Slow-Simmered Pork and Pasta
Tools Cooks Love | February 2008
Chef Bill Telepans daughter loves this home-style dish, and the slow cooker allows him less kitchen time on his day off.
Prep: 15 minutes Cook: 7 hours on low or 3 1/2 hours on high, plus 30 minutes on high Stand: 30 minutes
Tbsp. extra-virgin olive oil Salt and ground black pepper oz. pancetta, cut into large cubes small onion, minced cloves garlic, minced 2 8-oz. cans whole peeled tomatoes, drained and cut up (reserving juice from 1 can) 6-oz. can tomato paste tsp. crushed red pepper, optional oz. dried gemelli or penne pasta recipe Garlic-Seasoned Broccoli Rabe, optional
2 1/2 to 3 lb. boneless pork shoulder
In a large skillet* heat the oil over medium-high heat. Season pork shoulder with salt and pepper and brown in hot oil on all sides, about 4 minutes on each side. Place in a 4- to 5-quart slow cooker; if necessary, cut meat to fit. Add pancetta to same large skillet; cook over medium heat until golden brown (about 7 minutes), stirring occasionally. Add onion and garlic and cook until golden (about 5 minutes), stirring occasionally. Add mixture to slow cooker. Stir tomatoes, reserved juice, tomato paste, and crushed red pepper, if using, into cooker. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Turn off slow cooker; let stand 30 minutes.** Skim excess fat. Remove meat to a platter and, using two forks, shred into medium pieces. Return meat to sauce in cooker. Cover; cook on high-heat setting 30 minutes. Prepare pasta according to package directions; drain. Stir into pork mixture. Serve over Garlic-Seasoned Broccoli Rabe, if desired. Makes 12 servings.
COOK: Bill Telepan TOOL: Slow Cooker
Bill Telepan is the chef/owner of the award-winning Telepan restaurant in New York City. 72 W. 69th St.; 212/580-4300; telepan-ny.com. Chef Telepan uses a CrockPot Versaware Pro 6-quart Programmable Stoneware Slow Cooker. This model has an attractive removable stoneware crock that can be used on the stovetop and in the oven, microwave, and refrigerator. $80; jardenstore.com.
Some slow cookers, including the Crock-Pot Versaware Pro (see Our Cooks and Their Tools) that Bill uses, allow you to cook on the stovetop right in the crock.

*NOTE:

If short on time, omit this 30-minute stand time and skim as much fat as possible. After returning meat to cooker, cover and heat just until hot.

**NOTE:

Per serving: 325 cal., 14 g fat (4 g sat. fat), 74 mg chol., 755 mg sodium, 23 g carbo., 3 g fiber, 26 g pro.

