11.
HAM AND BEANS
1⁄2pound dried Great Northern Beans
1 cup cubed ham
1 cup onion, chopped
1⁄2cup sliced celery
1⁄2cup sliced carrots
1tablespoon dried parsley
1 bay leaf
3 cups water
1⁄4teaspoon salt
1⁄16 teaspoon pepper
Soak beans in 6 cups of water overnight; drain. Combine beans, ham,
onion, celery, carrots, parsley, bay leaf, and water in Slow Cooker.
Cover and cook on Low for 12-14 hours. Remove bay leaf. Season
with salt and pepper.
BEEF POT ROAST
1 3-pound chuck roast
1 teaspoon salt
1⁄4teaspoon pepper
4 medium potatoes, peeled and quartered
4 carrots, cut into 2-inch pieces
1 medium onion, halved and sliced
11⁄2cups water or beef broth
Sprinkle roast with salt and pepper. Place half the vegetables in
bottom of Slow Cooker, top with roast, then add remaining vegetables
and liquid. Cover and cook on Low for 8-10 hours.
10.
NEW ENGLAND CLAM CHOWDER
1⁄4pound bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
1⁄2teaspoon salt
2 cups water
2 teaspoons dried basil
2 7-ounce cans minced clams with juice
2 cups evaporated milk or Half and Half
Sauté bacon and onion; drain. Combine bacon and onions with potatoes,
salt, and water in Slow Cooker. Sprinkle basil on top. Cover and cook on
Low for 5-7 hours. Turn to High and add clams and evaporated milk.
Cover and cook on High for 20-30 minutes or until hot.
CHILI
1 pound lean ground beef
1 medium onion, chopped
1 15-ounce can Hunt’s Ready Tomato Sauce®-special chunky style
1 15-ounce can tomatoes, garlic-style
1 15-ounce can chili beans
1 teaspoon chili powder
2 tablespoons dill pickle juice
Sauté ground beef and onion; drain. Combine with other ingredients
in Slow Cooker. Cover and cook on Low for 5-6 hours.
3 Quart Slow Cooker Use and Care Guide