R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 1
Stoneware Slow Cooker
The Original and America’s #1 Brand of Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 4
• Beans must be softened completely before combining with sugar and/or acid foods
(NOTE: Sugar and acid have a hardening effect on beans and will prevent
CARE OF STONEWARE
• The stoneware may be washed in hot soapy water. Do not use abrasive cleaning
compounds – a cloth, a sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-
Ami® Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden
temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat Crock-Pot® slow cooker before using unless specified in the
recipe. The stoneware should be at room temperature before adding hot foods.
softening). Dried beans, especially red kidney beans, should be boiled before adding
to a recipe. Cover the beans with 3 times their volume of unsalted water and bring
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11⁄
hours or until
2
beans are tender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
QUESTIONS AND ANSWERS
Q
A
“Wha t if the food isn’t done a fter 8 hours…when the recipe sa ys
8 to 10 hours?”
This is due to voltage variations which are commonplace everywhere; altitude; or
even extreme humidity. The slight fluctuations in power do not have a noticeable
effect on most appliances; however, it can slightly alter the cooking times. Allow
plenty of time, and remember, it is practically impossible to overcook. You will
learn through experience whether to decrease or increase cooking times.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.
®
TRAVELING WITH YOUR CROCK-POT SLOW COOKER
The Travel-Lock™ clips have been included to ensure a
secure lid when taking your meals on the road.
To use, simply clamp one clip on each end of the slow
cooker, attaching the lid and the stoneware together.
Q
A
“Must the Crock-Pot® slow cooker be covered? Is it necessa ry to stir?”
Cook with the cover on. The slow cooker will not recover heat losses quickly
when cooking on LOW setting. Significant amounts of heat escape whenever the
lid is removed; therefore the cooking time must be extended. Avoid frequent
removal of the cover for checking cooking progress or stirring. Never remove
cover during the first 2 hours when baking breads or cakes.
It is not necessary to stir while cooking on LOW heat. While using HIGH heat for
short periods, occasional stirring improves the distribution of flavors.
HINTS
• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a
separate skillet or broiler and drain well before adding to cooker.) Season with salt
and pepper. Place meat in cooker on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than specified in
the recipe. More juices in meats and vegetables are retained in slow cooking than in
conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the
stoneware. Meats generally cook faster than most vegetables in a slow cooker.
• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If
ground herbs and spices are used, they should be stirred in during the last hour of
cooking.
Q
A
“How a bout thickening the juices or m a king gra vy?”
Add some quick-cooking tapioca to any recipe when you want to make a thick
gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you
may remove the solid foods, leaving the juices. Prepare a smooth paste of
1
approximately 1⁄
2
cup flour or cornstarch to ⁄
2
cup water or 4 tablespoons melted
butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and
when it comes to a boil (about 15 minutes) it’s ready.
Q
A
“Ca n I cook a roa st without a dding wa ter?”
• Because there is no direct heat at the bottom, always fill the stoneware at least half
full to conform to recommended times. Small quantities may be prepared, but
cooking time will be affected.
Yes – if cooked on LOW. We recommend a small amount because the gravies are
especially tasty. The more fat or “marbling” the meat has, the less liquid you
need. The liquid is needed to properly soften and cook vegetables.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted.
(Such as substituting a 103⁄
4
ounce can of soup plus 4 ounces of water for a 14 1⁄
2
ounce can of tomatoes OR 1⁄
2
cup beef or chicken broth for 1⁄
cup of wine, etc.)
2
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 6
HERBS AND SPICES
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes to the Crock-Pot® slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your slow cooker in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot® slow cooker. A few hints:
Leaf or whole herbs and spices are preferred, but their flavor power may increase —
use half the recommended amount. If you use ground herbs and spices, add during
last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during last hour of cooking. Condensed soups may be substituted for
milk, etc., and can cook for extended times.
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the Crock-Pot® slow cooker at one time.
EXCEPTION: milk, sour cream or cream should be added during last hour of
cooking.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to
Crock-Pot® slow cooker; then add water only to cover. If thinner soup is desired, add more
liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1
or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.
