Westinghouse Slow Cooker WST3012ZE User Manual

6 QUART OVAL  
SLOW COOKER  
N U E L D E L  
MODEL WST3012ZE  
OWNER’S MANUAL  
, 6 L I T R E S  
M O I J O  
 
ADDITIONAL IMPORTANT  
SAFEGUARDS  
CAUTION HOT SURFACES: This appliance generates heat and escaping steam  
during use. Proper precautions must be taken to prevent the risk of burns, fires,  
or other injury to persons or damage to property.  
1. A person who has not read and understood all operating and safety  
instructions is not qualified to operate this appliance. All users of this appli-  
ance must read and understand this Owner’s Manual before operating or  
cleaning this appliance.  
2. If this appliance falls or accidentally becomes immersed in water, unplug it  
from the wall outlet immediately. Do not reach into the water!  
3. When using this appliance, provide adequate air space above and on all  
sides for air circulation. Do not operate this appliance while it is touching  
or near curtains, wall coverings, clothing, dishtowels or other flammable  
i p i e n t e n c é r a m i q u e i n c l u s .  
materials.  
s c u i r e d a n s l a b a s e c h a u f f a n t e d e l ’ a p p a r e i l . T o u j o u r s u t i l i s e r  
4. Do not leave this appliance unattended during use.  
o m m a g e o u c h o c é l e c t r i q u e ,  
5. If this appliance begins to malfunction during use, immediately unplug the  
.
cord. Do not use or attempt to repair a malfunctioning appliance!  
a u d e t p o u r p e r m e t t r e à l ’ e a u d e s ’ é g o u t t e r d a n s l e r é c i p i e n t e n  
c o u v e r c l e a v e c p r é c a u t i o n p o u r é v i t e r d e s ’ é b o u i l l a n t e r a v e c u n  
6. The cord to this appliance should only be plugged into a 120V AC electri-  
cal wall outlet.  
o u s u r u n e f l a m m e n u e .  
u t i l i s e r l e r é c i p i e n t e n c é r a m i q u e s u r u n e c u i s i n i è r e à g a z o u  
7. Do not use this appliance in an unstable position.  
i s e r c e t a p p a r e i l s u r u n e s u r f a c e i n s t a b l e .  
8. Never use the Stoneware Liner on a gas or electric cooktop or on an open  
flame.  
d e c e t a p p a r e i l n e d o i t ê t r e b r a n c h é q u e s u r u n e p r i s e é l e c t r i q u e  
0 V .  
9. Lift off Lid carefully to avoid scalding, and allow water to drip into  
Stoneware Liner.  
r i m m é d i a t e m e n t . N e p a s u t i l i s e r u n a p p a r e i l d é f e c t u e u x n i  
e r é p a r e r .  
CAUTION: To prevent damage or shock hazard, do not cook in Base  
i l p r é s e n t e d e s s i g n e s d e d é f e c t u o s i t é e n c o u r s d ’ u t i l i s a t i o n , l e  
Unit. Cook only in Stoneware Liner provided.  
s s e r c e t a p p a r e i l s a n s s u r v e i l l a n c e d u r a n t l ’ u t i l i s a t i o n .  
m a t i è r e i n f l a m m a b l e .  
u n r e v ê t e m e n t m u r a l , d ’ u n v ê t e m e n t , d ’ u n l i n g e à v a i s s e l l e o u d e  
à l ’ a i r d e c i r c u l e r . N e p a s u t i l i s e r c e t a p p a r e i l à p r o x i m i t é d ’ u n  
p p a r e i l f o n c t i o n n e , l a i s s e r u n e s p a c e s u f f i s a n t t o u t a u t o u r p o u r  
r i m m é d i a t e m e n t .  
i l t o m b e d a n s l ’ e a u o u e s t a c c i d e n t e l l e m e n t i m m e r g é , l e  
a n u e l n ’ e s t p a s a p t e à u t i l i s e r c e t a p p a r e i l .  
t o u t e s l e s i n s t r u c t i o n s e t c o n s i g n e s d e s é c u r i t é c o n t e n u e s d a n s l e  
o n n e r o u d e n e t t o y e r c e t a p p a r e i l . T o u t e p e r s o n n e q u i n ’ a p a s l u  
i l i s a t e u r s d o i v e n t l i r e a t t e n t i v e m e n t l e p r é s e n t m a n u e l a v a n t d e  
a g e s c o r p o r e l s o u m a t é r i e l s .  
p r i é e s p o u r p r é v e n i r l e s r i s q u e s d e b r û l u r e s , d ’ i n c e n d i e s o u d ’ a u t r e s  
v a p e u r l o r s q u ’ i l e s t e n m a r c h e . I l e s t i m p o r t a n t d e p r e n d r e l e s p r é c a u t i o n s  
E N G A R D E - S U R F A C E S C H A U D E S : C e t a p p a r e i l p r o d u i t d e l a c h a l e u r e t  
E S C O N S I G N E S D E S É C U R I T É  
3
 
POLARIZED PLUG  
This appliance has a polarized plug (one blade is wider than the other).  
To reduce the risk of electric shock, this plug is intended to fit into 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 modify the plug in any way.  
SHORT CORD INSTRUCTIONS  
A short power-supply cord is provided to reduce the risk resulting from  
becoming entangled in or tripping over a longer cord.  
Do not use an extension cord with this product.  
ELECTRIC POWER  
If the electrical circuit is overloaded with other appliances, your appli-  
ance may not operate properly. It should be operated on a separate  
electrical circuit from other appliances.  
4
 
GETTING TO KNOW YOUR  
WESTINGHOUSE WST3012ZE  
6 QUART OVAL SLOW COOKER  
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATION  
1
e n c é r a m i q u e  
2
e e n v e r r e t r e m p é  
p i è c e n  
3
4
5
7
8
6
1. Knob (P/N 21400)  
5. Cooking Base Unit  
2. Tempered Glass Lid  
(P/N 22020)  
6. OFF/LOW/HIGH/AUTO  
Control Knob  
3. Stoneware Liner (P/N 21672)  
4. Handles  
7. Power Supply Cord  
8. Polarized Plug  
O D U I T D I F F È R E P A R F O I S L É G È R E M E N T D E L ’ I L L U S T R A T I O N .  
S T I N G H O U S E W S T 3 0 2 2 Z E  
M I J O  
P R E N D R E À C O N N A Î T R E  
5
 
