Recipes (cont.)
Pork Roast With Carrots, Apples, and Rosemary
2 Granny Smith apples, cored and each cut into 8 wedges 1 Tablespoon (15 ml) lemon juice
4 lb. (1.8 kg) boneless loin pork roast
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) fresh ground pepper 1 medium onion, cut in eighths
4 large carrots, cut into 1
1.Toss apples with lemon juice; set aside.
2.Season roast with salt and pepper.
3.Place half of onions and 4 to 6 apple wedges in crock.
4.Top with seasoned roast. Surround roast with remaining apples, onions, and carrots and top with rosemary. Cover slow cooker.
5.Choose IntelliTime™ or Manual mode for desired cooking time OR heat setting. Slow cooker will beep and start cooking after 5 seconds.
INTELLITIME Mode: Number of hours of cooking time desired (select from 4 to 12 hours)
MANUAL Mode: HIGH for 4 hours, MEDIUM for 5 1/2 to 6 hours, OR LOW for 7 to 8 hours
Serves: 4 to 6
TEST KITCHEN TIP: For food safety, be sure to cook until meat thermometer registers at least 160°F (71°C).
Butternut Squash Soup
1 large (1 1/2 lb./2 kg) butternut squash, peeled, seeded, and cut into
2 medium red potatoes, peeled and cut into
3 large garlic cloves, chopped
5 cups (1.2 L) chicken broth
1 1/2 teaspoons (7.5 ml) dried rubbed sage 1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.3 ml) pepper
1.Place squash, potatoes, onion, and garlic in crock.
2.Add chicken broth, sage, salt, and pepper. Cover slow cooker.
3.Choose IntelliTime™ or Manual mode for desired cooking time OR heat setting. Slow cooker will beep and start cooking after 5 seconds.
4.Let cool slightly; then puree soup in a blender or food processor.
INTELLITIME Mode: Number of hours of cooking time desired (select from 4 to 12 hours)
MANUAL Mode: HIGH for 4 hours, MEDIUM for 5 hours, OR LOW for 6 to 7 hours
Serves: 8 to 10
TEST KITCHEN TIP: For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave oven will soften the rind, making cutting in half easier.
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