R.M428.0218_5865 W Manual

6/14/01

9:35 AM

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Stoneware Slow Cooker
The Original and Americas #1 Brand of Slow Cookers

Owners Guide

READ AND SAVE THESE INSTRUCTIONS
Visit our website at www.crock-pot.com

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Turn control to OFF before unplugging from wall outlet. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to Rival (see warranty) for examination, repair, or adjustment. 7. The use of accessory attachments not recommended by Rival may cause fire, electrical shock or injury. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter, or touch heated surfaces. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always use hot pads when moving your heated Crock-Pot slow cooker. 12. Do not use appliance for other than intended use. 13. To disconnect, turn control to OFF, then remove plug from wall outlet. 14. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never needs lubrication. Do not attempt to service this product. Do not immerse base in water or other liquid. 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 CROCK-POT 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. 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.
HOW TO USE YOUR CROCK-POT SLOW COOKER 1. Place food in stoneware according to recipe 2. Plug in Smart-Pot Slow Cooker. Put on a heat resistant surface. 3. Push the "Time" arrows to scroll through the timed cooking options. Select the time based on the length of time indicated in the recipe. 4. There are three temperature settings. LOW is recommended for slow "all-day" cooking. 1 hour on HIGH equals about 2 hours on LOW. WARM is for keeping food warm only. DO NOT cook on WARM setting. 5. Frozen food such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 hours on LOW, or 2 hours on HIGH. 6. When the cooking time is completed, the Smart-Pot slow cooker will automatically shift to the "Warm" setting and the "Warm" light will come on. NOTE: We do not recommend using the "Warm" setting for more than 4 hours. 7. To turn the Smart-Pot off, push the "OFF" button. Unplug the unit from the wall outlet. 8. Always cook with the lid on. 9. Follow the recommended cooking times. 10. Do not use slow cooker stoneware for the storage of food. 11. Do not reheat foods in your Crock-Pot slow cooker. 12. Do not set heated unit filled with food on a finished wood table. 13. Unplug when cooking is done and before cleaning 14. Removable stoneware is ovenproof and microwave safe. Do not use stoneware on gas or electric burners or under a broiler. The lid is NOT microwave safe. HOW TO CLEAN YOUR CROCK-POT SLOW COOKER Unplug unit. CAUTION: Never submerge heating unit in water or other liquid. REMOVABLE STONEWARE The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami Polishing Cleaner) or vinegar. The outside case may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

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CARE OF STONEWARE The stoneware may be washed in hot soapy water. Do not use abrasive cleaning compounds a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as BonAmi Polishing Cleanser) or vinegar. The outside case may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners. As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes. If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat Crock-Pot slow cooker before using unless specified in the recipe. The stoneware should be at room temperature before adding hot foods. To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot. TRAVELING WITH YOUR CROCK-POT SLOW COOKER The Travel-Lock clips have been included to ensure a secure lid when taking your meals on the road. To use, simply clamp one clip on each end of the slow cooker, attaching the lid and the stoneware together. HINTS Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables. For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking. Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker. Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour of cooking. Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, but cooking time will be affected. A specific liquid called for in a recipe may be varied if an equal quantity is substituted. (Such as substituting a 1034 ounce can of soup plus 4 ounces of water for a ounce can of tomatoes OR 12 cup beef or chicken broth for 12 cup of wine, etc.)
Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 112 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. QUESTIONS AND ANSWERS

What if the food isnt done after 8 hourswhen the recipe says 8 to 10 hours? This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times. Must the Crock-Pot slow cooker be covered? Is it necessary to stir? Cook with the cover on. The slow cooker will not recover heat losses quickly when cooking on LOW setting. Significant amounts of heat escape whenever the lid is removed; therefore the cooking time must be extended. Avoid frequent removal of the cover for checking cooking progress or stirring. Never remove cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors. How about thickening the juices or making gravy? Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 12 cup flour or cornstarch to 12 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes) its ready. Can I cook a roast without adding water? Yes if cooked on LOW. We recommend a small amount because the gravies are especially tasty. The more fat or marbling the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.

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GUIDE TO ADAPTING RECIPES This guide is designed to help you adapt recipes to the Crock-Pot slow cooker your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishesand to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot slow cooker. A few hints: Allow sufficient cooking time. Cook with cover on. Do not add as much water as some recipes indicate. Remember liquids dont boil away as in conventional cooking. Usually youll have more liquid at the end of cooking instead of less. Its one-step cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook 8 to 12 hours (add any liquid last). Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the Crock-Pot slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 112 to 2 hours 3 to 4 hours 4 to 6 hours

HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking. MILK Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times. SOUPS Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to Crock-Pot slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. The recipes in this book may be used, as printed, in the 212 - 412 quart Crock-Pot slow cooker. For 212 quarts or smaller units, recipes may need to be halved.