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Owners Manual and Cookbook
SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty. 2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. 3. If you have any questions or comments regarding this unit s operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www.rivalproducts.com. RIVAL c/o JCS/THG, LLC CONSUMER SERVICE DEPARTMENT 303 Nelson Avenue Neosho, MO 64850 WARRANTY ONE (1) YEAR LIMITED WARRANTY SAVE THIS WARRANTY INFORMATION A. This Warranty applies ONLY to the original purchaser of this product. B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that, upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does not apply to installation expenses. C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID. D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, property or any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product. E. All parts of this product are guaranteed for a period of 1 year as follows: 1. Within the rst 30 days from date of purchase, the store from which you purchased your product should replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.) If you intend to assert any claim in connection with the product, please follow the instructions in paragraph F. 2. Within the rst 12 months from date of purchase, JCS/THG, LLC will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph G. F. If you have any other problem or claim in connection with this product, please write our Consumer Service Department. G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to JCS/THG, LLC: 1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping. 2. Before packing your unit for return, be sure to enclose: a) Your name, full address with zip code and telephone number b) A dated sales receipt or PROOF OF PURCHASE, c) Your $12.50 check for return shipping and handling, and d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the unit before the box is sealed.) 3. JCS/THG, LLC recommends you ship the package U.P.S. ground service for tracking purposes. 4. All shipping charges must be prepaid by you. 5. Mark the outside of your package: RIVAL c/o JCS/THG, LLC 303 Nelson Avenue Neosho, MO 64850 SHIPPING AND HANDLING CHARGES: $12.50 (USD) This Warranty gives you specic legal rights, and you may have other rights which vary from state to state. The provisions of this Warranty are in addition to, and not a modication of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service this product. 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 SLOW COOKER. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over unintentionally. POLARIZED PLUG This appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to t in a polarized outlet only one way. If the plug does not t fully in the outlet, reverse the plug. If it still does not t, contact a qualied electrician. Do not attempt to defeat this safety feature or modify the plug in any way. If the plug ts loosely into the AC outlet or if the AC outlet feels warm do not use that outlet. IMPORTANT NOTE: Some countertop and table surfaces, such as Corian and other surfaces, are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot pad or trivet under your slow cooker to prevent possible damage to the surface. 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. NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom surface may scratch some surfaces if caution is not used. Always place protective padding under stoneware before setting on table or countertop.
Relax. Now that you have a VersaWare slow cooker, your life just got a little easier. With this new Rival stoneware innovation, one pot truly does it all. Whether you use it for sauting on the stovetop, roasting in the oven, slow cooking in the heating base, or a combination of all three, the versatile crock cooks delicious food in the most convenient manner. And when the meal is complete, you can use the same crock as a fashionable serving piece as well as an easy solution for storing leftovers in the refrigerator and then reheating them in the microwave or oven for tomorrow nights dinner. Minimal mess, minimal cleanup. Cooking with a slow cooker allows you to draw the fullest avors from your food in a braising process that consistently produces tasty results. Yet with the VersaWare slow cooker stoneware, thats just the beginning! In the same crock you can also brown the meat and caramelize the vegetables as directed in many slow cooking recipes. You can season and roast a meatloaf in the oven and then use the slow cooker heating base to keep it warm until serving time. You can simmer soups and stews to enhance avor and make them table-ready by broiling cheese on top. Its easy to be a chef in your own home when you have a tool this versatile at your ngertips. The VersaWare slow cooker is more than a cooking appliance; its the ultimate single-pot meal solution. So relax, dinners almost ready!

SAUTING 1. Place the VersaWare slow cooker stoneware onto one of the large burners on the stovetop. IMPORTANT: When using the stoneware on an electric stovetop (coil or ceramic), the heat diuser (included) must be used. Place the heat diuser onto one of the large burners and position the stoneware on top of the heat diuser. 2. Coat the inside of the stoneware with oil or butter and place food into the stoneware. DO NOT heat empty stoneware on the stovetop. Always ensure there is liquid or food inside the stoneware when heating. 3. Set the stove temperature to Low before increasing to Medium. Turn down heat as necessary to avoid overcooking. DO NOT use your stoneware on the High setting on stovetop burners. 4. Stir food in the stoneware often, when cooking on the stovetop. DO NOT use metal utensils, because they will scratch the stoneware.
BEFORE YOU USE YOUR VersaWare SLOW COOKER
Before you use your slow cooker, wash the lid and stoneware in warm, soapy water and dry thoroughly. NEVER immerse the heating base in water or any other liquid. Stoneware
HOW TO USE YOUR VersaWare SLOW COOKER

Lid Heat Diuser

Stoneware

Heat Diuser Heating Base

Control Panel
SLOW COOKING 1. Insert VersaWare slow cooker stoneware into the heating base, place your food into the stoneware, and plug in the unit. Slide the control to the desired setting. Your VersaWare slow cooker has three temperature settings. LOW (I) is recommended for slow all-day cooking. One hour on HIGH (II) equals about 1 to 2 hours on LOW (I). WARM ( ) is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on the WARM ( ) setting. Always cook with the lid on when using your stoneware in the slow cooker heating base. 2. When cooking is done, slide control to OFF ( ). Unplug from outlet and allow it to cool before cleaning.
ROASTING/BROILING The VersaWare slow cooker stoneware can also be used as a traditional roasting pan in your oven. USAGE NOTES If there is a power outage, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food. Always cook with the lid on for the recommended time. Do not remove the lid during the rst two hours of cooking. The removable VersaWare slow cooker stoneware is ovenproof and microwave safe. Refer to following chart. Always use pot holders or oven mitts when handling the stoneware and when moving the slow cooking base. The handles will become hot when in use. ALWAYS use a trivet or hot pad underneath the heated stoneware, when placing on tables or countertops. Removable stoneware and lid are safe for use on stovetops*, in conventional and microwave ovens, as well as in the refrigerator. NEVER freeze water or water-based foods in the stoneware. Due to the unique manufacturing process of the VersaWare slow cooker stoneware, you may see variations in the glazed surface. This is normal and does not aect performance. Turn unit o and unplug when cooking is done and before cleaning. Do not reheat foods in your slow cooker. Use oven, stovetop, or microwave to reheat. *The heat diuser must be used when cooking on electric stovetops (coil or ceramic). ** Place the stoneware on one of the large burners on Low or Medium settings only. Always use the heat diuser when cooking on an electric stove. Part Lid Stoneware Dishwasher Microwave Oven Safe Safe Safe Yes Yes Yes Yes Yes Yes Stovetop Safe Yes ** Yes Broiler Safe No Yes

