6 QUART OVAL
SLOW COOKER
N U E L D E L
MODEL WST3012ZE
OWNER’S MANUAL
, 6 L I T R E S
M O I J O
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ADDITIONAL IMPORTANT
SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam
during use. Proper precautions must be taken to prevent the risk of burns, fires,
or other injury to persons or damage to property.
1. A person who has not read and understood all operating and safety
instructions is not qualified to operate this appliance. All users of this appli-
ance must read and understand this Owner’s Manual before operating or
cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in water, unplug it
from the wall outlet immediately. Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all
sides for air circulation. Do not operate this appliance while it is touching
or near curtains, wall coverings, clothing, dishtowels or other flammable
i p i e n t e n c é r a m i q u e i n c l u s .
materials.
s c u i r e d a n s l a b a s e c h a u f f a n t e d e l ’ a p p a r e i l . T o u j o u r s u t i l i s e r
4. Do not leave this appliance unattended during use.
o m m a g e o u c h o c é l e c t r i q u e ,
5. If this appliance begins to malfunction during use, immediately unplug the
.
cord. Do not use or attempt to repair a malfunctioning appliance!
a u d e t p o u r p e r m e t t r e à l ’ e a u d e s ’ é g o u t t e r d a n s l e r é c i p i e n t e n
c o u v e r c l e a v e c p r é c a u t i o n p o u r é v i t e r d e s ’ é b o u i l l a n t e r a v e c u n
6. The cord to this appliance should only be plugged into a 120V AC electri-
cal wall outlet.
o u s u r u n e f l a m m e n u e .
u t i l i s e r l e r é c i p i e n t e n c é r a m i q u e s u r u n e c u i s i n i è r e à g a z o u
7. Do not use this appliance in an unstable position.
i s e r c e t a p p a r e i l s u r u n e s u r f a c e i n s t a b l e .
8. Never use the Stoneware Liner on a gas or electric cooktop or on an open
flame.
d e c e t a p p a r e i l n e d o i t ê t r e b r a n c h é q u e s u r u n e p r i s e é l e c t r i q u e
0 V .
9. Lift off Lid carefully to avoid scalding, and allow water to drip into
Stoneware Liner.
r i m m é d i a t e m e n t . N e p a s u t i l i s e r u n a p p a r e i l d é f e c t u e u x n i
e r é p a r e r .
CAUTION: To prevent damage or shock hazard, do not cook in Base
i l p r é s e n t e d e s s i g n e s d e d é f e c t u o s i t é e n c o u r s d ’ u t i l i s a t i o n , l e
Unit. Cook only in Stoneware Liner provided.
s s e r c e t a p p a r e i l s a n s s u r v e i l l a n c e d u r a n t l ’ u t i l i s a t i o n .
m a t i è r e i n f l a m m a b l e .
u n r e v ê t e m e n t m u r a l , d ’ u n v ê t e m e n t , d ’ u n l i n g e à v a i s s e l l e o u d e
à l ’ a i r d e c i r c u l e r . N e p a s u t i l i s e r c e t a p p a r e i l à p r o x i m i t é d ’ u n
p p a r e i l f o n c t i o n n e , l a i s s e r u n e s p a c e s u f f i s a n t t o u t a u t o u r p o u r
r i m m é d i a t e m e n t .
i l t o m b e d a n s l ’ e a u o u e s t a c c i d e n t e l l e m e n t i m m e r g é , l e
a n u e l n ’ e s t p a s a p t e à u t i l i s e r c e t a p p a r e i l .
t o u t e s l e s i n s t r u c t i o n s e t c o n s i g n e s d e s é c u r i t é c o n t e n u e s d a n s l e
o n n e r o u d e n e t t o y e r c e t a p p a r e i l . T o u t e p e r s o n n e q u i n ’ a p a s l u
i l i s a t e u r s d o i v e n t l i r e a t t e n t i v e m e n t l e p r é s e n t m a n u e l a v a n t d e
a g e s c o r p o r e l s o u m a t é r i e l s .
p r i é e s p o u r p r é v e n i r l e s r i s q u e s d e b r û l u r e s , d ’ i n c e n d i e s o u d ’ a u t r e s
v a p e u r l o r s q u ’ i l e s t e n m a r c h e . I l e s t i m p o r t a n t d e p r e n d r e l e s p r é c a u t i o n s
E N G A R D E - S U R F A C E S C H A U D E S : C e t a p p a r e i l p r o d u i t d e l a c h a l e u r e t
E S C O N S I G N E S D E S É C U R I T É
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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 in 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.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from
becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your appli-
ance may not operate properly. It should be operated on a separate
electrical circuit from other appliances.
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GETTING TO KNOW YOUR
WESTINGHOUSE WST3012ZE
6 QUART OVAL SLOW COOKER
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATION
1
e n c é r a m i q u e
2
e e n v e r r e t r e m p é
p i è c e n
3
4
5
7
8
6
1. Knob (P/N 21400)
5. Cooking Base Unit
2. Tempered Glass Lid
(P/N 22020)
6. OFF/LOW/HIGH/AUTO
Control Knob
3. Stoneware Liner (P/N 21672)
4. Handles
7. Power Supply Cord
8. Polarized Plug
O D U I T D I F F È R E P A R F O I S L É G È R E M E N T D E L ’ I L L U S T R A T I O N .
S T I N G H O U S E W S T 3 0 2 2 Z E
M I J O
P R E N D R E À C O N N A Î T R E
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BEFORE USING FOR THE FIRST TIME
1. Carefully unpack your slow cooker and clean, see CARE AND
CLEANING.
2. It is necessary to operate the slow cooker one time before placing
food in the stoneware liner. Pour 4 cups of water into the stoneware
liner and place it inside the cooking base unit. Put lid on.
3. Plug into a 120 V ~ 60 Hz outlet.
4. Turn control knob to high position and allow to heat for approxi-
mately 30 minutes. You will notice a slight odor; this is normal and
should quickly disappear.
5. Turn control knob to off position and allow to cool for 20 minutes.
6. Carefully remove the stoneware liner from the cooking base unit and
pour water from the stoneware liner.
7. Rinse stoneware liner, dry thoroughly and place back inside the
cooking base unit.
INTRODUCTION TO SLOW COOKING
Slow cooking occurs at temperatures just around boiling. The slow
cooker can operate at low all day or night if required. When cooking
on a high setting, it is very much like a covered pot on the stove top.
Foods will cook on high in about half the time required for low cooking.
Additional liquid may be required as foods do boil on high. To turn the
Slow Cooker OFF, turn the Control Dial to the OFF position. Always
unplug from electrical outlet when not in use.
NOTE: Lid must not be removed while cooking on LOW
setting.
HOW TO USE THE AUTO FEATURE
The auto feature allows you to prepare meals in less time than it would
take on low, but not as quickly as on high. When set on auto, the slow
cooker begins cooking on high. Once the high temperature is reached,
it then automatically switches to the low setting. When using the auto
temperature setting, you are able to initially heat the food faster, short-
ening the standard cooking time required for low by approximately
25%.
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u e l e s h e r b Oe s Pe t Eé p Ri c Ae s Tb Ir o Ny é e Gs . INSTRUCTIONS
e s e t é p i c e s n o n m o u l u e s p a r f u m e n t d a v a n t a g e l e s p l a t s
1. Prepare recipe according to instructions. Place food in stoneware
v a n t d e l a d é p o s e r d a n s l e r é c i p i e n t e n c é r a m i q u e .
liner and cover with the glass lid. Do not fill the stoneware liner to
u n e p e t i t e q u a n t i t é d ’ h u i l e d a n s u n e p o ê l e e t f a i r e b r u n i r l a
the brim with food. Always cook with the lid on and the liner in posi-
e s n e b r u n i s s e n t p a s d u r a n t l a c u i s s o n . P o u r b r u n i r , f a i r e
tion. Remember that frequent lifting of the lid during cooking delays
N S E I L S D E C U I S S O N P
cooking time. When cooking a meat and vegetable combination,
place the vegetables in the bottom of the liner first. Then add the
meat and other ingredients. If the liner is hot, DO NOT add cold
t o y e r ( v o i r N E T T O Y A G E ) .
food and vice versa. The stoneware liner cannot stand the shock of
r e f r o i d i r c o m p l è t e m e n t a v a n t
sudden temperature changes.
a v a n t d e l a r a n g e r .
2. Plug into a 120 V ~ 60 Hz outlet.
r è s l ’ u t i l i s a t i o n . L a l a i s s e r
3. Turn control knob to the desired cooking setting, high, low or auto.
e r e s t e c h a u d e u n c e r t a i n
CAUTION: COOKING BASE UNIT WILL GET VERY WARM DURING
r d o n e s t d é b r a n c h é , l a
COOKING. THIS IS WHERE THE HEATING ELEMENT IS LOCATED.
l a c o m m a n d e e s t à O F F e t
IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.
f f a n t e ( F i g u r e 1 ) .
4. Cook according to recipe instructions.
m o u f l e s i s o l a n t e s e t s a i s i r l e s p o i g n é e s d e l a b a s e
5. When cooking time is complete, turn control knob to off position and
E : S ’ i l f a u t d é p l a c e r l a m i j o t e u s e , m e t t r e d e s p o i g n é e s o u
unplug from outlet.
e n c é r a m i q u e d e l a b a s e c h a u f f a n t e .
6. Using oven mitts, carefully remove the glass lid by grasping the knob
u e l q u e s s e c o n d e s . À l ’ a i d e d e s m o u f l e s i s o l a n t e s , r e t i r e r l e
and lifting the lid slightly away from you. This will allow the steam to
o m p l è t e m e n t l e c o u v e r c l e e t l a i s s e r l a v a p e u r s ’ é c h a p p e r
escape before removing the lid.
v a p e u r s ’ é c h a p p e r .
a n t l e b o u t o n e t e n d i r i g e a n t l e c o u v e r c l e l o i n d e s o i a f i n d e
7. Allow a few seconds for all steam to escape. Then, using oven mitts,
o i r e n f i l é d e s m o u f l e s i s o l a n t e s , r e t i r e r l e c o u v e r c l e d e v e r r e
remove the stoneware liner from the cooking base unit.
h e r l ’ a p p a r e i l .
