IMPORTANT SAFEGUARDS ‘When using electrical appliances, basic safely precau- ‘ions should always be folowad, including the following: 41. Read al instructions. 2. Do not touch hot surfaces, Use handles or knobs. 8. To protect against electrical shock, do not immerse. cord, plugs of cocking unit in water of other liquid, 4. Close supervision is necessary when any appliance 6 6 Is used by or near chitdren. Unplug from outlet when not in use and before ciean- Ing. Aliow to cool before putting on or taking off parts. D9 not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has beer damaged in any manner. Return appliance to the nearest authorized service facility for examination, ‘epair or adjustment, 7. The use of accessory attachments not recommended by tho apllance manufacturer may cause fr, alc: ‘shock or injury. 8. Do not use outdoors. 8. Do not let cord hang over edge of table or count touch hot surfaces. 10, Do not place on or near a hot gas or electric burner, " Or 9 be used when moving en appll- {ance containing hot oll, or other hot liquids. 12, To disconnect, turn control to “off,” then remiove plug 19. than intended use, 14, Avoid sudden temperature changes, such as adding Tetrigerated foods into a heated pot. SAVE THESE INSTRUCTIONS POLARIZED PLUG “This appliance nasa psiarzed lug (one ado wir than the ote) As «2 safety feature te plug wil Mina polarized out only one way. the ‘lug dows not lyin he out, reverse the plug. st does not, Contact a qlalfed elecclen. Do nat attgmpt io deteat his saat fosture ‘Copyright© How to Use IMPORTANT NOTE. ‘uring Ina ube ofthis appliance, some slight emoke andor odor ‘Se Getected. Thi fe harm with many Rexing appancee ad not recur star afew uses 4, Vegetables are usually added to the cooker frst, as they take longer t0 cook than mea. Pare and thinly slice ar dice 2. Tritn fats and wipe meats well to remove residue. It meats fats, brown in a separate skllot 1dding te eooker) Soason with salt and cepp. ‘cooker on top of vegetables. 3. For roasts and stews, pour iquld over meat, moistoning Well. Use no more liguid than specified in the recipe, Why? Because tn slow cocking, more juices in meats and vege {ables are retained than in conventional cooking, ‘Aiways cook with the lid on, for recommended time, oe Models Witn Removable Stonewar ‘+ The removable stoneware goes safoly into the dishwasher, or may be washed in hol soapy water as soon as possible after femptyieg. Do not use abraswve cleaning compounce —a cloth, ‘sponge or rubber spatuia will usually remove the residue, To rammove water spots and other stains, use a non-abrashe cleaner {Bon-Amv Polishing Cleanse or vinega ‘+ The metal liner may be cleaned with & damp eloth or scouring 12d, oF sprayed lightly with an all purpose cleaner, to maintain ‘original sheen. Models Without Removable Stoneware ‘+ After emptying your CROCK:POT, 1 with hot or warm soapy ‘water to loosen food remains. Do rot use abrasive cleaning com pounds ~2 cloth, sponge or rubber spatula will usually remove the residue, If necessary, # plastle cleaning pad may be used. Use a nonabrasive cleaner (Bon.Ami* Poilshing Cleanser) or vinegar to remove water spots and other stains, Either Model + The outside of the CROCK-POT may be cleancd with a soft cloth ‘and warm soapy water. Wipe dry. Do not use abrasive cleaners. ‘+ Tha lid may De washed in the dishwasher; plastic id must be laced on top rack. 5Hints i + There are two temperature settings. Low is recommonded {orslow ‘alday- cooking, One houron righ eausls owt 2 Save hours or Low a not use cooker for thawing oF cooking frozen meats {Such ao roasto or chlckeo) uniese you fwel add atleast + {0p of warm quid Tho lauid wil ac a0. 0 “cushion poe vent eudden changes In temperatur, Cook recipes contain, ing trozen meats an adsiignal 410 8 Pours on Low or 2 youre on gn, Most vogotabies should be thinly sliced and placed near ‘ides or bottom of the GROCKCECT. (an unuoual harass istic of te CROCKPOT fa nat meets generally cook fant than “most vegetables depending’ onthe age ol the ‘ogetablos) + Use whole leat herbs anc apis for best and truest favor {gr altday eooking. i ground heros and spices a0 Used, they should be sited it curing tho last howe + Because there leno sect heat at the bottom, always fill CROCKPOT at Toast hal full to conform to tasommonded times. Smal quantities may be prepared bul cooking ite wilhbe affected, + Aspecific gud called for ina recipe may be varied if an fuel quantiy is eubsttated. (uch ve. gubsttatng Wivounce can ‘et soup plus 4 ounces of water for & {4itounce can ot tomatoes OR % cup beef chicken Broth for vs up wine, ete.-=) + Dried beans, especially red kidney beans, should be botied before edging o's rece, Cover Ne beans with’ tes het Yolume of ungalid wator and bring to Boi Bot 10 minutos, Discard water ater boing Beans must be softened before combining wih sugar a foods Nate Suge a aco hay hard. on bear's and wil prevent sotenng). After bong Beane 10 minutes, reduce hed cover and aly ie smote tours or untl Beare are tender, Soning in'water Serra, ‘shout be completes betore ating, Discard water after soak inp or boning + DB not use he CROCKPOT for storage of foods. + Do not rehed! foods In the CROGK POT. 4 Questions and Answers What it the food isn't done after 8 hours... when the recipe [cays to 10 hours?” ‘This 1s due to voltage variations which are commonplace recat, Or aillie."Or oven extreme humiay: The ‘slight Hctiationg In power whieh occur everywhere do not hhave a nolicoablo effect on most appliances, they con slightly alter the cooking times in the CROCK-POT due to the extended cocking times. Allow planty of time, and ‘emember, itis practically Impossiole to ovarcook. You etl {oarn through experience ‘whether to use the shorter of Tanger time given. sist the CROCK-POT be covered? Ie it necessary fo str?" Cock with the cove on. Avoid rogue removal othe cover A toccnecting cooing tropress sr stinng.Signticsn mounts of fea eecape harvard removed heels, the cooking tme must s extended The GROG POT lhe the sbi fo racovor heat losses dulehy when cooking on Low eating. Never remove cover during frst twohous When ating brenda or cakes. W's not necessary to Sti wile cooking on Low heat While using High for shart paved, occasional sling moroves the disubutton of avore thoughout the ene cigs Q stew so means escae maig omy fe eet a on wnt rune. cronrro: ran nal cea ee ecru ans co nt Bhgrie ts Ms Detar ata se Beer aires orm omni tee ee he eee ag Q tent ciok sonst ing eter Carlee et Me A wt ancy Merson tn, ecre! r amnt recite Stashan casa tae 5 in eeGuide for Adapting Recipes ‘This guide is designed, :o help you adapt recipes to the GROGAG= your Sun tavontes ad paced recipan collected from friends, food companies, newspavers and magaz\ns, Gur aim is to save preparation time with fewer sleps and dishes... and to keep cooking simple. {in most cases, a! ingrecients can go into your GROCK-POT in the beginning and can cook all day. Many oreparatory atepe are unnecessary when using the GHOCK POT. A few hints: “Allow sufficient cooking time. * Cook with cover on, + Do not add es much water as some recipes indicate, + Remember — liquids don't “boll away" as in conventional ooking. Usually youll Rave more iquid at the end of cook- Ing Intead of less, + I's “one step" cooking: many steps in the recipes may be eleted. Simply 230 Ingradiants to the CROCK-POT atone. time and cook’8 to 12 hours (add any nquid tas. * Vegetables co not overcook as they 30 when boiled in your ‘oven of on your range, Therefore, everyihing can go Inia the CROCKPOT at one time. Exception: milk, sour cream oF cream should be added during last hour. TIME GUIDE. WF RECIPE SAYS: ‘COOK IN CROCK.POT: 1 10 30 min, 14 {0 2 hrs. on High OR 4105 brs. on Lows 3510 48 min, ‘3104 hrs. on High GR | 61010 hs. on Low" 0 min. to Ses, 4106 hrs. on High OF 8 to 18 hre. on Low! "We se NI aT ml A 8 ou ow Liquips Use Jess in slow cocking—usually about hall the recom mended amount. + cup liquid s enough for any recipa uniese i contains rice or pasta. HERBS and SPICES Leaf or whole herbs and spices are prolortod, but their flavor ower may increase ~use naif recommenced amount, H you ‘se ground herbs and spices, add during (asi hour of cooking, LN Adapting Recipes BEANS, Dried beans, especially red kidney beans, should be bolled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water ang bring to 8 boll Boll 10 minutes. Discard water after boiling, Bosns must be softened before combining with sugar andlor acig foods (Note: Sugar and acid have a hardening effect on bean and will prevent softening). Arter boiling beans 10 minutes, raduce heat, cover and allow to si "84 hours or Until beans ate tender. Soaking in water, if iifed, should be completed before bolling. Discard waist after soaking or boiling. ‘SAUTEING VEGETABLES Generally not necessa"y! Stir in chopped or sliced vegetable wiih othor ingredionts, Only exception: eggplant ‘should be arbolled or sauteed, due to strong flavor ‘Since vegetables develop thelr full flavor potential with stow ‘cooking, expect delicious results even when you reduce quar titles. Because vegotables take longer to cook than meat, 18 ‘or chop them when possible. PASTA and RICE It recipe calls tor cocking noodles, macaroni, etc, cook betore adding 0 CROCKPOT. Don't oveicook ~ just ill slightly Tender. I" cooked rice fs called tor, str in with other Ingre sents; add Ya cup extra hquid per Ye cup of raw rice. Use tong {rain converted ree for Bost results inal day saoking, MIL Milk, eream and sour cream tend to break down during extend: fd cooking. When possible add during last hour of cooking Condensed soups may be substituted for milk, ete, and can ‘00k for extended times. SOUPS ‘Some soup rocipes eall for 210 3 quarts of water. Add oth Soup ingredients to CROCK-POT; then add water only 1 cover thinner soup Is desired, add more liquid at serving time. 1 milk-based recipas have ne other liquid for initia cooking, ada Tor 2 cups water. Then stir in mill ge cream 25 called for ‘and heat before serving, 7 SE aeImportant Tips 2 Quart Model (2250) + Allrecipes in this book must be reduced by one-hall. I! recipe calls for a 3 pound chicken or 3 to 4 pound roast, reduce moat weight a2 pourd chickon or rot. + For canned soups, tomatoes, or other foods select an 8 ‘ounce can instead of a 14 to 416 ounce can of use one can instead of wo. + Some soups are avaiable in single serving sized cans ant are perc for ha vecpes. += Use the same cooking te as indicated inthe recipe. + A moat rack and a Bread ‘a Cake Bake pan are not tvalable forts model 3% and 4 Quart Models. (G4 Gt: 3100, 3150; 4 Qt: 3154) ‘All recipes inthis book may be prepared as shown for the ‘4 or 4 quant models. * Unless otherwise stated, recipes will make about 6 servings. 