Shrimp Bisque
11⁄2 | cups chopped celery | 3 | cups milk |
11⁄2 | cups diced potatoes | 3 | tablespoons flour |
3⁄4 | cup chopped onion | 3⁄4 | pound precooked shrimp |
11⁄2 | cups water | 3 | tablespoons butter |
1⁄2 | teaspoon salt | 1 | zucchini, sliced (optional) |
1⁄4 | teaspoon pepper | | |
Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 15 minutes or until potatoes are tender. Blend milk and flour; stir into potato mixture. Add shrimp, butter, and zucchini. Simmer, stirring until thickened and bubbly. 3-4 servings.
STEWS Kettle only
Traditional Beef Stew
1 tablespoon cooking oil
2pounds beef stew meat, cut into 1-inch cubes
1quart water
1teaspoon salt
1⁄2 teaspoon pepper
1 small onion, diced
3carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1⁄2 cup celery, cut into 1⁄2-inch pieces
Preheat multi-cooker at 375°. Add oil and brown meat. Add water, salt, and pepper. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water. 6-8 servings.
Brunswick Stew
2 | tablespoons cooking oil | 1⁄2 | teaspoon basil |
2 | pounds chicken, cut up | 1 | cup cubed cooked ham |
1 | quart water | 2 | potatoes, diced |
1⁄2 | cup chopped onion | 2 | tomatoes, peeled and quartered |
1 | teaspoon salt | 1⁄2 | 10-ounce package frozen lima beans |
1⁄4 | teaspoon pepper | 1⁄2 | 10-ounce package frozen whole kernel corn |
1 | small bay leaf | | |
Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Add ham and vegetables. Cover and simmer 30 minutes or until vegetables are tender. 3-4 servings.
New England Boiled Dinner
11⁄2 | pounds ham, cut into | 1⁄2 | rutabaga, sliced |
| serving pieces | 4 | carrots |
3 | cups water | 1⁄2 | head cabbage, cut into wedges |
4 | potatoes, halved | 1⁄4 | teaspoon pepper |
6 | small onions | 1 | teaspoon salt |
Place ham and water in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover, and simmer until vegetables are done. Add water if necessary. 3-4 servings.
