Rival 3855, 3850, 3860, 3845 manual Pot Roasted Pork, Beef Stew, “White” Chili, Pasta Fagioli Soup

POT ROASTED PORK

1 (4 to 5-lb.) pork loin end 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. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 hours (HIGH 6 hours).

BEEF STEW

2-lbs. beef stew meat, cut into 1-inch cubes		1 bay leaf
1⁄4	cup flour	1 teaspoon paprika
1⁄2	teaspoon salt	4 carrots, sliced
1⁄2	teaspoon ground black pepper	3 potatoes, diced
1 1⁄2 cups beef broth		1 onion, chopped
1 teaspoon Worcestershire sauce		1 stalk celery, sliced
1 clove garlic

Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW 10 hours (HIGH 6 hours). Stir stew thoroughly before serving.

“WHITE” CHILI

1-lb. Great Northern beans, soaked	1 1⁄2 teaspoons cayenne pepper
1 medium onion, chopped	1⁄2 teaspoon salt
3 cloves garlic, minced	2-lbs. skinless, boneless chicken breasts
2 cans (4-oz. each) green chilies	1 can (14 1⁄2-oz.) reduced-sodium chicken broth
2 teaspoons ground cumin	1 cup water
1 teaspoon dried oregano

Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and cook on LOW 10 hours (HIGH 6 hours).

PASTA FAGIOLI SOUP

1 can (15 1⁄2-oz.) Great Northern beans	1⁄2	teaspoon ground black pepper
1 onion, chopped	1⁄4	teaspoon dried marjoram
1 stalk celery	1⁄4	teaspoon cayenne
2 cloves garlic, minced	1⁄4	teaspoon liquid hot pepper sauce
2 cans (10 1⁄2-oz. each) beef broth	2 cups water
2 cans (14 1⁄2-oz. each) whole tomatoes	1 teaspoon dried basil

1 cup dry shell pasta, cook according to package directions

Combine all ingredients, except pasta in stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours).

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