Assessments - 3, GPA: 4.3
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• Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. • Meat should be positioned so that it rests in the stoneware and does not touch the lid. • If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large 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. SPECIALTY DISHES • 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 serve attractively. Visit the Crock-Pot® website at for additional Hints and Tips, Questions and Answers, and Recipes. -E10 RECIPES MULLED CIDER 1 gallon apple cider 1/3 cup brown sugar 15 whole cloves 10 whole allspice berries5 whole cinnamon sticks 1. Combine all ingredients in the slow cooker stoneware. 2. Cover and cook on HIGH for 30 minutes and then turn to LOW for up to 5 hours. The longer the spices are left in, the stronger the "mulling". Serves 16 ZESTY ITALIAN BBQ MEATBALLS Meatballs: 4 pounds ground beef 2 onions, chopped 2 cups bread crumbs 1/2 cup fresh Italian parsley, minced 4 teaspoons minced garlic 1 teaspoon black pepper 1 teaspoon dry mustard 4 eggs, beaten Sauce: 11/2 cups BBQ sauce 3/4 cup tomato paste 1/3 cup ketchup 1/3 cup brown sugar 1/2 cup water 1 teaspoon liquid smoke 1. Combine meatball ingredients. Form into 1-inch balls. 2. Bake the meatballs in a shallow baking dish at 350°F/180OC for 20 mins. 3. Transfer meatballs to slow cooker stoneware. Combine all sauce ingredients and mix thoroughly. Pour over meatballs. 4. Cover; cook on LOW 4 hours or HIGH 2 hours. Serves 8-10 -E11 SCVS602-CN_07EFM1.qxd 5/11/07 15:10 Page 13 RECIPES ALL-AMERICAN MEAT LOAF 3 pounds ground beef 4 cups bread crumbs 2 cups ketchup 1 cups onion, chopped 4 eggs, beaten 2 teaspoons salt2 teaspoons black pepper 16 slices American cheese (cut into strips) 1 6-ounce can tomato paste 1. Combine ingredients except cheese and tomato paste. 2. Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top with remaining meat, pressing edges together to seal. 3. Place in slow cooker. Top with tomato paste. 4. Cover; cook on LOW 6-8 hours or HIGH3-4 hours. Serves 12 THE BEST ASIAN RIBS EVER 2 full racks baby back pork ribs 6 ounces Hoisin sauce 1 ounce fresh ginger 4 ounces maraschino cherries 4 ounces rice wine vinegar Water to cover Chopped scallions 1. Split each rack of ribs into 3 sections. 2. Add all ingredients to slow cooker stoneware. 3. Cover; Cook on LOW for 6 to 7 hours or HIGH for 3 to 3 1/2 hours. 4 Garnish with scallions. Serves 6-8 RECIPES CHUNKY VEGETARIAN CHILI 1 tablespoon olive oil 1/4 cup sour cream (optional garnish) 3 cloves garlic, minced 3/4 cup red bell pepper, chopped 1/2 cup green bell pepper, chopped 1 cup celery, chopped 1 1/2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup zucchini, chopped chunky 1 cup mushrooms, chopped chunky 1 package frozen corn kernels 1 15-ounce can black beans, rinsed and drained 1 16-ounce can stewed tomatoes, undrained 1 15-ounce can diced tomatoes, drained 1 15-ounce can pinto beans, rinsed and drained 1/4 cup cheddar cheese, shredded (optional garnish) 1 28-ounce can whole tomatoes, undrained 1 1/2 cups Vidalia onion, chopped (or other large, and chopped sweet yellow onion) 1. Heat the oil in a Dutch oven or large saute pan over medium heat. 2. Add onion, garlic, bell peppers, and celery. 3. Saute 5 minutes or until tender and transfer to slow cooker Stoneware. 4. Add remaining ingredients and cook on LOW 6-8 hours or HIGH 5-7 hours. 5. Serve over white or brown rice and garnish with sour cream and/or shredded cheese. Serves 6-8 -E12 -E13 SCVS602-CN_07EFM1.qxd 5/11/07 15:10 Page 15 RECIPES MEDITERRANEAN STUFFED CHICKEN BREASTS 6 boneless, skinless chicken breasts 8 ounces feta (drained and dried if necessary) 1/3 cup oil cured olives, pit in* 1 teaspoon minced lemon zest 1 teaspoon dried basil, oregano, or mint 1/2 teaspoon garlic powder 1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper 1/3 cup sun-dried tomatoes, drained from oil 3 cups chopped fresh spinach (heavy and chopped (if using dry sun dried stems removed) tomatoes, soak in warm water for 10-15 minutes, dry and chop) *If using pitted olives, add to slow cooker stoneware in the final hour of cooking. 1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat tenderizer, etc., pound until about 1/4 inch thin. Repeat ...