SCVS605G-CN BUFFET SLOW COOKER AND SERVER - Appareil de cuisson CROCK POT - Free user manual and instructions

USER MANUAL SCVS605G-CN BUFFET SLOW COOKER AND SERVER CROCK POT

SCV605A-CN06EFM2.qxd 7/31/06 10:56 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

SCVS605A-CN Buffet Slow Cooker and Server

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 F. 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 $10.00 (USD) check for return 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:

303 NELSON AVENUE NEOSHO, MO 64850 SHIPPING AND HANDLING CHANGES: $10.00 (USD) This Warranty gives you specific legal rights, and you may have other rights may 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.

Crock-Pot®, the Crock-Pot logo™, Rival® and the Rival Logo™ are trademarks of JCS/THG, LLC. Printed in China

READ AND SAVE THESE INSTRUCTIONS

SCV605A-CN06EFM2.qxd 7/31/06 10:56 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.

The lid handle may get hot while cooking, use of an oven mitt while handling is advised.

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

cooking unit in water or other liquid. CAUTION: Never submerge the heating base in water or other liquid.

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

5. Turn control to OFF (O) before unplugging from wall outlet. Unplug

from outlet when not in use and before cleaning. Allow 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 manufacturer (see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by 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 oven.

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 Crock-Pot® slow cooker.

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

13. To disconnect, turn control to OFF (O), then remove plug from wall outlet.

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

into a heated pot. This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service this product. Do not immerse base in water or other liquid. 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 CROCK-POT® 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. 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. -E2- 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 countertops, especially the Corian® brand, and other surfaces, are not designed to withstand the slow heat generated by your Crock-Pot® brand slow cooker. On such surfaces we recommend the use of a heat-resistance pad or trivet. The manufacturer is not liable for any damage caused to such surfaces. -E3- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 5

PREPARING YOUR CROCK-POT SLOW COOKER FOR USE Before you use your slow cooker, wash the lid and stoneware with warm soapy water and dry thoroughly. NEVER immerse the heating base in water or any other liquids. Assembly (See Fig. 1 & 2)

1. Place Stoneware into the Heating Base

2. Lower the Lid horizontally down onto the Stoneware. Be sure to

align the Lid Hinge so that it slides down onto the mating Heating Base Hinge. (See Fig. 1)

3. When raising and lowering the Lid, use the Lid Lifting Handle.

(See Fig. 2) Caution: When disassembling, ALWAYS remove the lid first, and then remove the stoneware. NOTE: Removing lid. Use both hands to gently remove the glass lid. Simply lift up. (See Fig. 3) NOTE: Never cook with the serving spoon in the slow cooker. The spoon is only meant to be in the slow cooker for serving when the unit is on the Warm setting. Such as in a buffet setting. (See Fig. 4) -E4-

HOW TO USE YOUR CROCK-POT® SLOW COOKER There are three temperature settings. LOW ( I ) is recommended for slow ”all-day” cooking. 1 hour on HIGH ( II ) equals about 2 to 21/2 hours on LOW ( I ). WARM ( ) is recommended for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on this setting. NOTE: We do not recommend using the WARM ( ) setting for more than 4 hours. Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on LOW ( I ), or 2 hours on HIGH ( II ). Always cook with the lid on. Follow recommended cooking times. Do not use slow cooker stoneware for storage of food. Do not reheat foods in your slow cooker. Do not set heated base filled with food on a finished wood table. Unplug when cooking is done and before cleaning. Removable stoneware is ovenproof and microwave safe. The lid is NOT ovenproof or microwave safe. Do not use removable stoneware on gas or electric burners or under broiler. -E5- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 7 HOW TO CLEAN YOUR CROCK-POT® SLOW COOKER Unplug unit. CAUTION: Never submerge heating unit in water or other liquid. REMOVABLE STONEWARE

• The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami® Polishing Cleanser) or vinegar.
• The outside case of the heating base may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners.