MEATS For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a separate skillet or broiler allows fat to be drained o before slow cooking and also adds greater depth of avor to dish. Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker. Bone-in cuts like ribs, loin cuts, or turkey pieces t easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers. If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is to 3/4 full. Always remember, the size of the meat and the recommended cook time are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend upon the specic cut, meat conguration, and bone structure. Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or nely minced vegetables. This will enable food to cook at the same rate. 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 rst 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 fteen minutes to hour of cooking. SPECIALTY DISHES Specialty dishes, such as stued chops or steak rolls, stued cabbage leaves, stued peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively. Visit the Crock-Pot website at www.crockpot.com, for additional Hints and Tips, Questions and Answers, and Recipes.

Recipes

Classic Crock-Pot Slow Cooker Dishes.. 13 Signature Chili..13 Beef Stew...14 Pot Roast...15 Barbecue Ribs...16 Pulled Pork...17 Moms Brisket...18 Meatballs and Spaghetti Sauce..19 Boston Baked Beans..20 Corned Beef and Cabbage..21 Mulled Cider...21 Appetizers and Side Dishes. 22 Honey Glazed Chicken Wings..22 Refried Bean Dip with Blue Tortilla Chips.23 Cereal Snack Mix..23 Lemon and Tangerine Glazed Carrots.24 Sweet Plantains and Squash..24 Old Fashioned Sauerkraut..25 Gratin Potatoes with Asiago Cheese..25 Main Dishes... 26 Beef Bourguignon..26 Easy Swiss Steak...27 Taco Pie...28 Zucchini and Beef Casserole...29 Hearty Meatball Stew...30 Szechwan Spicy Short Ribs..31 BBQ Turkey Legs...32 Thai Chicken Coconut Curry..33 Braised Italian Chicken with Tomatoes and Olives.34 Chicken Saltimbocca Style..35 Chicken and Ham Pie...36

Classic Crock-Pot Slow Cooker Dishes
Braised Pork Shanks with Israeli Cous Cous and Root Vegetable Stew..37 Stuffed Pork Chops..39 Knockwurst and Cabbage...40 Jambalaya...40 Soups and Chowders... 41 French Onion Soup..41 Lentil Soup with Ham and Bacon..42 Cheesy Tavern Soup..43 Roasted Corn and Red Pepper Chowder..44 Sweet Italian Sausage and Vegetable Soup..45 Beverages and Desserts.. 46 Tropical Tea..46 Spiced Coffee...47 Maine Blueberry Cake..48 Poached Autumn Fruits with Vanilla-Citrus Broth.49 Christmas Plum Pudding...50

Signature Chili

Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat, add a couple of chopped chipotle peppers in adobo sauce. Olive oil 3 pounds hamburger 1 12-ounce can beef broth 1 teaspoon oregano 3 teaspoons chili powder 1 teaspoon cumin 5 cloves garlic 2 12-ounce cans pinto beans, drained and rinsed 2 12-ounce cans of red kidney beans, drained and rinsed 5 dashes hot sauce 2 28-ounce cans crushed Italian tomatoes 1 12-ounce can of tomato paste 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 red pepper, diced 1 green pepper, seeded and diced 2 Serrano chili peppers, minced 1 long red pepper, diced Optional Garnishes: Shredded Cheddar cheese Chopped avocado Sour cream Chopped fresh cilantro 1. Coat the bottom of the VersaWare stoneware with olive and place on the stovetop set to medium heat. Crumble and brown meat. Drain fat. 2. Add all other ingredients to the stoneware with meat and set in slow cooker heating base. 3. Cover and cook on Low for 6-8 hours or on High for 2-4 hours. 4. Stir occasionally and mix well before serving. Garnish as desired. Serves 6-8 Note: when using an electric stovetop, the heat diuser MUST ALWAYS be used with the VersaWare stoneware.

