Crock-Pot 3125 User Manual

LIMITED ONE-YEAR WARRANTY

Rival®warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If
you have a claim under this warranty please follow these procedures:

1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for
replacement (with proof-of-purchase).

2) Within the first 12 months from date of purchase Rival

®

will repair or replace (at no charge) the defective product if it is delivered
freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE
DEPARTMENT between 8:00 a.m. and 4:30 p.m. Central Standard Time, Monday through Friday (for prompt service have model
number and sales receipt ready).

www.crockpot.com

Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX 79906. Proof of
purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original
purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or
malfunction) while in the possession of the consumer. Rival

®

disclaims all responsibility for consequential, incidental, or commercial
losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential losses,
so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state.

©2001, Rival

A Division of The Holmes Group

Crock-Pot®is a registered trademark of Rival

®

428-0219

Printed in China

Oval Slow Cooker

The Original and America’s #1 Brand of Slow Cookers

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

Visit our website at www.crockpot.com

-11--2-

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed,
including the following:

1. Read all instructions before using.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plugs, or cooking unit in

water or other liquid. CAUTION: Never submerge heating unit in water or
other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Allow to cool before putting on or taking off parts. Unplug from outlet when not in

use and before cleaning.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance

malfunctions or has been damaged in any manner. Return appliance to Rival

®

(see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by Rival

®

may cause fire, elec-

trical shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated surfaces.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids. Always use hot pads when moving your heated Crock-Pot

®

slow cooker.

12. Do not use appliance for other than intended use.

13. Avoid sudden temperature changes, such as adding refrigerated foods into a
heated pot.

14 To disconnect, turn to off, then remove plug from outlet.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). As a

safety feature, this plug will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it still does not fit,

contact a qualified electrician. Do not attempt to defeat this safety feature.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never
needs lubrication. Do not attempt to service this product. Do not immerse base in water or other
liquid. A short power-supply cord is provided to reduce the hazards resulting from entanglement
or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER,

THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL
RATING OF THE CROCK-POT

®

SLOW COOKER. The extension cord should not be allowed to

drape over the counter or tabletop where it can be pulled on by children or tripped over.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected.

This is normal with many heating appliances and will not recur after a few uses.

SAVE THESE INSTRUCTIONS

BUTTERNUT SQUASH SOUP

2 cups finely chopped onions

1

⁄4 tsp ground nutmeg

1 (3 lb) Butternut squash, peeled and cubed

1

⁄4 tsp ground cloves

4 cups chicken broth

1

⁄4 tsp curry powder

1

1

⁄2 cups apple sauce

1

⁄4 tsp ground coriander

1

⁄2 tsp salt

1

⁄4 tsp cinnamon

1

⁄4 tsp ground white pepper

1

⁄4 cups Vegetable Oil

Put Vegetable oil into a large saucepan and heat over a medium heat until hot. Add
onions and cook and stir 5 minutes until transparent. Move onions from saucepan to
slow cooker. Add squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves,
curry powder, coriander and cinnamon. Cover and cook on Low for 4 to 6 hours. If
desired, in a food processor or blender, process in small batches until smooth.
Return soup to the slow cooker. Cook on Low for an additional 2 to 4 hours.
Makes 4-6 servings.

ROASTED PEPPER AND BEAN CHILI

2 green peppers 1 14.5 oz. Can diced tomatoes, with green
2 red bell peppers Chili’s
1 large onion, chopped 2 tbs chili powder
1 zucchini, quartered and sliced

1

⁄4 inch thick 1 10 oz. Can garbanzo beans, drained
2 cloves garlic, minced 1 15 oz. Can pinto beans, drained
1 tsp dried oregano leaves 1 15 oz. Can black beans, drained

1

⁄2 tsp cumin

Cut pepper in half and remove seeds. Slash edges so that the peppers will lay flat.
Place skin side up on baking sheet. Broil peppers until blackened, about 15 minutes.
Seal in plastic food bag. Allow to stand for 15 minutes., remove skin from pepper
and chop. Combine peppers and all remaining ingredients in stoneware. Cover and
cook on Low for 8 to 10 hours.