BEFORE USING FOR THE FIRST TIME  
1. Carefully unpack your slow cooker and clean, see CARE AND  
CLEANING.  
2. It is necessary to operate the slow cooker one time before placing  
food in the stoneware liner. Pour 4 cups of water into the stoneware  
liner and place it inside the cooking base unit. Put lid on.  
3. Plug into a 120 V ~ 60 Hz outlet.  
4. Turn control knob to high position and allow to heat for approxi-  
mately 30 minutes. You will notice a slight odor; this is normal and  
should quickly disappear.  
5. Turn control knob to off position and allow to cool for 20 minutes.  
6. Carefully remove the stoneware liner from the cooking base unit and  
pour water from the stoneware liner.  
7. Rinse stoneware liner, dry thoroughly and place back inside the  
cooking base unit.  
INTRODUCTION TO SLOW COOKING  
Slow cooking occurs at temperatures just around boiling. The slow  
cooker can operate at low all day or night if required. When cooking  
on a high setting, it is very much like a covered pot on the stove top.  
Foods will cook on high in about half the time required for low cooking.  
Additional liquid may be required as foods do boil on high. To turn the  
Slow Cooker OFF, turn the Control Dial to the OFF position. Always  
unplug from electrical outlet when not in use.  
NOTE: Lid must not be removed while cooking on LOW  
setting.  
HOW TO USE THE AUTO FEATURE  
The auto feature allows you to prepare meals in less time than it would  
take on low, but not as quickly as on high. When set on auto, the slow  
cooker begins cooking on high. Once the high temperature is reached,  
it then automatically switches to the low setting. When using the auto  
temperature setting, you are able to initially heat the food faster, short-  
ening the standard cooking time required for low by approximately  
25%.  
6
 
u e l e s h e r b Oe s Pe t Eé p Ri c Ae s Tb Ir o Ny é e Gs . INSTRUCTIONS  
e s e t é p i c e s n o n m o u l u e s p a r f u m e n t d a v a n t a g e l e s p l a t s  
1. Prepare recipe according to instructions. Place food in stoneware  
v a n t d e l a d é p o s e r d a n s l e r é c i p i e n t e n c é r a m i q u e .  
liner and cover with the glass lid. Do not fill the stoneware liner to  
u n e p e t i t e q u a n t i t é d ’ h u i l e d a n s u n e p o ê l e e t f a i r e b r u n i r l a  
the brim with food. Always cook with the lid on and the liner in posi-  
e s n e b r u n i s s e n t p a s d u r a n t l a c u i s s o n . P o u r b r u n i r , f a i r e  
tion. Remember that frequent lifting of the lid during cooking delays  
N S E I L S D E C U I S S O N P  
cooking time. When cooking a meat and vegetable combination,  
place the vegetables in the bottom of the liner first. Then add the  
meat and other ingredients. If the liner is hot, DO NOT add cold  
t o y e r ( v o i r N E T T O Y A G E ) .  
food and vice versa. The stoneware liner cannot stand the shock of  
r e f r o i d i r c o m p l è t e m e n t a v a n t  
sudden temperature changes.  
a v a n t d e l a r a n g e r .  
2. Plug into a 120 V ~ 60 Hz outlet.  
r è s l ’ u t i l i s a t i o n . L a l a i s s e r  
3. Turn control knob to the desired cooking setting, high, low or auto.  
e r e s t e c h a u d e u n c e r t a i n  
CAUTION: COOKING BASE UNIT WILL GET VERY WARM DURING  
r d o n e s t d é b r a n c h é , l a  
COOKING. THIS IS WHERE THE HEATING ELEMENT IS LOCATED.  
l a c o m m a n d e e s t à O F F e t  
IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.  
f f a n t e ( F i g u r e 1 ) .  
4. Cook according to recipe instructions.  
m o u f l e s i s o l a n t e s e t s a i s i r l e s p o i g n é e s d e l a b a s e  
5. When cooking time is complete, turn control knob to off position and  
E : S ’ i l f a u t d é p l a c e r l a m i j o t e u s e , m e t t r e d e s p o i g n é e s o u  
unplug from outlet.  
e n c é r a m i q u e d e l a b a s e c h a u f f a n t e .  
6. Using oven mitts, carefully remove the glass lid by grasping the knob  
u e l q u e s s e c o n d e s . À l ’ a i d e d e s m o u f l e s i s o l a n t e s , r e t i r e r l e  
and lifting the lid slightly away from you. This will allow the steam to  
o m p l è t e m e n t l e c o u v e r c l e e t l a i s s e r l a v a p e u r s ’ é c h a p p e r  
escape before removing the lid.  
v a p e u r s ’ é c h a p p e r .  
a n t l e b o u t o n e t e n d i r i g e a n t l e c o u v e r c l e l o i n d e s o i a f i n d e  
7. Allow a few seconds for all steam to escape. Then, using oven mitts,  
o i r e n f i l é d e s m o u f l e s i s o l a n t e s , r e t i r e r l e c o u v e r c l e d e v e r r e  
remove the stoneware liner from the cooking base unit.  
h e r l ’ a p p a r e i l .  
NOTE: If you are moving the Slow Cooker, grasp the unit by  
l a c u i s s o n t e r m i n é e , t o u r n e r l a c o m m a n d e à O F F e t  
the Base Unit Handles; use pot holders or oven mitts. (See  
s i n s t r u c t i o n s d e c u i s s o n p o u r c h a q u e r e c e t t e .  
Figure 1.)  
S I S O L A N T E S P O U R M A N I P U L E R L ’ A P P A R E I L .  
8. Even when switched OFF and  
A N T . S I N É C E S S A I R E , U T I L I S E R D E S P O I G N É E S O U D E
unplugged, the Slow Cooker remains  
L A C U I S S O N , C A R E L L E C O N T I E N T L ’ É L É M E N T  
hot for some time after using; set aside  
G A R D E : L A B A S E C H A U F F A N T E D E V I E N D R A T R È S C
and allow unit to cool before cleaning  
c o m m a n d e à l a p o s i t i o n d é s i r é e ( H I G H / L O W / A U T O ) .  
or storing.  
s u r u n e p r i s e d e c o u r a n t c . a . d e 1 2 0 ~ 6 0 H z .  
9. Allow to cool completely before clean-  
e n t s b r u s q u e s d e t e m p é r a t u r e .  
ing, see CARE AND CLEANING.  
Figure 1  
N d E i e n t s f r o i d s , c a r i l n e r é s i s t e r a p a s a u x  
l e s a u t r e s i n g r é d i e n t s . S i l e r é c i p i e n t d e c é r a m i q u e e s t  
s o n d ’ i n g r é d i e n t s , p l a c e r l e s l é g u m e s d a n s l e f o n d , p u i s l a  
HINTS FOR SLOW COOKING  
n a u g m e n t e l e t e m p s d e c u i s s o n . S i l a r e c e t t e c o m p r e n d u n e  
1. Meats will not brown during the cooking process. If you desire  
l a c u i s s o n . S o u l e v e r t r o p f r é q u e m m e n t l e c o u v e r c l e p e n d a n t  
browning, heat a small amount of oil in a skillet and brown meats  
L a r é c i p i e n t e t l e c o u v e r c l e d o i v e n t t o u j o u r s r e s t e r e n p l a c e  
prior to putting into stoneware liner.  
é c i p i e n t e t m e t t r e l e c o u v e r c l e . N e p a s r e m p l i r l e r é c i p i e n t à  
l e s r e c e t t e s e n s u i v a n t l e s i n s t r u c t i o n s . P l a c e r l e s a l i m e n t s  
2. Whole herbs and spices flavor better in slow cooking than crushed  
or ground.  
O D E D ’ E M P L  
7
 