Beef Stew

cup our 1 teaspoon salt 1 teaspoon pepper 4 pounds beef chuck, cubed Olive oil 2 onions, sliced 1 cup mushrooms, sliced 1 cup fresh parsley, minced 6 teaspoons minced garlic 4 bay leaves 2 cups red or white wine 1 cup beef broth 1. Mix the our, salt, and pepper. Dredge beef in our and coat the bottom of the VersaWare stoneware with olive oil. Place stoneware on stovetop set to medium-low heat. Heat oil and sear beef on all sides (in two batches). 2. Add remaining ingredients in stoneware, cover; and place stoneware in slow cooker heating base. Cook on Low for 4-6 hours or on High for 2-3 hours. Serves 6-8

Pot Roast

Spread the contents of a small jar of horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this classic. cup our 2 teaspoons salt teaspoon pepper 3-4 pounds pot roast 3 carrots, sliced 3 potatoes, quartered 2 onions, sliced 1 stalk celery, sliced 1 cup mushrooms, sliced 3 tablespoon our cup water, beef broth or wine 1. Combine cup our, salt, and pepper; coat meat. 2. Place all vegetables, except mushrooms, into VersaWare stoneware. Top with the roast. Spread mushrooms over roast. Cover; place stoneware in slow cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours. 3. To thicken gravy, make a paste out of 3 tablespoons our and water and stir into liquid in the stoneware. Serves 6-8
Note: when using an electric stovetop, the heat diuser MUST ALWAYS be used with the VersaWare stoneware.

Barbecue Ribs

BBQ Sauce: Canola oil or vegetable oil 2 small red onions, nely chopped 3-4 cloves garlic, peeled and minced 1 lemon, juiced 1 cup brown sugar, packed cup cider vinegar 1 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon hot pepper sauce, or to taste teaspoon chili powder 2 racks of baby back ribs, cut into 3-4 rib pieces 1. Coat the bottom of the VersaWare stoneware and place on stovetop set to medium heat. Add garlic and onions and saut until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving. 2. Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and cook on Low for 7-9 hours or on High for 4-6 hours. 3. To serve, cut ribs between bones and pass extra sauce. Serves 6

Pulled Pork

Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply cook the pork until tender, then remove and shred meat, removing any additional fat and bone from roast, and pour off and discard all drippings from the bottom of the stoneware. Place shredded pork back into stoneware and add your favorite bottled or homemade sauce and heat through. 2 pounds pork loin, trimmed of any fat 1 14-ounce bottle of your favorite barbecue sauce 1 teaspoon brown sugar 1 tablespoon fresh lemon juice 1 medium onion, chopped 8 hamburger buns or hard rolls 1. Place the pork roast in the VersaWare stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 10-12 hours or on High for 5-6 hours. 2. Remove the pork roast from the stoneware, and pull the meat into shredded pieces. Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the stoneware. Cover and cook on High for 2 hours. 3. Serve the barbecued pulled pork on hamburger buns or hard rolls. Serves 8

Moms Brisket

1 2-pound beef brisket, scored on both sides Olive oil 2 teaspoons paprika Water to cover meat 1 cups ketchup 2 large onions, diced 2 tablespoons horseradish 4 Yukon Gold potatoes, peeled and cut into 1-inch pieces 2 teaspoons paprika Kosher salt and pepper to taste 1. Rub paprika over meat and place in VersaWare stoneware. Coat bottom of stoneware with oil and place on stovetop set to medium heat. Sear meat on both sides. 2. Add enough water to cover the meat. Add ketchup, onions and horseradish. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours, until meat is tender. 3. Cool meat and cut in diagonal thin slices. (At this point, meat can be refrigerated overnight). 4. Sprinkle potatoes with paprika and add to stoneware. Place sliced meat on top of potatoes and place stoneware in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until potatoes are tender. Serves 4

Meatballs and Spaghetti Sauce
Meatballs: 4 pounds ground beef 2 onions, chopped 2 cups bread crumbs cup fresh Italian parsley, minced 4 teaspoons minced garlic 1 teaspoon black pepper 1 teaspoon dry mustard 4 eggs, beaten Spaghetti Sauce: 1 28-ounce can peeled tomatoes 2 tablespoons olive oil 2 cloves of garlic or more to taste, nely minced cup chopped fresh basil 1 teaspoon sugar Salt and pepper 1. Combine meatball ingredients. Form into walnut sized balls. Place the meatballs in the stoneware and set in an oven preheated to 350 F for 20 minutes (or meatballs can be seared in oil on the stovetop set to medium heat). 2. Combine all sauce ingredients and mix thoroughly. Pour over meatballs in VersaWare stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 3-5 hours or on High for 2-4 hours. 3. Adjust seasonings and serve with cooked pasta. Serves 8-10