-10- -3-

HOW TO USE YOUR CROCK-POT® SLOW COOKER

HOW TO CLEAN YOUR CROCK-POT®SLOW COOKER

IMPORTANT NOTE: During initial use of this appliance, some slight smoke and/or
odor may be detected. This is normal with many heating appliances and will not recur
after a few uses.

1. Vegetables should be thinly sliced and placed near sides or bottom of the
stoneware. Meats generally cook faster than most vegetables.

2. Trim fats and wipe meats well. Season with salt and pepper. Place in cooker on top
of vegetables.

3. For roasts and stews, pour liquid over meat. Use no more liquid than specified in
the recipe. Why? Because in slow cooking, more juices in meats and vegetables are
retained than in conventional cooking.

4. Always cook with cover on, for recommended times.

5. Unplug when cooking is done or before cleaning. Always use hot pads when lifting
the Crock-Pot®slow cooker or removing the stoneware for serving.

CAUTION: Always place protective padding under bowl before setting on a table or
countertop.

CAUTION: Always unplug unit before cleaning. Never submerge heating unit in water.
REMOV ABLE STONEWARE:

• The removable stoneware goes safely into the dishwasher, or may be washed in hot
soapy water as soon as possible after emptying. Do not use abrasive cleaning
compounds – a cloth, sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner (Bon Ami

®

Polishing Cleanser) or vinegar.

• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.

• The lid and stoneware may be washed in the dishwasher.

CARE OF YOUR STONEWARE IN YOUR CROCK-POT®SLOW COOKER

As with any fine ceramic, the stoneware bowl of your Crock-Pot

®

slow cooker will not

withstand the shock of sudden temperature changes.

• Frozen foods such as vegetables and shrimp may be used as part of a recipe.
However, do not thaw or cook large frozen foods such as roasts and chicken unless
you first add at least 1 cup of liquid. See hints below.

• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat the slow cooker before using unless specified in recipe. The
slow cooker should be at room temperature before adding hot foods.

•To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.

• Do not put lid in Microwave.

STUFFED GREEN BELL PEPPERS

1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn 1 can (14

1

⁄2 -oz.) diced tomatoes

1

⁄4 cup salsa

1

⁄4 cup onion, chopped

1

1

⁄2 cups cooked rice 1 teaspoon Worcestershire sauce

1

⁄4 teaspoon salt

1

⁄2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded

Combine all ingredients, except 1⁄4 cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6–8 hours
(HIGH: 3–4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking. Makes 5 servings.

HERB ROASTED LAMB

4 large potatoes, cut into cubes 4 sprigs fresh rosemary
1 Tsp. Salt 1 boneless leg of lamb, trimmed and tied
6 cloves garlic, peeled and crushed

1

⁄2 cup dry white wine
Zest of 1 lemon 1 Tsp. olive Oil

Place the potatoes in the bottom of the stoneware. In a small bowl, mix the salt,
garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in
a large frying pan and brown the lamb evenly on all sides. Place the browned lamb
in the stoneware and pour in the wine. Cook on Low for 4 to 6 hours.

APPLE CRISP

6 cups thinly sliced apples Juice and zest of 1 lemon
1 cup granulated sugar

1

⁄2 cup melted butter
1 Tbs. All Purpose Flour 2 cups soft bread crumbs
1 Tsp. Cinnamon 1 cup brown sugar

In a large bowl combine apples, sugar, flour, cinnamon and lemon zest. In another
bowl, combine butter, brown sugar and bread crumbs. In the stoneware, layer one­third of the bread crumb mixture, then one-third of the apple mixture. Repeat layers
of bread crumbs and apples and finish with a final layer of bread crumbs on top.
Cook on High for 4 hours or until bubbly. Makes 6 servings.

