Page 1
For use with 4, 41⁄2, 5, 51⁄2, 6, and 61⁄2 quart
Stoneware Slow Cooker
The Original and America’s # 1 Brand of Slow Cookers
round and oval Crock-Pot
®
Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Page 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.
The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
3. To protect against electrical shock, do not immerse cord, plug, or
cooking unit in water or other liquid. CAUTION: Never submerge
the heating unit in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
5. Turn control to OFF before unplugging from wall outlet. Unplug from
outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
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, electrical 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. To disconnect, turn control to OFF, then remove plug from wall
outlet.
-E2-
IMPORTANT SAFEGUARDS (CONT.)
14. Avoid sudden temperature changes, such as adding refrigerated
foods into a heated pot.
SAVE THESE INSTRUCTIONS
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
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.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than
the other). To reduce the risk of electric shock, this plug is
intended to fit into a polarized outlet only one way. If
the plug does not fit fully into the outlet, reverse the
plug. If it still does not fit, contact a qualified electrician.
Do not attempt to modify the plug in any way. If the plug fits loosely into
the AC outlet or if the AC outlet feels warm do not use that outlet.
®
SLOW COOKER. The extension
-E3-
Page 3
HOW TO USE YOUR CROCK-POT
®
SLOW COOKER
1. There are three temperature settings. LOW is recommended for slow
”all-day” cooking. 1 hour on HIGH equals about 2 to 21⁄2 hours on
LOW. WARM is recommended for keeping already cooked food at
the perfect serving temperature until you are ready to eat. DO NOT
cook on this setting.
2. Frozen foods such as vegetables and shrimp may be used as part of a
recipe. However, do not cook frozen meats (such as roasts or
chickens) 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.
3. Always cook with the lid on.
4. Follow recommended cooking times.
5. Do not use slow cooker stoneware for storage of food.
6. Do not reheat foods in your Crock-Pot®slow cooker.
7. Do not set heated unit filled with food on a finished wood table.
8. Unplug when cooking is done and before cleaning.
9. Removable stoneware is ovenproof and microwave safe. Do not use
removable stoneware on gas or electric burners or under broiler.
PREPARE AHEAD CONVENIENCE!
Fill bowl and refrigerate. When ready to cook, set in electrical base and
turn to LOW or HIGH. Do not preheat electrical base.
HOW TO CLEAN YOUR CROCK-POT
®
SLOW COOKER
Unplug unit. CAUTION: Never submerge heating unit in water or other
liquid.
REMOVABLE STONEWARE
• The removable stoneware goes safely into the dishwasher, or may be
washed in hot soapy water. Do not use abrasive cleaning compounds
– a cloth, a sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner
(such as 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.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the
shock of sudden temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not
put in cold foods. Do not preheat Crock-Pot
®
slow cooker before
using unless specified in the recipe. The stoneware 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.
-E4- -E5-
Page 4
HINTS QUESTIONS AND ANSWERS
•Trim fats and wipe meats well to remove residue. (If meats contain
fats, brown in a separate skillet or broiler and drain well before
adding to cooker.) Season with salt and pepper. Place meat in cooker
on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are
retained in slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
• Use whole leaf herbs and spices for best and truest flavor for all-day
cooking. If ground herbs and spices are used, they should be stirred
in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the
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 varied if an equal
quantity is substituted. (Such as substituting a 10
plus 4 ounces of water for a 141⁄2
beef or chicken broth for
ounce can of tomatoes OR
1
cup of wine, etc.)
⁄2
3
⁄4 ounce can of soup
1
⁄2
cup
• 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). 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, reduce heat, cover and allow to simmer 1
1
hours or until
⁄2
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
• The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
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.
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.
-E6- -E7-
Page 5
QUESTIONS AND ANSWERS
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.
GUIDE TO ADAPTING YOUR OWN RECIPES
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 slow cooker in the
beginning and can cook all day. Many preparatory steps are unnecessar y
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 Crock-Pot
®
slow cooker at one time. EXCEPTION: milk, sour cream or cream
should be added during last hour of cooking.
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 on rangetop
before adding to slow cooker. Don’t overcook — just until slightly
tender. If cooked rice is called for, stir in with other ingredients; add
cup 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 of liquid is enough for any recipe unless it contains
rice or pasta.
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.
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
IF RECIPE
FOR OVEN SAYS:
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
COOK ON LOW
IN SLOW COOKER:
4 to 6 hours
6 to 10 hours
8 to 18 hours
OR COOK ON HIGH
IN SLOW COOKER:
11⁄2 to 2 hours
3 to 4 hours
4 to 6 hours
1
4
⁄
-E8- -E9-
Page 6
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the 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
Always remember, the size of the meat is just an estimate. The exact
weight of a roast that can be cooked in the oval Crock-Pot
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
stoneware and does not hold the lid up.
ingredients to Crock-Pot® slow cooker; 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.
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
• Larger roasts, chickens and hams are perfect. Select boneless roasts
or hams ranging from 3 to 8 pounds. Whole chickens or hens, up to
about 5 pounds fit perfectly.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs
or country-style ribs, up to 2 (3 to 4 pounds each) slabs easily fit.