5 Quart Model (3385) * Allrecipes may be prepared as shown for the 6 quart ‘model. lf desired, recipes may be increased by one-hall When a rocipe may be doubled it wil be indicatod by a footnote. a recipe i increased, cooking ime may end to be extended. * The size and shape of the 5 quart CROGK-POT is ideal for larger roasts (9105 pounes), baking hens (9 to 4 pounds), and picnic hams (fo 5 pounds). These wesshis depend on shape. Extended cooking times may be nevessary for ‘hese larger cuts. Care of Stoneware ————_ ‘As wih ary tne coram, the stoneware bos! of yout CROCK POT ‘ow cocker wil not withstand the shock oF suddon Tora changes. + Frozen foods such as vegetables and ship may be used a far ofa focipe Mowever, dovot haw or cook args oan foods Sch ag ten chvcon anleo you tat addon cup of igi See nis page + I the stoneware ha boon preheated cao tothe touch, donot bul in eal Toode. Do net preheat CROCK-POT before vena Untsn speci nthe veces The CROCKPOT shoul be at room temperature bere sdaig et foods + To wash your CROGKPOT night ater coong use hot water. Do rot pour mn cok water the stoneware Te Mak Removable stoneware bow! Is ovenproot and microwave sale, Do not use plastic fd in microwave o: conventional oven. Do ‘nol use removable bow! on gas or olectric burner or under broiler Removable stoneware: Propare-ahead convenioncel Fill stoneware bowl anc refrigerate. When ready to cook, satin olec- trical base and turn to Low or High. Do not preheat electrical baee. BRAILLE EDITION AVAILABLE ‘A special Braille ection of the Rival "Crock-Pot" Cookbook has been produced as an aid to the visually handicapped. For models 3150, 3355 and 3656, writ to: NBA, Braille Book Bank 1290 University Avenue, Rochester, NY 14607 ‘These Bralleectons are also avaiable fom: Braille Committee, Beth Shalom Sisterhood 617 W. 10st Terrace, Kansas City, MO 64114 A large-print eciton for the visually Impaired can be obtained ‘ror the Bralle Commitee of Beth Shalom Sisterhood at the shove address.Meats azz FO EDP] OF BEE sgn LOU BOASTOE EEE See mine erp et re aa a ‘thinly siced Yoestorpot roast” me CEOS ne tae Put vegetables in bottom of CROCKPOT, Salt and pepper ‘meat, then putin pot. Add liquid. Cover and cook on Low 10 10 12 hours. (High: 5 to 6 hours.) Remove meat and vogetables, with spatula and thiexen lor gravy If desired (see hint page S} Without Vegetables: Season roast with salt, pepper and any ‘other favorita seasonings, Add no lquld, Cook ss directed. HICKORY-SMOKED BRISKET Place «1-4 pound best brisket on large piece of sluminum fol, Spriv\ enerously with "a cup of liquid smoke and Ys eau: each: celery, onion and garic salt. Wrap woll and put Into GROCK POT. Cover and cook on Low 8 to 12hours igh: 4 to 6 hours). Sere warm with juices over each slice, Or, tergerate overnight and then slice thinly, place in CROCK: POT and pour 174-cupe barbecue sauce over meal. Cook2 103 hours on High, BEEF STEW 2pounds beet chuck or 1 clove garile ‘stow meat, cut in inch cube 1 eup tlour 114 teaspacns salt 1% teaspoon popper 1% cups beet broth 1 teaspoon Woreestershie stuce, Bouquet (optional) Place meat in CROCK-POT. Mix flour, salt and papper, and pour ‘over moat st t.coat meat with flour. Add remaining Ingredients and stir to mix well. Cover and cook an Low 10,to 12 hours. (igh: to 6 hours): Str stew thoroughly before serving, LL Meats NO PEEK BEEF CASSEROLE. 2 pounds stow beet, ‘| iO™ounee ean cream ca into ‘neh pleces ‘of mushroom soup 1"Hicounce emelope 1PAounce can whole dy onton soup mix mushrooms, dined vs eup red wine ‘A cup quick cooking {aploca (optional, Combine ais ingredients in CROCKPOT. Stir together well Gaver and cook on Law 8 10 12 hours. Serve over noodles cr rice, (High 410 6 houre) Serves 4. This recipe may be doubled for S-quart models, VEGETABLE STUFFED ROUND STEAK 1% pounds round steak, 2 small zucchini equash, bone removed Sliced thin 1 tebleepoon ollve oll ts eup (Z-ounces) cheddar Ye teaspoon garlic salt ‘cheese, grated Mt teaspoon pepper 2 cups prepared spaghetti ‘Tmediuvm sized carrot, rated sauce Pound round steak untl very thin. Aub ofve oi into staak. Sprnido fvonly with garic salt and pepper. Layer eartots, zucchinl, and Cheese dow the centr ofthe stoaX iongthwise, Rall up stogk Kors the long aide. Tie together wilh four ploces oF sting, lace meat in rock Pot and cover with spaghali sauce. Cover and cook on Low Fe 9 hours. (High: 04-hour). Botore serving. out and remove ‘itng, Serves 46, Hin Perec recipe for tha Fival met rack SWISS STEAK ‘Ye pounds round steak, 1 medium onion, s out Yedneh TK. chopped ‘ 2 tablespoons flour talk celery, chopped Salt and pepper to taste nce can tomato sauce Gut round steak into serving pieces. Season flour with salt and epper. Dredge meat In seasoned flour. Place onions in Bottom of CROCKPOT; aud meat. Top with carrots and celery ‘and covet with tomato satice, Cover and cook om Low 8 10 10, hours. (High 3105 hours) CREAMY SWISS STEAK: Piace onions anc meat in CROCK- POT as directed. Spread + 10-ounco ean oream of mushor ‘soup over Maat. Cook a5 directMeats ee HUNGARIAN GOULASH 2 pounds round steak, cut ‘venspoons paprika int Inch cubes ‘thesepoon a 1 cup chapped onion crushed + elove garfc, minced ‘bay leat 2 tablespoons flour 1 14¥eounce can tomatoes { tesspaon ealt ‘Leup sour cream Ys teaspoon pepper Put steak cubes, onion, garlic In CROCK:POT. Str in flour and ‘mix to coat atoak cubes. Add al remaining ingredients except Sour cream. Slr well, Gover and cook on Low 8 to 10 hours. Add sour cream 30 minutes before sorving, and stir in thoroughly. (High: 4 10 5 hours, string occasionally, Serve ‘over hol buttered noodles. BARBECUE MEATS Place uncooked, seasoned and cutup chicken, ham, pork chops, or rabbit in CROCK-POT, Pour a litle barbecue sauce fon each place. Add no water. Cover and cook on Low 8 to 10, hours. (High: to & nour). NOTE: For added flavor, aut cooknd meat in broiler pan; pour Temaining sauce and drippings over top. Place under broil for to 10 minutos. BARBECUE RIBS 304 pounds sparorbs 1 16.ounce bottle of ‘Salt and pepper ‘smoky barbecue sauce (or ‘onion, sliced 2 cups homemade sauce) Sprinkle ribs with salt and pepper. Place ribs in broiler pan Under broiler for 18 minutes to Brown and remove excess fat ut slicad onion in CROCKPOT. Slice ribs into serving pieces ‘and put In CROCK POT. Pour in barbecue sauce. Cover and {00k on Low & to 10 hours. (High 4 to 5 hours), SS ed Meats PORK CHOPS WITH SAUCE 4.40 8 pork chops wall and season lighty with salt and Place! in SROEK BOT and cover wih acy ane of the ‘sauces, Cover and cook on Low 710 9 Houra. (Hah: & {0 5 hours}. 