-9-

TURKEY POT PIE WITH CORNBREAD CRUST

2 pounds boneless turkey breast, 2 cloves garlic, minced

cut into

1

⁄2" cubes

1

⁄4 cup sherry

2 cups frozen peas and carrots, 2 cups chicken broth

or frozen mixed vegetables 1 teaspoon salt

2

⁄3 cup all-purpose flour, divided

1

⁄4 teaspoon cayenne pepper

1

⁄2 teaspoon ground black pepper 2 stalks celery, sliced
2 carrots, sliced 2 medium onions, chopped
2 potatoes, peeled and chopped 1 can (4 ounces) sliced mushrooms, drained

CORNBREAD

1 cup all-purpose flour 1 cup yellow cornmeal
1 tablespoon baking powder 1 teaspoon salt
2 tablespoons sugar 1 egg, lightly beaten
1 cup milk

1

⁄4 cup vegetable shortening

Combine 1/3cup flour, salt black pepper and cayenne pepper in a bowl. Toss turkey
cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,
onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.
Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7–9 hours
(HIGH: 4–5 hours).

Turn stoneware to HIGH while preparing cornbread. Preheat oven to 400° F. Blend
remaining 1/3cup flour with 1/3cup cold water; stir until smooth, then blend into
stew in stoneware. Cook, stirring occasionally, 15 minutes or until stew is thickened.

For cornbread, combine cornmeal, flour, cornmeal, baking powder, salt and sugar in
mixing bowl. Blend in egg, milk and shortening. Pour over stew.
Lift removable stoneware from electrical base and place in preheated oven. Bake
15–20 minutes or until cornbread is golden brown. Allow to stand 15 minutes
before serving. Makes 8 servings.

NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute
mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.
Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as
recipe directs. Turkey stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.

HERBED TURKEY BREAST

1

⁄4 cup garden vegetable-flavored

1

⁄2 teaspoon thyme, dried

whipped cream cheese

1

⁄4 teaspoon garlic powder

1 turkey breast, 2.5 to 3 pounds, 2 tablespoons butter or margarine

fresh or thawed 1 tablespoon fresh parsley, minced

1 tablespoon soy sauce

1

⁄2 teaspoon sage, rubbed

1

⁄2 teaspoon basil, dried

1

⁄4 teaspoon ground black pepper

Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 8–10 hours (HIGH 4–6 hours). Makes 10 to 12 servings.

-4-

• Removable stoneware bowls are ovenproof and microwave safe. Do not use remov­able stoneware bowl on gas or electric burner or under broiler.

PREPARE-AHEAD CONVENIENCE!

Fill the bowl and refrigerate. When ready to cook, set in electrical base and turn to
LOW or HIGH. Do not preheat electrical base.

HINTS

• Do not use the Crock-Pot®slow cooker for storage of foods. Do not reheat foods in
the Crock-Pot®slow cooker.

• There are two temperature settings. LOW is recommended for slow “all-day”
cooking. One hour on HIGH equals about 2 to 21⁄2 hours on LOW.

• Use whole leaf herbs and spices for best flavor for all-day cooking. If ground herbs
and spices are used, stir in during last hour.

• Because there is no direct heat at the bottom, always fill stoneware at least half full
to conform to recommended times. Small quantities may be prepared but cooking
time will be affected.

•A specific liquid called for in a recipe may be substituted if an equal quantity is used
(such as substituting a 103⁄4 ounce can of soup plus 4 ounces of water for a 14

1

⁄2

ounce can of tomatoes OR 1⁄2 cup beef or chicken broth for 1⁄2 cup of wine.)

• Dried beans, especially red kidney beans, should be boiled before adding to a
recipe. Cover the beans with 3 times their volume of unsalted water and bring to a
boil. Boil 10 minutes. Discard water after boiling.

Beans must be softened completely before combining with sugar and/or acid foods.
(NOTE: Sugar and acid have a hardening effect on beans and will prevent soften­ing.) After boiling beans 10 minutes, reduce heat, cover and allow to simmer 1

1

⁄2
hours or until beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.

