Rival 5445 BCN manual Country Scalloped Potatoes and HAM, Steak Soup, Stuffed Green Bell Peppers

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THE RECIPES

COUNTRY SCALLOPED POTATOES AND HAM

8 potatoes, peeled and thinly sliced	1 package (1-oz.) country-style gravy mix
1 onion, chopped	1 can (10 1⁄2-oz.) cream of mushroom soup
1 pound, fully-cooked ham,	2 cups water
cut into 1-inch cubes	2 cups cheddar cheese, shredded

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.

NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1⁄2 teaspoon cream of tartar; drain and proceed with recipe.

STEAK SOUP

2 lbs. coarsely ground chuck,	2 cans (14 1⁄2-oz. each) diced tomatoes
browned and drained	1 package (10-oz.) frozen mixed vegetables
5 cups water	5 tablespoons beef base granules
1 large onion, chopped	1⁄2	teaspoon ground black pepper
4 stalks celery, chopped	1⁄2	cup butter, melted
3 carrots, sliced	1⁄2	cup all-purpose flour
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.

THE RECIPES

STUFFED GREEN BELL PEPPERS

1 package (10-oz.) frozen corn	1 1⁄2 cups cooked rice
1 can (15-oz.) red kidney beans,	1 teaspoon Worcestershire sauce
drained and rinsed	1⁄4	teaspoon salt
1 can (14 1⁄2-oz.) diced tomatoes	1⁄2	teaspoon ground black pepper
1⁄4 cup salsa	1⁄4	cup chopped onion
6 green bell peppers, tops removed and seeded

2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except 1⁄2 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

4 medium zucchini, sliced 1⁄4-inch thick	3⁄4	cup spicy vegetable tomato-juice cocktail
1 onion, chopped	1 teaspoon dried basil
4 cloves garlic, chopped	1 teaspoon dried oregano leaves
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)	1⁄2	teaspoon seasoned salt
sliced mushrooms, drained	1⁄4	teaspoon ground black pepper
4 Roma tomatoes, sliced	1 cup stuffing croutons
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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