Assessments - 2, GPA: 3
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cup Parmesan cheese, grated 1 10 oz bag frozen cut spinach, thawed and well drained 1 13 oz can quartered artichoke hearts, rinsed, drained and chopped2.3 cup Monterey Jack cheese, shredded 1 baguette, slice thinly 1. Combine the cream cheese and half and half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into cooker & server stoneware. 2. Cover and cook on Low for 2 hours or until thoroughly melted. Serve with baguette rounds. MARINER’S FONDUE (Serves 10-12) 2 10. ounce cans cream of celery soup 1 cup cooked crab 2 cups cheddar cheese, grated Paprika 1 cup cooked lobster Cayenne pepper 1 cup cooked shrimp 1. Combine all ingredients in cooker & server stoneware. 2. Cover and cook on High for 1 hour or on Low for 3 -4 hours or until thoroughly melted. MEXICAN CHEESE DIP (Serves 10-12) 1 pound processed cheese food 5 ounces canned tomatoes 1 tsp taco seasoning and green chilies Tortilla or corn chips 1. Cube cheese and place in cooker & server stoneware. 2. Cover and cook 1 to 1. hours until melted. 3. Stir in tomatoes and green chilies and seasoning. 4. Cover and continue cooking 1 -1. hours. Serve with taco chips or corn chips. REFRIED BEAN DIP (Serves 10-12) . tsp salt 3 cups shredded cheddar cheese . tsp pepper . cup scallions or green onions, chopped 8 ounces taco sauce 2 12 ounce packages blue tortilla chips 6 8 ounce cans refried beans 1. In a bowl, combine salt, pepper, taco sauce, and refried beans. 2. In cooker & server stoneware, start with 1.3 bean mixture and layer, alternating beans and cheese. Finish with cheese and top with scallions. 3. Cover and cook on Low 2 -4 hours. Serve with blue tortilla chips for dipping. -12--13 SCRBC750-BS.qxd:SCRBC500-BS, SCRBC500-W, SCRBC500-B, SCRBC600-PS 2/27/09 10:58 AM Page 14 SIDE DISHESSIDE DISHES STUFFED BABY BELL PEPPERS (Serves 4-6) 4-6 baby bell peppers, with a 1 clove garlic, minced small slit cut into each side . cup onion, chopped . 10 ounce package frozen corn, . tsp salt partially thawed . tsp pepper 2 cups cooked rice . cup broth 1 8 ounce can tomato sauce 1 cup shredded cheddar cheese 1. Wash peppers, cut the tops off and drain well. 2. Combine all remaining ingredients in mixing bowl and stir well. Stuff each pepper 2.3 full with the mixture. 3. Pour 3 tbs of water into the cooker & server stoneware and arrange stuffed peppers. Pour broth over top of peppers. 4. Cover and cook on Low 7 -9 hours or on High 3 -5 hours. HERBED FALL VEGETABLES (Serves 4-6) 2 medium Yukon gold potatoes 1 cup chicken stock cut into . inch dice 1 tbs Dijon mustard 3 parsnips, peeled and cut into . inch dice 4 tbs butter, cut up 2 medium sweet potatoes, 1 tbs salt peeled and cut into . inch dice Freshly ground black pepper to taste 1 medium head of fennel, sliced and cut into . inch dice . - . cup chopped fresh herbs (tarragon, parsley, sage or thyme) 1. Place vegetables, fresh herbs and butter into cooker & server stoneware and toss to mix. 2. In a separate bowl, combine stock, mustard, salt and pepper. Whisk to combine and pour over vegetables. 3. Cook on high for 3 hours until vegetables become tender, tossing occasionally to ensure even cooking. BAKED POTATOES (Serves 4-6) 4-6 medium potatoes 1. Prick potatoes with a fork and place in cooker & server stoneware. 2. Cover and cook on Low for 6-8 hours or High for 3 -5 hours, or until potatoes are tender. LEMON GLAZED CARROTS (Serves 10-12) 6 cups sliced carrots 6 tbs butter 1. cups apple juice 2 tbs lemon rind zest (grated) . tsp salt . cup brown sugar 1. Combine all ingredients into cooker & server stoneware and mix to combine. 2. Cover and cook on Low for 4-5 hours or on High for 1-3 hours. CRANBERRY CONSERVE (Serves 8-10) 2 12 ounce packages fresh or 1 cup ruby port (substitute orange juice) frozen cranberries 2 medium navel oranges, 1. cup sugar unpeeled, diced 1. Combine cranberries, sugar, ruby port and oranges in cooker & server stoneware. 2. Cover and cook on Low for 4 -5 hours or on High for 2 -3 hours. Slightly crush fruit with wooden spoon or potato masher. 3. Cook on Low for another 2 hours or on High for 1 -1. hours or until very thick, stirring occasionally to prevent sticking. Let cool for 2 hours. -14--15 SCRBC750-BS.qxd:SCRBC500-BS, SCRBC500-W, SCRBC500-B, SCRBC600-PS 2/27/09 10:58 AM Page 16 MAIN DISHESMAIN DISHES BEEF STEW (Serves 3-4) 2 pounds beef chuck stew meat, 1 clove garlic, minced cut into 1 inch cubes 1 bay leaf . cup flour 2 potatoes, cut into 1 inch pieces Kosher salt and pepper 1 onion, chopped 1. cups beef broth 1 stalk celery, sliced 1 tsp Worcestershire sauce 1. Mix flour, salt and pepper together and coat meat. 2. Place meat in cooker & server stoneware and add remaining ingredients. 3. Cover and cook on Low for 10-12 hours or on High for 5-6 hours. Stir thoroughly before serving. LEMON HERB ROASTED CHICKEN (Serves 3-4) 1 whole chicken, cut up (2 -3 lbs) 5 ounces canned tomatoes 1 small pat butter or margarine, melted and green chilies 3 c...