Jarden consumer Solutions 7qt Recipes, Pot Roast Of Beef, Jambalaya, Oriental Chicken, Serves

7QTSlowCookerCN07EFM1.qxd:7QT Crock-Pot Slow C#107129.qxd 6/20/07 9:05 PM Page 9

	RECIPES
POT ROAST OF BEEF
1 (4 to 5-lb.) boneless beef rump roast	4-5 large carrots, thinly sliced
1 cup water or beef broth	2 onions, sliced
11⁄2 teaspoon salt	1⁄2 teaspoon ground black pepper
6 medium potatoes, thinly sliced

Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on

top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).

JAMBALAYA

2 cups diced boiled ham	1 tablespoon minced parsley
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	RECIPES
CHICKEN CACCIATORE
1 large onion, thinly sliced	4 cloves garlic, minced
2-3-lb. chicken, cut up	1 tablespoon oregano leaves
2 cans (15-oz. each ) tomato paste	1 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained	1 teaspoon celery seed
2 teaspoons salt	2 bay leaves
1 teaspoon pepper	3⁄4 cup dry white wine

Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces over spaghetti or vermicelli.

2 medium onions, coarsely chopped	⁄2 teaspoon leaf thyme
2 stalks celery, sliced	2 whole cloves
1⁄4 green pepper, seeded and diced	2 tablespoons salad oil
1 can (28 ounces) whole tomatoes	1 cup raw long-grain converted rice
1⁄4 cup tomato paste	1 pound fresh or frozen shrimp, shelled and cleaned
3 cloves garlic, minced

Thoroughly mix all ingredients except shrimp in Stoneware. Cover and cook on HIGH 4 hours. One hour before serving, stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

ORIENTAL CHICKEN

2 red bell peppers, cut into strips

1 cup chopped onion

4 cloves garlic, minced

2 (8-oz.) cans sliced water chestnuts, drained

2 jars (41⁄2-oz.) whole mushrooms, drained

1 teaspoon ground ginger

8 to 12 boneless, skinless chicken breast halves

6 tablespoons hoisin sauce

1⁄4 teaspoon cayenne pepper

(Serves 4-6)

FAJITA STEAK ROLLS

3-4 beef top round or flank steaks, about	1⁄4 cup fresh cilantro, minced
1 to 11⁄2 -lbs. each, cut 1⁄4-inch thick	4 cloves garlic, minced
2 tablespoons olive oil	1⁄4 cup lime juice
1 large onion, chopped	1-2 jalapeño peppers, seeded and minced
1 cup chopped green bell pepper	2 cans (2-oz.) chopped green chilies
1 cup chopped red bell pepper	2 cups salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 1⁄2 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining 1⁄2 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture.

Place red pepper, onion, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend. Place chicken breast halves on top of vegetables. Drizzle hoisin sauce on top of chicken and sprinkle with cayenne. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve over hot rice.

POT ROASTED PORK

1 (5 to 6-lb.) boneless pork loin roast		2 bay leaves
1⁄2	teaspoon salt	1 whole clove
1⁄4	teaspoon ground black pepper	1⁄2 cup water
1 clove garlic, slivered		1 tablespoon soy sauce
2 medium onions, sliced

Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).

NOTE: For additional browning, broil pork loin before slow cooking. Place roast in broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in stoneware and continue as recipe directs.

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