1 10%-aunce can 1 1044-ounce can crsam of mushroom soup _ersam of chicken soup 1 Bounce jar sweet 1 10%-ounce ean and sour sauce ‘chicken and rlee soup 1% cups barbecue sauce ‘CORNED BEEF AND CABBAGE ‘Searrots, cut In S.inch % 10.1% cups water pleces: 4% small head cabbage, 3110 4 pound cored beet cut in wedges briakat 2103 meqium onfons, quar Put all ingredients except cabbage wedges in CROCK-POT in ‘oder listed, Cover and cook on Low 8 to 10 nours. (High: 5to8, Toure). Add cabbage wedges to liquid, pushing down to ‘moisten, turn te High and cook an additional 2 to 3 hours. NOTE: Vegetables may be varied, or omitted for plain corned beet CABBAGE: To prepare mare cabbage than CROCK-POT will hold with large brisket, cook it separataly in skilet. Remove 1 cup of broth from CROCK POT curing last hour of oDoking Pour over eabbago wedges in skillet, Cover and cook slowly for 2010 30 minutes. BAKED HAM IN FOIL Pour % cup water In CROCK-POT. Wrap precooked 3 to 4 ‘pound ham in fll place In CROCK-POT. Cover and cook on High 1 nour, then Low 6 to 7 hours or until ham is hot, If deslred, sprinkle ham with liquid smoxe before wrapping in foil ‘5 quatt unit if cooking larger ham, cook 1 hour on High ther Low 8 to 10 Hours,Meats POT-ROASTED PORK 4to5 pound toin ond pork 2 bay feaves roast ‘whole clove ‘salt ana 74 cup hot water 1 clove gare, stivared 1 tablespoon soy sauce 2 medium onions, sliced Fu pork roast with salt and pepper. Make tiny slits in meat and Insert slivers of garlic. Place roast in Broiler pan and broil 18 to 20 minutes to remove excoss tat Put 1 sliced onlon in bottom of CROCKPOT. Add browned ork roast and remaining onion and other ingredients, Cover nd cook on Low 10 hours. (High 8 to 6 hour}, Remove moat to platter; thicken gravy i dosived, (Se page 5) BRAISED SHORT RIBS 4.pounds best short ribs 2. medium anions, sliced ‘Salt and papper ‘v1 cups beef broth, water Fi ‘of barbecue sauce I short bs in seasoned flour (about 1 cup flour, 1 teaspoon salt and % teaspoon peppen. Brown well in large skillet, Put Sliced onions in CROCKPOT, aca browned ibs and liquid. Gover ar caok’on Low 8 to 10 hours. (High: 4 to 6 hours}. Roriove meat to plates: iicken gravy Hf desired. (See page 8.) IRISH STEW 2 pounds noneleas iamb, 2 amall onions, thinly allcod. 3 to 4 medium pot ered ond quartered (or ‘iS-ounce can now whole potatoes, drained) cup quick-cooking taploce {Taman whole bay teat to thicken stew (optional) 2 medium carrots, pared 1. 10-aunce package frozen Andcut in Veinch slices peas or mized vegetables Season cubod lamb with salt anc pepper. Aad remaining in- gredients except peas (omit tapioce tl you dont wart gravy {hickened). Sir wal Cover anc. cook on Low 10a 12 hours. AG eas during last 1 Io 2 hours of cooking, 14 Well, Put into CROCKPOT ~ add remaining ingrodionte. Sti, thoroughly. Gover and cook on Low 8 to 10 hours Hi MOCK LASAGNA 1, 10-ounos package broad 1 12-0unce carton cotta lasagna noodles broken choose Into Bitesize places 2 G-ounce cans tomato paste 1 pound ground beet % cup water Y% pound Italfan sausage 1 teaspoon basil 8 according to packs: drain. Brown ground beet and sausage, Drain. Place in lighty ‘Greased CROCK-POT. Add all romaining ingredients. Stir to imix thoroughly. Gover, cook on Low 7 to'8 hours, (H hours). ‘Tonlon, ch ¥% teaspoon pepper 1 gatlle clove, minced ‘is tablespoons dried parsley 12 ounces Mezzarella Makes cheese, shredded . Cook not directions until tender; EASY-DOES-IT SPAGHETTI ‘to 1% teaspoons Maan seasoning + ounce can slleod ‘musheoome, 2 B-ounce cans tomato 4° 105" pieces Brown ground beet in skillet and place In CROCK-POT. Add a temaining ingredients except dry spaghett| stir well. Cover land cook on Low 6 to 8 hours. (High 8 to 5 hours) Turn to Hig? last nour and stirin dry spaghett, Servos 4.2 carrots, siced 4, faiotince oan tomatoes teaspoon pepper V'tableapoon monosodium — granuiea glutamate se cup butt Ye cup flour Put all ingradiants except butler and flour in CROCK-POT. ‘Cover and cook on Low a to 12 nours. (High: 4 to 6 hour hour before serving, turn to High. Make a paste of 4 cup malted Duttor and Ye cup flour-Suir until amooth, Pour inte CROCKPOT, sir unti thickened, Cook on High und! thickened. VEGETABLE PASTA 2 tablespoons butter or Ys teaspoon basil margarine Ye teaspoon salt 2zucchin, sliced Winch Ye teaspoon pepper thick ‘Tcup grated Parmesan 2earrots, thinly sliced cheese 1¥e cups sliced fresh 12 ounces tettucine ( ‘mushroome ounces fettucine and 4 1 package (10 ounces) ‘ounces spinach fettucine) ‘brocooll spears, slightly 1 cup (4 ounces) shredded thawed ang eutin ‘inch mozzarella cheees Pieces (optional) {cup cream "green onions, sltced 2 099 yous 1 elove garle, minced Fup crock walls with butter. Place 2uechini, broccoli, carats, mushrooms, onions, gare, seasonings and Parmesan chase in (CROCK.PGT. Cover an cook on High 2 hours Cook fettucine according to package directions: drain. Add cooked tettuc ne, mozzareta, cream and egg yok. Stir to bland well. Allow to heat $010 15 minutes, For serving, turn to Low for Up 2 30 minutes Sl a Meats MAGIC MEAT LOAF 2 pounds ground beet 1 package dry onion soup mix 2 eggs ‘cup catsup 38-cup quick cooking oste Reserve 2 tablespoons catsup. Combine ground beat, eas, fas, Soup mix and remaining catsup. Shape io 8 lont. Place n CROCK-POT. Top with romaining ealgup. Gover and cock on Low 8 10 10 hours (High 410 8, SPANISH RICE 2 pounds ground chuck ‘or boot ‘Timedlum onion, enopped {green pepper, chopped 2 teaspaans Woroestorshire 4 2B-ounea can tomatoos sauce 2 Bounce cans tomato. 