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ROASTED PEPPER & BEAN CHILI
2 green bell peppers 1⁄2teaspoon cumin
2 red bell peppers 1 can (141⁄2-oz.) crushed tomatoes
1 large onion, chopped green chilies 1 can (10-oz.) diced tomatoes and
1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained
2 cloves garlic, minced 1 can (15-oz.) pinto beans, drained
2 tablespoon chili powder 1 can (15-oz.) black beans, drained
1 teaspoon oregano leaves
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on
LOW 8 hours (HIGH 4 hours).
CHICKEN CACCIATORE
1 medium onion, thinly sliced 2 cloves garlic, minced
3-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each ) tomato paste 1⁄2teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained 1⁄2teaspoon celery seed
1 teaspoon salt 1 bay leaf 1⁄2cup dry white wine
1⁄2teaspoon pepper
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced
1 to 11⁄2-lbs. each, cut 1⁄4-inch thick 2 cloves garlic, minced
1 tablespoon olive oil 2 tablespoons lime juice
1 medium onion, chopped 1 jalapeño pepper, seeded and minced
1⁄2cup chopped green bell pepper 1 can (2-oz.) chopped green chilies
1⁄2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon 1⁄4cup salsa evenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1⁄2cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining 1⁄4cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
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BEEF BOURGUIGNON
(Beef Stew with Wine)
6 strips bacon, cut in 1⁄2-inch pieces 1 tablespoon tomato paste
2 to 3-pound beef rump or chuck, 2 cloves garlic, minced
cut in 11⁄2-inch cubes 3⁄4teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced 1⁄2pound tiny white onions
Salt and pepper to taste 1⁄2to 1 pound fresh mushrooms, sliced
3 tablespoons flour 2 tablespoons butter
1 can (103⁄4-oz.) condensed beef broth 1⁄2cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add
cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on
LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware
about 1 hour before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.
SWISS STEAK
2 round steaks, about 1⁄2-lb. each, 1 large onion, thinly sliced
cut 3⁄4-inch thick 2 carrots, sliced
1⁄4cup all-purpose flour 2 stalks celery, chopped
1⁄2teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced
1⁄2teaspoon salt 1 jar (16-oz.) barbeque sauce
1⁄2teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
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