Rival 5050 WCN - Manual (Page 9)

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RECIPES
ITALIAN TOMATO AND MEAT SAUCE
1 1 ⁄ 2 pounds ground chuck, browned 1 bay leaf
1 cup chopped onion 2 stalks celery, chopped
2 cloves garlic 1 teaspoon salt
1 can (14 1 ⁄ 2 -oz.) tomatoes 2 teaspoons dried oregano leaves
2 cans (6-oz.) tomato paste 1 ⁄
4
teaspoon 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 to 3-pound beef rump or chuck, 2 cloves garlic, minced
cut in 1 1 ⁄ 2 -inch cubes 3 ⁄ 4 teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced 1 ⁄ 2 pound tiny white onions
Salt and pepper to taste 1 ⁄ 2 to 1 pound fresh mushrooms, sliced
3 tablespoons flour 2 tablespoons butter
1 can (10 3 ⁄ 4 -oz.) condensed beef broth 1 ⁄ 2 cup 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. Sauté 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.
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RECIPES
BARBECUE RIBS
2 1 ⁄ 2 to 3 pounds spareribs 1 onion, sliced
1 bottle (16-oz.) of smoky barbecue sauce Salt and pepper to taste
(or 2 cups homemade sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Barbecue Meats
Place uncooked, seasoned and cut-up chicken, ham, pork chops, or beef in stoneware.
Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8
to 10 hours. (HIGH: 4 to 6 hours).
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.
SWEET AND SOUR SHRIMP
1 package (6 ounces) frozen 1 cup boiling water
Chinese pea pods, partially thawed 1 ⁄ 2 cup reserved pineapple juice
1 can (13 ounces) juice-pack pineapple 2 teaspoons soy sauce
chunks or tidbits (drain and reserve juice) 1 ⁄ 2 teaspoon ground ginger
2 tablespoons cornstarch 2 cans (4 1 ⁄ 2 ounces each) shrimp,
3 tablespoons sugar rinsed and drained
1 chicken bouillon cube 2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 16