Rival Smart-SetTM owner manual Toasted Pecans, Citrus Spark Salmon Steaks, E76

Stuffing with Apples, Canadian Bacon, and

Toasted Pecans

8 cups bread stuffing or unseasoned croutons (about 1-inch cubes)*

1/2 pound Canadian bacon, cut into 1/4-inch dices 1 cup pecans, toasted and roughly chopped 1/2 cup dried cherries (or dried cranberries)

2 cups whole mushrooms, chopped (about 1 cup when chopped)

4 stalks of celery, cut into 1/4-inch dices

2 crisp apples (such as Granny Smith, Macoun, Gala, Braeburn), peeled, cored and cut into 1/2-inch dices

2 tablespoons olive oil

5 cups chicken stock

2 shallots, peeled and minced

2 cloves garlic, minced

1 tablespoon fresh sage, minced Salt and pepper

*To make your own bread stuffing using fresh or day-old bread, dice the bread into 1-inch cubes and heat in a low oven (225ºF) until dried, about 15-20 minutes.

1.Add bread stuffing, apple, cherries, pecans, and sage to stoneware. Toss to combine.

2.In a large sauté pan, heat olive oil over medium-low heat. Add celery, shallot, garlic, mushrooms, and bacon. Sauté until softened and lightly browned, about 4-5 minutes.

3.Deglaze the pan with the chicken stock, using a wooden spoon to lift any bits from the bottom of the pan.

4.Pour this mixture into the stoneware. Add salt and pepper to taste, and stir to blend.

5.Cover; cook on High for 3-5 hours, stirring periodically, until bread softens and stuffing begins to bind.

Serves 10-12

Citrus Spark Salmon Steaks

Non-stick cooking spray

4 6-ounce salmon steaks or fillets, rinsed and blotted dry

1/2 cup water

1/2 cup orange juice

1 jalapeño pepper, seeded and minced

1 2-inch piece fresh ginger root, grated

1 large lime, thinly sliced

1 large lemon, thinly sliced

1 tablespoon extra virgin olive oil Sea salt and pepper

Springs of fresh cilantro and lemon wedges, to garnish

1.Coat stoneware with non-stick cooking spray. Arrange the salmon tightly in the bottom, tucking end of fillets under themselves to even out thickness of the fish.

2.In a small saucepan, combine water, orange juice, jalapeño pepper, and ginger; heat to boil over medium-high heat. Pour evenly around fish.

3.Arrange sliced lime and lemon evenly over fish. Drizzle with olive oil. Salt and pepper to taste.

4.Cover; cook on High until the salmon is opaque and firm to the touch (about 11/2 to 2 hours).

5.Turn off heat, and carefully lift fish out of stoneware and place on serving platter. Garnish with cilantro sprigs and lemon wedges. Serve immediately.

Serves 4

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E76	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

This recipe is ideal for

using the Auto Cook Mode. E77 Refer to pg. 7 for instructions.

This recipe is ideal for using the Dual Cycle Mode.

Refer to pg. 10 for instructions.

SCVC600SS-CN.idd.indd 79-80 8/22/06 4:57:12 PM