Hamilton Beach 840149600 manual Baby-Bello& Company, Succotash, Sweet-Peas, Serving Tip Top with

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Baby-Bello & Company

2cups (500 ml) fresh baby portobello mushrooms, cleaned

1⁄2 pound (225 g) white pearl onions

2tablespoons (30 ml) roasted red pepper, diced 1⁄3 cup (85 ml) red wine

1tablespoon (15 ml) spicy mustard

1teaspoon (5 ml) Italian seasoning 1⁄2 teaspoon (2.5 ml) black pepper

1garlic clove, crushed

1.Place mushrooms and onions in stoneware dish.

Convenience Tip: Use frozen pearl onions.

2.In a small bowl, combine roasted red peppers, red wine, spicy mustard, Italian seasoning, pepper, and garlic. Mix well and pour over mushrooms and onions.

3.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4 servings.

Succotash

1lb. (450 kg) package frozen lima beans

1small onion, chopped

1stalk celery, chopped

2tablespoons (30 ml) butter

1package (8 ounces/225 g) frozen corn Salt and pepper to taste

1.Place all ingredients in stoneware dish.

2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.

Sweet-Peas

1package (16 ounces/450 g) frozen green peas

3tablespoons (45 ml) butter

2tablespoons (30 ml) honey

1⁄4 cup (60 ml) chopped walnuts or pecans (optional)

1.Place all ingredients in stoneware dish.

2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 6-8 servings.

Couscous with Feta and Tomatoes

1	(14 ounce/400 ml) can diced tomatoes
1⁄2	small onion, chopped	Serving Tip: Top with
2	cloves garlic, crushed
		freshly snipped chives.
2	teaspoons (10 ml) Italian seasoning
1⁄3	cup (85 ml) couscous
1⁄4	cup (60 ml) feta or blue cheese

1. Place tomatoes, onion, garlic, and seasoning in stoneware dish.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.

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