As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes.

• If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat slow cooker before using unless specified in the recipe. The stoneware should be at room temperature before adding hot foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot.

GUIDE TO ADAPTING YOUR OWN RECIPES

This guide is designed to help you adapt recipes to the slow cooker — your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes…and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the slow cooker. A few hints:

• Allow sufficient cooking time.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour. TIME GUIDE IF RECIPE FOR OVEN SAYS:

IN SLOW COOKER: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours 4 to 6 hours 6 to 10 hours 8 to 18 hours 11⁄2 to 2 hours 3 to 4 hours 4 to 6 hours Most uncooked meat and vegetable combinations will require at least 8 hours on LOW ( I ). -E6- -E7- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 9

• 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. 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). 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 and allow to simmer 11/2 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. 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. VEGETABLES
• 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. -E8- 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. -E9- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 11 HINTS AND TIPS (CONT.) HINTS AND TIPS (CONT.) 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.
• 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. -E10- 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.

QUESTIONS AND ANSWERS

“What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times. “Must the Crock-Pot® slow cooker be covered? Is it necessary to stir?” Cook with the cover on. The slow cooker will not recover heat losses quickly when cooking on LOW ( I ) setting. Significant amounts of heat escape whenever the lid is removed; therefore the cooking time must be extended. Avoid frequent removal of the cover for checking cooking progress or stirring. Never remove cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW ( I ) heat. While using HIGH ( II ) heat for short periods, occasional stirring improves the distribution of flavors. -E11- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 13

QUESTIONS AND ANSWERS

“How about thickening the juices or making gravy?” Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 1/2 cup flour or cornstarch to 1/2 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH ( II ) and when it comes to a boil (about 15 minutes) it’s ready. Q “Can I cook a roast without adding water?” A Yes – if cooked on LOW ( I ). We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. 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 -E12- -E13- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 15 RECIPES

ALL-AMERICAN MEAT LOAF

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 31/2 hours. Garnish with scallions. RECIPES

CHUNKY VEGETARIAN CHILI

1 tablespoon olive oil 3 cloves garlic, minced /2 cup green bell pepper, chopped 11/2 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) 11/2 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 -E14- -E15- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 17 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 21/2 hours or on Low for 31/2 - 4 hours. Serve each portion

topped with a spoonful of tomatoes and olives. 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.

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

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 -E16- -E17- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 19 RECIPES 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. Serves 18

MUSHROOM BARLEY STEW

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 51/2 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.

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 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 31/2 - 4 hours or on Low for 5–51/2 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 -E18- -E19- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 21 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). RECIPES

CHICKEN TORTILLA SOUP

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 11/2 - 21/2 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, 11/2 cups chicken

broth and cumin. Blend and pour over chicken.

3. Cook on high for 3 hours or low for 41/2 - 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

Serves 8 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 -E20- -E21- SCV605A-CN06EFM2.qxd 7/31/06 10:56 Page 23 RECIPES BROWNIE BOTTOMS 1 cup brown sugar 4 tablespoons cocoa powder 1cup milk chocolate chip morsels 6 tablespoons butter or margarine, melted 2 packages instant chocolate pudding mix (23/4 - ounces) RECIPES 11/2 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, 11/2 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 11/2 hours. Turn off the heat and let stand for 30 minutes.

Serve warm. Serves 12 STUFFED ARTICHOKES 1 lemon, sliced in quarters 2 cups grated Pecorino Romano cheese 1 teaspoon freshly ground pepper 2 tablespoons extra virgin olive oil 2 cups bread crumbs 1 large bunch flat leaf parsley, chopped2 teaspoons salt 6-8 artichokes, washed, tops sliced off and stems trimmed

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 31/2 hours and then Low for 1 hour. Serves 6-8 Fill slow cooker stoneware with lemon slices and about 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 11/2 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).

CARRÉS MOELLEUX AU CHOCOLAT