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.
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.
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
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
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.