• Do not use cooker for thawing or cooking frozen meats (such as chicken or roasts)
unless you first add at least 1 cup of warm liquid. The liquid will act as a “cushion”
to prevent sudden changes in temperature. Cook recipes containing frozen meats
an additional 4 to 6 hours on LOW or 2 hours on HIGH.

• Do not set heating unit filled with food on a finished wood table.

QUESTIONS AND ANSWERS

Q

“What if the food isn’t done after 8 hours…when the recipe says
8 to 10 hours?”

A

This is due to voltage variations which are commonplace everywhere; altitude; or
even extreme humidity. The slight fluctuations in power do not have a notice­able effect on most appliances; however, it can slightly alter the cooking times.
Allow plenty of time, and remember, it is practically impossible to overcook. You
will learn through experience whether to decrease or increase cooking times.

-8-

FAJITA STEAK ROLLS

2 beef top round or flank steaks, 1 can (2 ounces) green chilies, chopped

about 1 to 1

1

⁄4 pound each, cut 1⁄4" thick 1 medium onion, chopped

1 tablespoon olive oil

1

⁄2 cup red bell pepper, chopped

1

⁄2 cup green bell pepper, chopped 2 cloves garlic, minced
2 tablespoons fresh cilantro, minced 1 jalepeno pepper, seeded and minced
2 tablespoons lime juice 1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about

1

⁄2 of vegetable mixture and set aside
for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks,
beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in
Crock-Pot®slow cooker. Spoon 1⁄4 cup salsa evenly over beef rolls. Cover and cook on
LOW for 8–10 hours (HIGH: 4–5 hours). Meanwhile, stir 1⁄4 cup salsa into reser ved
vegetable mixture. Cover and refrigerate. Spoon remaining

1

⁄4 cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture. Makes 8 servings.

BARBEQUED RIBS

2 slabs pork spareribs (2.5 to 3 pounds each) 1⁄2 teaspoon salt

1

⁄2 teaspoon ground black pepper 1 onion, sliced

1 jar (16 ounces) barbeque sauce

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 8–10 hours (HIGH: 4–5 hours). Makes 3 to 4 servings.

PORK CHOPS ON RICE

1

⁄2 cup brown rice

2

⁄3 cup converted white rice

1

⁄4 cup butter or margarine

1

⁄2 cup chopped onion

1 can (14-oz.) sliced mushrooms, drained 1 teaspoon dried thyme, divided

1

⁄2 teaspoon rubbed sage

1

⁄2 teaspoon salt

1

⁄4 teaspoon ground black pepper 4 boneless pork chops, 3⁄4" to 1" thick

1 can (10.5 ounces) beef consumme 2 tablespoons Worcestershire sauce

1

⁄2 teaspoon paprika

1

⁄4 teaspoon ground nutmeg

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 stoneware. Arrange
chops over rice. Combine consumme and Worcestershire sauce and pour over
chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover
and cook on LOW 7–9 hours (HIGH: 4–5 hours). Makes 4 to 6 servings.

-5-

Q

“Must the Crock-Pot®slow cooker be covered? Is it necessary to stir?”

A

Cook with the cover on. The slow cooker will not recover heat losses quickly
when cooking on LOW setting. Significant amounts of heat escape whenever
the lid is removed; therefore the cooking time must be extended. Avoid frequent
removal of the cover for checking cooking progress or stirring. Never remove
cover during the first 2 hours when baking breads or cakes.
It is not necessary to stir while cooking on LOW heat. While using HIGH heat for
short periods, occasional stirring improves the distribution of flavors.

Q

“How about thickening the juices or making gravy?”

A

Add some quick-cooking tapioca to any recipe when you want to make a thick
gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you
may remove the solid foods, leaving the juices. Prepare a smooth paste of
approximately 1⁄2 cup flour or cornstarch to 1⁄2 cup water or 4 tablespoons melted
butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and
when it comes to a boil (about 15 minutes) it’s ready.

Q

“Can I cook a roast without adding water?”