NOTE: If you are moving the Slow Cooker, grasp the unit by
l a c u i s s o n t e r m i n é e , t o u r n e r l a c o m m a n d e à O F F e t
the Base Unit Handles; use pot holders or oven mitts. (See
s i n s t r u c t i o n s d e c u i s s o n p o u r c h a q u e r e c e t t e .
Figure 1.)
S I S O L A N T E S P O U R M A N I P U L E R L ’ A P P A R E I L .
8. Even when switched OFF and
A N T . S I N É C E S S A I R E , U T I L I S E R D E S P O I G N É E S O U D E
unplugged, the Slow Cooker remains
L A C U I S S O N , C A R E L L E C O N T I E N T L ’ É L É M E N T
hot for some time after using; set aside
G A R D E : L A B A S E C H A U F F A N T E D E V I E N D R A T R È S C
and allow unit to cool before cleaning
c o m m a n d e à l a p o s i t i o n d é s i r é e ( H I G H / L O W / A U T O ) .
or storing.
s u r u n e p r i s e d e c o u r a n t c . a . d e 1 2 0 ~ 6 0 H z .
9. Allow to cool completely before clean-
e n t s b r u s q u e s d e t e m p é r a t u r e .
ing, see CARE AND CLEANING.
Figure 1
N d E i e n t s f r o i d s , c a r i l n e r é s i s t e r a p a s a u x
l e s a u t r e s i n g r é d i e n t s . S i l e r é c i p i e n t d e c é r a m i q u e e s t
s o n d ’ i n g r é d i e n t s , p l a c e r l e s l é g u m e s d a n s l e f o n d , p u i s l a
HINTS FOR SLOW COOKING
n a u g m e n t e l e t e m p s d e c u i s s o n . S i l a r e c e t t e c o m p r e n d u n e
1. Meats will not brown during the cooking process. If you desire
l a c u i s s o n . S o u l e v e r t r o p f r é q u e m m e n t l e c o u v e r c l e p e n d a n t
browning, heat a small amount of oil in a skillet and brown meats
L a r é c i p i e n t e t l e c o u v e r c l e d o i v e n t t o u j o u r s r e s t e r e n p l a c e
prior to putting into stoneware liner.
é c i p i e n t e t m e t t r e l e c o u v e r c l e . N e p a s r e m p l i r l e r é c i p i e n t à
l e s r e c e t t e s e n s u i v a n t l e s i n s t r u c t i o n s . P l a c e r l e s a l i m e n t s
2. Whole herbs and spices flavor better in slow cooking than crushed
or ground.
O D E D ’ E M P L
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HINTS FOR SLOW COOKING (Cont.)
3. When cooking in a slow cooker, remember that liquids do not boil
away like they do in conventional cooking. Reduce the amount of
liquid in any recipe that is not designed for a slow cooker. The
exceptions to this rule are rice and soups. Remember, liquids can
always be added at a later time if necessary. If a recipe results in too
much liquid at the end of the cooking time, remove the cover and
turn the control knob to high. After about 30-45 minutes the amount
of liquid should be reduced.
4. Most recipes that call for uncooked meat and vegetables require
about 6-8 hours on LOW temperature.
5. High fat meats can result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help to preserve the
color. The higher the fat content, the less liquid needed. If cooking
meat with a high fat content, use thick onion slices under it so that
the meat will not sit in and absorb the fat. If necessary, use a slice of
bread, a spoon, or a straining spoon to skim off excess fat from top
of foods before serving.
6. Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
CONVERTING STANDARD RECIPES TO
SLOW COOKING
1. Vegetables such as carrots, potatoes, turnips, and beets require
longer cooking times than most meats. Place them on the bottom of
the stoneware liner and cover them with liquid.
2. If adding fresh milk or yogurt, it should be done during the last 2
hours. Evaporated milk may be added at the start of cooking. If pos-
sible, substitute condensed soups for fresh milk or yogurt.
3. Rice and pasta are not recommended for long cooking periods.
Cook them separately and then add to the slow cooker during the
last 30 minutes, or follow slow cooker recipe directions.
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USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user service-
able parts. Do not try to repair it yourself. Any servicing requiring disas-
sembly other than cleaning must be performed by a qualified appliance
repair technician.
CARE AND CLEANING
CAUTION: NEVER IMMERSE COOKING BASE UNIT OR CORD IN
WATER OR OTHER LIQUID.
o u r d e l ’ a p p a r e i l ; l e c o r d o n d o i t ê t r e l â c h e .
1. Avoid sudden, extreme temperature changes. For example, do not
s e r s é c h e r a v a n t d e r a n g e r . N e j a m a i s e n r o u l e r l e c o r d o n
place a hot glass lid or stoneware liner into cold water or onto a wet
o u r r a i e n t e n d o m m a g e r l e s s u r f a c e s .
surface.
o u d e t a m p o n s r é c u r a n t s p o u r n e t t o y e r l a b a s e c h a u f f a n t e ,
2. Do not use the stoneware liner to store food in the refrigerator, and
p o n g e l é g è r e m e n t h u m i d e . N e j a m a i s u t i l i s e r d e n e t t o y a n t s
then reheat in the cooking base unit.
’ i n t é r i e u r e t l ’ e x t é r i e u r d e l a b a s e c h a u f f a n t e a v e c u n l i n g e
3. Avoid hitting the stoneware liner and glass lid against the faucet or
f o n d e t b i e n s é c h e r .
other hard surfaces.
c u n t a m p o n r é c u r a n t e n p l a s t i q u e .
4. Do not use stoneware liner or glass lid if chipped, cracked, or
d ’ e a u t i è d e s a v o n n e u s e e t l e l a i s s e r t r e m p e r a v a n t d e l e
severely scratched.
d e s a v o n n e u s e . S i d e s a l i m e n t s c o l l e n t a u r é c i p i e n t , l e
5. Always unplug and allow to cool completely before cleaning.
r é c i p i e n t e n c é r a m i q u e e t l e c o u v e r c l e e n v e r r e d a n s d e
6. Wash stoneware liner and glass lid in warm, soapy water. If food
l e n e t t o y e r .
sticks to the stoneware liner, fill with warm, soapy water and allow to
d é b r a n c h e r l ’ a p p a r e i l e t l e l a i s s e r r e f r o i d i r c o m p l è t e m e n t
soak before cleaning with a plastic scouring pad.
o u t r è s é g r a t i g n é s .
7. Rinse and dry thoroughly.
u t i l i s e r l e r é c i p i e n t o u l e c o u v e r c l e s ’ i l s s o n t c r a q u é s ,
8. Wipe interior and exterior of the cooking base with a soft, slightly
u s u r d ’ a u t r e s s u r f a c e s d u r e s .
damp cloth or sponge. Never use abrasive cleansers or scouring
c o g n e r l e r é c i p i e n t e n c é r a m i q u e o u l e c o u v e r c l e s u r l e
pads to clean the cooking base, as they may damage the surfaces.
t e u r , p o u r e n s u i t e l e s r é c h a u f f e r d a n s l a b a s e c h a u f f a n t e .
9. Allow to dry thoroughly before storing. Never wrap the cord tightly
u t i l i s e r l e r é c i p i e n t p o u r r a n g e r d e s a l i m e n t s d a n s l e
around the appliance; keep it loosely coiled.
d e o u s u r u n e s u r f a c e m o u i l l é e s ’ i l s s o n t c h a u d s .
o s e r l e c o u v e r c l e e n v e r r e o u l e r é c i p i e n t e n c é r a m i q u e d a n s
u t c h a n g e m e n t s o u d a i n d e t e m p é r a t u r e . P a r e x e m p l e , n e
D O N D A N S L ’ E A U N I T O U T A U T R E L I Q U I D E .
N T I O N : N E J A M A I S I M M E R G E R L A B A S E C H A U F F A N T E O U L E
T O Y A G E
a t e u r q u a l i f i é .
ê m e . S i l ’ a p p a r e i l a b e s o i n d ’ ê t r e r é p a r é , s ’ a d r e s s e r à u n
a n t ê t r e r é p a r é e p a r l ’ u t i l i s a t e u r . N e p a s t e n t e r d e l e r é p a r e r
p p a r e i l n é c e s s i t e p e u d ’ e n t r e t i e n . I l n e c o n t i e n t a u c u n e p i è c e
N S E I L S
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RECIPES
The recipes followed by an asterisk were especially developed for this 6
quart oval slow cooker by leading housewares expert and best selling
cookbook author, Tom Lacalamita, ‘The Kitchen Resource’.
DRINKS AND APPETIZERS
HOLIDAY PUNCH
2 16-ounce bottles cranberry juice cocktail
2 cups water
11⁄2 cups sugar
4 cinnamon sticks
10 whole cloves
2 4⁄5 quart (757 milliliter) bottles Burgundy wine
2 lemons, thinly sliced
Combine ingredients in slow cooker. Cover and heat on low for 2-3
hours. Remove cinnamon sticks and cloves before serving.
Yield: 12-16 mugs or 20-24 punch cup servings
WASSAIL
1 46-ounce can pineapple juice
1 24-ounce bottle apple juice or apple cider
1 6-ounce can frozen orange juice concentrate
1 12-ounce can frozen lemonade concentrate
1 cup water
1⁄2 cup honey
2 cinnamon sticks
4 whole cloves
1 cheesecloth bag
Tie cinnamon and cloves in cheesecloth bag. Add to slow cooker along
with other ingredients. Cover and heat on low for 2-3 hours. Remove
cheesecloth bag to serve.