1 cup raw rice (converted) Brown bea! in skilot and drain off fat, Put all ingrediante in CROCKPOT. Slir thoroughly. Cover anid cook on Low 7 to 9 hhouts. (High: 3 hours). GROUND BEEF STROGANOFF 2 pounds ground beet ‘% teaspoon pepper 2medium onions, chopped 1 cup bee! consomme or 2 cloves garlic, minced bullion 1 Aounos can sliced at ‘mushrooms, drained teu ‘V4 teaspoons salt with 2 tablespoons flour Brown ground boot In targe skillet; ade onions, gare. and mushrooms. Saute until onion is golden brown, Put in CROCK: POT with all remaining ingredionts except sour cream, Slir ‘thoroughly. Cover and cook on Low 7 to 9 hours. (High: 3 hours). Str in sour eream 1 hour before serving. Serve over hot buttered noodles or rice. SS 1718 a Casseroles GREEN RICE CASSEROLE 1 szouce can evaporated” 2 cups treah parsiey leave, ‘minced (or 1 eup dried fa a cocking olf parmey Baas) {2m treaty minced onion _ Ss asspuon papper ‘cup shredded sharp cheese 3 cups cooked long grain rice In large bow! beat mik, ol! and eggs together unt well com= bined: Add all yamaining ingredients; rex wel Pour into greased GROGK-POT, Cover and cook on Law 3% to § hours. Stir after first hour of cooking. Double recipe for B-quart model. MACARONI 'N CHEESE ‘2cupa macaroni, cooked ——_1¥s cupe milk ‘and drained ‘3 cupe shredded tablespoons oll processed cheaes 4 T2eunee can ‘6 cup meted buter lpraporated mitk 2 tablespoons minced onion ‘cook on Lew 3 10 4 hours. Stir occasionally CHICKEN FETTUCCINE Ziabinapoone ae 2.609 yolue cop chopped green onlona 5cup fresni grated ; ‘minced guile," Parmeesn cheoae Jeena ounces)wnole — Souncea fetiuccine Conroy chopped ibe ston! wean Suen Sopped” ape tc In hl, brown chickan breasts a olve ol Place chicken in rho, tomatoes and basi ‘Femove chicken and cine Seat cetentie see rete eee orhar barn ve heap aan desert tees eset co nase Hen el Me ae dea ta a ene Casseroles MEXICAN TURKEY 2 pounds turkey thighs 2 tablespoons chill powder ‘thawed, skinremoved sa tonapoon Serle powaer 1'Can (8 ounces) tomato aauce 8 torifias 1 ean (4 ounces) chopped grean chiles ‘oF Monteray Jack cheese yicup chopped onion Woup sour cream 2 tablespoons Worcestershire Shredded eure - Diced, fresh tomatoes Place luntey on CROCK-POT. Add tomato sauce, clea ok Worcestershire sauce, chili powder, anc garlic powder. Cover and cook on Low 10't0 12 hours, Ri Fleturn meat to sauce. Spoon on 1 tor cup shredded Cheddar ‘choose, sour cream, illu, omaices. TUNA NOODLE CASSEROLE 1 610 10-0unce package one dried pars mood 2, drained pamey 1 10-ounce package frozen ‘condensed cream of celery mixed vegetables, thawed ‘soup 2" tyeounes cane tuna, drained 1 cup milk % cup toasted allced almonds Ina large bow, thoroughly combine soup, milk, parsey Makes, \agetabiee and tuna. Fok n noodles. Pou into greased CROCK POT. Top with almonds. Cover, coax on Low 7 te @nours. (High: 3 to 4 hours}. "Do not avercoek noodles just Unt tendar COMPANY CASSEROLE “1% cups raw converted rice 2 4-ounce cans sliced 4 cup melted butter or ‘mushrooms, drained margarine Gtablespoons soy sauce 2% to 3 cups chicken broth 1 {Zounce package frozen 3 tod cups cutup cooked” shelled shrimp (optional) chicken. Mix ge with melted butzer or margarinein CROCK-POT.Stirto coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablospoons gren onions. Stir wel, Sprinkle reserved almonds and green onions over top. Cover ‘and cook on Low 7 10.9 hours, (High. 910 4 hours). SS 19Pouitry a “CHICKEN IN A POT” 2earots, steed 2 teaspoons salt 2onlons, ac Ye teaspoon coarse black 2eolery stalks with leaves, pepper {ball inch ples ¥4 cup water, chicken broth und whole or white wine ‘enter ehekan Ye t0 1 texspoon basil Put carrots, onions, and celary in bottom of CROCKPOT. Add ‘whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top, Cover and cook on Low 8 to 10nours. (High: 3% to Sours, using "cup water, Remove chiexen and vegetables ith ‘spatuta, CHICKEN IN MUSHROOM GRAVY 4. pound ehieken out up {or 1 10%.ounce can condensed ‘Swhole chicken breasts cream of mushroom soup hat 1 ounce can sliced Sait and pepper mushrooms, drained % cup dry walte wine oF chicken broth | Placa chicken pieces in CROCKPOT. Season with salt and pepper. Mix wine and soup; pour over chicken. Add ‘mushrooms. Cover ang cook on Low 7 to 9 ours, (igh 3 104 hours} Recipe may be doubled for the S:cuart model. 0 op sour eream and J cup flour. Str sour ‘mushroom gravy. Heat for 30 minutes on Low. Sera ‘vet chicken with rice oF noodles. ROAST CHICKEN OR HEN 4 pte pound rosstog i Pa ‘Thoroughly wach chicken and pat ory (patting Sy assures ood browning). Sprinkle cavity generously with salt, pepper Sho parsley. Place in CROCKPOT, Got chicken breast ith Batter Sprinke with parsley and bast or tarragon Nt dosed. Gover ang cook on High 1 hour, then Low 8 fo 10 hours od Poultry CHICKEN 'N NOODLES: 30.4 pound brolleritrysr — 2-cupa water ‘chicken or roasting hen, 1 package (10 ouncee) ogg ut up. noodles Salt and pepper to taste Place chicken in CROCK-POT. Soagon with salt and pepper ‘add water. Cover and cook on Low 8 to 19 hours (High: 4 fo 5 outs}. Remove chicken from brath, Turn CROCKPOT to High ‘and atid noodles. Bone chickon and cut ub meat. Shr chicken into noodles. Gaver and cook 30 to 48 minutes, siting ‘occasionally. CoG AU VIN bacon ateas cad | Sto 8 smal new pats ‘up alced green onions 3 clove garlio, cru Bi pound brollerinjer 1 enapoon aait ‘chicken, out up ("3 Ja teaspoon ‘chicken breasts, halved) leaspoon dred thyme leaves 4406 small white onions, 1 cup ehlekan broth ‘pooled % cop Burgundy wine 3f"pound whole mushrooms hooped parsley in large. skillet saute diced bacon anc grea onions until bacon’is crisp. Remove and crain. acd chicken pieces