HINTS FOR SLOW COOKING (Cont.)  
3. When cooking in a slow cooker, remember that liquids do not boil  
away like they do in conventional cooking. Reduce the amount of  
liquid in any recipe that is not designed for a slow cooker. The  
exceptions to this rule are rice and soups. Remember, liquids can  
always be added at a later time if necessary. If a recipe results in too  
much liquid at the end of the cooking time, remove the cover and  
turn the control knob to high. After about 30-45 minutes the amount  
of liquid should be reduced.  
4. Most recipes that call for uncooked meat and vegetables require  
about 6-8 hours on LOW temperature.  
5. High fat meats can result in dishes with less flavor. Pre-cooking or  
browning will help reduce the amount of fat and help to preserve the  
color. The higher the fat content, the less liquid needed. If cooking  
meat with a high fat content, use thick onion slices under it so that  
the meat will not sit in and absorb the fat. If necessary, use a slice of  
bread, a spoon, or a straining spoon to skim off excess fat from top  
of foods before serving.  
6. Foods cut into uniform pieces will cook faster and more evenly than  
foods left whole such as roast or poultry.  
CONVERTING STANDARD RECIPES TO  
SLOW COOKING  
1. Vegetables such as carrots, potatoes, turnips, and beets require  
longer cooking times than most meats. Place them on the bottom of  
the stoneware liner and cover them with liquid.  
2. If adding fresh milk or yogurt, it should be done during the last 2  
hours. Evaporated milk may be added at the start of cooking. If pos-  
sible, substitute condensed soups for fresh milk or yogurt.  
3. Rice and pasta are not recommended for long cooking periods.  
Cook them separately and then add to the slow cooker during the  
last 30 minutes, or follow slow cooker recipe directions.  
8
 
USER MAINTENANCE INSTRUCTIONS  
This appliance requires little maintenance. It contains no user service-  
able parts. Do not try to repair it yourself. Any servicing requiring disas-  
sembly other than cleaning must be performed by a qualified appliance  
repair technician.  
CARE AND CLEANING  
CAUTION: NEVER IMMERSE COOKING BASE UNIT OR CORD IN  
WATER OR OTHER LIQUID.  
o u r d e l ’ a p p a r e i l ; l e c o r d o n d o i t ê t r e l â c h e .  
1. Avoid sudden, extreme temperature changes. For example, do not  
s e r s é c h e r a v a n t d e r a n g e r . N e j a m a i s e n r o u l e r l e c o r d o n  
place a hot glass lid or stoneware liner into cold water or onto a wet  
o u r r a i e n t e n d o m m a g e r l e s s u r f a c e s .  
surface.  
o u d e t a m p o n s r é c u r a n t s p o u r n e t t o y e r l a b a s e c h a u f f a n t e ,  
2. Do not use the stoneware liner to store food in the refrigerator, and  
p o n g e l é g è r e m e n t h u m i d e . N e j a m a i s u t i l i s e r d e n e t t o y a n t s  
then reheat in the cooking base unit.  
’ i n t é r i e u r e t l ’ e x t é r i e u r d e l a b a s e c h a u f f a n t e a v e c u n l i n g e  
3. Avoid hitting the stoneware liner and glass lid against the faucet or  
f o n d e t b i e n s é c h e r .  
other hard surfaces.  
c u n t a m p o n r é c u r a n t e n p l a s t i q u e .  
4. Do not use stoneware liner or glass lid if chipped, cracked, or  
d ’ e a u t i è d e s a v o n n e u s e e t l e l a i s s e r t r e m p e r a v a n t d e l e  
severely scratched.  
d e s a v o n n e u s e . S i d e s a l i m e n t s c o l l e n t a u r é c i p i e n t , l e  
5. Always unplug and allow to cool completely before cleaning.  
r é c i p i e n t e n c é r a m i q u e e t l e c o u v e r c l e e n v e r r e d a n s d e  
6. Wash stoneware liner and glass lid in warm, soapy water. If food  
l e n e t t o y e r .  
sticks to the stoneware liner, fill with warm, soapy water and allow to  
d é b r a n c h e r l ’ a p p a r e i l e t l e l a i s s e r r e f r o i d i r c o m p l è t e m e n t  
soak before cleaning with a plastic scouring pad.  
o u t r è s é g r a t i g n é s .  
7. Rinse and dry thoroughly.  
u t i l i s e r l e r é c i p i e n t o u l e c o u v e r c l e s ’ i l s s o n t c r a q u é s ,  
8. Wipe interior and exterior of the cooking base with a soft, slightly  
u s u r d ’ a u t r e s s u r f a c e s d u r e s .  
damp cloth or sponge. Never use abrasive cleansers or scouring  
c o g n e r l e r é c i p i e n t e n c é r a m i q u e o u l e c o u v e r c l e s u r l e  
pads to clean the cooking base, as they may damage the surfaces.  
t e u r , p o u r e n s u i t e l e s r é c h a u f f e r d a n s l a b a s e c h a u f f a n t e .  
9. Allow to dry thoroughly before storing. Never wrap the cord tightly  
u t i l i s e r l e r é c i p i e n t p o u r r a n g e r d e s a l i m e n t s d a n s l e  
around the appliance; keep it loosely coiled.  
d e o u s u r u n e s u r f a c e m o u i l l é e s ’ i l s s o n t c h a u d s .  
o s e r l e c o u v e r c l e e n v e r r e o u l e r é c i p i e n t e n c é r a m i q u e d a n s  
u t c h a n g e m e n t s o u d a i n d e t e m p é r a t u r e . P a r e x e m p l e , n e  
D O N D A N S L ’ E A U N I T O U T A U T R E L I Q U I D E .  
N T I O N : N E J A M A I S I M M E R G E R L A B A S E C H A U F F A N T E O U L E  
T O Y A G E  
a t e u r q u a l i f i é .  
ê m e . S i l ’ a p p a r e i l a b e s o i n d ’ ê t r e r é p a r é , s ’ a d r e s s e r à u n  
a n t ê t r e r é p a r é e p a r l ’ u t i l i s a t e u r . N e p a s t e n t e r d e l e r é p a r e r  
p p a r e i l n é c e s s i t e p e u d ’ e n t r e t i e n . I l n e c o n t i e n t a u c u n e p i è c e  
N S E I L S  
9
 
