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Baby-bello & company, Succotash, Sweet-peas – Hamilton Beach Party Crock 840149600 User Manual

Page 12: Couscous with feta and tomatoes

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Baby-Bello & Company

2 cups (500 ml) fresh baby portobello

mushrooms, cleaned

1

2

pound (225 g) white pearl onions

2 tablespoons (30 ml) roasted red pepper, diced

1

3

cup (85 ml) red wine

1 tablespoon (15 ml) spicy mustard
1 teaspoon (5 ml) Italian seasoning

1

2

teaspoon (2.5 ml) black pepper

1 garlic clove, crushed

1. Place mushrooms and onions in stoneware dish.

2. In a small bowl, combine roasted red peppers, red wine, spicy mustard, Italian

seasoning, pepper, and garlic. Mix well and pour over mushrooms and onions.

3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4 servings.

Succotash

1 lb. (450 kg) package frozen lima beans
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons (30 ml) butter
1 package (8 ounces/225 g) frozen corn

Salt and pepper to taste

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.

Sweet-Peas

1 package (16 ounces/450 g) frozen green peas
3 tablespoons (45 ml) butter
2 tablespoons (30 ml) honey

1

4

cup (60 ml) chopped walnuts or pecans (optional)

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 6-8 servings.

Couscous with Feta and Tomatoes

1 (14 ounce/400 ml) can diced tomatoes

1

2

small onion, chopped

2 cloves garlic, crushed
2 teaspoons (10 ml) Italian seasoning

1

3

cup (85 ml) couscous

1

4

cup (60 ml) feta or blue cheese

1. Place tomatoes, onion, garlic, and seasoning in stoneware dish.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.

Convenience Tip: Use
frozen pearl onions.

Serving Tip: Top with
freshly snipped chives.

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