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RICE PILAF
1 can (101⁄2-oz.) beef consummé 2 tablespoons butter or margarine
1 can (4-oz.) sliced mushrooms, drained 1⁄3cup finely chopped onion
1 cup raw converted rice
Put all ingredients in stoneware. Cover and cook 6 to 8 hours.
BAKED APPLES
3 medium baking apples, washed and cored 2 tablespoon sugar
1 tablespoon raisins 1⁄2teaspoon cinnamon
1 tablespoon butter
Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with butter.
Place in stoneware, add 1/2 cup water.Cover and cook 7 to 9 hours.
CHUNK-STYLE APPLESAUCE
3 to 5 medium cooking apples, peeled and cored and sliced into chucks
1⁄4cup water 1⁄2teaspoon ground cinnamon
1⁄4to 3⁄4 cup sugar
Put all ingredients in stoneware. Cover and cook 8 to 10 hours. Serve warm with or
without cream.
POACHED PEARS IN RED WINE
11⁄2cups Sangria or dry red wine 2 to 3 small pears
1 cup sugar 2 thin strips lemon peel
Red food coloring
Put wine and sugar in stoneware. Cover and cook until sugar is dissolved (approximately
1 hour). Add food coloring and lemon peel. Peel pears, keeping whole and leaving
stems. Put into stoneware, turning to coat well. Cover and cook 4 to 6 hours, turning
occasionally to coat with wine mixture. Serve with wine poured over pears.
CEREALS
Oatmeal Cracked Wheat Grits Cornmeal Mush
Rub stoneware with 1 tablespoon butter or margarine. Follow package directions for
quantity of water and salt per cup of cereal. Cover and cook 8 to 9 hours. Do not use
quick-cooking varieties. (Most varieties of cereals work best using a 2 to1 ratio: 2 cups
water to 1 cup cereal.)
BROCCOLI DIP
1⁄4cup butter or margarine 1 can (103⁄4-oz.) cream of mushroom soup
1⁄4cup chopped onion 1 garlic cheese roll (6-oz.), cut up
1⁄3cup chopped celery 1 can (4-oz.) chopped mushrooms, drained
1 package (10-oz.) frozen chopped broccoli, partially thawed
Melt butter in skillet. Saute onion, celery and broccoli until crisp-tender. Combine
broccoli mixture with remaining ingredients in stoneware. Stir thoroughly. Cover and
cook 11⁄2to 2 hours.