Corned Beef and Cabbage
12 new potatoes, quartered
4carrots, sliced
4pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns Water to cover
1 head cabbage, wedged
1.Place potatoes and carrots in bottom of VersaWare® Pro stoneware. Add brisket, onion, bay leaves and peppercorns.
2.Add enough water to cover. Place stoneware in slow cooker heating base, cover, and cook on Low for
Serves
Mulled Cider
1 gallon apple cider
1/3 cup brown sugar
15 whole cloves
10 whole allspice berries
5 whole cinnamon sticks
1.Combine all ingredients in the VersaWare® Pro stoneware.
2.Place stoneware in slow cooker heating base, cover, and cook on High for 30 minutes and then turn to Low for up to 5 hours. The longer the spices are left in, the stronger the “mulling”.
Serves
Appetizers and Side Dishes
Brown Bread
2 cups cornmeal
2 cups rye flour
3 teaspoons baking soda
2 teaspoons salt
2 cups whole wheat flour (natural, unbleached)
11/2 cups molasses
4 cups buttermilk
2 cups raisins Nonstick cooking spray
1.In a large bowl, mix cornmeal, rye flour, baking soda and salt. Once blended, add wheat flour.
2.In a separate bowl, combine molasses and buttermilk, stir. Gradually, combine with flour mixture and blend until smooth. Finish by folding in raisins.
3.Spray inside of VersaWare® Pro stoneware with
4.Place stoneware in large roasting pan and fill 1/4 of the way up with water. Place roasting pan filled with water and stoneware in oven, uncovered, and bake at 375ºF for 90 minutes or until firm.
Serves 8
| 22 | Note: when using an electric stovetop, the heat diffuser | Note: when using an electric stovetop, the heat diffuser | 23 | |
| MUST ALWAYS be used with the VersaWare® Pro stoneware. | MUST ALWAYS be used with the VersaWare® Pro stoneware. | |||
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6/2/08 10:54:35 AM