THE RECIPES

POT ROAST OF BEEF
3 medium potatoes, thinly sliced 2 large carrots, thinly sliced 1 onion, sliced 1 (2 to 3-lb.) boneless beef rump roast 1 teaspoon salt teaspoon ground black pepper cup water or beef broth
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker. Dont overcook just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 14 cup extra liquid per 14 cup of raw rice. Use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta. SAUTEING VEGETABLES Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).

BEEF BOURGUIGNON (Beef Stew with Wine)
6 strips bacon, cut in 12-inch pieces 2 to 3-pound beef rump or chuck, cut in 112-inch cubes 1 medium carrot, sliced 1 small onion, sliced Salt and pepper to taste 3 tablespoons flour 1 can (1034-oz.) condensed beef broth 1 tablespoon tomato paste 2 cloves garlic, minced teaspoon whole thyme 1 bay leaf pound tiny white onions to 1 pound fresh mushrooms, sliced 2 tablespoons butter cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour before serving. To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine. Stir into stew.

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SWISS STEAK
2 round steaks, about 12-lb. each, cut 34-inch thick cup all-purpose flour teaspoon ground black pepper 1 large onion, thinly sliced 2 carrots, sliced 2 stalks celery, chopped 1 can (15-oz.) tomato sauce

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about 1 to 1 12-lbs. each, cut 14-inch thick 1 tablespoon olive oil 1 medium onion, chopped cup chopped green bell pepper cup chopped red bell pepper 2 tablespoons fresh cilantro, minced 2 cloves garlic, minced 2 tablespoons lime juice 1 jalapeo pepper, seeded and minced 1 can (2-oz.) chopped green chilies 1 cup salsa or picante sauce, divided
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in bottom of stoneware; add meat on top. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).

BARBEQUED RIBS

2 slabs pork spareribs (2 to 3-lbs. each) teaspoon salt teaspoon ground black pepper 1 onion, sliced 1 jar (16-oz.) barbeque sauce
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 14 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 12 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining 14 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture.

CLASSIC MEAT LOAF

2 pounds ground chuck cup chopped green pepper cup chopped onion teaspoon salt 1 cup cracker crumbs 1 egg 1 packet (78-ounce) brown gravy mix 1 cup milk 4 to 6 small potatoes, cubed
ROASTED PEPPER & BEAN CHILI
2 green bell peppers 2 red bell peppers 1 large onion, chopped green chilies 1 zucchini, quartered and sliced 1/4-inch thick 2 cloves garlic, minced 2 tablespoon chili powder 1 teaspoon oregano leaves
teaspoon cumin can (14 2-oz.) crushed tomatoes 1 can (10-oz.) diced tomatoes and 1 can (15-oz.) garbanzo beans, drained 1 can (15-oz.) pinto beans, drained 1 can (15-oz.) black beans, drained
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop. Combine peppers and all remaining ingredients in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours).

PORK CHOPS ON RICE

2 cup brown rice 3 cup converted white rice cup butter or margarine cup chopped onion 1 can (4-oz.) sliced mushrooms, drained 1 teaspoon dried thyme, divided teaspoon rubbed sage

CHICKEN CACCIATORE

1 medium onion, thinly sliced 3-lb. chicken, cut up 2 cans (6-oz. each ) tomato paste 1 can (4-oz.) sliced mushrooms, drained 1 teaspoon salt 1 bay leaf teaspoon pepper 2 cloves garlic, minced 2 teaspoon oregano leaves teaspoon basil leaves teaspoon celery seed cup dry white wine
2 teaspoon salt 4 teaspoon ground black pepper 4 to 6 boneless pork chops, 34- to 1-inch thick 1 can (10.5-oz.) beef consomme 2 tablespoons Worcestershire sauce teaspoon paprika teaspoon ground nutmeg
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces over spaghetti or vermicelli.
Spray inside of stoneware with non-stick vegetable coating. Combine white and brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally, until rice is golden brown. Remove from heat and stir in onion, mushrooms, teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

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HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed 2 tablespoons butter or margarine cup garden vegetable-flavored whipped cream cheese 1 tablespoon soy sauce 1 tablespoon fresh minced parsley 2 teaspoon dry basil leaves teaspoon rubbed sage teaspoon dry thyme leaves teaspoon ground black pepper teaspoon garlic powder

CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs Italian parsley 1 (3-lb.) whole broiler/fryer chicken 2 stalks celery, cut into 3-inch pieces 40 cloves garlic, unpeeled teaspoon ground black pepper Toasted French bread slices
Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

CAROLINA BARBEQUED PORK

2 onions, quartered 2 tablespoons brown sugar 1 tablespoon paprika 2 teaspoons salt teaspoon ground black pepper 1 (4 to 6 pound) boneless pork butt or shoulder roast cup cider vinegar 4 teaspoons Worcestershire sauce teaspoons crushed red pepper flakes teaspoons sugar teaspoon dry mustard teaspoon garlic salt teaspoon cayenne Hamburger buns Coleslaw, optional
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 to 10 hours (HIGH: to 5 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices then spread with a knife.