Yield: 10-12 mugs or 16-20 punch cup servings
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t i t é : 3 p i n Rt e s E( 2 C, 8 Il Pi t r e Es ) S
h e u r e s .
e u s e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W ) p e n d a n t
BUFFALO WINGS
d o r e r l e b œ u f e t é g o u t t e z - l e . M é l a n g e z l e s i n g r é d i e n t s d a n s l a
4 pounds chicken wings
3 tablespoons olive oil
e 1 4 o n c e s d e t o m a t e s t y p e R o t e l
3 tablespoons fresh minced garlic
e 1 5 o n c e s d e h a r i c o t s r o u g e s
1 large onion, chopped
o m a g e d e t y p e V e l v e e t a
2 jalapeno peppers, chopped
o i g n o n s v e r t s h a c h é s
2 cups vinegar-based barbecue sauce
œ u f m a i g r e h a c h é
1⁄ teaspoon crushed red pepper
M P E T T E À L A 2V I A N D E E T A U F R O M A G E
Rinse chicken wings in cold water and pat dry. Place all ingredients in
slow cooker. Cover and cook on low for 6-7 hours or until chicken is
f r o m a g e p o u r r a i t c o m m e n c e r à c o l l e r a u f o n d .
done.
R Q U E : N e c u i s i n e z p a s p l u s l o n g t e m p s à f e u é l e v é s a n s r e m u e r
Yield: 6-8 servings
t i t é : 4 p i n t e s ( 3 , 7 l i t r e s )
l e s 3 0 m i n u t e s a p r è s l a p r e m i è r e h e u r e d e c u i s s o n .
PARTY PIZZA DIP
e s c u i r e à f e u é l e v é ( H I G H ) p e n d a n t 2 à 3 h e u r e s e n r e m u a n t
1
t e z - l e s . M é l a n g 1e z ⁄2t po ou us nl e ds si sn ag ur sé ad gi e en t s d a n s l a m i j o t e u s e . C o u v r e z
r e v e n i r l a c h a 1i r 1à ⁄2 ps a ou uc ni s ds se l, el ae nb gœ rou uf nh da c bh eé e, fl ’ o i g n o n e t l ’ a i l e t
2 medium onions, chopped
e 1 5 o n c e s d e s a u c e p o u r p i z z a a u f r o m a g e
9 cloves garlic, minced
o z z a r e l l a r â p é
2 pounds shredded mozzarella cheese
d ’ a i l é m i n c é e s
4 15-ounce cans pizza sauce with cheese
m o y e n s h a c h é s
c h é m a i g r e Sauté sausage, ground beef, onion and garlic and drain. Combine all
a u c i s s e s ingredients in slow cooker. Cover and heat on high for 2-3 hours, stir-
ring every 30 minutes after the first hour.
M P E T T E « P I Z Z A »
Yield: 4 quarts
NOTE: Do not cook longer on high without stirring because the cheese
t i t é : 6 à 8 p o r t i o n s
may begin to stick to bottom.
O W ) p e n d a n t 6 à 7 h e u r e s .
z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t c u i s e z à f e u
MEAT AND CHEESE DIP
z l e s a i l e s d e p o u l e t s o u s l ’ e a u f r o i d e e t a s s é c h e z - l e s e n t a p o t a n t .
2 pounds lean ground beef
i m e n t r o u g e b r o y é
1 cup chopped green onions
e s a u c e b a r b e c u e à b a s e d e v i n a i g r e
2 pounds Velveeta® cheese, cut into 16 pieces
j a l a p e n o h a c h é s
2 15-ounce cans chili beans
g n o n h a c h é
2 14-ounce cans Rotel® tomatoes, drained
p e d ’ a i l f r a i s é m i n c é
p e d ’ h u i l e d ’ o l i v e
Brown ground beef and drain. Combine ingredients in slow cooker.
e s d e p o u l e t
Cover and heat on low for 2-3 hours.
S D E P O U L E T À L A M O D E B U F F A L O
Yield: 3 quarts
C E T T E S
11
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RECIPES
CHEESE FONDUE
1 10-ounce can condensed cheddar cheese soup
1 pound Velveeta® cheese, cut into 8 pieces
1 pound Swiss cheese, grated
1 12-ounce can of beer or 11⁄2 cups apple cider
1⁄2 teaspoon hot pepper sauce
2 drops liquid smoke flavoring
Combine ingredients in slow cooker. Cover and heat on low for 2
hours, stirring every 30 minutes after the first hour. Before serving,
whisk to blend. Serve with bread sticks or vegetables for dipping.
Yield: 11⁄2-2 quarts
GREEN CHILI SALSA
21⁄4 pounds lean ground beef
21⁄4 pounds pork sausage
1 48-ounce jar chunky salsa sauce
3 10-ounce cans condensed cream of chicken soup
4 4-ounce cans diced green chilies
Brown ground beef and pork sausage. Drain. Combine ingredients in
slow cooker. Cover and cook on low for 7-8 hours. Serve as a dip.
Yield: 3 quarts
12
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t i t é : 4 à 6 Rp o Er t Ci o n Is PES
e z a u g o û t .
SOUPS, STEWS, AND SAUCES
à f e u b a s ( L O W ) p e n d a n t 9 à 1 0 h e u r e s . A v a n t d e s e r v i r , s a l e z e t
U T O » . L a s o u p e c u i t e n 8 à 9 h e u r e s . V o u s p o u v e z é g a l e m e n t f a i r e
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e
TURKEY VEGETABLE SOUP*
2 turkey drumsticks, skin and excess fat removed
’ e a u b o u i l l a n t e , s e l e t p o i v r e
2 large leeks, white and light green parts only, sliced thinly
d e s e l
3 carrots, peeled and cut into 1⁄ -inch rounds
d e m a r j o l a i n e s é c h é e
4
3 ribs celery, cut into 1⁄ -inch slices
n e n t r a n c h e s c o u p é e n c u b e s d e
4
1 10-ounce package frozen corn kernels
e p o i s c a s s é s v e r t s , t r i é s e t b i e n r i n c é s
1 10-ounce package frozen cut green beans
e s d e c é l e r i c o u p é e s e n t r o n ç o n s d e
1⁄ cup uncooked pearl barley
p e l é e s e t c o u p é e s e n r o n d e l l e s d e
2
1 tablespoon chopped fresh parsley or dill weed
p o m m e d e t e r r e p e l é e e t c o u p é e e n d é s
1 46-ounce can low-fat chicken broth
d ’ a i l é m i n c é e s
4 cups water
salt and pepper to taste
g n o n h a c h é
p e d ’ h u i l e d ’ o l i v e
P E D E P O I S C A S S É S À L A H O L L A N D A I S E *
Combine all the ingredients in the slow cooker. Cover and cook on
auto. Soup will be done in 5-6 hours, or when the turkey and vegeta-
bles test done. Or cook on low for 6 to 7 hours. Before serving, remove
t i t é : 4 à 6 p o r t i o n s
turkey meat from bones. Shred meat into small pieces and return to
soup. Season with salt and black pepper to taste.
e z a u g o û t .
e e n p e t i t s m o r c e a u x e t r e m e t t e z - l a d a n s l a s o u p e . S a l e z e t
Yield: 4-6 servings
a n t 6 à 7 h e u r e s . A v a n t d e s e r v i r , d é s o s s e z l a d i n d e . D é c o u p e z l a
m e s s o n t p r ê t s . V o u s p o u v e z é g a l e m e n t f a i r e c u i r e à f e u b a s ( L O W )
U T O » . L a s o u p e c u i t e n 5 à 6 h e u r e s o u l o r s q u e l a d i n d e e t l e s
DUTCH SPLIT PEA SOUP*
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e
1 tablespoon olive oil
1 large onion, chopped
’ e a u , s e l e t p o i v r e a u g o û t
2 cloves garlic, minced
e 4 6 o n c e s d e b o u i l l o n d e p o u l e t d é g r a i s s é
1 large potato, peeled and diced
p e d e p e r s i l f r a i s h a c h é o u d ’ a n e t h
2 carrots, peeled and cut into 1⁄ -inch rounds
p e r l é n o n c u i t
1 0 o n c e s d e h a r i c o t s v e r t s c o u p é s s u r 4g e l é s
4
2 ribs celery, cut into 1⁄ -inch slices
2 cups green split peas (1 pound), picked over and rinsed well
1 0 o n c e s d e m a ï s e n g r a i n s s u r g e l é s
1⁄ pound ham steak, cut into 1⁄ -inch cubes
e s d e c é l e r i c o u p é e s e n t r o n ç o n s d e
2
2
2 teaspoons dried marjoram
1 teaspoon salt
6 cups boiling water
p e l é e s e t c o u p é e s e n r o n d e l l e s d e
e r t c l a i r u n i q u e m e n t
i r e a u x f i n e m e n t é m i n c é s l e s p a r t i e s d e c o u l e u r
salt and pepper to taste
e d i n d e s a n s p e a u e t d é g r a i s s é s
P E À L A D I N D E E T A U X L É G U M E S *
Combine all the ingredients in the slow cooker. Cover and cook on
auto. Soup will be done in 8 to 9 hours. Or cook on low for 9 to 10
hours. Before serving, season with salt and pepper to taste.
U P E S , R A G O Û T S E T S A U C E S
Yield: 4-6 servings
C E T T E S
13
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RECIPES
OLD-FASHIONED BEEF STEW*
3 carrots, peeled and sliced into 1⁄4-inch rounds
3 large potatoes, peeled and cut into 1-inch cubes
1 large onion, cut in half and sliced thinly
3 pounds of beef, cut into 11⁄2-inch cubes
1 bay leaf
1⁄2 teaspoon whole black peppercorns
3 cups beef stock or broth
1 8-ounce can tomato sauce
1 teaspoon dried thyme
2 cups frozen peas
1 tablespoon fresh minced parsley
Layer carrots, potatoes, and then onions in the slow cooker. Top with
beef, bay leaf, and black peppercorns. In a large mixing bowl, combine
the stock, tomato sauce, and thyme. Pour over the meat and vegeta-
bles. Cover and cook on auto. Stew will be done in 7 to 8 hours. Or
cook on low for 8 to 9 hours. Stir in the peas 15-20 minutes before
serving and cook on high. Taste and adjust for salt. Stir in the parsley
and remove bay leaf before serving.