RECIPES  
The recipes followed by an asterisk were especially developed for this 6  
quart oval slow cooker by leading housewares expert and best selling  
cookbook author, Tom Lacalamita, ‘The Kitchen Resource’.  
DRINKS AND APPETIZERS  
HOLIDAY PUNCH  
2 16-ounce bottles cranberry juice cocktail  
2 cups water  
112 cups sugar  
4 cinnamon sticks  
10 whole cloves  
2 45 quart (757 milliliter) bottles Burgundy wine  
2 lemons, thinly sliced  
Combine ingredients in slow cooker. Cover and heat on low for 2-3  
hours. Remove cinnamon sticks and cloves before serving.  
Yield: 12-16 mugs or 20-24 punch cup servings  
WASSAIL  
1 46-ounce can pineapple juice  
1 24-ounce bottle apple juice or apple cider  
1 6-ounce can frozen orange juice concentrate  
1 12-ounce can frozen lemonade concentrate  
1 cup water  
12 cup honey  
2 cinnamon sticks  
4 whole cloves  
1 cheesecloth bag  
Tie cinnamon and cloves in cheesecloth bag. Add to slow cooker along  
with other ingredients. Cover and heat on low for 2-3 hours. Remove  
cheesecloth bag to serve.  
Yield: 10-12 mugs or 16-20 punch cup servings  
10  
 
t i t é : 3 p i n Rt e s E( 2 C, 8 Il Pi t r e Es ) S  
h e u r e s .  
e u s e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W ) p e n d a n t  
BUFFALO WINGS  
d o r e r l e b œ u f e t é g o u t t e z - l e . M é l a n g e z l e s i n g r é d i e n t s d a n s l a  
4 pounds chicken wings  
3 tablespoons olive oil  
e 1 4 o n c e s d e t o m a t e s t y p e R o t e l  
3 tablespoons fresh minced garlic  
e 1 5 o n c e s d e h a r i c o t s r o u g e s  
1 large onion, chopped  
o m a g e d e t y p e V e l v e e t a  
2 jalapeno peppers, chopped  
o i g n o n s v e r t s h a c h é s  
2 cups vinegar-based barbecue sauce  
œ u f m a i g r e h a c h é  
1⁄ teaspoon crushed red pepper  
M P E T T E À L A 2V I A N D E E T A U F R O M A G E  
Rinse chicken wings in cold water and pat dry. Place all ingredients in  
slow cooker. Cover and cook on low for 6-7 hours or until chicken is  
f r o m a g e p o u r r a i t c o m m e n c e r à c o l l e r a u f o n d .  
done.  
R Q U E : N e c u i s i n e z p a s p l u s l o n g t e m p s à f e u é l e v é s a n s r e m u e r  
Yield: 6-8 servings  
t i t é : 4 p i n t e s ( 3 , 7 l i t r e s )  
l e s 3 0 m i n u t e s a p r è s l a p r e m i è r e h e u r e d e c u i s s o n .  
PARTY PIZZA DIP  
e s c u i r e à f e u é l e v é ( H I G H ) p e n d a n t 2 à 3 h e u r e s e n r e m u a n t  
1
t e z - l e s . M é l a n g 1e z 2t po ou us nl e ds si sn ag ur sé ad gi e en t s d a n s l a m i j o t e u s e . C o u v r e z  
r e v e n i r l a c h a 1i r 1à ⁄2 ps a ou uc ni s ds se l, el ae nb gœ rou uf nh da c bh eé e, fl ’ o i g n o n e t l ’ a i l e t  
2 medium onions, chopped  
e 1 5 o n c e s d e s a u c e p o u r p i z z a a u f r o m a g e  
9 cloves garlic, minced  
o z z a r e l l a r â p é  
2 pounds shredded mozzarella cheese  
d ’ a i l é m i n c é e s  
4 15-ounce cans pizza sauce with cheese  
m o y e n s h a c h é s  
c h é m a i g r e Sauté sausage, ground beef, onion and garlic and drain. Combine all  
a u c i s s e s ingredients in slow cooker. Cover and heat on high for 2-3 hours, stir-  
ring every 30 minutes after the first hour.  
M P E T T E « P I Z Z A »  
Yield: 4 quarts  
NOTE: Do not cook longer on high without stirring because the cheese  
t i t é : 6 à 8 p o r t i o n s  
may begin to stick to bottom.  
O W ) p e n d a n t 6 à 7 h e u r e s .  
z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t c u i s e z à f e u  
MEAT AND CHEESE DIP  
z l e s a i l e s d e p o u l e t s o u s l ’ e a u f r o i d e e t a s s é c h e z - l e s e n t a p o t a n t .  
2 pounds lean ground beef  
i m e n t r o u g e b r o y é  
1 cup chopped green onions  
e s a u c e b a r b e c u e à b a s e d e v i n a i g r e  
2 pounds Velveeta® cheese, cut into 16 pieces  
j a l a p e n o h a c h é s  
2 15-ounce cans chili beans  
g n o n h a c h é  
2 14-ounce cans Rotel® tomatoes, drained  
p e d ’ a i l f r a i s é m i n c é  
p e d ’ h u i l e d ’ o l i v e  
Brown ground beef and drain. Combine ingredients in slow cooker.  
e s d e p o u l e t  
Cover and heat on low for 2-3 hours.  
S D E P O U L E T À L A M O D E B U F F A L O  
Yield: 3 quarts  
C E T T E S  
11  
 
