Rival Slow Cookers ITALIAN TOMATO AND MEAT SAUCE, BEEF BOURGUIGNON (BEEF STEW WITH WINE), SPANISH RICE, BAKED HAM IN FOIL, FAVORITE CHILI, SMOTHERED STEAK

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RECIPES

ITALIAN TOMATO AND MEAT SAUCE

1 1⁄2pounds ground chuck, browned 1 bay leaf

1 cup chopped onion 2 stalks celery, chopped

2 cloves garlic 1 teaspoon salt

1 can (141⁄2-oz.) tomatoes 2 teaspoons dried oregano leaves

2 cans (6-oz.) tomato paste 1⁄4teaspoon dried thyme leaves

Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to

10 hours.

BEEF BOURGUIGNON (BEEF STEW WITH WINE)

6 strips bacon, cut in 1⁄2-inch pieces 1 tablespoon tomato paste

2 pound beef rump or chuck, 2 cloves garlic, minced

cut in 11⁄2-inch cubes 3⁄4teaspoon whole thyme

1 medium carrot, sliced 1 bay leaf

1 small onion, sliced 1⁄2pound tiny white onions

Salt and pepper to taste 1⁄2to 1 pound fresh mushrooms, sliced

3 tablespoons flour 2 tablespoons butter

1 can (103⁄4-oz.) condensed beef broth 1⁄2cup red or Burgundy wine

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown

well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with

salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked

bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to

10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour

before serving.

To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3

tablespoons melted butter or margarine. Stir into stew.

SPANISH RICE

11⁄2pounds ground chuck or beef 1 cup water

1 medium onion, chopped 21⁄2teaspoons chili powder

1 green pepper, chopped 1⁄2teaspoon salt

1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce

1 can (8-oz.) tomato sauce 3⁄4cup uncooked rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.

Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).

RECIPES

BAKED HAM IN FOIL

Pour

⁄

cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in

slow cooker. Cover and cook on HIGH 1 hour, then on LOW 4 to 6 hours or until ham

is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.

FAVORITE CHILI

1⁄4pound dry pinto or kidney beans 1 clove garlic, minced

(see page 6) 2 tablespoons chili powder

1 can (141⁄2-oz.) tomatoes 1⁄2teaspoon ground cumin

1 pound coarsely ground chuck, 1⁄2teaspoon ground black pepper

browned and drained 1⁄2green bell pepper, seeded and chopped

1 small onion, chopped Salt to taste

Completely soften beans as directed on page 6. Put all ingredients in stoneware.

Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).

NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for

dry beans.

SMOTHERED STEAK

2 medium onions, sliced 1⁄4teaspoon paprika

11⁄2pounds round steak, 1⁄2to 3⁄4-inch thick, 1 can (4-oz.) sliced mushrooms, drained

cut into 5 or 6 pieces 1⁄2cup beef broth

1⁄4cup flour 2 teaspoons Worcestershire sauce

1⁄2teaspoon salt 1 teaspoon Kitchen Bouquet® (optional)

1⁄4teaspoon pepper

Place layer of onions in bottom of stoneware. Mix flour, salt, pepper and paprika

together and dredge steak pieces until lightly coated with flour mixture. Place

⁄

meat pieces on onions; add another layer of onions and drained mushrooms. Add

remaining meat and onions. Mix beef broth, Worcestershire and Kitchen Bouquet®

and pour over entire meat mixture. Cover; cook on LOW 8 to 10 hours.

For gravy: Combine 2 tablespoons flour with 3 tablespoons water. Stir into drippings

and cook until thickened. Pour over steak and serve.

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