Yield: 7-8 servings
HEARTY VEGETABLE-BEEF SOUP
2 pounds lean stewing beef, cut into 1-inch cubes
2 pounds small new potatoes, quartered
2 medium onions, chopped
2 pounds baby carrots
4 cups chopped celery
1 teaspoon salt
4 teaspoons fresh minced thyme
2 teaspoons fresh minced oregano
1⁄2 teaspoon pepper
2 15-ounce cans tomatoes, garlic-style
2 16-ounce cans beef broth
1 cup water
Combine ingredients in slow cooker. Cover and cook on auto for 9-10
hours or until vegetables are fork tender.
Yield: 10-14 servings
14
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RECIPES
NEW ENGLAND CLAM CHOWDER
1⁄2 pound bacon, cut in small pieces
2 medium onions, chopped
4 medium potatoes, peeled and diced
1 teaspoon salt
4 cups water
4 teaspoons dried basil
t i t é : 4 à 6 p o r t i o n s
4 7-ounce cans minced clams with juice
4 cups evaporated milk or Half and Half
h e u r e s .
l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W ) p e n d a n t
Sauté bacon and onion. Drain. Combine bacon and onions with pota-
r e v e n i r l e s s a u c i s s e s e t é g o u t t e z - l e s . M é l a n g e z l e s i n g r é d i e n t s
toes, salt and water in slow cooker. Sprinkle basil on top. Cover and
cook on low for 9-10 hours. Turn to high and add clams and evaporat-
a s i l i c s é c h é
ed milk. Cover and cook on high for 40-50 minutes or until hot.
i g a n s é c h é
e 1 6 o n c e s d e h a r i c o t s r o u g e s é g o u t t é s
Yi ld: 10-14 servings
e 1 5 o n c e s d e t o m a t e s e n t i è r e s
d ’ a i l f r a i s é m i n c é
SAUSAGE AND KIDNEY BEAN STEW
i v r o n v e r t c o u p é e n m o r c e a u x
1 pound Italian sausage
m o y e n c o u p é e n d e u x e t é m i n c é
1 medium onion, halved and sliced
a u c i s s e s i t a l i e n n e s
1 small green pepper, cut into chunks
O U T D E S A U C I S S E S E T D E H A R I C O T S R O U G E S
1 teaspoon fresh minced garlic
1 15-ounce can whole tomatoes
t i t é : 1 0 à 1 4 p o r t i o n s
1 16-ounce can kidney beans, drained
1⁄ teaspoon dried oregano
a n t 4 0 à 5 0 m i n u t e s o u j u s q u ’ à c e q u e c e s o i t c h a u d .
2
1⁄ teaspoon dried basil
r d e s e t l e l a i t c o n c e n t r é . C o u v r e z e t f a i t e s c u i r e à f e u é l e v é
2
) p e n d a n t 9 à 1 0 h e u r e s . M e t t e z à f e u é l e v é ( H I G H ) e t a j o u t e z l e s
Sauté sausage and drain. Combine ingredients in slow cooker. Cover
e u s e . P a r s e m e z d e b a s i l i c . C o u v r e z e t f a i t e s c u i r e à f e u d o u x
and cook on low for 8-9 hours.
o i g n o n s a v e c l e s p o m m e s d e t e r r e , l e s e l e t l ’ e a u d a n s l a
Yield: 4-6 servings
r e v e n i r l e b a c o n e t l e s o i g n o n s . É g o u t t e z - l e s . M é l a n g e z l e b a c o n
e l a i t c o n c e n t r é o u d e m i - c r è m e
e 7 o n c e s d e p a l o u r d e s h a c h é e s d a n s l e u r j u s
d e b a s i l i c s é c h é
’ e a u
d e s e l
s d e t e r r e m o y e n n e s p e l é e s e t c o u p é e s e n d é s
m o y e n s h a c h é s
c o u p é e n p e t i t s m o r c e a u x
P E A U X P A L O U R D E S D E L A N O U V E L L E - A N G L E T E R R E
C E T T E S
15
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RECIPES
SLOW-SIMMERED BOLOGNESE MEAT SAUCE*
2 tablespoons olive oil
11⁄2 pounds lean ground beef
1 medium-sized onion, minced
2 carrots, peeled and minced
2 ribs celery, minced
1 12-ounce can evaporated milk
1 teaspoon grated or ground nutmeg
2 teaspoons sugar
3 teaspoons salt
1⁄2 teaspoon ground black pepper
1 tablespoon fresh minced parsley
1 tablespoon fresh minced basil
2 28-ounce cans tomato purée
Heat olive oil in a large skillet over medium-high heat. Add the onion,
carrots, and celery. Sauté 5 to 8 minutes, or until soft. Add the ground
beef and cook until no longer pink, breaking up any large pieces with a
spoon. Combine the browned beef with the remaining ingredients in
the slow cooker. Cover and cook on auto. Sauce will be done in 7 to 8
hours. Or cook on low for 8 to 9 hours. Taste and adjust for salt and
pepper.
Yield: 6-8 servings
SPAGHETTI SAUCE
2 pounds Italian sausage or lean ground beef
2 small onions, chopped
2 small green peppers, chopped
2 teaspoons fresh chopped garlic
4 15-ounce cans tomato sauce
2 10-ounce cans tomato puree
4 6-ounce cans tomato paste
1 cup water
2 teaspoons dried oregano
1 teaspoon dried basil
1⁄2 teaspoon dried thyme
1⁄2 teaspoon pepper
Sauté sausage or beef, onion, green pepper and garlic. Drain. Add to
slow cooker with remaining ingredients. Cover and cook on low for
9-10 hours or until thick and bubbling.
Yield: 4 quarts
16
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RECIPES
t i t é : 6 à 8 p o r t i o n s
CHILI
h e u r e s .
p o u v e z é g a l e m e n t l e s f a i r e c u i r e à f e u b a s ( L O W ) p e n d a n t
1 pound lean ground beef
h e u r e s o u l o r s q u ’ i l s a u r o n t é p a i s s i e t q u ’ i l s s e m e t t r o n t à b o u i l l i r .
1 medium onion, chopped
®
e z e t f a i t e s c u i r e à « A U T O » . L e s h a r i c o t s s e r o n t p r ê t s a u b o u t d e
1 15-ounce can Hunt’s Ready Tomato Sauce -special chunky style
n g e z l e b œ u f d o r é e t l e r e s t e d e s i n g r é d i e n t s d a n s l a m i j o t e u s e .
1 15-ounce can tomatoes, garlic style
a n t l e s g r o s m o r c e a u x à l ’ a i d e d ’ u n e c u i l l è r e . É g o u t t e z l a g r a i s s e .
1 15-ounce can chili beans
d h é s i v e . F a i t e s c u i r e j u s q u ’ à c e q u e l a v i a n d e n e s o i t p l u s r o u g e e n
1 teaspoon chili powder
d o r e r l e b œ u f h a c h é e t l e s o i g n o n s d a n s u n e g r a n d e p o ê l e
2 tablespoons dill pickle juice
d e p o i v r e d e C a y e n n e
Sauté ground beef and onion, drain. Combine with other ingredients in
p e d e m o u t a r d e e n p o u d r e
slow cooker. Cover and cook on low for 5-6 hours or until hot.
p e d e m é l a s s e o u d e s i r o p d ’ é r a b l e
Yield: 8-10 servings
s o n a d e
h u p
e 1 5 o n c e s Ed Ne t To Rm Ea t Ee s Se n d é s m i j o t é e s , é g o u t t é e s
1 5 o n c e s d e h a r i c o t s n o i r s r i n c é s à l ’ e a u f r o i d e e t é g o u t t é s
HEARTY BAKED BEANS AND BEEF*
e 1 5 o n c e s d e h a r i c o t s r o u g e s r i n c é s à l ’ e a u f r o i d e e t
1 pound lean, ground beef
e 2 8 o n c e s d e f è v e s à l a s a u c e t o m a t e
1 large onion, coarsely chopped
g n o n h a c h é g r o s s i è r e m e n t
2 28-ounce cans baked beans
œ u f h a c h é m a i g r e
1 15-ounce can kidney beans, rinsed under cold water and drained
1 15-ounce can black beans, rinsed under cold water and drained
1 15-ounce can diced stewed tomatoes, drained
1⁄2 cup ketchup
O Û T
T S P R I N C I P A U X
1⁄2 cup brown sugar
2 tablespoons molasses or maple syrup
t i t é : 8 à 1 0 p o r t i o n s
2 tablespoons dry mustard
a n t 5 à 6 h e u r e s .
pinch of cayenne pepper
d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t c u i s e z à f e u b a s ( L O W )
Brown ground beef and onion in a large, non-stick skillet. Cook until
r e v e n i r l e b o e u f h a c h é e t l ’ o i g n o n . É g o u t t e z . M é l a n g e z a u x a u t r e s
meat is no longer pink, breaking up any large pieces with a spoon.
p e d e m a r i n a d e d e c o r n i c h o n s à l ’ a n e t h
Drain fat. Combine the brown beef and the remaining ingredients in
d e p o u d r e d e c h i l i
the slow cooker. Cover and cook on auto. Beans will be done in 6 to 7
e 1 5 o n c e s d e h a r i c o t s r o u g e s
hours, or when they are thick and bubbling. Or cook on low for 7 to 8
e 1 5 o n c e s d e t o m a t e s à l ’ a i l
hours.
e t o m a t e s
Yield: 6-8 servings
e 1 5 o n c e s d e s a u c e t o m a t e H u n t ’ s R e a d y a v e c
m o y e n h a c h é
œ u f h a c h é m a i g r e
I
C E T T E S
17
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RECIPES
BEEF POT ROAST
1 5-pound rump, shoulder or chuck roast
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup water or beef broth
Sprinkle roast with salt and pepper. Place half of vegetables in bottom
of slow cooker, top with roast, then add remaining vegetables and liq-
uid. Cover and cook on auto for 10-11 hours or until tender.
Yield: 16-20 servings
ROAST BEEF
1 3-pound chuck or round roast
1 10-ounce can condensed French onion soup
Place roast in slow cooker and pour onion soup over roast. Cover and
cook on low for 8-9 hours or until tender.