Boston Baked Beans

Add chopped hot dogs to the beans for the traditional frank and beans favorite. 2 pounds dried small white beans 12 cups water 2 teaspoons salt 1 cup molasses 2 tablespoons dry mustard cup dark brown sugar cup chopped onions cup salt pork or thick sliced bacon, chopped into small pieces Olive oil 1. Soak beans in water in uncovered VersaWare stoneware overnight (or for a minimum of 8 hours). After soaking, place stoneware in slow cooker heating base, cover, and cook on Low for 3 hours. Drain liquid reserving 1 cup and set aside. Remove beans and set aside 2. Coat bottom of stoneware with olive oil and add salt pork or bacon; saut on stovetop set to medium heat for 5-10 minutes to render fat. 3. Add 1 cup liquid from beans (saved from soaking) and remaining ingredients including reserved beans into the stoneware. Mix together on stovetop set to medium heat for 10 minutes until blended. 4. Remove from stovetop and place stoneware in slow cooker heating base. Cover and cook on Low for 10-12 hours or on High for 6-8 hours. Serves 8

Corned Beef and Cabbage

12 new potatoes, quartered 4 carrots, sliced 4 pounds corned beef brisket 2 onions, sliced 3 bay leaves 8 black peppercorns Water to cover 1 head cabbage, wedged 1. Place potatoes and carrots in bottom of VersaWare stoneware. Add brisket, onion, bay leaves and peppercorns. 2. Add enough water to cover. Place stoneware in slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 4-5 hours. Add cabbage halfway through cooking. Serves 6-8

Gratin Potatoes with Asiago Cheese
10 slices bacon, cut into 1-inch slices 10 medium Yukon Gold potatoes, peeled and thinly sliced 1 cup Asiago cheese, freshly grated 2 cups heavy cream Salt and freshly ground black pepper to taste 1. Add bacon to VersaWare stoneware and place on stovetop set to medium heat. Saut bacon until crispy and remove with a slotted spoon and set aside on a paper towel to drain. 2. Transfer the stoneware with the bacon fat to the heating base. Layer one-fourth of the potatoes on the bottom of the stoneware. Sprinkle one-fourth of the bacon over the potatoes and top with one-fourth of the cheese. Salt and pepper to taste. Continue layering until all of the potatoes, bacon, and cheese are used. Pour the cream over all. 3. Cover and cook on Low for 7-9 hours or on High for 5-6 hours. Adjust the seasonings to taste. Serves 4-6 Note: when using an electric stovetop, the heat diuser MUST ALWAYS be used with the VersaWare stoneware.

Main Dishes

Beef Bourguignon
6 strips bacon, cut into 1- to 2-inch pieces 3 pounds beef rump, cut into 1-inch cubes 1 large carrot, peeled and sliced 1 medium onion, sliced 1 teaspoon salt teaspoon pepper 3 tablespoons our 1 10-ounce can condensed beef broth 2 cups red or Burgundy wine 1 tablespoon tomato paste 2 cloves garlic, minced teaspoon whole thyme 1 whole bay leaf pound small white onions, peeled 1 pound fresh mushrooms, sliced 1. Saut bacon in VersaWare stoneware on stovetop over medium heat until crisp. Remove bacon and set aside. 2. Add beef cubes to stoneware and brown well. Remove meat and set aside. 3. Brown carrot and onion in stoneware. Season with salt and pepper. Stir in our, add broth, and mix well. 4. Add beef and bacon back to stoneware, mix, and place in slow cooker heating base. 5. Add wine, tomato paste, garlic, bay leaf, thyme, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours. Serves 6-8