The recipes in this book may be used, as printed, in the 21⁄
2
- 41⁄ quart Crock-Pot® slow
2
cooker. For 21⁄
2
quarts or smaller units, recipes may need to be halved.
THE RECIPES
TIME GUIDE
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 teaspoon salt
IF RECIPE SAYS:
15 to 30 minutes
COOK ON LOW:
OR COOK ON HIGH:
11⁄
to 2 hours
1
⁄
2
teaspoon ground black pepper
cup water or beef broth
1
4 to 6 hours
2
⁄
2
1 (2 to 3-lb.) boneless beef rump roast
35 to 45 minutes
6 to 10 hours
8 to 18 hours
3 to 4 hours
4 to 6 hours
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
50 minutes to 3 hours
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
BEEF BOURGUIGNON (Beef Stew with Wine)
PASTA AND RICE
1
2
6 strips bacon, cut in ⁄ -inch pieces
1 tablespoon tomato paste
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir
2 to 3-pound beef rump or chuck,
2 cloves garlic, minced
1
3
2
cut in 1 ⁄ -inch cubes
⁄
4
teaspoon whole thyme
1
1
4
4
in with other ingredients; add ⁄ cup extra liquid per ⁄ cup of raw rice. Use long grain
1 medium carrot, sliced
1 small onion, sliced
1 bay leaf
1
converted rice for best results in all-day cooking.
2
⁄ pound tiny white onions
1
2
Salt and pepper to taste
3 tablespoons flour
⁄ to 1 pound fresh mushrooms, sliced
LIQUIDS
2 tablespoons butter
1
1 can (103⁄4-oz.) condensed beef broth
⁄ cup red or Burgundy wine
Use less in slow cooking — usually about half the recommended amount. One cup of
liquid is enough for any recipe unless it contains rice or pasta.
2
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add
cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on
LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware
about 1 hour before serving.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious
results even when you reduce quantities. Because vegetables take longer to cook than
meat, slice or chop them when possible.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 8
SW ISS STEAK
FAJITA STEAK ROLLS
2 round steaks, about 1⁄2-lb. each,
1 large onion, thinly sliced
2 carrots, sliced
2 stalks celery, chopped
1 can (15-oz.) tomato sauce
2 beef top round or flank steaks, about
1 to 11⁄2-lbs. each, cut 1⁄4-inch thick
1 tablespoon olive oil
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
cut 3⁄4-inch thick
1
⁄
4
cup all-purpose flour
2 tablespoons lime juice
1
⁄
2
teaspoon ground black pepper
1 medium onion, chopped
1 jalapeño pepper, seeded and minced
1 can (2-oz.) chopped green chilies
1 cup salsa or picante sauce, divided
1
⁄
2
cup chopped green bell pepper
cup chopped red bell pepper
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
1
⁄
2
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
BARBEQUED RIBS
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
1
rolls in stoneware. Spoon ⁄
4
cup salsa evenly over beef rolls. Cover and cook on LOW
2 slabs pork spareribs (2 to 3-lbs. each)
1 onion, sliced
1 jar (16-oz.) barbeque sauce
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1⁄
vegetable mixture. Cover and refrigerate. Spoon remaining ⁄ cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
2
cup salsa into reserved
1
⁄
2
teaspoon salt
teaspoon ground black pepper
1
1
⁄
2
4
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
CLASSIC MEAT LOAF
2 pounds ground chuck
1 egg
1
⁄ cup chopped green pepper
1 packet (7⁄8-ounce) brown gravy mix
1 cup milk
2
ROASTED PEPPER & BEAN CHILI
2 green bell peppers
2 red bell peppers
1 large onion, chopped green chilies
1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained
2 cloves garlic, minced
2 tablespoon chili powder
1 teaspoon oregano leaves
1
2
⁄ cup chopped onion
1
⁄2
teaspoon cumin
1
1
2
⁄ teaspoon salt
4 to 6 small potatoes, cubed
1 can (14 ⁄2-oz.) crushed tomatoes
1 can (10-oz.) diced tomatoes and
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
1 can (15-oz.) pinto beans, drained
1 can (15-oz.) black beans, drained
PORK CHOPS ON RICE
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on
LOW 8 hours (HIGH 4 hours).
