2 celery stalks, cut into 1/4 -inch dice 1 yellow onion, cut into 1/4 -inch dice 2 bay leaves /2 pound of pearl barley, rinsed and checked over 1 cup dried mushrooms, porcini if possible, soaked to cover in warm water to soften, liquid reserved 1 tablespoon fresh thyme 8-10 cups chicken (or mushroom) stock 2 carrots, peeled and cut into 1/4- inch dice 10-ounce package of fresh mushrooms, such as crimini, rinsed and thinly sliced

1. Add all ingredients, starting with 8 cups of stock and including reserved liquid

from dried mushrooms (being careful to discard any sediment), to stoneware. Stir to blend.

2. Cook on high for 3-4 hours or on low for 5 1/2 hours, until barley and vegetables

have softened. If more liquid is needed, add more stock (this will require more cooking time after adding).

3. Adjust seasoning and serve with a sprinkling of parsley.

4-5 cups chicken stock /4 teaspoon ground cloves /4 cup chopped dried cranberries 1 firm, crisp apple (such as Macoun, Gala, 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

3. Cook on High for 3 1/2 - 4 hours or on Low for 5–5 1/2 hours, until ingredients have

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 Serves 8-10 -E16- -E17- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 19 RECIPES

CORNED BEEF AND CABBAGE

12 new potatoes, quartered 4 lb corned beef brisket 3 bay leaves 1 head cabbage, wedged

4 carrots, sliced 2 onions, sliced 8 black peppercorns Place potatoes and carrots in bottom of slow cooker stoneware. Add brisket, onion, bay leaves and peppercorns. Add enough water to cover. Cover; cook on Low 8-10 hours or High 4-5 hours. Add cabbage halfway through cooking. Serves 10

2 teaspoons salt 2 medium onions, sliced 2 tablespoons fresh lemon juice 1 14-ounce bottle of your favorite barbecue sauce

2 teaspoons freshly ground black pepper 1 tablespoon brown sugar 6 pounds beef or pork spareribs, sliced into serving pieces Rub the spareribs with salt and pepper and broil for 15 minutes until browned. Place the spareribs and onion into the slow cooker stoneware. Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours). Serves 8 2 cloves of garlic, minced 1 teaspoon cumin 2 15-ounce cans of diced tomatoes, undrained 4 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper Toppings: 4 corn tortillas, sliced into 1/4 -inch strips /2 cup shredded Monterey Jack cheese 1 avocado, diced and tossed with lime juice to prevent browning 1 yellow onion, diced Salt and pepper 1 1/2 - 2 1/2 cups chicken broth 1 4-ounce tin chopped green chilies, drained (hot or mild, depending on preference) 2 tablespoons chopped cilantro 1 lime

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 additional chicken broth if soup is too thick, noting that the soup will also be thickened 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

6 16-ounce cans baked beans, drained /2 cup molasses /2 teaspoon dry mustard 2 tablespoons Worcestershire sauce 2 medium onions, chopped 1 cup ketchup 1 teaspoon freshly ground black pepper 12 slices bacon, crisply fried and crumbled

1. Place all ingredients in the slow cooker stoneware and mix thoroughly to

2. Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).

Serves 12 -E18- -E19- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 21 RECIPES BROWNIE BOTTOMS 1 cup brown sugar 4 tablespoons cocoa powder 1 cup milk chocolate chip morsels 6 tablespoons butter or margarine, melted 2 packages instant chocolate pudding mix (2 3/4 - ounces) 1 1/2 cups water 5 cups packaged brownie mix 4 eggs 1 cup water

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

powder, 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

5. Cover; cook on High for 1 1/2 hours. Turn off the heat and let stand for 30

minutes. Serve warm. Serves 12 STUFFED ARTICHOKES 1 lemon, sliced in quarters 2 cups bread crumbs 1 large bunch flat leaf parsley, chopped 1 teaspoon freshly ground pepper 6-8 artichokes, washed, tops sliced off and stems trimmed 2 cups grated Pecorino Romano cheese 2 teaspoons salt 2 tablespoons extra virgin olive oil RECIPES

CHICKEN AND SWEET POTATO STEW

8 chicken breasts, cubed 4 yellow potatoes, cubed 2 28-ounce cans whole tomatoes 1 teaspoon black pepper /2 teaspoon nutmeg 2 teaspoons celery seed 2 cups chicken broth 4 sweet potatoes, peeled and cubed 4 carrots, sliced 1 teaspoon salt /4 teaspoon cinnamon 2 teaspoons paprika /2 cup fresh basil

1. Combine all ingredients in slow cooker stoneware.

2. Cover; cook on Low 6-8 hours or High 3-4 hours.

1 can cream of mushroom condensed soup 1 ham steak, about 1 1/2 pounds, cubed Grill seasoning to taste 6-8 large russet potatoes scrubbed clean and sliced in 1/4 - inch rounds 1 soup can water 4 ounces shredded cheddar cheese

1. Layer potatoes and ham in a slow cooker stoneware sprayed with nonstick spray.

2. Mix the soup, water, cheese, and seasoning together and pour over potatoes and

ham. Set unit on High for 3 1/2 hours and then Low for 1 hour. Serves 6-8 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 artichoke 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 -E20- -E21- SCVP6009A1CN06EFM1.qxd 4/25/06 14:27 Page 23

CARRÉS MOELLEUX AU CHOCOLAT