Crock-Pot 133481 warranty Side Dishes

SCRBC750-BS.qxd:SCRBC500-BS, SCRBC500-W, SCRBC500-B, SCRBC600-PS 2/27/09 10:58 AM Page 14

SIDE DISHES

STUFFED BABY BELL PEPPERS (Serves 4-6)

4 - 6 baby bell peppers, with a		1 clove garlic, minced
	small slit cut into each side	½ cup onion, chopped
½ 10 ounce package frozen corn,		½ tsp salt
	partially thawed	½ tsp pepper
2	cups cooked rice	¼ cup broth
1	8 ounce can tomato sauce
1 cup shredded cheddar cheese

1.Wash peppers, cut the tops off and drain well.

2.Combine all remaining ingredients in mixing bowl and stir well. Stuff each pepper 2⁄3 full with the mixture.

3.Pour 3 tbs of water into the cooker & server stoneware

and arrange stuffed peppers. Pour broth over top of peppers.

4.Cover and cook on Low 7 - 9 hours or on High 3 - 5 hours.

SIDE DISHES

BAKED POTATOES (Serves 4-6)

4 - 6 medium potatoes

1.Prick potatoes with a fork and place in cooker & server stoneware.

2.Cover and cook on Low for 6-8 hours or High for 3 - 5 hours, or until potatoes are tender.

LEMON GLAZED CARROTS (Serves 10-12)

6 cups sliced carrots	6 tbs butter
1½ cups apple juice	2 tbs lemon rind zest (grated)
½ tsp salt	¼ cup brown sugar

1.Combine all ingredients into cooker & server stoneware and mix to combine.

2.Cover and cook on Low for 4-5 hours or on High for 1- 3 hours.

HERBED FALL VEGETABLES (Serves 4-6)

2 medium Yukon gold potatoes	1 cup chicken stock
cut into ½ inch dice	1 tbs Dijon mustard
3 parsnips, peeled and cut into ½ inch dice 4 tbs butter, cut up
2 medium sweet potatoes,	1 tbs salt
peeled and cut into ½ inch dice	Freshly ground black pepper to taste
1 medium head of fennel,
sliced and cut into ½ inch dice
½ - ¾ cup chopped fresh herbs
(tarragon, parsley, sage or thyme)

1.Place vegetables, fresh herbs and butter into cooker & server stoneware and toss to mix.

2.In a separate bowl, combine stock, mustard, salt and pepper. Whisk to combine and pour over vegetables.

3.Cook on high for 3 hours until vegetables become tender, tossing occasionally to ensure even cooking.

CRANBERRY CONSERVE (Serves 8-10)

2 12 ounce packages fresh or	1 cup ruby port (substitute orange juice)
frozen cranberries	2 medium navel oranges,
1½ cup sugar	unpeeled, diced

1.Combine cranberries, sugar, ruby port and oranges in cooker & server stoneware.

2.Cover and cook on Low for 4 - 5 hours or on High for 2 - 3 hours. Slightly crush fruit with wooden spoon or potato masher.

3.Cook on Low for another 2 hours or on High for 1 - 1½ hours or until very thick, stirring occasionally to prevent sticking. Let cool for 2 hours.

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