to Skill ana brown wall onal eidas. Remove the chicken when it fas browned and set asice. Put geeled cnions, mushrooms, potatoes, and garlic In CROCK POT. Ada browned chicken Pieces, bacon snd green onions, seasonings, and erickan Srotn over and cos on Low’? to'9 hour (Highs 4 hou During last our, dd Burgundy and cook oo High. Gar wilt chopped paisiey. CONTINENTAL CHICKEN 4 2¥ounce package 4 10%4-ounce can condensed iied boot cream of mushroom soup, 20-4 whole ohckan breasts, Sp sour era ‘nalved and boned with eup flue 108 slices bacon ‘range otied bast on bottom of groased CROCKPOT. Wrap ‘each plese of boned chicken with astrip of Bacon and place on {op of the dries beet. Mix the Soup and 20Ur steam together pourover chicken, Cover and eaok on Low 7 to Sours (igh: {5'd Bours) Serve over not buttered noodles, Recipe may be ‘Soublod forthe S quart modImportant Tips 2 Quart Model (2250) + Allrecipes in this book must be reduced by one-hall. I! recipe calls for a 3 pound chicken or 3 to 4 pound roast, reduce moat weight a2 pourd chickon or rot. + For canned soups, tomatoes, or other foods select an 8 ‘ounce can instead of a 14 to 416 ounce can of use one can instead of wo. + Some soups are avaiable in single serving sized cans ant are perc for ha vecpes. += Use the same cooking te as indicated inthe recipe. + A moat rack and a Bread ‘a Cake Bake pan are not tvalable forts model 3% and 4 Quart Models. (G4 Gt: 3100, 3150; 4 Qt: 3154) ‘All recipes inthis book may be prepared as shown for the ‘4 or 4 quant models. * Unless otherwise stated, recipes will make about 6 servings. 5 Quart Model (3385) * Allrecipes may be prepared as shown for the 6 quart ‘model. lf desired, recipes may be increased by one-hall When a rocipe may be doubled it wil be indicatod by a footnote. a recipe i increased, cooking ime may end to be extended. * The size and shape of the 5 quart CROGK-POT is ideal for larger roasts (9105 pounes), baking hens (9 to 4 pounds), and picnic hams (fo 5 pounds). These wesshis depend on shape. Extended cooking times may be nevessary for ‘hese larger cuts. Care of Stoneware ————_ ‘As wih ary tne coram, the stoneware bos! of yout CROCK POT ‘ow cocker wil not withstand the shock oF suddon Tora changes. + Frozen foods such as vegetables and ship may be used a far ofa focipe Mowever, dovot haw or cook args oan foods Sch ag ten chvcon anleo you tat addon cup of igi See nis page + I the stoneware ha boon preheated cao tothe touch, donot bul in eal Toode. Do net preheat CROCK-POT before vena Untsn speci nthe veces The CROCKPOT shoul be at room temperature bere sdaig et foods + To wash your CROGKPOT night ater coong use hot water. Do rot pour mn cok water the stoneware Te Mak Removable stoneware bow! Is ovenproot and microwave sale, Do not use plastic fd in microwave o: conventional oven. Do ‘nol use removable bow! on gas or olectric burner or under broiler Removable stoneware: Propare-ahead convenioncel Fill stoneware bowl anc refrigerate. When ready to cook, satin olec- trical base and turn to Low or High. Do not preheat electrical baee. BRAILLE EDITION AVAILABLE ‘A special Braille ection of the Rival "Crock-Pot" Cookbook has been produced as an aid to the visually handicapped. For models 3150, 3355 and 3656, writ to: NBA, Braille Book Bank 1290 University Avenue, Rochester, NY 14607 ‘These Bralleectons are also avaiable fom: Braille Committee, Beth Shalom Sisterhood 617 W. 10st Terrace, Kansas City, MO 64114 A large-print eciton for the visually Impaired can be obtained ‘ror the Bralle Commitee of Beth Shalom Sisterhood at the shove address.Meats azz FO EDP] OF BEE sgn LOU BOASTOE EEE See mine erp et re aa a ‘thinly siced Yoestorpot roast” me CEOS ne tae Put vegetables in bottom of CROCKPOT, Salt and pepper ‘meat, then putin pot. Add liquid. Cover and cook on Low 10 10 12 hours. (High: 5 to 6 hours.) Remove meat and vogetables, with spatula and thiexen lor gravy If desired (see hint page S} Without Vegetables: Season roast with salt, pepper and any ‘other favorita seasonings, Add no lquld, Cook ss directed. HICKORY-SMOKED BRISKET Place «1-4 pound best brisket on large piece of sluminum fol, Spriv\ enerously with "a cup of liquid smoke and Ys eau: each: celery, onion and garic salt. Wrap woll and put Into GROCK POT. Cover and cook on Low 8 to 12hours igh: 4 to 6 hours). Sere warm with juices over each slice, Or, tergerate overnight and then slice thinly, place in CROCK: POT and pour 174-cupe barbecue sauce over meal. Cook2 103 hours on High, BEEF STEW 2pounds beet chuck or 1 clove garile ‘stow meat, cut in inch cube 1 eup tlour 114 teaspacns salt 1% teaspoon popper 1% cups beet broth 1 teaspoon Woreestershie stuce, Bouquet (optional) Place meat in CROCK-POT. Mix flour, salt and papper, and pour ‘over moat st t.coat meat with flour. Add remaining Ingredients and stir to mix well. Cover and cook an Low 10,to 12 hours. (igh: to 6 hours): Str stew thoroughly before serving, LL Meats NO PEEK BEEF CASSEROLE. 