Yield: 10-12 servings
18
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RECIPES
t i t é : 6 à 8 p o r t i o n s
STUFFED PEPPERS*
e . S e r v e z a c c o m p a g n é d ’ u n e p u r é e d e p o m m e s d e t e r r e .
6 large bell peppers, tops cut off, cored and seeded
( L O W ) p e n d a n t 1 1 à 1 2 h e u r e s o u j u s q u ’ à c e q u e l a v i a n d e s o i t
1 pound lean ground beef
a t i o n a v e c l e r e s t e d e s i n g r é d i e n t s . C o u v r e z e t f a i t e s c u i r e à f e u
11⁄ cups cooked rice
o n , m o i t i é o i g n o n 2. V e r s e z u n e b o î t e d e t o m a t e s d e s s u s . R é p é t e z
2 large eggs, lightly beaten
o ê l e . D i s p o s e z u n e c o u c h e d e v i a n d e , p u i s u n e c o u c h e m o i t i é
1⁄ cup grated Pecorino Romano cheese
e z l a t r a n c h e d e r o n d e e n c u b e s d e 1 0 c m . F a i t e s - l e s r e v e n i r d a n s
2
2 tablespoons fresh minced parsley
e 1 5 o n c e s d e t o m a t e s à l ’ a i l
1⁄2 teaspoon salt
g n o n é m i n c é
s v e r t s m o y e n s é m i n c é s
f t e c k d e r o n d e
1⁄2 teaspoon black pepper
1 28-ounce can tomato sauce
1⁄2 teaspoon garlic powder
E C K
Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and
1⁄4 teaspoon of the black pepper in a large mixing bowl. Cut a very
t i t é : 6 p o r t i o n s
à f e u b a s ( L O W ) p e n d a n t 7 à 8 h e u r e s .
c e f a c i l e m e n t , s o i t 6 à 7 h e u r e s . V o u s p o u v e z é g a l e m e n t l e s f a i r e
o n s s o i e n t s u f f i s a m m e n t t e n d r e s p o u r q u ’ u n e f o u r c h e t t e s ’ y
e z e t f a i t e s c u i r e à « A U T O » . F a i t e s c u i r e j u s q u ’ à c e q u e l e s
o n à l ’ a i d e d ’ u n e c u i l l è r e . V e r s e z l e r e s t e d a n s l a m i j o t e u s e .
small hole in the bottom of each pepper. Spoon the meat mixture into
the peppers, dividing evenly; do not pack down. Place stuffed peppers
upright in the slow cooker. Combine the tomato sauce, garlic powder,
and the remaining black pepper in a large mixing bowl or mixing cup.
Spoon some of the sauce over each pepper. Pour the rest into the slow
cooker. Cover and cook on auto. Cook until peppers are fork tender, 6
u d a n s u n e t a s s e à m é l a n g e r . M e t t e z d e l a s a u c e s u r c h a q u e
to 7 hours. Or cook on low for 7 to 8 hours.
t o m a t e , l ’ a i l e n p o u d r e e t l e r e s t a n t d e p o i v r e n o i r d a n s u n g r a n d
Yield: 6 servings
s e z l e s p o i v r o n s , l a t ê t e e n h a u t , d a n s l a m i j o t e u s e . M é l a n g e z l a
e l e m é l a n g e à b a s e d e v i a n d e d a n s l e s p o i v r o n s , s a n s t a s s e r .
SWISS STEAK
e t i t e o u v e r t u r e à l a b a s e d e c h a q u e p o i v r o n . R é p a r t i s s e z à l a
2 pounds round steak
p o i v r e n o i r d a n s u n g r a n d b o l . P r a t i q u e z u n e
2 medium green peppers, sliced
n g e z l e b œ u f h a c h é , l e r i z c u i t , l e s œ u f s , l e f r o m a g e , l e p e r s i l , l e
1 large onion, sliced
e n p o u d r e
2 15-ounce cans tomatoes, garlic-style
e 2 8 o n c e s d e s a u c e t o m a t e
Cut round steak into 4 inch squares. Brown in skillet. Layer half of the
round steak, followed by one-half of green pepper slices and one-half
o i v r e n o i r
e l
of onion slices. Pour one can of tomatoes over top. Repeat with remain-
p e d e p e r s i l f r a i s h a c h é
ing ingredients. Cover and cook on low for 11-12 hours or until meat is
m a g e P e c o r i n o R o m a n o r â p é
tender. Serve with mashed potatoes.
u f s l é g è r e m e n t b a t t u s
u i t
Yield: 6-8 servings
œ u f h a c h é m a i g r e
p a r t i e c e n t r a l e e t l e s g r a i n e s
i v r o n s d o n t v o u s a u r e z c o u p é l a p a r t i e s u p é r i e u r e ,
V R O N S F A R C I S *
C E T T E S
19
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RECIPES
TAMALE PIE
2 pounds lean ground beef
1 cup chopped onion
11⁄2 cups yellow corn meal
3 cups milk
2 eggs, beaten
1 cup water
2 packages chili seasoning mix
1 teaspoon salt
2 15-ounce cans diced tomatoes
2 15-ounce cans whole kernel corn, drained
2 2-ounce cans sliced ripe olives, drained
2 cups grated cheddar cheese
Sauté beef and onion until done and drain. Add remaining ingredients
except cheese to beef mixture. Pour into slow cooker. Cover and cook
on high for 21⁄2 to 31⁄2 hours or until hot. Sprinkle cheese over top.
Cook for another 5 minutes on high.
Yield: 12-14 servings
BEEF STROGANOFF
11⁄2 pounds round steak
1 teaspoon salt
1⁄8 teaspoon pepper
1 cup chopped onions
1⁄2 teaspoon fresh minced garlic
2 tablespoons Worcestershire® sauce
2 cups beef bouillon
2 tablespoons ketchup
2 tablespoons dry white wine
1⁄3 cup flour dissolved in 1⁄3 cup water
1⁄2 pound fresh mushrooms, sliced
1 cup sour cream
Cut steak into 1⁄4 inch strips and coat with salt and pepper. Place in slow
cooker with onions. Mix garlic, Worcestershire® sauce, beef bouillon,
ketchup and wine. Pour over meat mixture. Cover and cook on low for
7-8 hours or until meat is tender. Turn to high. Stir in dissolved flour
and mushrooms. Cover and cook on high for an additional 60-90 min-
utes, stirring twice, or until thick. Stir in sour cream and serve over rice
or noodles.
Yield: 6 servings
20
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RECIPES
CORNED BEEF
1 3-pound corned beef brisket
1 cup chopped onions
2 cloves garlic, minced
Trim excess fat from brisket and cut to fit into slow cooker. Add onions,
garlic and enough water to barely cover meat. Cover and cook on low
t i t é : 6 à 8 p o r t i o n s
for 11-12 hours or until tender.
n d e l a v i a n d e . L ’ a g n e a u d o i t ê t r e l é g è r e m e n t r o s é à l a c o u p e .
Yield: 8-10 servings
0 h e u r e s . U t i l i s e z u n t h e r m o m è t r e à v i a n d e p o u r v é r i f i e r l ’ é t a t d e
O » p e n d a n t 7 à 8 h e u r e s o u à f e u b a s ( L O W ) p e n d a n t
ROSEMARY AND GARLIC ROASTED LEG OF LAMB*
o r c e a u x d e v i a n d e . V e r s e z s u r l a v i a n d e . C o u v r e z e t f a i t e s c u i r e à
1
d a n s l a p o ê l e e t p o r t e z à é b u l l i t i o n , g r a t t e z l a p o ê l e p o u r d é c o l l e r
4 large all-purpose potatoes, peeled and cut into ⁄4-inch thick slices
d o r é d a n s l a m i j o t e u s e , s u r l e s p o m m e s d e t e r r e . V e r s e z l e v i n
1 3-4 pound leg of lamb, trimmed, boneless and tied
H ) o u f o r t e t f a i t e s d o r e r l ’ a g n e a u s u r t o u t e s l e s f a c e s . M e t t e z l e
1 teaspoon salt
1
c h a u f f e r l ’ h u i l e d ’ o l i v e d a n s u n e g r a n d e p o ê l e à f e u m o y e n - é l e v é
⁄2 teaspoon coarsely ground black pepper
d e d ’ u n e f o u r c h e t t e p o u r o b t e n i r u n e p â t e . É t a l e z - l a s u r l e g i g o t .
6 cloves garlic, peeled and crushed
u n p e t i t b o l , é c r a s e z l e s e l , l e p o i v r e , l ’ a i l e t l e r o m a r i n e n s e m b l e
4 sprigs fresh rosemary, chopped or 1 teaspoon dried
s e z l e s p o m m e s d e t e r r e e n c o u c h e s a u f o n d d e l a m i j o t e u s e .
2 tablespoons olive oil
1⁄2 cup white wine
b l a n c
p e d ’ h u i l e d ’ o l i v e
Layer potatoes in the bottom of the slow cooker. In a small bowl, mash
e r o m a r i n f r a i s h a c h é s o u 1 c . à t h é d e r o m a r i n s é c h é
the salt, pepper, garlic, and rosemary together with a fork to form a
d ’ a i l p e l é e s e t é c r a s é e s
paste. Rub all over the lamb. Heat the olive oil in a large skillet over
o i v r e n o i r g r o s s i è r e m e n t m o u l u
medium-high heat and brown lamb on all sides. Put browned roast in
d e s e l
the slow cooker on top of the potatoes. Pour the white wine in the skillet
a g n e a u d e 3 - 4 l b p a r é , d é s o s s é e t f i c e l é
and bring to boil, scraping pan to remove any pieces of meat from the
p o m m e s d e t e r r e p e l é e s e t c o u p é e s e n r o n d e l l e s d e
bottom. Pour over the meat. Cover and cook on auto for 7-8 hours or
cook on low for 9 to 10 hours. Use a meat thermometer to show when
O T D ’ A G N E A U R Ô T I À L ’ A I L E T A U R O M A R I N *
meat tests done. Lamb should be a light pink color when sliced.