RECIPES  
CHEESE FONDUE  
1 10-ounce can condensed cheddar cheese soup  
1 pound Velveeta® cheese, cut into 8 pieces  
1 pound Swiss cheese, grated  
1 12-ounce can of beer or 112 cups apple cider  
12 teaspoon hot pepper sauce  
2 drops liquid smoke flavoring  
Combine ingredients in slow cooker. Cover and heat on low for 2  
hours, stirring every 30 minutes after the first hour. Before serving,  
whisk to blend. Serve with bread sticks or vegetables for dipping.  
Yield: 112-2 quarts  
GREEN CHILI SALSA  
214 pounds lean ground beef  
214 pounds pork sausage  
1 48-ounce jar chunky salsa sauce  
3 10-ounce cans condensed cream of chicken soup  
4 4-ounce cans diced green chilies  
Brown ground beef and pork sausage. Drain. Combine ingredients in  
slow cooker. Cover and cook on low for 7-8 hours. Serve as a dip.  
Yield: 3 quarts  
12  
 
t i t é : 4 à 6 Rp o Er t Ci o n Is PES  
e z a u g o û t .  
SOUPS, STEWS, AND SAUCES  
à f e u b a s ( L O W ) p e n d a n t 9 à 1 0 h e u r e s . A v a n t d e s e r v i r , s a l e z e t  
U T O » . L a s o u p e c u i t e n 8 à 9 h e u r e s . V o u s p o u v e z é g a l e m e n t f a i r e  
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e  
TURKEY VEGETABLE SOUP*  
2 turkey drumsticks, skin and excess fat removed  
’ e a u b o u i l l a n t e , s e l e t p o i v r e  
2 large leeks, white and light green parts only, sliced thinly  
d e s e l  
3 carrots, peeled and cut into 1⁄ -inch rounds  
d e m a r j o l a i n e s é c h é e  
4
3 ribs celery, cut into 1⁄ -inch slices  
n e n t r a n c h e s c o u p é e n c u b e s d e  
4
1 10-ounce package frozen corn kernels  
e p o i s c a s s é s v e r t s , t r i é s e t b i e n r i n c é s  
1 10-ounce package frozen cut green beans  
e s d e c é l e r i c o u p é e s e n t r o n ç o n s d e  
1⁄ cup uncooked pearl barley  
p e l é e s e t c o u p é e s e n r o n d e l l e s d e  
2
1 tablespoon chopped fresh parsley or dill weed  
p o m m e d e t e r r e p e l é e e t c o u p é e e n d é s  
1 46-ounce can low-fat chicken broth  
d ’ a i l é m i n c é e s  
4 cups water  
salt and pepper to taste  
g n o n h a c h é  
p e d ’ h u i l e d ’ o l i v e  
P E D E P O I S C A S S É S À L A H O L L A N D A I S E *  
Combine all the ingredients in the slow cooker. Cover and cook on  
auto. Soup will be done in 5-6 hours, or when the turkey and vegeta-  
bles test done. Or cook on low for 6 to 7 hours. Before serving, remove  
t i t é : 4 à 6 p o r t i o n s  
turkey meat from bones. Shred meat into small pieces and return to  
soup. Season with salt and black pepper to taste.  
e z a u g o û t .  
e e n p e t i t s m o r c e a u x e t r e m e t t e z - l a d a n s l a s o u p e . S a l e z e t  
Yield: 4-6 servings  
a n t 6 à 7 h e u r e s . A v a n t d e s e r v i r , d é s o s s e z l a d i n d e . D é c o u p e z l a  
m e s s o n t p r ê t s . V o u s p o u v e z é g a l e m e n t f a i r e c u i r e à f e u b a s ( L O W )  
U T O » . L a s o u p e c u i t e n 5 à 6 h e u r e s o u l o r s q u e l a d i n d e e t l e s  
DUTCH SPLIT PEA SOUP*  
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e  
1 tablespoon olive oil  
1 large onion, chopped  
’ e a u , s e l e t p o i v r e a u g o û t  
2 cloves garlic, minced  
e 4 6 o n c e s d e b o u i l l o n d e p o u l e t d é g r a i s s é  
1 large potato, peeled and diced  
p e d e p e r s i l f r a i s h a c h é o u d ’ a n e t h  
2 carrots, peeled and cut into 1⁄ -inch rounds  
p e r l é n o n c u i t  
1 0 o n c e s d e h a r i c o t s v e r t s c o u p é s s u r 4g e l é s  
4
2 ribs celery, cut into 1⁄ -inch slices  
2 cups green split peas (1 pound), picked over and rinsed well  
1 0 o n c e s d e m a ï s e n g r a i n s s u r g e l é s  
1⁄ pound ham steak, cut into 1⁄ -inch cubes  
e s d e c é l e r i c o u p é e s e n t r o n ç o n s d e  
2
2
2 teaspoons dried marjoram  
1 teaspoon salt  
6 cups boiling water  
p e l é e s e t c o u p é e s e n r o n d e l l e s d e  
e r t c l a i r u n i q u e m e n t  
i r e a u x f i n e m e n t é m i n c é s l e s p a r t i e s d e c o u l e u r  
salt and pepper to taste  
e d i n d e s a n s p e a u e t d é g r a i s s é s  
P E À L A D I N D E E T A U X L É G U M E S *  
Combine all the ingredients in the slow cooker. Cover and cook on  
auto. Soup will be done in 8 to 9 hours. Or cook on low for 9 to 10  
hours. Before serving, season with salt and pepper to taste.  
U P E S , R A G O Û T S E T S A U C E S  
Yield: 4-6 servings  
C E T T E S  
13  
 
