Crock-Pot OnePot manual Chicken and Ham Pie, Couscous, Serves

Chicken and Ham Pie

2 8-ounce cans cream of mushroom soup

2 cups diced ham

2 cups diced boneless chicken

1 12-ounce package frozen peas and onions

1 8-ounce package frozen corn ½ stick butter, melted

¼teaspoon dried marjoram

¼teaspoon dried thyme ½ cup chopped celery

2 tablespoons cornstarch (+ 2 teaspoons water)

1-2 packages buttermilk biscuits (unbaked)

1.Combine soup, ham, chicken, frozen vegetables, celery, marjoram, and thyme in One PotTM stoneware. Place One PotTM stoneware in slow cooker heating base, cover, and cook on LOW for 4-5 hours or on HIGH for 1-3 hours. Remove One PotTM stoneware from base.

2.Mix cornstarch and water together in bowl; add to One PotTM stoneware.

3.Place biscuits on top of mixture, brush with butter and bake in oven at 350 ºF for 25-30 minutes, until biscuits are golden brown. Remove from oven and serve.

4.Pie maybe held in One PotTM stoneware in heating base on WARM setting until ready to serve.

Serves 8-10

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

37

Braised Pork Shanks with Israeli Couscous and Root Vegetable Stew

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City.

2 cups water Pinch salt

11/3 cup Israeli couscous (or regular couscous)

4 24-ounce pork shanks, bone in, skin removed Coarse salt

Freshly ground black pepper 1 cup olive oil

4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe)

1 Spanish onion, peeled and quartered

4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later inthis recipe)

4 cloves garlic, peeled and smashed

2 cups dry white wine

¼cup distilled white vinegar

¼cup tomato paste

1-1½ quarts low sodium chicken broth

(amount will vary depending on the size of the shanks)

2 tablespoons mustard oil (optional)

1 tablespoon whole black peppercorns

Couscous:

1.Place the One PotTM stoneware on stovetop set to MEDIUM-LOW heat. Add 2 cups of water and a pinch of salt, and bring to a boil.

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

38