Bone-in, 3 to 5 pound pork loin roasts or hams may now be slowcooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 6 pounds.
• No need to cut or stack pieces of meat. The shape is natural for
blade or arm pot roasts, chop or ham steaks.
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
• 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 singled
layer so they cook easily and serve attractively.
®
slow cooker
-E10- -E11-
Page 7
THE RECIPES THE RECIPES
The following recipes in the manual are designed for a 4 quart slow
cooker. Based on your model increase recipe by half. The recipes in this
book may be used, as printed, in the 4, 4
1
⁄2, 5, 51⁄2, 6 or 61⁄2 quart oval or
round Crock-Pot®slow cookers. Of course, larger roasts may be cooked
in the 51⁄2, 6 and 6 1⁄2 quart unit and tips for these larger units are noted
when applicable by the recipe.
POT ROAST OF BEEF
3 medium potatoes, thinly sliced 1 teaspoon salt
2 large carrots, thinly sliced
1 onion, sliced
1 (3 to 4-lb.) boneless beef rump roast
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 to 12 hours
(HIGH: 5 to 6 hours).
1
⁄2 teaspoon ground black pepper
1
cup water or beef broth
⁄2
HICKORY SMOKED BRISKET
1 (3 to 4-lb.) beef brisket
1
⁄2 cup liquid smoke garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously
with 1⁄4 cup of liquid smoke and 1⁄2 teaspoon each of celer y salt, garlic
salt and onion powder. Wrap well and put into stoneware. Cover and
cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into
thin slices. Serve warm with juices poured over each slice.
1
⁄2 teaspoon each celery salt,
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices 1 cup water
1 (3-lb.) corned beef brisket
2 medium onions, quartered into wedges
Put all ingredients, except cabbage wedges in stoneware in order
listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
Add cabbage wedges to liquid, pushing down to moisten. Turn to
HIGH and cook and additional 2 to 3 hours. 51⁄2 - 61⁄2 QUART UNITS:
You may cook 2 (3 lbs. each) corned beef briskets if desired. Add
listed amounts of vegetables and cook as directed.
1
⁄2 to 1 small head cabbage, cut
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced
1
1 to 1
⁄2-lbs. each, cut 1⁄4-inch thick 2 cloves garlic, minced
1 tablespoon olive oil 2 tablespoons lime juice
1 medium onion, chopped 1 jalapeño pepper, seeded and minced
1
⁄2 cup chopped green bell pepper 1 can (2-oz.) chopped green chilies
1
⁄2 cup chopped red bell pepper 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 half
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 stoneware. Spoon 1⁄4 cup salsa evenly over beef rolls. Cover and
cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
1
cup salsa into reserved vegetable mixture. Cover and refrigerate.
⁄2
Spoon remaining
cooking. Slice steaks into serving portions and accompany with
vegetable-salsa mixture.
1
⁄4 cup salsa over beef rolls during last 15 minutes of
-E12- -E13-
Page 8
THE RECIPES
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
teaspoon salt 1 jar (16-oz.) barbeque sauce
⁄2
1
teaspoon ground black pepper
⁄2
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).
-E14- -E15-
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 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced
1
⁄2 cup water
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 (
1
- 6
51⁄2
QUART : You may cook a 5 to 6 pound roast if desired. Add
⁄2
HIGH: 5 to 6 hours).
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
2
⁄3 cup converted white rice 4 to 6 boneless pork chops,
1
⁄4 cup butter or margarine
1
cup chopped onion 1 can (10.5-oz.) beef consomme
⁄2
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided
1
teaspoon rubbed sage
⁄2
1
teaspoon salt
⁄2
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,
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).
1
⁄4 teaspoon ground black pepper
3
⁄4- to 1-inch thick
1
teaspoon paprika
⁄2
1
teaspoon ground nutmeg
⁄4
1
⁄2 teaspoon thyme, sage, salt and
Page 9
THE RECIPES
THE RECIPES
HERBED TURKEY BREAST
1 turkey breast (4 to 5-lb.) fresh or thawed
2 tablespoons butter or margarine
1
⁄4 cup garden vegetable-flavored
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush
over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6
hours).
1
⁄2 teaspoon dry basil leaves
1
⁄2 teaspoon rubbed sage
1
⁄2 teaspoon dry thyme leaves
1
⁄4 teaspoon ground black pepper
1
⁄4 teaspoon garlic powder
CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 1
1
-E16- -E17-
Page 10
THE RECIPES
THE RECIPES
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (4-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage 40 cloves garlic, unpeeled
2 sprigs Italian parsley
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken
cavity. Place celery in stoneware. Put chicken on top of celer y. Add
garlic, unpeeled around chicken. Chop remaining herbs; sprinkle
herbs and pepper over chicken. Cover and cook on LOW 8 to 10
hours (HIGH: 31⁄2
to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices then
spread with a knife.
