THE RECIPES

POT ROAST OF BEEF

1 small potato, sliced Salt and pepper to taste
1 carrot, pared and sliced 1 pound beef roast
1 small onion, sliced 2 tablespoons water
Kitchen Bouquet®(optional)
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on 10 to 12 hours. Remove meat and vegetables with spatula and
thicken for gravy if desired (see “HINTS” pages 3-4).
WITHOUT VEGETABLES: Season roast with salt and pepper and any other favorite
seasonings. Add no liquid. Cook as directed.

RANCHER’S PORK CHOPS

2 lean pork chops 4 tablespoons ketchup
1 small onion, sliced 2 tablespoons brown sugar
2 green bell pepper, sliced in rings
Brown pork chops to remove excess fat. Mix together brown sugar and ketchup. Place
onion slices in bottom of stoneware. Place pork chops on top of onions. Top with
pepper rings and ketchup mixture. Cover and cook 7 to 9 hours.

POT-ROASTED PORK

1 to 11⁄2-lb. pork roast 1 small bay leaf
Salt and pepper to taste 2 teaspoons soy sauce
Dash garlic powder 2 tablespoons water
1 small onion, sliced
Trim excess fat from roast. Sprinkle with salt, pepper and garlic powder. Placed sliced
onion in stoneware; add seasoned roast. Add bay leaf, soy sauce and water. Cover and
cook 8 to 10 hours.

CHICKEN IN A POT

1 small carrot, sliced 1⁄2teaspoon salt
1⁄2stalk celery, sliced Dash ground black pepper
3 thin onion slices 2 tablespoons water
2 to 3 chicken pieces (breasts and/or thighs) Dried basil leaves
Put vegetables in bottom of stoneware. Arrange chicken on top. Add salt and pepper.
Pour water over all. Sprinkle with basil leaves, if desired. Cover and cook 7 to 10 hours.

CHILI

2⁄3cup dry pinto or kidney beans (see pg. 4) 1 small onion, chopped
1 can (14-oz.) tomatoes 1 clove garlic, crushed
1⁄2-lb. ground chuck, browned and drained 11⁄2teaspoon chili powder
1⁄4teaspoon cumin Salt to taste
Parboil beans until completely softened; drain and discard water. Place beans in
stoneware. Add remaining ingredients; stir well. Cover and cook 10 to 12 hours.
NOTE: One 16-oz. can kidney beans, drained, may be substituted for dry beans.
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