RECIPES  
OLD-FASHIONED BEEF STEW*  
3 carrots, peeled and sliced into 14-inch rounds  
3 large potatoes, peeled and cut into 1-inch cubes  
1 large onion, cut in half and sliced thinly  
3 pounds of beef, cut into 112-inch cubes  
1 bay leaf  
12 teaspoon whole black peppercorns  
3 cups beef stock or broth  
1 8-ounce can tomato sauce  
1 teaspoon dried thyme  
2 cups frozen peas  
1 tablespoon fresh minced parsley  
Layer carrots, potatoes, and then onions in the slow cooker. Top with  
beef, bay leaf, and black peppercorns. In a large mixing bowl, combine  
the stock, tomato sauce, and thyme. Pour over the meat and vegeta-  
bles. Cover and cook on auto. Stew will be done in 7 to 8 hours. Or  
cook on low for 8 to 9 hours. Stir in the peas 15-20 minutes before  
serving and cook on high. Taste and adjust for salt. Stir in the parsley  
and remove bay leaf before serving.  
Yield: 7-8 servings  
HEARTY VEGETABLE-BEEF SOUP  
2 pounds lean stewing beef, cut into 1-inch cubes  
2 pounds small new potatoes, quartered  
2 medium onions, chopped  
2 pounds baby carrots  
4 cups chopped celery  
1 teaspoon salt  
4 teaspoons fresh minced thyme  
2 teaspoons fresh minced oregano  
12 teaspoon pepper  
2 15-ounce cans tomatoes, garlic-style  
2 16-ounce cans beef broth  
1 cup water  
Combine ingredients in slow cooker. Cover and cook on auto for 9-10  
hours or until vegetables are fork tender.  
Yield: 10-14 servings  
14  
 
RECIPES  
NEW ENGLAND CLAM CHOWDER  
12 pound bacon, cut in small pieces  
2 medium onions, chopped  
4 medium potatoes, peeled and diced  
1 teaspoon salt  
4 cups water  
4 teaspoons dried basil  
t i t é : 4 à 6 p o r t i o n s  
4 7-ounce cans minced clams with juice  
4 cups evaporated milk or Half and Half  
h e u r e s .  
l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W ) p e n d a n t  
Sauté bacon and onion. Drain. Combine bacon and onions with pota-  
r e v e n i r l e s s a u c i s s e s e t é g o u t t e z - l e s . M é l a n g e z l e s i n g r é d i e n t s  
toes, salt and water in slow cooker. Sprinkle basil on top. Cover and  
cook on low for 9-10 hours. Turn to high and add clams and evaporat-  
a s i l i c s é c h é  
ed milk. Cover and cook on high for 40-50 minutes or until hot.  
i g a n s é c h é  
e 1 6 o n c e s d e h a r i c o t s r o u g e s é g o u t t é s  
Yi ld: 10-14 servings  
e 1 5 o n c e s d e t o m a t e s e n t i è r e s  
d ’ a i l f r a i s é m i n c é  
SAUSAGE AND KIDNEY BEAN STEW  
i v r o n v e r t c o u p é e n m o r c e a u x  
1 pound Italian sausage  
m o y e n c o u p é e n d e u x e t é m i n c é  
1 medium onion, halved and sliced  
a u c i s s e s i t a l i e n n e s  
1 small green pepper, cut into chunks  
O U T D E S A U C I S S E S E T D E H A R I C O T S R O U G E S  
1 teaspoon fresh minced garlic  
1 15-ounce can whole tomatoes  
t i t é : 1 0 à 1 4 p o r t i o n s  
1 16-ounce can kidney beans, drained  
1⁄ teaspoon dried oregano  
a n t 4 0 à 5 0 m i n u t e s o u j u s q u ’ à c e q u e c e s o i t c h a u d .  
2
1⁄ teaspoon dried basil  
r d e s e t l e l a i t c o n c e n t r é . C o u v r e z e t f a i t e s c u i r e à f e u é l e v é  
2
) p e n d a n t 9 à 1 0 h e u r e s . M e t t e z à f e u é l e v é ( H I G H ) e t a j o u t e z l e s  
Sauté sausage and drain. Combine ingredients in slow cooker. Cover  
e u s e . P a r s e m e z d e b a s i l i c . C o u v r e z e t f a i t e s c u i r e à f e u d o u x  
and cook on low for 8-9 hours.  
o i g n o n s a v e c l e s p o m m e s d e t e r r e , l e s e l e t l ’ e a u d a n s l a  
Yield: 4-6 servings  
r e v e n i r l e b a c o n e t l e s o i g n o n s . É g o u t t e z - l e s . M é l a n g e z l e b a c o n  
e l a i t c o n c e n t r é o u d e m i - c r è m e  
e 7 o n c e s d e p a l o u r d e s h a c h é e s d a n s l e u r j u s  
d e b a s i l i c s é c h é  
’ e a u  
d e s e l  
s d e t e r r e m o y e n n e s p e l é e s e t c o u p é e s e n d é s  
m o y e n s h a c h é s  
c o u p é e n p e t i t s m o r c e a u x  
P E A U X P A L O U R D E S D E L A N O U V E L L E - A N G L E T E R R E  
C E T T E S  
15  
 
RECIPES  
SLOW-SIMMERED BOLOGNESE MEAT SAUCE*  
2 tablespoons olive oil  
112 pounds lean ground beef  
1 medium-sized onion, minced  
2 carrots, peeled and minced  
2 ribs celery, minced  
1 12-ounce can evaporated milk  
1 teaspoon grated or ground nutmeg  
2 teaspoons sugar  
3 teaspoons salt  
12 teaspoon ground black pepper  
1 tablespoon fresh minced parsley  
1 tablespoon fresh minced basil  
2 28-ounce cans tomato purée  
Heat olive oil in a large skillet over medium-high heat. Add the onion,  
carrots, and celery. Sauté 5 to 8 minutes, or until soft. Add the ground  
beef and cook until no longer pink, breaking up any large pieces with a  
spoon. Combine the browned beef with the remaining ingredients in  
the slow cooker. Cover and cook on auto. Sauce will be done in 7 to 8  
hours. Or cook on low for 8 to 9 hours. Taste and adjust for salt and  
pepper.  
Yield: 6-8 servings  
SPAGHETTI SAUCE  
2 pounds Italian sausage or lean ground beef  
2 small onions, chopped  
2 small green peppers, chopped  
2 teaspoons fresh chopped garlic  
4 15-ounce cans tomato sauce  
2 10-ounce cans tomato puree  
4 6-ounce cans tomato paste  
1 cup water  
2 teaspoons dried oregano  
1 teaspoon dried basil  
12 teaspoon dried thyme  
12 teaspoon pepper  
Sauté sausage or beef, onion, green pepper and garlic. Drain. Add to  
slow cooker with remaining ingredients. Cover and cook on low for  
9-10 hours or until thick and bubbling.  
Yield: 4 quarts  
16  
 