A

Yes – if cooked on LOW. We recommend a small amount because the gravies
are especially tasty. The more fat or “marbling” the meat has, the less liquid you
need. The liquid is needed to properly soften and cook vegetables.

This guide is designed to help you adapt recipes to the Crock-Pot

®

slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your stoneware in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot®slow cooker. A few hints:

• Allow sufficient cooking time.*

• Cook with cover on.

• Do not add as much water as some recipes indicate.

• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.

• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).

•Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the stoneware at one time. Exception: milk, sour
cream or cream should be added during last hour.

GUIDE FOR ADAPTING RECIPES

THE RECIPES

-7-

CLASSIC POT ROAST OF BEEF

1 (3 pound) boneless beef rump roast, brisket of shoulder

1

⁄2 cup water or beef broth 2 medium potatoes, thinly sliced
2 large carrots, thinly sliced 1 onion, sliced
1 teaspoon salt

1

⁄2 teaspoon ground black pepper

Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10–12 hours
(HIGH: 5–6 hours). Makes 12 to 14 servings.

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices 1 (3 pound) corned beef brisket
2 medium onions, quartered 1 cup water

1

⁄2 to 1 small head cabbage, cut into wedges

Put all ingredients, except cabbage wedges in slow cooker in order listed.
Cover and cook on LOW 8–10 hours (HIGH: 5–6 hours). Add cabbage wedges to
liquid, pushing down to moisten. Turn to HIGH and cook and additional 2–3 hours.
Makes 12 to 14 servings.

The oval Crock-Pot®slow cooker is perfect for so many of your favorite foods. Use the recipes in this
book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try.

FOR EXAMPLE:

• Bone-in cuts like ribs, loin cuts or turkey pieces fit easily. Spare ribs or country-style ribs, up to
2 slabs (2 to 3 pounds each) fit easily in the crock. Bone-in, 3 to 5 pounds, pork loin roasts or
hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 6 pounds.

• No longer is there a need to cut or stack pieces of meat. The shape is natural for blade or arm
pot roasts, chops or ham steaks.

• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with
plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage
with corned beef.

• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or
baked apples can be arranged in a single layer so they cook easily and serves attractively.

• Serving all of your favorite casseroles, soups and stews couldn’t be easier. The open area makes
this slow cooker a welcome guest on any buffet table.

Always remember, the size of the meat is just an estimate.The exact weight of a roast that can be
cooked in an oval Crock-Pot

®

slow cooker will depend on the specific cut, meat configuration and
bone structure. Do not overfill the bowl. Meat should be positioned so that it rests in the the
stoneware and does not hold the lid up.

YOUR OVAL CROCK-POT®SLOW COOKER

-6-

TIME GUIDE

*Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker. Don’t over­cook — just till slightly tender. If cooked rice is called for, stir in with other ingredients; add

1

⁄4cup

extra liquid per

1

⁄4cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS

Use less in slow cooking — usually about half the recommended amount. One cup liquid is enough
for any recipe unless it contains rice or pasta.

15 to 30 minutes
35 to 45 minutes

50 minutes to 3 hours

4 to 6 hours
6 to 10 hours
8 to 18 hours

11⁄2 to 2 hours

3 to 4 hours
4 to 6 hours

IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:

BEANS

Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the
beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard
water after boiling.
Beans must be softened completely before combining with sugar and/or acid foods. (Note: Sugar
and acid have a hardening effect on beans and will prevent softening.) After boiling beans 10
minutes, reduce heat, cover and allow to simmer 1 1⁄2 hours or until beans are tender. Soaking in
water, if desired, should be completed before boiling. Discard water after soaking or boiling.

SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. Only exception:
eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious results even
when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them
when possible.

HERBS AND SPICES

Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half recom­mended amount. If you use ground herbs and spices, add during last hour of cooking.

MILK

Milk, cream and sour cream tend to break down during extended cooking. When possible add
during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for
extended times.

SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to stoneware; then
add water only to cover. If thinner soup is desired, add more liquid at serving time.
If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last
hour of cooking, stir in milk or cream as called for.

ADAPTING RECIPES