Minestrone Soup
3 cups water
2 10.5 ounce cans chicken broth
1 medium onion - chopped
3 carrots – diced
1 medium zucchini, halved and cut into 1/2 - inch slices 1 ½ cups cabbage - chopped
1 15 ounce can garbanzo beans - undrained
314.5 ounce cans whole tomatoes – undrained –
5slices bacon – cooked & crumbled – optional
2garlic cloves - minced
1½ tsp Italian seasoning
1tsp salt
½ tsp pepper
¾ cup small elbow macaroni or other pasta – uncooked
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1.Combine all ingredients, except macaroni in the ceramic vessel; stir to blend. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until vegetables are tender.
2.Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30 minutes. Serves 6 to 8. Set at LO for serving, if desired.
Herbed Pork Roast
4 large garlic cloves – quartered
5lbs pork roast – boneless or
1tsp salt
1tsp ground thyme ½ tsp rubbed sage ½ tsp ground cloves
1tsp grated lemon peel ½ cup water
3tbsp cornstarch - optional
3tbsp water – optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1.Cut 16 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 ceramic cooking vessel. Add roast. Place vessel 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.Allow roast 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 6 to 8.
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