Assessments - 4, GPA: 3.5
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An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost and tenderize. FISH • Fish cooks quickly and should be added at the end of the cooking cycle during last fifteen minutes to hour of cooking. LIQUID • For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the recipe. • Ensure the stoneware is always filled a minimum of . full and a maximum of . full, and conform to recommended cook times. Visit the Crock-Pot® website at for additional hints, tips and recipes or call 1-800-323-9519. -10 APPETIZERS CHICKEN WINGS IN TERIYAKI (Serves 3-4) 1. pounds chicken wings 1 tsp ground ginger . onion, chopped 1 clove garlic, minced . cup soy sauce 2 tbs dry cooking sherry . cup brown sugar 1. Place the chicken wings in the cooker & server stoneware. 2. Combine remaining ingredients in a bowl and pour over the wings. 3. Cover and cook on Low for 3 -3. hours or on High for 1. -2 hours. CHEESE FONDUE (Serves 8-10) 3 cups white wine 16 ounces Gruyere cheese, grated Pinch freshly grated or ground nutmeg 2 tbs Kirsch 2 tbs flour 1. In a large saucepan, heat the wine to a gentle simmer on medium heat. 2. Combine the Gruyere and flour in a large bowl and slowly add the mixture to the wine. Stir constantly until the cheese is completely integrated and melted. 3. Add the Kirsch and stir. Pour the saucepan contents into the cooker & server stoneware and sprinkle with the nutmeg. 4. Cover and cook on High for 30 minutes. Thoroughly mix the fondue, replace the cover and cook on Low for an additional 2 -3 hours until thoroughly melted. SWEET AND SOUR COCKTAIL FRANKS (Serves 4-6) 1 pound cocktail franks . cup stone-ground Dijon mustard 1 cup apricot preserves 2 scallions, chopped 1. Mix the preserves and mustard together in the cooker & server stoneware. Stir in scallions and cocktail franks. 2. Cover and cook on High for 3 hours, on Low for 6 -7 hours or until thoroughly heated. Stir and serve. -11 SCRBC750-BS.qxd:9100050002800 8/1/08 11:12 AM Page 12 DIPS SPINACH AND ARTICHOKE DIP (Serves 10-12) 2 8 oz packages of cream cheese, softened 3.4 cup half and half 1 tbs onion, finely chopped 1 clove garlic, minced . 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. DIPS 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:9100050002800 8/1/08 11:12 AM Page 14 SIDE 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 t...