CLEANING & MAINTENANCE
COOKING RECIPES
CAUTION: Make sure that the unit is unplugged from the power source and the control button is on “Off” before cleaning.
•Always allow unit to cool before cleaning.
•Remove the ceramic pot and glass lid and wash in hot, soapy water using mild dishwashing detergent. Rinse and dry thoroughly.
•Never use abrasive cleansers or metal scouring pads to clean the ceramic pot or glass lid.
•To soften stubborn, cooked on foods, fill the ceramic pot with warm, soapy water and allow to soak. Remove by lightly scrubbing with a nylon kitchen brush.
•The ceramic pot and glass lid can be washed in the dishwasher. However care should be taken not to chip or crack the ceramic pot or glass lid.
•Never immerse the metal housing, cord or plug in water or any other liquid.
•Clean the metal housing only with a damp cloth. Do NOT immerse in water.
•When storing your slow cooker, loosely coil the power cord , do not wrap the cord around the unit.
Hot Spiced Cherry Cider
Ingredients:
4 | quarts apple cider |
4 | cinnamon sticks |
2 | 3 oz. package of orange flavored gelatin |
2 | 3 oz. package of cranberry flavored gelatin |
Directions:
Mix together the apple cider and cinnamon sticks in the Slow cooker. Heat on High for 3 hours. Stir in cranberry & orange flavored gelatin. Keep on High 1 more hour and allow gelatin to dissolve. Turn to Low to keep warm. Serve directly from the Slow Cooker.
Warm Spinach Artichoke Dip
Ingredients:
2 | 8 oz. packages of softened cream cheese |
3/4 cup | light cream |
1/3 cup | grated Parmesan cheese |
1/2 tsp. | garlic powder |
28 oz. box frozen cut leaf spinach, thawed and well drained
2 | 12 oz jar or can quartered artichoke hearts, rinsed |
2/3 cup | shredded Monterey Jack cheese |
1 cup | prepared salsa mixture, canned or fresh |
Directions:
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the Slow Cooker. Cover and cook on High for 1 to 1.5 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the Stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.
Traditional Baked Beans
Ingredients:
6 | cans (28 ounces each) vegetarian baked beans, drained |
2medium onion, chopped (1 cup)
11/3 cup barbecue sauce
1 cup | packed brown sugar |
4 Tbsp | ground mustard |
Directions:
Mix all ingredients. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.
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