Rival 5445 BCN manual Swiss Steak, Barbequed Ribs, POT Roasted Pork, Pork Chops on Rice

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THE RECIPES

SWISS STEAK

2 round steaks, about 1⁄2-lb. each,		1 large onion, thinly sliced
1⁄4	cup all-purpose flour	cut 3⁄4-inch thick
2 carrots, sliced		2 stalks celery, chopped
1⁄2	teaspoon ground black pepper	1 can (15-oz.) tomato sauce

Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in bottom of stoneware; add meat on top. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).

BARBEQUED RIBS

2 slabs pork spareribs (3 to 4 lbs. each)		1 onion, sliced
1⁄2	teaspoon salt	1 jar (16-oz.) barbeque sauce
1⁄2	teaspoon ground black pepper

Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).

THE RECIPES

POT ROASTED PORK

1 (4 to 5-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).

5 1⁄2 - 61⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts of vegetables and cook as directed.

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.

PORK CHOPS ON RICE

1⁄2 cup brown rice		1⁄4	teaspoon ground black pepper
2⁄3 cup converted white rice		4 to 6 boneless pork chops,
1⁄4	cup butter or margarine		3⁄4- to 1-inch thick
1⁄2	cup chopped onion	1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained		2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided		1⁄2	teaspoon paprika
1⁄2	teaspoon rubbed sage	1⁄4	teaspoon ground nutmeg
1⁄2	teaspoon salt

Spray inside of stoneware with non-stick vegetable coating. Combine white and brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally, until rice is golden brown. Remove from heat and stir in onion, mushrooms, 1⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

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