Hamilton Beach 840149600 manual Cranberry Sweet Potatoes, Peppered Mushrooms, Caponata, servings

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Cranberry Sweet Potatoes

4tablespoons (60 ml) orange juice or orange liquor

2 tablespoons (30 ml) butter

2tablespoons (30 ml) vegetable oil

2tablespoons (30 ml) brown sugar

1teaspoon (5 ml) ground cinnamon

1⁄4 teaspoon (2.5 ml) salt

2pounds (1 kg) sweet potatoes, washed, peeled and cut into 1-inch (2.5 cm) pieces

1⁄2 cup (125 ml) dried cranberries

Tip: Replace potatoes with canned sweet potatoes (drained). Reduce cooking temperature to MEDIUM.

1.In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.

2.Cover and cook on HIGH while preparing potatoes.

3.Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH for 3 to 4 hours. 4-6 servings.

Peppered Mushrooms

2pounds (1 kg) mushrooms, cleaned and sliced

3tablespoons (45 ml) butter

1(14.5 ounce/400 ml) can beef broth Salt and Pepper to taste

Serving Tip: Excellent steak topper!

1.In the stoneware dish, combine butter, beef broth, and pepper together.

2.Cover and cook on HIGH for while preparing mushrooms.

3.Stir mushrooms into warm mixture, cover and cook on HIGH for 2 to 3 hours.

8 servings.

Caponata

1	(14 ounce/400 ml) can diced tomatoes
1	eggplant, peeled and cubed	Serving Tip: Serve with pita
	(3-4 cups/750-1000 ml)	chips or French bread.
1	medium onion, diced

1tablespoon (15 ml) olive oil

2stalks celery, diced

3tablespoons (45 ml) capers

3 tablespoons (45 ml) balsamic vinegar

1⁄4 teaspoon (1.25 ml) crushed red pepper, or to taste 1 clove garlic, crushed

1tablespoon (15 ml) snipped fresh basil

1.Place all ingredients in stoneware dish.

2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil during last half hour. 6-8 servings.

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