Euro-Pro KC272CF Hot Spiced Cherry Cider, Warm Spinach Artichoke Dip, Traditional Baked Beans

COOKING RECIPES

OPERATING INSTRUCTIONS

Hot Spiced Cherry Cider

Ingredients:

4	quarts apple cider
4	cinnamon sticks
2	3 oz. package of orange flavored gelatin
2	3 oz. package of cranberry flavored gelatin

Directions:

Mix together the apple cider and cinnamon sticks in the Slow cooker. Heat on High for 3 hours. Stir in cranberry & orange flavored gelatin. Keep on High 1 more hour and allow gelatin to dissolve. Turn to Low to keep warm. Serve directly from the Slow Cooker.

Warm Spinach Artichoke Dip

Ingredients:

2	8 oz. packages of softened cream cheese
3/4 cup	light cream
1/3 cup	grated Parmesan cheese
1/2 tsp	garlic powder
2	8 oz. box frozen cut leaf spinach, thawed and well drained
2	12 oz jar or can quartered artichoke hearts, rinsed
2/3 cup	shredded Monterey Jack cheese
1 cup	prepared salsa mixture, canned or fresh

Directions:

In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the Slow Cooker. Cover and cook on High for 1 to 1.5 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the Stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.

Traditional Baked Beans

Ingredients:

6 cans (28 ounces each) vegetarian baked beans, drained

2medium onion, chopped (1 cup)

11/3 cup barbecue sauce

1 cup	packed brown sugar
4 Tbsp	ground mustard

Directions:

Mix all ingredients. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.

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Stirring Food

Little or no stirring is required when using the low or keep warm setting. When using the high setting, stirring ensures even flavor distribution.

Basic Cooking Time Guide

Heat	Low	High
Setting
3-4 Lb.	6-8 Hours	3-4 Hours
Chicken
3-4 Lb. Pot	6-8 Hours	4-5 Hours
Roast
3 Qt. Beef	8-10 Hours	4-5 Hours
Stew
3 Qt. Chili	8-10 Hours	4-5 Hours
3 Qt.	6-8 Hours	3-4 Hours
Vegetable
Soup

Note: The cooking times given above should be used ONLY as a guide. It is recommended that a thermometer be used to check the temperature to ensure the food is completely cooked.

Tips for Slow Cooking

•The cover of the slow cooker does not form a tight fit on the ceramic pot but should be centered on the ceramic pot for best results. Do not remove the glass cover unnecessarily - this will result in major heat loss. Do not cook without the glass cover in place.

•Stirring is not normally needed when using a slow cooker. However, if cooking on high, you may want to stir occasionally.

•Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at the end of the cooking time, remove glass cover, turn the control knob to high, and reduce the liquid by simmering. This will take 30-45 minutes.

•The slow cooker should be at least half-filled for best results.

•If cooking soups or stews, leave a

2-inch space between the top of the ceramic pot and the food so that the food may be allowed to simmer.

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•Many recipes call for cooking all day. You can also prepare the recipe the night before by placing all ingredients in the ceramic pot, cover and refrigerate overnight. In the morning, simply place the ceramic pot in the slow cooker and select the time and temperature setting.

•Meat and poultry require at least 7 to 8 hours on LOW. Do not use frozen meat in the slow cooker. Thaw any meat or poultry before slow cooking.

•Trim all visible fat from meat or poultry.

•Cook dried beans 1-2 hours on the high setting, then add remaining ingredients, cook on low for the remaining time.

•When cooking curries and casseroles, richer, more intensive flavors will develop when the first stage is prepared by traditional methods, i.e. brown the onions, meat and spices first in a non-stick pan.

DO’s

•Handle the ceramic pot and glass lid with care.

•Use oven mitts when lifting the ceramic pot containing hot foods.

•Avoid extreme temperature changes in the ceramic pot or glass lid. For example, do not place into or under cold water while still hot.

DO NOT’s

•Use the ceramic pot if chipped or cracked.

•Operate the slow cooker without the ceramic pot in place.

•Place the hot ceramic pot onto a wet surface.

•Use frozen meats or foods in slow cooker. Always defrost them first.

•Place the glass lid in oven or microwave.

NEVER

•Use abrasive cleansers or metal scouring pads when cleaning the ceramic pot.

•Place water or other liquids into the base of the slow cooker.

•Immerse the base, cord or plug of the slow cooker into water or any other liquid.

•Touch hot surfaces with bare hands.