Rival 3855 - Manual (Page 10)

-10-
POT ROASTED PORK
1 (4 to 5-lb.) pork loin end roast 2 bay leaves
1 ⁄
2
teaspoon salt 1 whole clove
1 ⁄
4
teaspoon ground black pepper 1 ⁄
2
cup water
1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced
Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of garlic.
Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion
in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover
and cook on LOW 10 hours (HIGH 6 hours).
BEEF STEW
2-lbs. beef stew meat, cut into 1-inch cubes 1 bay leaf
1 ⁄
4
cup flour 1 teaspoon paprika
1 ⁄
2
teaspoon salt 4 carrots, sliced
1 ⁄
2
teaspoon ground black pepper 3 potatoes, diced
1 1 ⁄
2
cups beef broth 1 onion, chopped
1 teaspoon Worcestershire sauce 1 stalk celery, sliced
1 clove garlic
Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat
with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW 10
hours (HIGH 6 hours). Stir stew thoroughly before serving.
“WHITE” CHILI
1-lb. Great Northern beans, soaked 1 1 ⁄
2
teaspoons cayenne pepper
1 medium onion, chopped 1 ⁄
2
teaspoon salt
3 cloves garlic, minced 2-lbs. skinless, boneless chicken breasts
2 cans (4-oz. each) green chilies 1 can (14 1 ⁄
2
-oz.) reduced-sodium chicken broth
2 teaspoons ground cumin 1 cup water
1 teaspoon dried oregano
Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow
to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and
brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and
cook on LOW 10 hours (HIGH 6 hours).
PASTA FAGIOLI SOUP
1 can (15 1 ⁄
2
-oz.) Great Northern beans 1 ⁄
2
teaspoon ground black pepper
1 onion, chopped 1 ⁄
4
teaspoon dried marjoram
1 stalk celery 1 ⁄
4
teaspoon cayenne
2 cloves garlic, minced 1 ⁄
4
teaspoon liquid hot pepper sauce
2 cans (10 1 ⁄
2
-oz. each) beef broth 2 cups water
2 cans (14 1 ⁄
2
-oz. each) whole tomatoes 1 teaspoon dried basil
1 cup dry shell pasta, cook according to package directions
Combine all ingredients, except pasta in stoneware. Cover and cook on LOW 8 hours
(HIGH 4 hours).