1
⁄2 teaspoon ground black pepper
TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast, 2 potatoes, peeled and chopped
1
cut into
2
1 teaspoon salt or frozen mixed vegetables
1
1
2 carrots, sliced 2 cups chicken broth
2 stalks celery, sliced
CORNBREAD
1 cup all-purpose flour 2 tablespoons sugar
1 cup yellow cornmeal 1 egg, lightly beaten
1 tablespoon baking powder 1 cup milk
1 teaspoon salt
Combine 1⁄3 cup 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 to
9 hours (HIGH: 4 to 5 hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven
to 400° F. Blend remaining 1⁄3 cup flour with 1⁄3 cup cold water; stir
until smooth, then blend into stew in Crock-Pot
stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and
sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift
removable stoneware from slow cooker base and place in preheated
oven. Bake 15 to 20 minutes or until cornbread is golden brown.
Allow to stand 15 minutes before serving.
⁄2-inch cubes 2 medium onions, chopped
⁄3 cup all-purpose flour, divided 2 cups frozen peas and carrots,
⁄2 teaspoon ground black pepper 2 cloves garlic, minced
⁄4 teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained
1
⁄4 cup sherry
1
⁄4 cup vegetable oil
®
slow cooker. Cook,
-E18- -E19-
Page 11
THE RECIPES
THE RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST (CONT.)
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.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1
⁄4 cup molasses
2 tablespoons cider vinegar 2 tablespoons orange juice
2 tablespoons Worcestershire sauce 3 whole bone-in chicken breasts, halved
2 teaspoons prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot
pepper sauce and orange juice. Arrange chicken in stoneware. Brush
sauce over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3
to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
1
⁄8 to 1⁄4 teaspoon hot pepper sauce
ROASTED LEMON ALMOND CORNISH HENS
3 lemons 4 teaspoons minced fresh thyme, divided
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1
teaspoon minced thyme and 1 clove garlic (minced) in each cavity.
Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter,
remaining minced garlic, thyme, salt and pepper; drizzle over hens.
Sprinkle with 1⁄4
cup sliced almonds. Cover and cook on LOW 8 to 10
hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter.
Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground black pepper
1
⁄2 cup sliced almonds, toasted and divided
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained 2 to 3 teaspoons Italian seasoning
1 cup chopped onion
2 cloves garlic, minced
2 cans (15-oz. each) tomato sauce 6 cups tomato juice
1 package (16-oz.) dry spaghetti,
broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well.
Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on
HIGH during last hour and stir in dry spaghetti.
2 cans (4-oz. each)
sliced mushrooms, drained
-E20- -E21-
Page 12
THE RECIPES
THE RECIPES
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix
1 onion, chopped 1 can (10
1 pound, fully-cooked ham, 2 cups water
cut into 1-inch cubes 2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware.
Combine gravy mix, mushroom soup and water; whisk until
combined. Pour gravy mixture over potatoes. Cover and cook on
LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with cheese during last
30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a
mixture of 1 cup water and 1⁄2 teaspoon cream of tartar; drain and
proceed with recipe.
1
⁄2-oz.) cream of mushroom soup
STEAK SOUP
2 lbs. coarsely ground chuck, 2 cans (141⁄2
browned and drained 1 package (10-oz.) frozen mixed vegetables
5 cups water 5 tablespoons beef base granules
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
Salt to taste, optional
1
⁄2 teaspoon ground black pepper
1
⁄2 cup butter, melted
1
⁄2 cup all-purpose flour
Place all ingredients, except butter, flour and salt in stoneware. Cover
and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour
before serving, turn to HIGH. Make a paste of the melted butter and
flour. Stir until smooth. Pour into stoneware. Stir until well blended.
Season soup, if desired, with salt. Cover and cook on HIGH until
thickened.
-oz. each) diced tomatoes
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn 11⁄2 cups cooked rice
1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce
drained and rinsed
1
1 can (14
⁄2-oz.) diced tomatoes
1
⁄4 cup salsa
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
1
⁄4 teaspoon salt
1
⁄2 teaspoon ground black pepper
1
⁄4 cup chopped onion
Combine all ingredients, except 1⁄2 cup cheese and green peppers.
Stuff peppers with this mixture. Arrange peppers in stoneware. Cover
and cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with
remaining cheese during last 30 minutes of cooking.
ZUCCHINI-TOMATO STRATA
4 medium zucchini, sliced 1⁄4-inch thick
1 onion, chopped 1 teaspoon dried basil
4 cloves garlic, chopped 1 teaspoon dried oregano leaves
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
sliced mushrooms, drained
4 Roma tomatoes, sliced 1 cup stuffing croutons
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with
half the onion, half the garlic and all of the mushrooms. Repeat with
remaining zucchini, onions and garlic. Arrange sliced tomatoes over
top. Combine juice, basil, oregano, salt and pepper; pour over
casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 21⁄2
hours). Top with stuffing croutons and cheese during last 10 to 15
minutes.
3
⁄4 cup spicy vegetable tomato-juice cocktail
1
⁄2 teaspoon seasoned salt
1
⁄4 teaspoon ground black pepper
1
to 3
⁄2
-E22- -E23-
Page 13
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 visit:
www.rivalproducts.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.
©2002, Rival
A Division of The Holmes Group
Printed in China 428-0887(03EFM1)
Crock-Pot®is a registered trademark of Rival
®
Loading...