FRENCH ONION SOUP

1 quart beef bouillon or brown stock 3 medium yellow onions, thinly sliced 3 tablespoons butter teaspoon salt 1 tablespoon sugar 2 tablespoons flour cup dry vermouth or cognac (optional) 1 cup grated Parmesan cheese
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15 minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6 to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.

SWEET AND SOUR SHRIMP

1 package (6 ounces) frozen Chinese pea pods, partially thawed 1 can (13 ounces) juice-pack pineapple chunks or tidbits (drain and reserve juice) 2 tablespoons cornstarch 3 tablespoons sugar 1 chicken bouillon cube Fluffy rice 1 cup boiling water cup reserved pineapple juice 2 teaspoons soy sauce teaspoon ground ginger 2 cans (412 ounces each) shrimp, rinsed and drained 2 tablespoons cider vinegar

CHICKEN IN A POT

2 carrots, sliced 2 onions, sliced 2 stalks celery, cut into 1-inch pieces 1 whole broiler/fryer chicken, 2 to 3-lb. 1 teaspoon salt 2 teaspoon ground black pepper 2 cup water, chicken broth or white wine teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours (HIGH: to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula.
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW for 5 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

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CHICKEN WITH TROPICAL BARBEQUE SAUCE
4 cup molasses 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 teaspoons prepared Dijon mustard

JAMBALAYA

2 cups diced boiled ham 2 medium onions, coarsely chopped 2 stalks celery, sliced green pepper, seeded and diced 1 can (28 ounces) whole tomatoes cup tomato paste 3 cloves garlic, minced 1 tbsp. minced parsley tsp. leaf thyme 2 whole cloves 2 tablespoons salad oil 1 cup raw long-grain converted converted rice 1 pound fresh or frozen shrimp, shelled and cleaned
8 to 14 teaspoon hot pepper sauce 2 tablespoons orange juice 3 whole bone-in chicken breasts, halved
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). NOTE: Sauce is excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons 3 Cornish hens (22-oz. each), thawed 2 tablespoons butter, melted 4 cloves garlic, minced and divided 4 teaspoons minced fresh thyme, divided teaspoon salt teaspoon ground black pepper cup sliced almonds, toasted and divided
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender. Serves 4 to 6.

EASY-DOES-IT SPAGHETTI

2-lbs. ground chuck, browned and drained 2 to 3 teaspoons Italian seasoning 1 cup chopped onion 2 cans (4-oz. each) sliced mushrooms, drained 2 cloves garlic, minced 6 cups tomato juice 2 cans (15-oz. each) tomato sauce 1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces

Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Sprinkle with 14 cup sliced almonds. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon slices and remaining almonds.
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and stir in dry spaghetti.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced 1 onion, chopped 1 pound, fully-cooked ham, cut into 1-inch cubes 1 package (1-oz.) country-style gravy mix 1 can (10 12-oz.) cream of mushroom soup 2 cups water 2 cups cheddar cheese, shredded

STEAK SOUP

2 lbs. coarsely ground chuck, browned and drained 5 cups water 1 large onion, chopped 4 stalks celery, chopped 3 carrots, sliced Salt to taste, optional 2 cans (14 12-oz. each) diced tomatoes 1 package (10-oz.) frozen mixed vegetables 5 tablespoons beef base granules teaspoon ground black pepper cup butter, melted cup all-purpose flour
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with cheese during last 30 minutes of cooking. NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 12 teaspoon cream of tartar; drain and proceed with recipe.
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH. Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware. Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH until thickened.

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STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn cups cooked rice 1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce 1 drained and rinsed 4 teaspoon salt can (14 12-oz.) diced tomatoes 2 teaspoon ground black pepper 4 cup salsa 4 cup chopped onion 3 -4 green bell peppers, tops removed and seeded 2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 12 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.

ZUCCHINI-TOMATO STRATA

3 medium zucchini, sliced 14-inch thick 1 onion, chopped 4 cloves garlic, chopped 8-oz. fresh mushrooms, sliced or 1 can (4-oz.) sliced mushrooms, drained 3 Roma tomatoes, sliced 1 cup shredded cheddar cheese 4 cup spicy vegetable tomato-juice cocktail 1 teaspoon dried basil 1 teaspoon dried oregano leaves teaspoon seasoned salt teaspoon ground black pepper cup stuffing croutons
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook on LOW 6 to 8 hours (HIGH: to hours). Top with stuffing croutons and cheese during last 10 to 15 minutes.

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LIMITED ONE-YEAR WARRANTY
Rival warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE DEPARTMENT between 8:00 a.m. and 5:00 p.m. Eastern Standard Time, Monday through Friday (for prompt service have model number and sales receipt ready).
In U.S. call: 1-800-557-4825 / In Canada call: 1-800-561-6478
Or, you may write to Rivals Service Division, P.O. Box 769 Milford, MA 01757. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state.
2001, Rival A Division of The Holmes Group
Crock-Pot is a registered trademark of Rival
428-0218 Printed in China

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