Easy Swiss Steak

1 3-pound to 4-pound top round or ank steak cup + 2 tablespoons our 1 teaspoon salt teaspoon pepper Olive oil 1 pound (16 ounces) cherry tomatoes, halved cup sliced yellow or white onion cup sliced celery 1 tablespoons steak sauce 1. Cut steak into 1-inch x 1-inch cubes. Mix 1/4 cup of our, salt, and pepper together. Toss the steak cubes in the our mixture to coat. 2. Coat bottom of VersaWare stoneware with oil and heat on stovetop set to medium heat. Sear steak on all sides. Remove from stovetop, drain and place stoneware in slow cooker heating base. 3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. 4. To thicken sauce, mix 2 tablespoons our with 1/8 cup of water, then add to stoneware and mix well to thicken, and cook for and additional 15 minutes. Serves 8

Braised Pork Shanks with Israeli Couscous and Root Vegetable Stew
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City. 2 cups water Pinch salt 11/3 cup Israeli couscous (or regular couscous) 4 24-ounce pork shanks, bone in, skin removed Coarse salt Freshly ground black pepper 1 cup olive oil 4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe) 1 Spanish onion, peeled and quartered 4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this recipe) 4 cloves garlic, peeled and smashed 2 cups dry white wine cup distilled white vinegar cup tomato paste 1-1 quarts low sodium chicken broth (amount will vary depending on the size of the shanks) 2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be made without this item) 1 tablespoon whole black peppercorns Couscous: 1. Place the VersaWare stoneware on stovetop set to medium-low heat. Add 2 cups of water and a pinch of salt, and bring to a boil. 2. Add 11/3 cups of Israeli couscous and cook, stirring until tender about 6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use.
Recipe continued on next page. Note: when using an electric stovetop, the heat diuser MUST ALWAYS be used with the VersaWare stoneware. Note: when using an electric stovetop, the heat diuser MUST ALWAYS be used with the VersaWare stoneware.
Braised Pork Shanks with Israeli Couscous and Root Vegetable Stew (cont.)
Pork Shanks: 1. Season the shanks well with salt and pepper. 2. Place the VersaWare stoneware on stovetop set to medium-low heat, add the oil and heat until hot but not smoking. Add the shanks and brown on all sides. Remove and set aside. 3. Pour o all but about 2 tablespoons of oil or enough to coat the bottom of the stoneware. Add half of the carrots, half of the celery, the onion and garlic and cook on stovetop over a medium-low heat until the vegetables are soft but not brown, about 5 minutes. 4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Return the shanks to the stoneware and place stoneware on the slow cooker heating base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or so. 5. Remove the shanks, strain out all of the solids from the braising liquid, and add in the uncooked carrot and celery. Place the shanks back in stoneware and, and transfer stoneware to slow cooker heating base. 6. Cover; cook on High for 1 hour. Check the shanks for doneness: remove one and place it on a plate. The meat should be very soft but still attached to the bone. 7. To serve; add the precooked couscous to the stoneware just to reheat, about 3-4 minutes. Using a slotted spoon, remove some of the couscous, carrot and celery and place in the bottom of a shallow bowl. Place a pork shank on top of that and then spoon 2-3 ounces of the braising liquid into the bowl. Serves 4

Stuffed Pork Chops

6 2-inch thick pork chops (bone in) 1 8-ounce can creamed corn 1 cups bread crumbs cup chopped scallions 2 teaspoons salt 2 teaspoons pepper 1 teaspoon ground sage 4-8 teaspoons water (for bread crumbs) cup apple juice 1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork chop by slicing horizontally along the chop. 2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix, and add water until moist and sticky. Stu bread crumb mixture into pocket of each pork chop, and place chops in VersaWare stoneware. 3. Place stoneware in broiler and cook until the chops are browned, about 10-15 minutes in the oven. Remove from oven, add apple juice, and place stoneware in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 3-4 hours and serve. (You can substitute an 8-ounce can of apple pie lling for the creamed corn if desired). Serves 6-8

Soups and Chowders

Knockwurst and Cabbage
Olive oil 8-10 knockwursts cup white onions, thinly sliced 1 head purple cabbage, sliced into -inch slices 1 teaspoon sea salt 2 teaspoons caraway seeds 4 cups chicken broth 1. Coat the bottom of the VersaWare stoneware with olive oil and place on stovetop set to medium heat. Brown the knockwursts on all sides. 2. Transfer stoneware to the slow cooker heating base. Add cabbage and onions on top of knockwurst. Sprinkle with salt and caraway seeds and then pour in chicken broth. Cover and cook on Low for 4 hours or on High for about 2 hours, or until knockwursts are cooked through and cabbage and onions are softened. Serves 8

