7QTSlowCookerCN07EFM1.qxd:7QT
| RECIPES |
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COUNTRY SCALLOPED POTATOES AND HAM | |
8 potatoes, peeled and thinly sliced | 1 package |
1 onion, chopped | 1 can |
1 pound, | 2 cups water |
cut into | 2 cups Cheddar cheese, shredded |
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1⁄2 teaspoon cream of tartar; drain and proceed with recipe.
RECIPES
STUFFED GREEN BELL PEPPERS
1 package | 2 cups cooked rice | |
2 cans | 2 teaspoons Worcestershire sauce | |
drained and rinsed | 1⁄2 | teaspoon salt |
1 can | 1⁄2 | teaspoon ground black pepper |
1⁄2 cup salsa | 1⁄2 | cup chopped onion |
3 cups | ||
tops removed and seeded |
| shredded, divided |
Combine all ingredients, except 3⁄4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.
ZUCCHINI-TOMATO STRATA
CHAMPIONSHIP CHILI
3 | 1⁄2 - 4 pounds coarsely ground beef | 1⁄2 | teaspoon black pepper |
1 | (14.5 oz.) can beef broth | 4 tablespoons chili powder | |
3 tablespoons finely chopped onion | 1 tablespoon cumin | ||
1 teaspoon garlic powder | 1⁄4 | teaspoon onion powder | |
3 teaspoons instant beef bouillon | 1⁄4 | teaspoon salt | |
| granules, divided | 1⁄4 | teaspoon sugar |
1 | (8 oz.) can tomato sauce | 1⁄4 | teaspoon garlic salt |
2 tablespoons paprika | 1⁄ | teaspoon instant chicken bouillon granules | |
8 medium zucchini, sliced
4 cloves garlic, chopped
8 roma tomatoes, sliced
2 cups Cheddar cheese, shredded
11⁄2 cup spicy vegetable
2 teaspoons dried basil
2 teaspoons dried oregano leaves
1 teaspoon seasoned salt
1⁄2 teaspoon ground black pepper
2 cups stuffing croutons
1 teaspoon cayenne pepper | 4 |
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1⁄4 | teaspoon lime juice |
Cook beef in large skillet over medium heat, stirring to crumble until beef is browned; drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in stoneware. Cover; cook for 7 hours on LOW (3 hours on HIGH). Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover; cook one more hour.
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 2 1⁄2 to 31⁄2 hours). Top with stuffing croutons and cheese during last 10 to 15 minutes.
