Rival 5445 BCN - Manual (Page 8)

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THE RECIPES
SWISS STEAK
2 round steaks, about 1 ⁄
2
-lb. each, 1 large onion, thinly sliced
1 ⁄
4
cup all-purpose flour cut 3 ⁄
4
-inch thick
2 carrots, sliced 2 stalks celery, chopped
1 ⁄
2
teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in
plastic bag. Add steak pieces, a few at a time, shake to cover with
flour mixture. Place onion slices in bottom of stoneware; add meat on
top. Top with carrots and celery and cover with tomato sauce. Cover
and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (3 to 4 lbs. each) 1 onion, sliced
1 ⁄
2
teaspoon salt 1 jar (16-oz.) barbeque sauce
1 ⁄
2
teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving
portions. Place ribs in broiler pan and broil 15 minutes or until
browned. Drain. Put sliced onion in stoneware. Place rib sections on
top on onions, pour barbeque sauce on top. Cover and cook on
LOW 8 to 10 hours (HIGH: 4 to 5 hours).
THE RECIPES
POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin 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. Put 1 sliced onion in bottom of stoneware. Add pork
roast, remaining onion, and other ingredients. Cover and cook on
LOW 10 to 12 hours (HIGH: 5 to 6 hours).
5
1 ⁄
2
- 6 1 ⁄
2
QUART: You may cook a 5 to 6 pound roast if desired. Add
listed amounts of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking.
Place roast in broiler pan; broil 15 to 20 minutes or until lightly
browned; drain, place in stoneware and continue as recipe directs.
PORK CHOPS ON RICE
1 ⁄
2
cup brown rice 1 ⁄
4
teaspoon ground black pepper
2 ⁄
3
cup converted white rice 4 to 6 boneless pork chops,
1 ⁄
4
cup butter or margarine 3 ⁄
4
- to 1-inch thick
1 ⁄
2
cup chopped onion 1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided 1 ⁄
2
teaspoon paprika
1 ⁄
2
teaspoon rubbed sage 1 ⁄
4
teaspoon ground nutmeg
1 ⁄
2
teaspoon salt
Spray inside of stoneware with non-stick vegetable coating. Combine
white and brown rice with butter in skillet. Saute over medium-high
heat, stirring occasionally, until rice is golden brown. Remove from
heat and stir in onion, mushrooms,
1 ⁄
2
teaspoon thyme, sage, salt and
pepper. Pour rice mixture into slow cooker. Arrange chops over rice.
Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops.
Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
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