HINTS AND TIPS (CONT.)
•If you select a smaller roast, alter the amount of vegetables or potatoes, so that the stoneware is 1⁄2 to 3⁄4 full.
•Always remember, the size of the meat and the recommended cook time are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut, meat configuration, and bone structure.
•Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, egg- plant, or finely minced vegetables. This will enable food to cook at the same rate.
•Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder.
•Meat should be positioned so that it rests in the stoneware and does not touch the lid.
•If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderize.
FISH
•Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen minutes to hour of cooking.
SPECIALTY DISHES
•Specialty dishes, such as stuffed chops or steak rolls, stuffed cab- bage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively.
Visit the
| RECIPES | |
|
|
|
MULLED CIDER |
| / cup brown sugar |
1 gallon apple cider | 1 | |
| 3 | |
15 whole cloves | 10 whole allspice berries | |
5 whole cinnamon sticks |
|
|
1.Combine all ingredients in the slow cooker stoneware.
2.Cover and cook on HIGH for 30 minutes and then turn to LOW for up to 5 hours. The longer the spices are left in, the stronger the "mulling".
Serves 16
ZESTY ITALIAN BBQ MEATBALLS
Meatballs: |
|
| ||
4 pounds ground beef | 2 onions, chopped | |||
2 cups bread crumbs | 1 | / cup fresh Italian parsley, minced | ||
|
|
| 2 | |
4 teaspoons minced garlic | 1 teaspoon black pepper | |||
1 teaspoon dry mustard | 4 eggs, beaten | |||
Sauce: |
| / cup tomato paste | ||
1 / cups BBQ sauce |
| |||
| 1 | 2 | 3 | 4 |
1 | / cup ketchup | 1 | / cup brown sugar | |
3 | cup water | 3 | ||
1 | / | 1 teaspoon liquid smoke | ||
2 |
|
|
| |
1.Combine meatball ingredients. Form into
2.Bake the meatballs in a shallow baking dish at 350˚F/180OC for 20 mins.
3.Transfer meatballs to slow cooker stoneware. Combine all sauce ingredients and mix thoroughly. Pour over meatballs.
4.Cover; cook on LOW 4 hours or HIGH 2 hours.
Serves