French Onion Soup

4 extra-large sweet onions, peeled 4 tablespoons butter 2 quarts beef or vegetable broth, divided 2 cups dry white wine 2 cups water 1 tablespoon fresh thyme leaves, minced 6 cups large seasoned croutons 1 cup Swiss or Gruyere cheese, shredded 1. Cut each of the onions in half and then half again. Cut each quarter into 1/4-inch thick slices. 2. Add butter to VersaWare stoneware and place on stovetop set to medium-low heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized, about 45-50 minutes. Add the wine and let the liquid reduce almost completely, about 15 minutes. 3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the slow cooker heating base, cover, and cook on High for 21/2 hours or until the soup is thoroughly heated. 4. Just prior to serving, top soup with croutons and sprinkle cheese over the croutons. Preheat the oven broiler and place the stoneware under broiler. Broil until the cheese is melted and golden. Serve immediately. Serves 8-10

Jambalaya

1 pound cooked sausage, sliced 1 tablespoon minced garlic 2 cups boiled ham, diced 1 tablespoon parsley, minced 2 onions, chopped teaspoon dried thyme 2 stalks celery, sliced 2 whole cloves green pepper, diced 2 tablespoons olive or canola oil 1 28-ounce can whole tomatoes 1 cup rice, uncooked cup tomato paste 1 pound medium to large shrimp, peeled and deveined 1. Mix all ingredients except shrimp in VersaWare stoneware. Place the stoneware in the slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 4-6 hours. 2. Thirty minutes before serving, set heating base to High and add shrimp. Serves 6-8
Lentil Soup with Ham and Bacon
Olive oil 8 cups beef broth 1 cup carrots, chopped 2 cups ham, chopped cup celery, chopped cup onions, chopped 1 6-ounce can chopped tomatoes teaspoon dried marjoram 1 pound lentils (dry) 2 teaspoons salt 2 teaspoons pepper 1 cup bacon, chopped 1. Coat bottom of VersaWare stoneware with olive oil and place on stovetop set to medium heat. Saut bacon until rm; remove from heat and add remaining ingredients. 2. Place stoneware in the slow cooker heating base, cover, and cook on Low for 810 hours or on High for 6-8 hours, until lentils are tender. Serves 8

Cheesy Tavern Soup

Olive oil cup celery, chopped cup carrots, chopped cup green peppers, chopped cup onion, chopped 64 ounces chicken broth 4 tablespoons butter 2 teaspoons salt 2 teaspoons pepper 2 cans beer (room temperature) cup our 4 cups grated cheddar cheese 1. Coat bottom of VersaWare stoneware with olive oil and place on stovetop set to medium heat. Saut celery, carrots, onions, and peppers until tender. 2. Add remaining ingredients (except our and cheese) into stoneware and place stoneware in the slow cooker heating base. Cover and cook on Low for 6 hours or on High for 2-4 hours. 3. Dissolve our in a small amount of water and add to soup, stirring in well. 4. Top with grated cheese and place in preheated broiler, uncovered, for 10-15 minutes to melt cheese. Serves 8
Roasted Corn and Red Pepper Chowder
Olive oil 2 cups fresh corn kernels (you may substitute frozen, thawed corn, if desired) 1 red bell pepper, cored, seeded and diced 2 green onions, sliced 4 cups chicken broth 2 baking potatoes, peeled and diced 1 teaspoon salt teaspoon freshly ground black pepper 1 13-ounce can evaporated milk 2 tablespoons at leaf parsley, minced 1. Coat the bottom of the VersaWare stoneware with olive oil and place on stovetop set to medium heat. Add the corn, red pepper and onions saut the vegetables until they are tender and lightly browned, about 7-8 minutes. 2. Transfer the stoneware to the slow cooker heating base. Add the green onions, broth, potatoes, salt, and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours 3. Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve. Serves 4

Sweet Italian Sausage and Vegetable Soup
Olive oil or vegetable oil 1 pound sweet Italian sausage, casings removed 1 stalk celery, nely chopped 1 medium yellow squash, peeled and diced 1 small white onion, peeled and sliced thin 3 cups beef broth 1 medium tomato, peeled and freshly crushed 1 teaspoon salt 2 teaspoons fresh basil leaves, chopped 1 teaspoon fresh oregano leaves, chopped 1 teaspoon freshly ground black pepper 1 cup Romano cheese, freshly grated 1. Coat the bottom of the VersaWare stoneware with oil and and place on stovetop set to medium heat. Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Drain any fat that accumulates. 2. Add the celery, squash, and onion, and saut for 4 minutes, stirring continuously. Combine all of the ingredients except the grated cheese into the stoneware. Transfer the stoneware to the slow cooker heating base, cover, and cook on Low for 5-6 hours or on High for 2-3 hours. 3. Add additional salt and pepper to taste. Ladle the soup into bowls and top each serving with Romano cheese. Serves 6