2 pounds stow beet, ‘| iO™ounee ean cream ca into ‘neh pleces ‘of mushroom soup 1"Hicounce emelope 1PAounce can whole dy onton soup mix mushrooms, dined vs eup red wine ‘A cup quick cooking {aploca (optional, Combine ais ingredients in CROCKPOT. Stir together well Gaver and cook on Law 8 10 12 hours. Serve over noodles cr rice, (High 410 6 houre) Serves 4. This recipe may be doubled for S-quart models, VEGETABLE STUFFED ROUND STEAK 1% pounds round steak, 2 small zucchini equash, bone removed Sliced thin 1 tebleepoon ollve oll ts eup (Z-ounces) cheddar Ye teaspoon garlic salt ‘cheese, grated Mt teaspoon pepper 2 cups prepared spaghetti ‘Tmediuvm sized carrot, rated sauce Pound round steak untl very thin. Aub ofve oi into staak. Sprnido fvonly with garic salt and pepper. Layer eartots, zucchinl, and Cheese dow the centr ofthe stoaX iongthwise, Rall up stogk Kors the long aide. Tie together wilh four ploces oF sting, lace meat in rock Pot and cover with spaghali sauce. Cover and cook on Low Fe 9 hours. (High: 04-hour). Botore serving. out and remove ‘itng, Serves 46, Hin Perec recipe for tha Fival met rack SWISS STEAK ‘Ye pounds round steak, 1 medium onion, s out Yedneh TK. chopped ‘ 2 tablespoons flour talk celery, chopped Salt and pepper to taste nce can tomato sauce Gut round steak into serving pieces. Season flour with salt and epper. Dredge meat In seasoned flour. Place onions in Bottom of CROCKPOT; aud meat. Top with carrots and celery ‘and covet with tomato satice, Cover and cook om Low 8 10 10, hours. (High 3105 hours) CREAMY SWISS STEAK: Piace onions anc meat in CROCK- POT as directed. Spread + 10-ounco ean oream of mushor ‘soup over Maat. Cook a5 directMeats ee HUNGARIAN GOULASH 2 pounds round steak, cut ‘venspoons paprika int Inch cubes ‘thesepoon a 1 cup chapped onion crushed + elove garfc, minced ‘bay leat 2 tablespoons flour 1 14¥eounce can tomatoes { tesspaon ealt ‘Leup sour cream Ys teaspoon pepper Put steak cubes, onion, garlic In CROCK:POT. Str in flour and ‘mix to coat atoak cubes. Add al remaining ingredients except Sour cream. Slr well, Gover and cook on Low 8 to 10 hours. Add sour cream 30 minutes before sorving, and stir in thoroughly. (High: 4 10 5 hours, string occasionally, Serve ‘over hol buttered noodles. BARBECUE MEATS Place uncooked, seasoned and cutup chicken, ham, pork chops, or rabbit in CROCK-POT, Pour a litle barbecue sauce fon each place. Add no water. Cover and cook on Low 8 to 10, hours. (High: to & nour). NOTE: For added flavor, aut cooknd meat in broiler pan; pour Temaining sauce and drippings over top. Place under broil for to 10 minutos. BARBECUE RIBS 304 pounds sparorbs 1 16.ounce bottle of ‘Salt and pepper ‘smoky barbecue sauce (or ‘onion, sliced 2 cups homemade sauce) Sprinkle ribs with salt and pepper. Place ribs in broiler pan Under broiler for 18 minutes to Brown and remove excess fat ut slicad onion in CROCKPOT. Slice ribs into serving pieces ‘and put In CROCK POT. Pour in barbecue sauce. Cover and {00k on Low & to 10 hours. (High 4 to 5 hours), SS ed Meats PORK CHOPS WITH SAUCE 4.40 8 pork chops wall and season lighty with salt and Place! in SROEK BOT and cover wih acy ane of the ‘sauces, Cover and cook on Low 710 9 Houra. (Hah: & {0 5 hours}. 1 10%-aunce can 1 1044-ounce can crsam of mushroom soup _ersam of chicken soup 1 Bounce jar sweet 1 10%-ounce ean and sour sauce ‘chicken and rlee soup 1% cups barbecue sauce ‘CORNED BEEF AND CABBAGE ‘Searrots, cut In S.inch % 10.1% cups water pleces: 4% small head cabbage, 3110 4 pound cored beet cut in wedges briakat 2103 meqium onfons, quar Put all ingredients except cabbage wedges in CROCK-POT in ‘oder listed, Cover and cook on Low 8 to 10 nours. (High: 5to8, Toure). Add cabbage wedges to liquid, pushing down to ‘moisten, turn te High and cook an additional 2 to 3 hours. NOTE: Vegetables may be varied, or omitted for plain corned beet CABBAGE: To prepare mare cabbage than CROCK-POT will hold with large brisket, cook it separataly in skilet. Remove 1 cup of broth from CROCK POT curing last hour of oDoking Pour over eabbago wedges in skillet, Cover and cook slowly for 2010 30 minutes. BAKED HAM IN FOIL Pour % cup water In CROCK-POT. Wrap precooked 3 to 4 ‘pound ham in fll place In CROCK-POT. Cover and cook on High 1 nour, then Low 6 to 7 hours or until ham is hot, If deslred, sprinkle ham with liquid smoxe before wrapping in foil ‘5 quatt unit if cooking larger ham, cook 1 hour on High ther Low 8 to 10 Hours,Meats POT-ROASTED PORK 4to5 pound toin ond pork 2 bay feaves roast ‘whole clove ‘salt ana 74 cup hot water 1 clove gare, stivared 1 tablespoon soy sauce 2 medium onions, sliced Fu pork roast with salt and pepper. Make tiny slits in meat and Insert slivers of garlic. Place roast in Broiler pan and broil 18 to 20 minutes to remove excoss tat Put 1 sliced onlon in bottom of CROCKPOT. Add browned ork roast and remaining onion and other ingredients, Cover nd cook on Low 10 hours. (High 8 to 6 hour}, Remove moat to platter; thicken gravy i dosived, (Se page 5) BRAISED SHORT RIBS 4.pounds best short ribs 2. medium anions, sliced ‘Salt and papper ‘v1 cups beef broth, water Fi ‘of barbecue sauce I short bs in seasoned flour (about 1 cup flour, 1 teaspoon salt and % teaspoon peppen. Brown well in large skillet, Put Sliced onions in CROCKPOT, aca browned ibs and liquid. Gover ar caok’on Low 8 to 10 hours. (High: 4 to 6 hours}. Roriove meat to plates: iicken gravy Hf desired. (See page 8.) IRISH STEW 2 pounds noneleas iamb, 2 amall onions, thinly allcod. 3 to 4 medium pot ered ond quartered (or ‘iS-ounce can now whole potatoes, drained) cup quick-cooking taploce {Taman whole bay teat to thicken stew (optional) 2 medium carrots, pared 1. 