Yield: 6-8 servings
t i t é : 8 à 1 0 p o r t i o n s
a n t 1 1 à 1 2 h e u r e s o u j u s q u ’ à c e q u e l a v i a n d e s o i t t e n d r e .
e c o u v r i r l a v i a n d e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W )
e u s e . A j o u t e z l e s o i g n o n s , l ’ a i l e t s u f f i s a m m e n t d ’ e a u p o u r t o u t
e z l ’ e x c é d e n t d e g r a s e t c o u p e z l e b œ u f p o u r q u ’ i l r e n t r e d a n s l a
d ’ a i l é m i n c é e s
o i g n o n h a c h é
d e 3 l b d e b œ u f e n c o n s e r v e ( c o r n e d b e e f )
N E D
C E T T E S
21
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RECIPES
HAM AND BEANS
1 pound dried Great Northern Beans
1 meaty ham bone
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
6 cups water
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
Soak beans in 6 cups of water overnight, drain. Combine ham, beans,
onion, celery, carrots, parsley, bay leaf and water in slow cooker. Cover
and cook on low for 11-12 hours or until beans are tender. Remove
bay leaf. Remove bone and cut meat into bite size pieces, returning
meat to slow cooker and add salt and pepper.
Yield: 6-8 servings
PORK WITH PEACH CHUTNEY
1 6-pound pork loin roast, boneless
2 29-ounce cans spiced or plain peaches, drained
1⁄2 cup raisins
1⁄2 cup brown sugar
1⁄2 cup vinegar
2 small onions, chopped
2 tablespoons prepared mustard
1 teaspoon salt
Combine ingredients except roast in blender or food processor to make
chutney. Process until coarsely chopped. Place roast in slow cooker and
pour chutney over roast. Cover and cook on auto for 9-10 hours or
until meat is tender.
Yield: 12-16 servings
22
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RECIPES
SAUSAGE AND CABBAGE
1 pound smoked sausage, sliced
1⁄2 head cabbage, shredded
1 medium onion, chopped
1 medium pepper, chopped
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
t i t é : 1 2 à 1 4 p o r t i o n s
2-3 cups chicken broth
c u e .
Combine ingredients in slow cooker and add enough chicken broth to
barely cover food. Cover and cook on low for 5-6 hours or until veg-
etables are tender.
e z l a v i a n d e e n d é s o u e n l a m e l l e s e t s e r v e z - l a a v e c l a s a u c e
b a s ( L O W ) p e n d a n t 7 à 8 h e u r e s . R e t i r e z l a v i a n d e e t d é s o s s e z - l a .
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e
Yield: 4 servings
e s d e 1 6 o n c e s d e s a u c e b a r b e c u e
d e p o i v r e
d e s e l
SHREDDED PORK BARBECUE
1 6-pound pork butt, shoulder or blade roast
d e f l o c o n s d e p i m e n t r o u g e b r o y é s
2 15-ounce cans whole tomatoes, drained
p e d e c a s s o n a d e
1 cup vinegar
2 medium onions, sliced
c e W o r c e s t e r s h i r e
m o y e n s é m i n c é s
1⁄4 cup Worcestershire® sauce
e v i n a i g r e
6 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
e 1 5 o n c e s d e t o m a t e s e n t i è r e s é g o u t t é e s
t i d e p o r c d a n s l e s o c , l ’ é p a u l e o u l a p o i n t e
E L L E S D E P O R C B A R B E C U E
2 16-ounce bottles barbecue sauce
t i t é : 4 p o r t i o n s
Combine ingredients in slow cooker. Cover and cook on high for 7-8
g u m e s s o i e n t t e n d r e s .
hours or until meat is tender. Remove meat and discard bone. Dice or
c u i r e à f e u b a s ( L O W ) p e n d a n t 5 à 6 h e u r e s o u j u s q u ’ à c e q u e
shred meat and serve with barbecue sauce.
u i l l o n d e p o u l e t p o u r t o u t j u s t e r e c o u v r i r l e s a l i m e n t s . C o u v r e z e t
Yield: 12-14 servings
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e e t a j o u t e z s u f f i s a m m e n t
s d e b o u i l l o n d e p o u l e t
o i v r e
e l
m o y e n h a c h é
m o y e n h a c h é
u r â p é
a u c i s s e f u m é e t r a n c h é e
U À L A S A U C I S S E
C E T T E S
23
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RECIPES
SPARE RIBS
4-6 pounds pork loin country-style ribs
1 cup ketchup
1⁄3 cup vinegar
1⁄2 cup brown sugar
1⁄3 cup honey
1⁄4 cup soy sauce
1 teaspoon ground mustard
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon pepper
Bake spare ribs in 500° F oven for 30 minutes, turning halfway through
cooking. Drain grease and place spare ribs in slow cooker. Mix all
other ingredients to make a sauce. Pour sauce over spare ribs. Cover
and cook on low for 9-10 hours or until tender.
Yield: 4-6 servings
BAKED HAM
1 6-pound boneless ham
1⁄4 cup currant jelly
1⁄2 tablespoon vinegar
1⁄4 teaspoon ground mustard
1⁄8 teaspoon ground cinnamon
10 whole cloves
Place ham in slow cooker. Cover and cook on auto for 6-7 hours or
until hot. Melt currant jelly, vinegar, mustard and ground cinnamon in a
sauce pan. Remove ham. Score ham and stud it with whole cloves.
Place ham back in slow cooker. Pour sauce over ham. Cover and cook
on high for 30-60 minutes.
Yield: 18-20 servings
24
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RECIPES
SAUSAGE SAUCE WITH MEATBALLS
Meatballs
1 pound Italian sausage
1⁄2 medium onion, chopped
1 clove garlic, minced
1 egg
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup bread crumbs
t i t é : 6 à 8 p o r t i o n s
2 ounces grated Parmesan cheese
Sauce
à c e q u e l a v i a n d e s o i t c u i t e . R e t i r e z l a f e u i l l e d e l a u r i e r a v a n t d e
1⁄2 pound mushrooms, sliced
e z e t f a i t e s c u i r e à f e u é l e v é ( H I G H ) p e n d a n t 7 à 8 h e u r e s o u
1 medium onion, chopped
d i e n t s d e l a s a u c e e t v e r s e z - l e s s u r l e s b o u l e t t e s d e v i a n d e .
2 cloves garlic, minced
t m t e i s j o d t e u 1 s e . M é l a n g e z t o u s l e s
1 15-ounce can tomatoes, Italian-style
n g e z l e s i n g r é d i e n t s d e s b o u l e t t e s d e v i a n d e e t f o r m e z d e s
1 15-ounce can tomato sauce
1⁄4 cup basil leaves
e l a u r i e r
3
e p i m e n t r o u g e b r o y é
⁄4 teaspoon dried oregano
1⁄2 teaspoon dried thyme
2 tablespoons sugar
p e d e s u c r e
h y m s é c h é
’ o r i g a n s é c h é
1⁄4 teaspoon crushed red pepper
e u i l l e s d e b a s i l i c h a c h é e s
1 bay leaf
e 1 5 o n c e s d e s a u c e t o m a t e à l ’ i t a l i e n n e
Combine the meatball ingredients and form into 11⁄2 inch balls. Place
e 1 5 o n c e s d e t o m a t e s à l ’ i t a l i e n n e
into slow cooker. Combine sauce ingredients and pour over meatballs.
e g i r o f l e
m o y e n h a c h é
Cover and cook on high for 7-8 hours or until meat is done. Remove
bay leaf before serving.
i g n o n s f r a i s é m i n c é s
Yield: 6-8 servings
e p a r m e s a n r â p é
t t e s d e p a i n
e p o i v r e
e l
d ’ a i l é m i n c é e s
e n h a c h é
h a i r à s a u c i s s e i t a l i e n n e s
s d e v i a n d e
C E À S P A G H E T T I A V E C B O U L E T T E S D E V I A N D E
C E T T E S
25
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RECIPES
HAM BALLS WITH SWEET AND SOUR SAUCE
1 pound ham, ground
1 pound lean ground beef
1 clove garlic, minced
4 ounces Parmesan cheese, grated
11⁄2 cups bread crumbs
1⁄4 cup chopped parsley
1⁄4 cup soy sauce
1 teaspoon ground mustard
1⁄8 teaspoon pepper
2 eggs, beaten
2 cups peach preserves
1 16-ounce bottle honey Dijon® barbecue sauce
Combine all ingredients except for peach preserves and barbecue
sauce. Form into 11⁄2 inch balls. Mix peach preserves and barbecue
sauce together and pour over meatballs. Cover and cook on high for
5-6 hours or until meat is done.
Yield: 24 meatballs
PORK CHOPS AND POTATOES
6 center cut pork chops
2 10-ounce cans condensed cream of mushroom soup
3⁄4 cup chopped onion
11⁄2 teaspoons celery salt
3⁄4 teaspoon pepper
6 medium potatoes, peeled and sliced
Combine ingredients. Cover and cook on high for 5-6 hours or until
meat is tender.
Yield: 6 servings
26
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RECIPES
CHICKEN CACCIATORI*
t i t é : 8 à 1 0 p o r t i o n s
2 tablespoons olive oil
1 4-pound chicken, skin and excess fat removed, cut up into
a n t 9 à 1 0 h e u r e s .
serving pieces
t . R e f a i t e s u n e c o u c h e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W )
1 large onion, chopped
e u s e e t v e r s e z l a m o i t i é d e l a p r é p a r a t i o n à b a s e d e s o u p e s u r l e
2 cloves garlic, sliced very thinly
e t l e v i n o u l e b o u i l l o n . D i s p o s e z l a m o i t i é d u p o u l e t d a n s l a
1 small pickled cherry or jalapeno pepper, seeded and coarsely
o u d r e z l e p o u l e t d e p a p r i k a , d e s e l e t d e p o i v r e . M é l a n g e z l a
chopped, optional
e v i n b l a n c o u d e b o u i l l o n d e p o u l e t
8 ounces white mushrooms, sliced thinly
e 1 0 o n c e s d e c o n c e n t r é d e c r è m e d e c é l e r i
1⁄3 cup dry white wine
o i v r e
d e s e l
2 cups canned, crushed tomatoes
1 teaspoon salt
d e p a p r i k a
1⁄ teaspoon ground black pepper
d e 3 l b c o u p é s 4e n m o r c e a u x
1 tablespoon minced parsley
L E T D E T O U S L E S J O U R S
Brown the chicken, onion, and garlic in the olive oil. Combine the
sauteed chicken and pan drippings with all the remaining ingredients,
t i t é : 4 p o r t i o n s
except the parsley, in the slow cooker. Cover and cook on auto.
r v i r .