1
1
2
⁄
2
cup brown rice
⁄
teaspoon salt
2
1
1
1
⁄
3
cup converted white rice
cup butter or margarine
cup chopped onion
⁄
4
teaspoon ground black pepper
⁄4
4 to 6 boneless pork chops, 3⁄4- to 1-inch thick
1 can (10.5-oz.) beef consomme
⁄2
1 can (4-oz.) sliced mushrooms, drained
2 tablespoons Worcestershire sauce
1
1 teaspoon dried thyme, divided
⁄
2
teaspoon paprika
teaspoon ground nutmeg
1
1
4
CHICKEN CACCIATORE
⁄
2
teaspoon rubbed sage
⁄
1 medium onion, thinly sliced
3-lb. chicken, cut up
2 cloves garlic, minced
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
2 teaspoon oregano leaves
1
2 cans (6-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
⁄
2
teaspoon basil leaves
teaspoon celery seed
cup dry white wine
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄
2
1
⁄2
teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
1
2
1 teaspoon salt 1 bay leaf
⁄
1
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
⁄
2
teaspoon pepper
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 10
HERBED TURKEY BREAST
CHICKEN W ITH 40 CLOVES OF GARLIC
1
1 turkey breast (2 to 3-lb.) fresh or thawed
⁄
2
teaspoon dry basil leaves
teaspoon rubbed sage
teaspoon dry thyme leaves
teaspoon ground black pepper
teaspoon garlic powder
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1 (3-lb.) whole broiler/fryer chicken
1
2 tablespoons butter or margarine
⁄
2
2 stalks celery, cut into 3-inch pieces
1
1
2
⁄4
cup garden vegetable-flavored
whipped cream cheese
⁄
40 cloves garlic, unpeeled
1
1
⁄
4
2 sprigs Italian parsley
⁄
2
teaspoon ground black pepper
1
1 tablespoon soy sauce
⁄
4
Toasted French bread slices
1 tablespoon fresh minced parsley
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
LOW 8 to 10 hours (HIGH: 3 1⁄
to 5 hours).
2
CAROLINA BARBEQUED PORK
2 onions, quartered
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
4 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon paprika
11⁄
2
teaspoons crushed red pepper flakes
teaspoons sugar
11⁄
2
FRENCH ONION SOUP
1
2 teaspoons salt
⁄
2
teaspoon dry mustard
teaspoon garlic salt
teaspoon cayenne
1
1
1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
1 tablespoon sugar
⁄
2
teaspoon ground black pepper
⁄
2
1
2 tablespoons flour
1 (4 to 6 pound) boneless pork butt
⁄
4
1
3 tablespoons butter
⁄
4
cup dry vermouth or cognac (optional)
or shoulder roast
cup cider vinegar
Hamburger buns
1
3
⁄
2
teaspoon salt
1 cup grated Parmesan cheese
⁄
4
Coleslaw, optional
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
SW EET AND SOUR SHRIMP
1 package (6 ounces) frozen
Chinese pea pods, partially thawed
1 can (13 ounces) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
1 cup boiling water
1
⁄2
cup reserved pineapple juice
2 teaspoons soy sauce
1
⁄2
teaspoon ground ginger
2 cans (41⁄
ounces each) shrimp,
2
3 tablespoons sugar
rinsed and drained
1 chicken bouillon cube
2 tablespoons cider vinegar
CHICKEN IN A POT
Fluffy rice
2 carrots, sliced
1 teaspoon salt
1
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with
juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for
about 1 minute or until thickened and transparent. Gently blend sauce into pea pods
and pineapple. Cover and cook on LOW for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up
shrimp. Serve over hot rice.
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 2 to 3-lb.
⁄2
teaspoon ground black pepper
cup water, chicken broth or white wine
teaspoon dried basil
1
2
⁄
1
⁄
2
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 1⁄
to 5 hours, using 1 cup
2
water). Remove chicken and vegetables with spatula.