RECIPES  
t i t é : 6 à 8 p o r t i o n s  
CHILI  
h e u r e s .  
p o u v e z é g a l e m e n t l e s f a i r e c u i r e à f e u b a s ( L O W ) p e n d a n t  
1 pound lean ground beef  
h e u r e s o u l o r s q u ’ i l s a u r o n t é p a i s s i e t q u ’ i l s s e m e t t r o n t à b o u i l l i r .  
1 medium onion, chopped  
®
e z e t f a i t e s c u i r e à « A U T O » . L e s h a r i c o t s s e r o n t p r ê t s a u b o u t d e  
1 15-ounce can Hunt’s Ready Tomato Sauce -special chunky style  
n g e z l e b œ u f d o r é e t l e r e s t e d e s i n g r é d i e n t s d a n s l a m i j o t e u s e .  
1 15-ounce can tomatoes, garlic style  
a n t l e s g r o s m o r c e a u x à l ’ a i d e d ’ u n e c u i l l è r e . É g o u t t e z l a g r a i s s e .  
1 15-ounce can chili beans  
d h é s i v e . F a i t e s c u i r e j u s q u ’ à c e q u e l a v i a n d e n e s o i t p l u s r o u g e e n  
1 teaspoon chili powder  
d o r e r l e b œ u f h a c h é e t l e s o i g n o n s d a n s u n e g r a n d e p o ê l e  
2 tablespoons dill pickle juice  
d e p o i v r e d e C a y e n n e  
Sauté ground beef and onion, drain. Combine with other ingredients in  
p e d e m o u t a r d e e n p o u d r e  
slow cooker. Cover and cook on low for 5-6 hours or until hot.  
p e d e m é l a s s e o u d e s i r o p d ’ é r a b l e  
Yield: 8-10 servings  
s o n a d e  
h u p  
e 1 5 o n c e s Ed Ne t To Rm Ea t Ee s Se n d é s m i j o t é e s , é g o u t t é e s  
1 5 o n c e s d e h a r i c o t s n o i r s r i n c é s à l ’ e a u f r o i d e e t é g o u t t é s  
HEARTY BAKED BEANS AND BEEF*  
e 1 5 o n c e s d e h a r i c o t s r o u g e s r i n c é s à l ’ e a u f r o i d e e t  
1 pound lean, ground beef  
e 2 8 o n c e s d e f è v e s à l a s a u c e t o m a t e  
1 large onion, coarsely chopped  
g n o n h a c h é g r o s s i è r e m e n t  
2 28-ounce cans baked beans  
œ u f h a c h é m a i g r e  
1 15-ounce can kidney beans, rinsed under cold water and drained  
1 15-ounce can black beans, rinsed under cold water and drained  
1 15-ounce can diced stewed tomatoes, drained  
12 cup ketchup  
O Û T  
T S P R I N C I P A U X  
12 cup brown sugar  
2 tablespoons molasses or maple syrup  
t i t é : 8 à 1 0 p o r t i o n s  
2 tablespoons dry mustard  
a n t 5 à 6 h e u r e s .  
pinch of cayenne pepper  
d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t c u i s e z à f e u b a s ( L O W )  
Brown ground beef and onion in a large, non-stick skillet. Cook until  
r e v e n i r l e b o e u f h a c h é e t l ’ o i g n o n . É g o u t t e z . M é l a n g e z a u x a u t r e s  
meat is no longer pink, breaking up any large pieces with a spoon.  
p e d e m a r i n a d e d e c o r n i c h o n s à l ’ a n e t h  
Drain fat. Combine the brown beef and the remaining ingredients in  
d e p o u d r e d e c h i l i  
the slow cooker. Cover and cook on auto. Beans will be done in 6 to 7  
e 1 5 o n c e s d e h a r i c o t s r o u g e s  
hours, or when they are thick and bubbling. Or cook on low for 7 to 8  
e 1 5 o n c e s d e t o m a t e s à l ’ a i l  
hours.  
e t o m a t e s  
Yield: 6-8 servings  
e 1 5 o n c e s d e s a u c e t o m a t e H u n t ’ s R e a d y a v e c  
m o y e n h a c h é  
œ u f h a c h é m a i g r e  
I
C E T T E S  
17  
 
RECIPES  
BEEF POT ROAST  
1 5-pound rump, shoulder or chuck roast  
112 teaspoons salt  
14 teaspoon pepper  
6 medium potatoes, peeled and quartered  
8 carrots, cut into 2-inch pieces  
2 medium onions, halved  
1 cup water or beef broth  
Sprinkle roast with salt and pepper. Place half of vegetables in bottom  
of slow cooker, top with roast, then add remaining vegetables and liq-  
uid. Cover and cook on auto for 10-11 hours or until tender.  
Yield: 16-20 servings  
ROAST BEEF  
1 3-pound chuck or round roast  
1 10-ounce can condensed French onion soup  
Place roast in slow cooker and pour onion soup over roast. Cover and  
cook on low for 8-9 hours or until tender.  
Yield: 10-12 servings  
18  
 
