Crock-Pot Trio Appetizers, For additional hints, tips and recipes Or call, Cheese Fondue Serves

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HINTS AND TIPS (CONT.)

•The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will increase required cook times.

•Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This enables all food to cook at the same rate.

•When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost and tenderize.

FISH

•Fish cooks quickly and should be added at the end of the cooking cycle during last fifteen minutes to hour of cooking.

LIQUID

•For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the recipe.

•Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and conform to recommended cook times.

Visit the Crock-Pot®website at www.crockpot.com

for additional hints, tips and recipes

or call 1-800-323-9519.

APPETIZERS

CHICKEN WINGS IN TERIYAKI (Serves 3-4)

1½ pounds chicken wings		1 tsp ground ginger
½ onion, chopped		1 clove garlic, minced
½	cup soy sauce	2 tbs dry cooking sherry
½	cup brown sugar

1.Place the chicken wings in the cooker & server stoneware.

2.Combine remaining ingredients in a bowl and pour over the wings.

3.Cover and cook on Low for 3 - 3½ hours or on High for 1½ - 2 hours.

CHEESE FONDUE (Serves 8-10)

3 cups white wine	2 tbs Kirsch
16 ounces Gruyère cheese, grated	2 tbs flour
Pinch freshly grated or ground nutmeg

1.In a large saucepan, heat the wine to a gentle simmer on medium heat.

2.Combine the Gruyère and flour in a large bowl and slowly add the mixture to the wine. Stir constantly until the cheese is completely integrated and melted.

3.Add the Kirsch and stir. Pour the saucepan contents into the cooker & server stoneware and sprinkle with the nutmeg.

4.Cover and cook on High for 30 minutes. Thoroughly mix the fondue, replace the cover and cook on Low for an additional 2 - 3 hours until thoroughly melted.

SWEET AND SOUR COCKTAIL FRANKS (Serves 4-6)

1 pound cocktail franks	½ cup stone-ground Dijon mustard
1 cup apricot preserves	2 scallions, chopped

1.Mix the preserves and mustard together in the cooker & server stoneware. Stir in scallions and cocktail franks.

2.Cover and cook on High for 3 hours, on Low for 6 - 7 hours or until thoroughly heated. Stir and serve.

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