Chicken will be done in 7 to 8 hours. Or cook on low for 8 to 9 hours.
o n n e z d e s e l e t d e p o i v r e s e l o n v o t r e g o û t . A j o u t e z l e p e r s i l a v a n t
Season with salt and black pepper to taste. Stir in the parsley before
z é g a l e m e n t l e f a i r e c u i r e à f e u b a s ( L O W ) p e n d a n t 8 à 9 h e u r e s .
serving.
c u i r e à « A U T O » . L e p o u l e t s e r a p r ê t e n 7 à 8 h e u r e s . V o u s
Yield: 4 servings
l a m i j o t e u s e , à l ’ e x c e p t i o n d u p e r s i l , d a n s l a m i j o t e u s e . C o u v r e z e t
t s a u t é e t l a g r a i s s e d e l a c a s s e r o l e a v e c l e r e s t e d e s i n g r é d i e n t s
EVERYDAY CHICKEN
d o r e r l e p o u l e t , l ’ o i g n o n e t l ’ a i l d a n s l ’ h u i l e d ’ o l i v e . M é l a n g e z l e
2 3-pound chickens, cut up
p e d e p e r s i l h a c h é
2 teaspoons paprika
e p o i v r e n o i r m o u l u
1 teaspoon salt
d e s e l
1⁄2 teaspoon pepper
e t o m a t e s e n b o î t e b r o y é e s
2 10-ounce cans condensed cream of celery soup
v i n b l a n c s e c
1 cup white wine or chicken broth
i g n o n s b l a n c s f i n e m e n t é m i n c é s
Sprinkle chicken with paprika, salt and pepper. Combine soup and
a u r e z é l i m i n é l e s g r a i n e s ( f a c u l t a t i f )
wine or broth. Place half of chicken in slow cooker and pour half of
m e n t m a r i n é , j a l a p e n o o u c e r i s e , g r o s s i è r e m e n t h a c h é
soup mixture over chicken. Repeat layers. Cover and cook on auto for
d ’ a i l é m i n c é e s t r è s f i n e m e n t
9-10 hours or until done.
g n o n h a c h é
s e l o n l e n o m b r e d e p o r t i o n s
Yield: 8-10 servi gs
d e 4 l b d o n t v o u s a u r e z r e t i r é l a p e a u e t l ’ e x c è s d e
p e d ’ h u i l e d ’ o l i v e
L E T C H A S S E U R *
C E T T E S
27
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RECIPES
GARLIC CHICKEN WITH TOMATOES AND POTATOES
1 3-pound chicken, cut up
8 small new potatoes, quartered
1 15-ounce can tomatoes, Italian-style
1 tablespoon fresh minced garlic
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon ground mustard
1⁄2 cup white wine
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Place potatoes and chicken in slow cooker. Mix together tomatoes, gar-
lic, salt, pepper, dry mustard and wine. Pour over potatoes and chick-
en. Cover and cook on low for 7-8 hours. Remove potatoes and
chicken, leaving the broth. Stir the dissolved cornstarch into the broth.
Cover and cook on high for 20-30 minutes, or until thickened. Add
chicken and potatoes. Cover and cook on high for an additional 15
minutes or until hot.
Yield: 4-6 servings
CHICKEN AND RICE
8 chicken breast halves, boneless, skinless
2 cups chopped green onion
4 cups chopped celery
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 cup soy sauce
1⁄2 cup dry white wine
3 cups chicken broth
2 cups uncooked rice
2 cups water
Combine all ingredients except rice in slow cooker. Cover and cook on
high for 7-8 hours. Stir in rice. Cover and cook on high for an addition-
al hour, stirring twice, or until rice is tender.
Yield: 8 servings
28
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t i t é : 6 à 8 Rp o Er t Ci o n Is PES
a n t 2 à 3 h e u r e s , o u j u s q u ’ à c e q u e l e p o u l e t s o i t c u i t .
STUFFED CHICKEN BREAST WITH CURRY
e n c h i l a d a p a r d e s s u s . C o u v r e z e t f a i t e s c u i r e à f e u é l e v é ( H I G H )
1⁄ pound sausage
g e . R é p é t e z l ’ o p 2é r a t i o n p o u r l e s a u t r e s . V e r s e z l e r e s t e d e s a u c e
1⁄ teaspoon ginger
e d e m a ï s , 1 t a s 2s e d e s a u c e p o u r e n c h i l a d a e t 1 t a s s e d e
1 egg
t e , n t s v e r t s ,
2 tablespoons soy sauce
e s d a n s l a m i j o t e u s e : 4 t o r t i l l a s , 1 t a s s e d e f r o m a g e , 1
1⁄ cup chopped onion
n e t v e r s e z d ’ h u 2i l e d a n s l e f o n d . D i s p o s e z l e s i n g r é d i e n t s e n
1⁄ cup chopped parsley
i s e z l e s p a r o i s d 4u r é c i p i e n t e n g r è s à l ’ a i d e d ’ u n a é r o s o l d e
2 teaspoons curry powder
e 1 0 o n c e s d e s a u c e p o u r e n c h i l a d a a u p i m e n t v e r t
6 chicken breast halves, boneless, skinless
o n h a c h é
1⁄2 teaspoon salt
e 4 o n c e s d e p i m e n t s v e r t s h a c h é s
1⁄4 teaspoon pepper
e 1 0 o n c e s d e p o u l e t e n m o r c e a u x
1 10-ounce can condensed cream of chicken soup
o m a g e M o n t e r e y J a c k r â p é
s d e m a ï s d e 6 p o
u i l e d ’ o l i v e
Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry
and set aside. Slit breast on one side to make a pocket. Season chicken
breast with salt and pepper. Stuff each chicken breast with 1⁄6 of the
O N E N C H I L A D A
O Û T A U P O U L E T E T A U F R O M A G E
stuffing mixture, securing with toothpicks and place in slow cooker. Pour
chicken soup over top of chicken. Cover and cook on low for 9-10
hours or until done.
t i t é : 6 p o r t i o n s
Yield: 6 servings
a n t 9 à 1 0 h e u r e s o u j u s q u ’ à l e p o u l e t q u e c e s o i t c u i t .
e d e p o u l e t s u r l e p o u l e t . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W )
CHICKEN AND CHEESE ENCHILADA CASSEROLE
d e c u r e - d e n t s e n b o i s . D i s p o s e z - l e s d a n s l a m i j o t e u s e . V e r s e z l a
1⁄ cup olive oil
s e z c h a q u e p o i t 4r i n e d e p o u l e t a v e c
16 6-inch corn tortillas
t s u r l e c ô t é d e f a ç o n à o b t e n i r u n e p o c h e . S a l e z e t p o i v r e z .
16 ounces Monterey Jack cheese, shredded
o n , l e p e r s i l e t l e c a r i , p u i s l a i s s e z d e c ô t é . F e n d e z l e s p o i t r i n e s d e
4 10-ounce cans chunk chicken
n g e z l a c h a i r à s a u c i s s e , l e g i n g e m b r e , l ’ œ u f , l a s a u c e d e s o j a ,
2 4-ounce cans green chilies, chopped
e 1 0 o n c e s d e c o n c e n t r é d e c r è m e d e p o u l e t
1⁄2 cup chopped onion
e p o i v r e
e l
2 10-ounce cans green chili enchilada sauce
Spray sides of stoneware liner with cooking spray and pour oil into
s d e p o u l e t d é s o s s é e s e t s a n s p e a u
bottom. Layer ingredients in slow cooker: 4 tortilla shells, 1 cup cheese,
d e c a r i e n p o u d r e
1 cup chicken, 1⁄ cup green chilies, 1⁄ cup onion, another tortilla,
p e r s i l h a c h é
o n h a c h é
4
4
1 cup enchilada sauce, and 1 cup cheese. Repeat for remaining ingre-
dients. Pour any remaining enchilada sauce over top. Cover and cook
p e d e s a u c e d e s o j a
on high for 2-3 hours or until hot.
i n g e m b r e
s a u c i s s e
Yield: 6-8 servings
R I N E S D E P O U L E T F A R C I E S A U C U R R Y
C E T T E S
29
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RECIPES
CHICKEN TETRAZZINI
6 chicken breast halves
3 10-ounce cans condensed cream of chicken soup
1 large onion, chopped
1 teaspoon salt
1 teaspoon dried Italian seasoning
1⁄8 teaspoon pepper
1 tablespoon dried parsley
1⁄2 cup dry white wine
1 pound fresh mushrooms, sliced
Combine all ingredients except mushrooms in slow cooker. Cover and
cook on low for 4-5 hours or until done. Stir in mushrooms the last half
hour.
Yield: 4 servings
VEGETABLES
THREE VEGETABLE CHEESE BAKE
1 16-ounce package frozen broccoli florets
1 16-ounce package frozen cauliflower
1 16-ounce package frozen Brussels sprouts
2 10-ounce cans condensed cream of mushroom soup
11⁄2 pounds Velveeta® cheese, cut into 16 pieces
Thaw frozen foods. Place ingredients in slow cooker in order listed.
Cover and cook on low for 5-6 hours or until vegetables are tender.