10-aunce package frozen Andcut in Veinch slices peas or mized vegetables Season cubod lamb with salt anc pepper. Aad remaining in- gredients except peas (omit tapioce tl you dont wart gravy {hickened). Sir wal Cover anc. cook on Low 10a 12 hours. AG eas during last 1 Io 2 hours of cooking, 14 Well, Put into CROCKPOT ~ add remaining ingrodionte. Sti, thoroughly. Gover and cook on Low 8 to 10 hours Hi MOCK LASAGNA 1, 10-ounos package broad 1 12-0unce carton cotta lasagna noodles broken choose Into Bitesize places 2 G-ounce cans tomato paste 1 pound ground beet % cup water Y% pound Italfan sausage 1 teaspoon basil 8 according to packs: drain. Brown ground beet and sausage, Drain. Place in lighty ‘Greased CROCK-POT. Add all romaining ingredients. Stir to imix thoroughly. Gover, cook on Low 7 to'8 hours, (H hours). ‘Tonlon, ch ¥% teaspoon pepper 1 gatlle clove, minced ‘is tablespoons dried parsley 12 ounces Mezzarella Makes cheese, shredded . Cook not directions until tender; EASY-DOES-IT SPAGHETTI ‘to 1% teaspoons Maan seasoning + ounce can slleod ‘musheoome, 2 B-ounce cans tomato 4° 105" pieces Brown ground beet in skillet and place In CROCK-POT. Add a temaining ingredients except dry spaghett| stir well. Cover land cook on Low 6 to 8 hours. (High 8 to 5 hours) Turn to Hig? last nour and stirin dry spaghett, Servos 4.2 carrots, siced 4, faiotince oan tomatoes teaspoon pepper V'tableapoon monosodium — granuiea glutamate se cup butt Ye cup flour Put all ingradiants except butler and flour in CROCK-POT. ‘Cover and cook on Low a to 12 nours. (High: 4 to 6 hour hour before serving, turn to High. Make a paste of 4 cup malted Duttor and Ye cup flour-Suir until amooth, Pour inte CROCKPOT, sir unti thickened, Cook on High und! thickened. VEGETABLE PASTA 2 tablespoons butter or Ys teaspoon basil margarine Ye teaspoon salt 2zucchin, sliced Winch Ye teaspoon pepper thick ‘Tcup grated Parmesan 2earrots, thinly sliced cheese 1¥e cups sliced fresh 12 ounces tettucine ( ‘mushroome ounces fettucine and 4 1 package (10 ounces) ‘ounces spinach fettucine) ‘brocooll spears, slightly 1 cup (4 ounces) shredded thawed ang eutin ‘inch mozzarella cheees Pieces (optional) {cup cream "green onions, sltced 2 099 yous 1 elove garle, minced Fup crock walls with butter. Place 2uechini, broccoli, carats, mushrooms, onions, gare, seasonings and Parmesan chase in (CROCK.PGT. Cover an cook on High 2 hours Cook fettucine according to package directions: drain. Add cooked tettuc ne, mozzareta, cream and egg yok. Stir to bland well. Allow to heat $010 15 minutes, For serving, turn to Low for Up 2 30 minutes Sl a Meats MAGIC MEAT LOAF 2 pounds ground beet 1 package dry onion soup mix 2 eggs ‘cup catsup 38-cup quick cooking oste Reserve 2 tablespoons catsup. Combine ground beat, eas, fas, Soup mix and remaining catsup. Shape io 8 lont. Place n CROCK-POT. Top with romaining ealgup. Gover and cock on Low 8 10 10 hours (High 410 8, SPANISH RICE 2 pounds ground chuck ‘or boot ‘Timedlum onion, enopped {green pepper, chopped 2 teaspaans Woroestorshire 4 2B-ounea can tomatoos sauce 2 Bounce cans tomato. 1 cup raw rice (converted) Brown bea! in skilot and drain off fat, Put all ingrediante in CROCKPOT. Slir thoroughly. Cover anid cook on Low 7 to 9 hhouts. (High: 3 hours). GROUND BEEF STROGANOFF 2 pounds ground beet ‘% teaspoon pepper 2medium onions, chopped 1 cup bee! consomme or 2 cloves garlic, minced bullion 1 Aounos can sliced at ‘mushrooms, drained teu ‘V4 teaspoons salt with 2 tablespoons flour Brown ground boot In targe skillet; ade onions, gare. and mushrooms. Saute until onion is golden brown, Put in CROCK: POT with all remaining ingredionts except sour cream, Slir ‘thoroughly. Cover and cook on Low 7 to 9 hours. (High: 3 hours). Str in sour eream 1 hour before serving. Serve over hot buttered noodles or rice. SS 1718 a Casseroles GREEN RICE CASSEROLE 1 szouce can evaporated” 2 cups treah parsiey leave, ‘minced (or 1 eup dried fa a cocking olf parmey Baas) {2m treaty minced onion _ Ss asspuon papper ‘cup shredded sharp cheese 3 cups cooked long grain rice In large bow! beat mik, ol! and eggs together unt well com= bined: Add all yamaining ingredients; rex wel Pour into greased GROGK-POT, Cover and cook on Law 3% to § hours. Stir after first hour of cooking. Double recipe for B-quart model. MACARONI 'N CHEESE ‘2cupa macaroni, cooked ——_1¥s cupe milk ‘and drained ‘3 cupe shredded tablespoons oll processed cheaes 4 T2eunee can ‘6 cup meted buter lpraporated mitk 2 tablespoons minced onion ‘cook on Lew 3 10 4 hours. Stir occasionally CHICKEN FETTUCCINE Ziabinapoone ae 2.609 yolue cop chopped green onlona 5cup fresni grated ; ‘minced guile," Parmeesn cheoae Jeena ounces)wnole — Souncea fetiuccine Conroy chopped ibe ston! wean Suen Sopped” ape tc In hl, brown chickan breasts a olve ol Place chicken in rho, tomatoes and basi ‘Femove chicken and cine Seat cetentie see rete eee orhar barn ve heap aan desert tees eset co nase Hen el Me ae dea ta a ene Casseroles MEXICAN TURKEY 2 pounds turkey thighs 2 tablespoons chill powder ‘thawed, skinremoved sa tonapoon Serle powaer 1'Can (8 ounces) tomato aauce 8 torifias 1 ean (4 ounces) chopped grean chiles ‘oF Monteray Jack cheese yicup chopped onion Woup sour cream 2 tablespoons Worcestershire Shredded eure - Diced, fresh tomatoes Place luntey on CROCK-POT. Add tomato sauce, clea ok Worcestershire sauce, chili powder, anc garlic powder. Cover and cook on Low 10't0 12 hours, Ri Fleturn meat to sauce. Spoon on 1 tor cup shredded Cheddar ‘choose, sour cream, illu, omaices. TUNA NOODLE CASSEROLE 1 610 10-0unce package one dried pars mood 2, drained pamey 1 10-ounce package frozen ‘condensed cream of celery mixed vegetables, thawed ‘soup 2" tyeounes cane tuna, drained 1 cup milk % cup toasted allced almonds Ina large bow, thoroughly combine soup, milk, parsey Makes, \agetabiee and tuna. Fok n noodles. Pou into greased CROCK POT. Top with almonds. Cover, coax on Low 7 te @nours. (High: 3 to 4 hours}. "Do not avercoek noodles just Unt tendar COMPANY CASSEROLE “1% cups raw converted rice 2 4-ounce cans sliced 4 cup melted butter or ‘mushrooms, drained margarine Gtablespoons soy sauce 2% to 3 cups chicken broth 1 {Zounce package frozen 3 tod cups cutup cooked” shelled shrimp (optional) chicken. Mix ge with melted butzer or margarinein CROCK-POT.Stirto coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablospoons gren onions. Stir wel, Sprinkle reserved almonds and green onions over top. Cover ‘and cook on Low 7 10.9 hours, (High. 910 4 hours). SS 19