Herbed Pork Roast
3
¾tsp
¾tsp ¼ tsp ¼ tsp ½ tsp ½ cup 2 tbsp 2 tbsp
large garlic cloves – quartered pork roast – boneless or
ground thyme rubbed sage ground cloves grated lemon peel water
cornstarch - optional water - optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1.Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2.Pour 1/2 cup water into the cooking pot. Add roast. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170°F or higher.
3.Remove roast and allow to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Serves 4 to 6.
Chili
1½ lbs
1Cup
1cup
11/2 tbsp
1tsp
1tsp
1/2 tsp
lean ground beef or turkey chopped onion chopped green pepper garlic clove - minced
28 ounce cans whole tomatoes – undrained – cut up 15 ounce can kidney beans - undrained
chili powder ground cumin salt pepper
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1.Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into cooking pot. Add remaining ingredients; stir to blend.
2.Place cooking pot into heating base, cover and cook at desired heat setting for time given. Serves 4 to 5. Set at Keep Warm for serving, if desired.
8