Yield: 10-12 servings
30
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RECIPES
MAPLE BAKED BEANS
5 14-ounce cans pork ‘n beans
1⁄4 cup chopped onion
1⁄3 cup maple syrup
2 teaspoons ground mustard
6 slices of bacon, cooked and crumbled
Combine ingredients in slow cooker. Cover and cook on low for 7-8
t i t é : 1 0 à 1 2 p o r t i o n s
hours or until thick and hot.
s i s s e e t s o i t c h a u d .
Yield: 15 servings
b a s ( L O W ) p e n d a n t 5 à 6 h e u r e s o u j u s q u ’ à c e q u e l e m é l a n g e
o t s e t m é l a n g e z - l e s a u x a u t r e s i n g r é d i e n t s . C o u v r e z e t f a i t e s c u i r e
OLD SETTLER’S BAKED BEANS
c e b a r b e c u e , l e s e l e t l a m o u t a r d e . É g o u t t e z l é g è r e m e n t l e s
1
z - l e s d a n s l a m i ⁄2j o pt e ou us ne d. A lej o au nt e gz rol e uns du c br e e, el fa c a s s o n a d e , l e k e t c h u p ,
1
r e v e n i r l e b œ u ⁄f h pa oc uh né d, l ce hob pa pc o en d e bt al c’ o i ng n o n . É g o u t t e z - l e s .
2
1 medium onion, chopped
e 1 6 o n c e s d e h a r i c o t s b e u r r e
1⁄3 cup brown sugar
e 1 6 o n c e s d e f è v e s a u l a r d
1⁄ cup white sugar
e 1 6 o n c e s d e h 3a r i c o t s
1⁄4 cup ketchup
p e d e m o u t a r d e p r é p a r é e
1⁄4 cup barbecue sauce
e l
1⁄ teaspoon salt
s a u c e b a r b e c u e 2
1 tablespoon prepared mustard
k e t c h u p
1 16-ounce can kidney beans
s u c r e
1 16-ounce can pork ‘n beans
c a s s o n a d e
1 16-ounce can butter beans
m o y e n h a c h é
h a c h é
Sauté ground beef, bacon and onion. Drain. Place in slow cooker. Add
h a c h é m a i g sur e gars, ketchup, barbecue sauce, salt and mustard. Slightly drain beans
and stir into other ingredients. Cover and cook on low for 5-6 hours or
I C O T S F A Ç O N O L D S E T T L E R
until thick and hot.
Yield: 10-12 servings
t i t é : 1 5 p o r t i o n s
a s s . ( L O W )
n g e z l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t l a i s s e z c u i r e à
s d e b a c o n c u i t e t é m i e t t é
d e m o u t a r d e s è c h e
p d ’ é r a b l e
o n h a c h é
e 1 4 o n c e s d e f è v e s a u l a r d
S A U L A R D A U S I R O P D ’ É R A B L E
C E T T E S
31
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RECIPES
GREEN BEANS AND HAM
2 pounds fresh green beans, cut into 1" pieces
2 cups cubed ham
2 cups cubed potatoes
1 cup chopped onion
2 teaspoons salt
1⁄4 teaspoon pepper
Combine ingredients and add enough water to barely cover beans.
Cover and cook on low for 11-12 hours or until vegetables are tender.
Yield: 8-10 servings
DESSERTS
RICE PUDDING*
3⁄4 cup dry medium- or long-grain white rice
2 12-ounce cans evaporated milk
11⁄4 cups water
1 cinnamon stick
2⁄3 cup sugar
1 teaspoon vanilla extract
Combine all the ingredients in the slow cooker. Cover and cook on
high for 7 to 8 hours. Remove the cinnamon stick before serving.
Yield: 6 servings
32
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RECIPES
CHOCOLATE BREAD PUDDING*
2 12-ounce cans evaporated milk
1 cup semi-sweet chocolate chips
4 large eggs
t i t é : 1 0 p o r t i o 1n s
⁄4 cup sugar
1 teaspoon vanilla extract
à q u e l e s p o m m e s s o i e n t t e n d r e s .
1 pound loaf day-old white or egg bread, crust removed, cut into
e s . C o u v r e z e t f a i t e s c u i r e à « A U T O » p e n d a n t 4 à 5 h e u r e s , o u
small cubes.
e u s e . A r r o s e z d e j u s d e c i t r o n e t d e b e u r r e . S a u p o u d r e z d e s u c r e e t
h e z , é v i d e z e t c o u p e z l e s p o m m e s e n d e u x . D i s p o s e z - l e s d a n s l a
In a large microwave bowl or 4-cup glass measuring cup, combine the
evaporated milk and chocolate chips. Heat in a microwave on high
d e c a n n e l l e
power 2 to 3 minutes, or until it just begins to simmer. Stir together
d e m u s c a d e
well. Whisk in the eggs, vanilla, and sugar. Lightly butter the slow cook-
p e d e c a s s o n a d e
er stoneware liner. Place the bread cubes in the bottom, scattering
b e u r r e f o n d u
evenly. Pour the chocolate mixture over the bread. Let set for 15 min-
u s d e c i t r o n
utes, pressing down on the bread so that it absorbs the liquid. Cover
s p o m m e s à c u i r e
and cook on high for 4 hours. Serve warm with whipped cream, if
M M E S E N R O B E D E S C H A M P S
desired.
Yield: 8 servings
t i t é : 8 p o r t i o n s
z c h a u d a v e c d e l a c r è m e f o u e t t é e , s i d é s i r é .
BAKED APPLES
e . C o u v r e z e t f a i t e s c u i r e à f e u é l e v é ( H I G H ) p e n d a n t 4 h e u r e s .
10 large baking apples, Rome or York
n u t e s e n a p p u y a n t s u r l e p a i n d e m a n i è r e à c e q u ’ i l a b s o r b e l e
1⁄ cup lemon juice
z l e m é l a n g e d e c h o c o l a t s u r l e p a i n . L a i s s e z r e p o s e r p e n d a n t
4
1⁄ cup butter, melted
s e z l e s c u b e s d e p a i n a u f o n d e n l e s r é p a r t i s s a n t u n i f o r m é m e n t .
4
6 tablespoons brown sugar
a n t . B e u r r e z l é g è r e m e n t l e r é c i p i e n t e n g r è s d e l a m i j o t e u s e .
1 teaspoon nutmeg
. R e m u e z b i e n l e t o u t . A j o u t e z l e s œ u f s , l a v a n i l l e e t l e s u c r e e n
2 teaspoons cinnamon
a n t 2 à 3 m i n u t e s o u j u s q u ’ à c e q u e l a p r é p a r a t i o n c o m m e n c e à
o c o l a t . C h a u f f e z a u f o u r à m i c r o - o n d e s à p u i s s a n c e é l e v é e
Peel, core and cut apples in halves. Place in slow cooker. Drizzle with
r e r d e 4 t a s s e s e n v e r r e , m é l a n g e z l e l a i t c o n c e n t r é e t l e s b r i s u r e s
lemon juice and butter. Sprinkle with sugar and spices. Cover and cook
u n g r a n d b o l a l l a n t a u f o u r à m i c r o - o n d e s o u d a n s u n e t a s s e à
on auto for 4-5 hours or until tender.
n t v o u s a u r e z r e t i r é l a c r o û t e
Yield: 10 servings
a i n b l a n c o u a u x œ u f s d e l a v e i l l e , c o u p é e n p e t i t s
d ’ e x t r a i t d e v a n i l l e
s u c r e
u f s
e b r i s u r e s d e c h o c o l a t m i - s u c r é
e 1 2 o n c e s d e l a i t c o n c e n t r é
D I N G A U P A I N E T C H O C O L A T *
C E T T E S
33
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LIMITED ONE YEAR PRODUCT WARRANTY
Warranty: This product is warranted to be free from defects in materials and
workmanship for a period of one (1) year from the original purchase date. This
product warranty covers only the original consumer purchaser of the product.
Warranty Coverage: This warranty is void if the product has been damaged by
accident in shipment, unreasonable use, misuse, neglect, improper service, com-
mercial use, repairs by unauthorized personnel, normal wear and tear, improper
assembly, installation or maintenance abuse or other causes not arising out of
defects in materials or workmanship. This warranty is effective only if the product is
purchased and operated in the USA or Canada, and does not extend to any units
which have been used in violation of written instructions furnished with the product
or to units which have been altered or modified or to damage to products or parts
thereof which have had the serial number removed, altered, defaced or rendered
illegible.
Implied Warranties: ANY WARRANTIES IMPLIED WHICH THE PURCHASER MAY
HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PUR-
CHASE. Some states and provinces do not allow limitations on how long an implied
warranty lasts, so the above limitation may not apply to you.
Warranty Performance: During the above one-year warranty period, a product
with a defect will be either repaired or replaced with a comparable model when the
product is returned to Zellers. The repaired or replacement product will be in war-
ranty for the balance of the one-year warranty period and an additional one-month
period. No charge will be made for such repair or replacement within the warranty
period.
Important Notice: If any parts are missing or defective, return this product to the
place of purchase.
Any questions or comments can be directed to the Consumer Relations Department.
Please write to or call:
Consumer Relations Dept.
P.O. Box 6916
Columbia, MO 65205-6916
1(800) 233-9054
Limitation of Remedies: No representative or person is authorized to assume for
us any other liability in connection with the sale of our products. There shall be no
claims for defects or failure of performance or product failure under any theory of
tort, contract or commercial law including, but not limited to negligence, gross neg-
ligence, strict liability, breach of warranty, and breach of contract. Repair, replace-
ment or refund shall be the sole remedy of the purchaser under this warranty. Some
states and provinces do not allow the exclusion or limitation of incidental or conse-
quential damages, so the above limitation or exclusion may not apply to you.
Legal Rights: This warranty gives you specific legal rights, and you may also have
other rights which vary from state to state/province.
ꢀ
WESTINGHOUSE™,
and “YOU CAN BE SURE...IF IT’S WESTINGHOUSE™”
are trademarks of WESTINGHOUSE ELECTRIC CORPORATION and used under
license by Salton, Inc. In no event shall Salton be liable for any incidental
or consequential damages, losses or expenses.
Made in China
“© 2003
All Rights Reserved”
P/N 61286
Printed in China
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