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 12
CHICKEN W ITH TROPICAL BARBEQUE SAUCE
JAMBALAYA
1
1
8
⁄
4
cup molasses
⁄
to 1⁄
4
teaspoon hot pepper sauce
2 cups diced boiled ham
1 tbsp. minced parsley
1
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons prepared Dijon mustard
2 tablespoons orange juice
3 whole bone-in chicken breasts, halved
2 medium onions, coarsely chopped
⁄2
tsp. leaf thyme
2 stalks celery, sliced
2 whole cloves
1
⁄
4
green pepper, seeded and diced
2 tablespoons salad oil
1 cup raw long-grain converted
converted rice
1 can (28 ounces) whole tomatoes
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
1
⁄
4
cup tomato paste
3 cloves garlic, minced
1 pound fresh or frozen shrimp,
shelled and cleaned
NOTE: Sauce is excellent over ribs and chops.
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
4 teaspoons minced fresh thyme, divided
1
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
⁄
2
teaspoon salt
teaspoon ground black pepper
cup sliced almonds, toasted and divided
1
EASY-DOES-IT SPAGHETTI
⁄
2
1
⁄
2
2-lbs. ground chuck, browned and drained
1 cup chopped onion
2 to 3 teaspoons Italian seasoning
2 cans (4-oz. each) sliced mushrooms, drained
6 cups tomato juice
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
2 cloves garlic, minced
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and
1
pepper; drizzle over hens. Sprinkle with ⁄
4
cup sliced almonds.
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
STEAK SOUP
2 lbs. coarsely ground chuck,
browned and drained
5 cups water
COUNTRY SCALLOPED POTATOES AND HAM
2 cans (141⁄2-oz. each) diced tomatoes
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound, fully-cooked ham,
cut into 1-inch cubes
1 package (1-oz.) country-style gravy mix
1 can (101⁄2-oz.) cream of mushroom soup
2 cups water
1 package (10-oz.) frozen mixed vegetables
5 tablespoons beef base granules
1
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
⁄
2
teaspoon ground black pepper
cup butter, melted
cup all-purpose flour
1
2 cups cheddar cheese, shredded
⁄
2
1
⁄
2
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.
Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH
until thickened.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
1
water and ⁄
2
teaspoon cream of tartar; drain and proceed with recipe.
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 14
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn
1 can (15-oz.) red kidney beans,
drained and rinsed
11⁄
cups cooked rice
2
1 teaspoon Worcestershire sauce
1
⁄
4
teaspoon salt
1 can (141⁄2-oz.) diced tomatoes
⁄
2
teaspoon ground black pepper
cup chopped onion
1
1
1
4
⁄
4
cup salsa
⁄
3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
1
Combine all ingredients, except ⁄
2
cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking.
ZUCCHINI-TOMATO STRATA
3
3 medium zucchini, sliced 1⁄4-inch thick
1 onion, chopped
⁄
4
cup spicy vegetable tomato-juice cocktail
1 teaspoon dried basil
4 cloves garlic, chopped
1 teaspoon dried oregano leaves
1
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
sliced mushrooms, drained
3 Roma tomatoes, sliced
⁄
2
teaspoon seasoned salt
teaspoon ground black pepper
cup stuffing croutons
1
⁄
4
3
⁄
4
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2 1⁄
2
to 3 1⁄
2
hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.
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R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 16
LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If
you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for
replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered
freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE
DEPARTMENT between 8:00 a.m. and 5:00 p.m. Eastern Standard Time, Monday through Friday (for prompt service have model
number and sales receipt ready).
In U.S. call: 1-800-557-4825 / In Canada call: 1-800-561-6478
Or, you may write to Rival’s Service Division, P.O. Box 769 Milford, MA 01757. Proof of purchase is required when requesting
warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to
commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession
of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this
product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may
not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to
state.
©2001, Rival
A Division of The Holmes Group
Crock-Pot® is a registered trademark of Rival®
428-0218
Printed in China
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