Assessments - 2, GPA: 5
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4 cup (175 ml) roasted red peppers, drained and cut in strips 1 (8 oz/225 g) box Spanish- style yellow rice mix 1 teaspoon (5 ml) garlic salt Combine all ingredients in stoneware dish. Stir well. Cover and for 8 hours or on HIGH for 4 hours. Serves 4. Chili 1 pound (450 g) hot Italian sausage, removed from casings 1 pound (450 g) lean ground beef 1 medium onion, chopped 1 ( 3/ 4 oz/20 g) envelope chili seasoning mix 1 (16 oz/450 g) can kidney beans, drained 1 (14 oz/400 g) can diced tomatoes 1 (6 oz/170 g) can tomato paste 1 (15 oz/425 ml) can chicken broth Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially onion. Place cooked meat mixture in stoneware dish. Add remaining ingredients. Cover and for 8 hours or on HIGH for 4 hours. Serves 4-6. 10 840156800 nv05.qxd 4/9/07 2:26 PM Page 11 North Carolina Pork Barbecue 3 pounds (1.35 kg) boneless pork butt, 1 (14 oz/400 g) can diced tomatoes 1. 2 cup (125 ml) vinegar 2 tablespoons (30 ml) Worcestershire sauce 1 tablespoon (15 ml) sugar 1 heaping tablespoon (15 ml) crushed red pepper 1 tablespoon (5 ml) salt 2 teaspoons (10 ml) black pepper Combine all ingredients in stoneware dish. Cover and cook for 8-10 hours or on HIGH for 5 hours. Remove and shred meat to serve. Serves 10. Candied Carrots & Walnuts 2 (16 oz/450g) packages frozen sliced carrots 3. 4 cups (175 ml) pancake syrup 1. 4 cup (60 ml) brown sugar, packed 1 cup (250 ml) chopped walnuts Combine all ingredients in crock. Stir well. Cover and cook on HIGH for 5 hours.* Serves 4-6. *Only the High setting is recommended for this recipe. Chocolate Fondue 1 (8 oz/225 g) box semi- sweet baking chocolate 1 (8 oz/225 g) box unsweetened baking chocolate 1 (6 oz/170 g) box white baking chocolate 1 (14 oz/400 ml) can sweetened condensed milk, not evaporated 1 cup (250 ml) milk 1. 4 cup (60 ml) blackberry-flavored brandy, or other fruit-flavored brandy Suggested foods for dipping: strawberries, pineapple chunks, banana chunks, cake cubes, marshmallows, Combine all fondue ingredients in stoneware dish. Stir well. Cover and cook on HIGH for 45 minutes* to 1 hour 15 minutes or until melted. Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep warm as desired. Refrigerate leftovers and use as chocolate sauce. Serves 4-6. *Only the High setting is recommended for this recipe. 11 840156800 nv05.qxd 4/9/07 2:26 PM Page 12 Recipes for 6-Quart Stoneware Spicy Lentil & Chickpea Soup With Chorizo 1 lb. (450 g) brown lentils, rinsed well and drained 2 14- ounce (400 g) cans diced tomatoes with juice 3 15- ounce (425 ml) cans chicken broth 1 large onion, peeled, chopped 4 garlic cloves, peeled, minced 3 carrots, peeled, sliced 6 sprigs fresh thyme 14- ounce (400 g) can chickpeas, rinsed and drained 12- ounces (350 g) Chorizo sausage, sliced 1/2 fresh lime, juiced 1/2 to 1-1/2 teaspoons (2.5-7.5 ml) ground cayenne Salt and fresh ground pepper to taste Fresh parsley, minced for garnish Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, and thyme for 6 hours, or HIGH for 4 hours until lentils are soft. Remove thyme sprigs. Add chickpeas, Cook on LOW for 2 more hours, or on HIGH for 1 more hour. Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper. Serves 4-6. Backyard BBQ Meatballs 80- ounce (2.25 kg) package frozen meatballs 2 medium onions, chopped 3/4 cup (175 ml) real bacon bits 1 18- ounce (500 ml) jar barbeque sauce Shredded Monterey Jack cheese for serving Combine chopped onion, barbeque sauce and bacon bits in stoneware dish. Add frozen meatballs to sauce HIGH for 3 hours*. Top with shredded cheese if desired and serve. Serves 10-12. *Only the High setting is recommended for this recipe. 12 840156800 nv05.qxd 4/9/07 2:26 PM Page 13 Cuban Pork Roast 5 lb (2.25 kg) boneless pork roast 3 tablespoons (45 ml) lemon juice, 1 teaspoon (5 ml) chili powder 3 tablespoons (45 ml) lime juice, fresh 1 teaspoon (5 ml) ground cumin 2 tablespoons (30 ml) vegetable oil 1 teaspoon (5 ml) salt 1/4 cup (60 ml) dry sherry 1 teaspoon (5 ml) pepper 2 tablespoons (30 ml) citrus spice blend In small bowl, combine chili powder, cumin, salt, pepper, lemon and lime juice, vegetable oil and dry sherry. Place pork roast in zip top bag and pour mixture over. Marinate overnight in refrigerator. When ready to cook, place roast in stoneware dish. spice blend over roast. Cover and insert probe in center of for approximately 4-5 hours or HIGH for approximately 2-1/2 hours until internal temperature reaches 160°F (71.C)*. *Per USDA Food Safety guidelines. Visit foodsafety.gov for more information. Tuscan White Beans & Olive Oil 4 14- ounce (400 g) cans Cannellini beans, rinsed, drained Sprigs of fresh rosemary or parsley for garnish 1 large onion, chopped 1 teaspoon (5 ml) freshly ground pepper 4 garlic cloves, minced 1 teaspoon (5 ml) dried rosemary, crumbled OR 2 sprigs fresh rosemary 2 tablespoons (30 ml) extra virgin oli...