Beverages and Desserts

Tropical Tea
1 gallon hot water 12 tea bags (strings and labels removed) cup sugar 6 tablespoons honey 1 mango, sliced 2 cups pineapple juice 1 orange, sliced (-inch thick slices) 1 can sliced pineapple 1 star fruit, sliced (-inch thick slices) 1 bunch fresh mint leaves 1. Dice mango and pineapple, then combine all ingredients (except mint leaves) in VersaWare stoneware. 2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours. Serve from VersaWare with mint leaves as garnish. Serves 10

Spiced Coffee

1 gallon coee cup chocolate syrup cup sugar 6 cinnamon sticks 3 teaspoons whole cloves 1 teaspoon anise avoring 1 teaspoon orange zest 1 teaspoon lemon zest 2 cups whipped cream or non-dairy topping 4 tablespoons vanilla extract cup cocoa powder cup spiced rum (optional) 1. Combine all ingredients (except whipped cream and vanilla) in VersaWare stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 3-4 hours. 2. In a bowl, combine whipped cream and vanilla, and refrigerate. 3. When ready to serve, ladle into coee cups and top with a dollop of whipped vanilla cream and dust with cocoa powder. Serves 10

Maine Blueberry Cake

4 cups our 2 cups sugar 8 teaspoons baking powder teaspoon salt 4 eggs (slightly beaten) cup vegetable oil cup milk 2 teaspoons vanilla 4 cups fresh or frozen Maine blueberries Nonstick cooking spray Topping: 1 cup softened butter cup light brown sugar cup our cup cinnamon 1. In a 4 quart mixing bowl, combine our, sugar, baking powder, and salt and mix well. 2. Add to the mixture beaten eggs, oil, milk, and vanilla. Beat until smooth. Fold in blueberries gently. 3. Spray inside of VersaWare stoneware with non stick cooking spray, and pour in cake batter. Mix topping, and place on top of batter. Place stoneware in slow cooker heating base, cover, and cook on High for 3-4 hours. Serve warm with butter. Serves 8-10

Poached Autumn Fruits with Vanilla-Citrus Broth
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City. 2 Granny Smith apples, peeled, cored (reserve cores), and halved 2 Bartlett pears, peeled, cored (reserve cores), and halved 1 orange, peeled and halved 5 tablespoons honey 1 vanilla bean, split and seeded 1 cinnamon stick 1/ cup sugar 3 Water, enough to cover fruit Vanilla ice cream 1. Add apple and pear cores to the VersaWare stoneware. Squeeze the juice from the orange halves into the stoneware and add the orange halves, honey, vanilla bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves and add just enough water to cover the fruit. 2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover and cook on High for approximately 2 hours and test for doneness. Test with a knife to ensure fruit is tender. 3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop set to low heat and simmer gently until the liquid reduces by half and thickens. 4. Dice the apple and pear halves and add them back into the reduced poaching liquid just long enough to re-warm the fruit. Drain and reserve the liquid from the fruit. 5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around fruit and nish with a scoop of your favorite vanilla ice cream. Serves 4-6

Christmas Plum Pudding

10 slices white bread (cut into 2-inch cubes) 2 cups milk 4 eggs (slightly beaten) 2 cups light brown sugar cup orange juice cup shortening 3 teaspoons vanilla extract 2 cups our 2 teaspoons baking soda 1 teaspoon salt 5 teaspoons cinnamon 2 teaspoons cloves 2 teaspoons mace 3 cups raisins 2 cups dried plums 1 cup dried candied fruit mix Vegetable oil or nonstick cooking spray 1. Combine bread and milk in bowl; let soak. 2. Mix dry ingredients then add orange juice and fruits. 3. Coat inside of VersaWare stoneware with vegetable oil or nonstick spray then pour both bread and fruit mixture into stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 6-7 hours or on High for 2-4 hours. Serve warm. Serves 8-10