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| RECIPES | |
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| BARBECUED PULLED PORK SANDWICHES |
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| 5 pounds pork roast | 2 teaspoons brown sugar | |
| 2 tablespoons fresh lemon juice | 2 medium onions, chopped | |
| 1 | 16 hamburger buns or hard rolls | |
| barbecue sauce |
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1.Place the pork roast in the slow cooker stoneware. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
2.Remove the pork roast from the stoneware, and pull the meat into shredded pieces.
3.Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the slow cooker.
4.Cook on High for 2 hours.
5.Serve the barbecue pork on hamburger buns or hard rolls.
Serves 16
RECIPES
SUNDAY DINNER BEEF ROAST
5 to 7 pounds rump, pot, or chuck roast | 4 cloves garlic, sliced | |
2 teaspoons freshly ground pepper | 2 teaspoons salt | |
1 | / cup white wine | 6 medium potatoes, chopped |
2 |
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4 large carrots, sliced | 2 onions chopped | |
2 teaspoons fresh parsley, minced | 2 teaspoons fresh rosemary, leaves only | |
2 teaspoons fresh thyme, minced |
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1.Using a small knife, make several slits all over the roast.
2.Insert slices of garlic into these slits.
3.Rub the outside of the roast with salt and pepper.
4.Place in the slow cooker stoneware and add the remaining ingredients.
5.Cover; cook on Low 10 to 12 hours (or on High 5 to 6 hours).
6.Remove the roast and let it rest for 15 minutes before slicing.
Serves 18
EASY PORK QUESADILLAS
2 ripe avocados, peeled and sliced Sour cream and salsa to garnish
1
1 package (8) burrito wrappers
1 bunch cilantro, stemmed (optional)
MUSHROOM BARLEY STEW
2 celery stalks, cut into 1/4
1/2 pound of pearl barley, rinsed and checked over
1 tablespoon fresh thyme
2 carrots, peeled and cut into 1/4- inch dice
such as crimini, rinsed and thinly sliced
1.Place pork in slow cooker stoneware and pour barbecue sauce on top. Turn pork to coat with sauce. Cook on high for
2.Set oven to 400oF/204oC.
3.Roll burritos with barbecued pork, avocado, and cilantro and place in a
4.Top with cheese and place in oven. Cook for
Serves
1 cup dried mushrooms, porcini
if possible, soaked to cover in warm water to soften, liquid reserved
1.Add all ingredients, starting with 8 cups of stock and including reserved liquid from dried mushrooms (being careful to discard any sediment), to stoneware. Stir to blend.
2.Cook on high for
3.Adjust seasoning and serve with a sprinkling of parsley.
Serves