Toastmaster TSC6CB - Manual (Page 9)

9
Combine all the ingredients in the slow cooker. Cover and cook on auto.
Soup will be done in 5-6 hours, or when the turkey and vegetables test
done. Or cook on low for 6 to 7 hours. Before serving, remove turkey meat
from bones. Shred meat into small pieces and return to soup. Season with
salt and black pepper to taste.
Yield: 4-6 servings
DUTCH SPLIT PEA SOUP*
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large potato, peeled and diced
2 carrots, peeled and cut into 1 ⁄
4
-inch rounds
2 ribs celery, cut into 1 ⁄
4
-inch slices
2 cups green split peas (1 pound), picked over and rinsed well
1 ⁄
2
pound ham steak, cut into 1 ⁄
2
-inch cubs
2 teaspoons dried marjoram
1 teaspoon salt
6 cups boiling water
salt and pepper to taste
Combine all the ingredients in the slow cooker. Cover and cook on auto.
Soup will be done in 8 to 9 hours. Or cook on low for 9 to 10 hours. Before
serving, season with salt and pepper to taste.
Yield: 4-6 servings
OLD-FASHIONED BEEF STEW*
3 carrots, peeled and sliced into 1 ⁄
4
-inch rounds
3 large potatoes, peeled and cut into 1-inch cubes
1 large onion, cut in half and sliced thinly
3 pounds of beef, cut into 1 1 ⁄
2
-inch cubes
1 bay leaf
1 ⁄
2
teaspoon whole black peppercorns
3 cups beef stock or broth
1 8-ounce can tomato sauce
1 teaspoon dried thyme
2 cups frozen peas
1 tablespoon fresh minced parsley
Layer carrots, potatoes, and then onions in the slow cooker. Top with beef,
bay leaf, and black peppercorns. In a large mixing bowl, combine the
stock, tomato sauce, and thyme. Pour over the meat and vegetables.