RECIPES  
t i t é : 6 à 8 p o r t i o n s  
STUFFED PEPPERS*  
e . S e r v e z a c c o m p a g n é d ’ u n e p u r é e d e p o m m e s d e t e r r e .  
6 large bell peppers, tops cut off, cored and seeded  
( L O W ) p e n d a n t 1 1 à 1 2 h e u r e s o u j u s q u ’ à c e q u e l a v i a n d e s o i t  
1 pound lean ground beef  
a t i o n a v e c l e r e s t e d e s i n g r é d i e n t s . C o u v r e z e t f a i t e s c u i r e à f e u  
11⁄ cups cooked rice  
o n , m o i t i é o i g n o n 2. V e r s e z u n e b o î t e d e t o m a t e s d e s s u s . R é p é t e z  
2 large eggs, lightly beaten  
o ê l e . D i s p o s e z u n e c o u c h e d e v i a n d e , p u i s u n e c o u c h e m o i t i é  
1⁄ cup grated Pecorino Romano cheese  
e z l a t r a n c h e d e r o n d e e n c u b e s d e 1 0 c m . F a i t e s - l e s r e v e n i r d a n s  
2
2 tablespoons fresh minced parsley  
e 1 5 o n c e s d e t o m a t e s à l ’ a i l  
12 teaspoon salt  
g n o n é m i n c é  
s v e r t s m o y e n s é m i n c é s  
f t e c k d e r o n d e  
12 teaspoon black pepper  
1 28-ounce can tomato sauce  
12 teaspoon garlic powder  
E C K  
Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and  
14 teaspoon of the black pepper in a large mixing bowl. Cut a very  
t i t é : 6 p o r t i o n s  
à f e u b a s ( L O W ) p e n d a n t 7 à 8 h e u r e s .  
c e f a c i l e m e n t , s o i t 6 à 7 h e u r e s . V o u s p o u v e z é g a l e m e n t l e s f a i r e  
o n s s o i e n t s u f f i s a m m e n t t e n d r e s p o u r q u ’ u n e f o u r c h e t t e s ’ y  
e z e t f a i t e s c u i r e à « A U T O » . F a i t e s c u i r e j u s q u ’ à c e q u e l e s  
o n à l ’ a i d e d ’ u n e c u i l l è r e . V e r s e z l e r e s t e d a n s l a m i j o t e u s e .  
small hole in the bottom of each pepper. Spoon the meat mixture into  
the peppers, dividing evenly; do not pack down. Place stuffed peppers  
upright in the slow cooker. Combine the tomato sauce, garlic powder,  
and the remaining black pepper in a large mixing bowl or mixing cup.  
Spoon some of the sauce over each pepper. Pour the rest into the slow  
cooker. Cover and cook on auto. Cook until peppers are fork tender, 6  
u d a n s u n e t a s s e à m é l a n g e r . M e t t e z d e l a s a u c e s u r c h a q u e  
to 7 hours. Or cook on low for 7 to 8 hours.  
t o m a t e , l ’ a i l e n p o u d r e e t l e r e s t a n t d e p o i v r e n o i r d a n s u n g r a n d  
Yield: 6 servings  
s e z l e s p o i v r o n s , l a t ê t e e n h a u t , d a n s l a m i j o t e u s e . M é l a n g e z l a  
e l e m é l a n g e à b a s e d e v i a n d e d a n s l e s p o i v r o n s , s a n s t a s s e r .  
SWISS STEAK  
e t i t e o u v e r t u r e à l a b a s e d e c h a q u e p o i v r o n . R é p a r t i s s e z à l a  
2 pounds round steak  
p o i v r e n o i r d a n s u n g r a n d b o l . P r a t i q u e z u n e  
2 medium green peppers, sliced  
n g e z l e b œ u f h a c h é , l e r i z c u i t , l e s œ u f s , l e f r o m a g e , l e p e r s i l , l e  
1 large onion, sliced  
e n p o u d r e  
2 15-ounce cans tomatoes, garlic-style  
e 2 8 o n c e s d e s a u c e t o m a t e  
Cut round steak into 4 inch squares. Brown in skillet. Layer half of the  
round steak, followed by one-half of green pepper slices and one-half  
o i v r e n o i r  
e l  
of onion slices. Pour one can of tomatoes over top. Repeat with remain-  
p e d e p e r s i l f r a i s h a c h é  
ing ingredients. Cover and cook on low for 11-12 hours or until meat is  
m a g e P e c o r i n o R o m a n o r â p é  
tender. Serve with mashed potatoes.  
u f s l é g è r e m e n t b a t t u s  
u i t  
Yield: 6-8 servings  
œ u f h a c h é m a i g r e  
p a r t i e c e n t r a l e e t l e s g r a i n e s  
i v r o n s d o n t v o u s a u r e z c o u p é l a p a r t i e s u p é r i e u r e ,  
V R O N S F A R C I S *  
C E T T E S  
19  
 
RECIPES  
TAMALE PIE  
2 pounds lean ground beef  
1 cup chopped onion  
112 cups yellow corn meal  
3 cups milk  
2 eggs, beaten  
1 cup water  
2 packages chili seasoning mix  
1 teaspoon salt  
2 15-ounce cans diced tomatoes  
2 15-ounce cans whole kernel corn, drained  
2 2-ounce cans sliced ripe olives, drained  
2 cups grated cheddar cheese  
Sauté beef and onion until done and drain. Add remaining ingredients  
except cheese to beef mixture. Pour into slow cooker. Cover and cook  
on high for 212 to 312 hours or until hot. Sprinkle cheese over top.  
Cook for another 5 minutes on high.  
Yield: 12-14 servings  
BEEF STROGANOFF  
112 pounds round steak  
1 teaspoon salt  
18 teaspoon pepper  
1 cup chopped onions  
12 teaspoon fresh minced garlic  
2 tablespoons Worcestershire® sauce  
2 cups beef bouillon  
2 tablespoons ketchup  
2 tablespoons dry white wine  
13 cup flour dissolved in 13 cup water  
12 pound fresh mushrooms, sliced  
1 cup sour cream  
Cut steak into 14 inch strips and coat with salt and pepper. Place in slow  
cooker with onions. Mix garlic, Worcestershire® sauce, beef bouillon,  
ketchup and wine. Pour over meat mixture. Cover and cook on low for  
7-8 hours or until meat is tender. Turn to high. Stir in dissolved flour  
and mushrooms. Cover and cook on high for an additional 60-90 min-  
utes, stirring twice, or until thick. Stir in sour cream and serve over rice  
or noodles.  
Yield: 6 servings  
20  
 
RECIPES  
CORNED BEEF  
1 3-pound corned beef brisket  
1 cup chopped onions  
2 cloves garlic, minced  
Trim excess fat from brisket and cut to fit into slow cooker. Add onions,  
garlic and enough water to barely cover meat. Cover and cook on low  
t i t é : 6 à 8 p o r t i o n s  
for 11-12 hours or until tender.  
n d e l a v i a n d e . L ’ a g n e a u d o i t ê t r e l é g è r e m e n t r o s é à l a c o u p e .  
Yield: 8-10 servings  
0 h e u r e s . U t i l i s e z u n t h e r m o m è t r e à v i a n d e p o u r v é r i f i e r l ’ é t a t d e  
O » p e n d a n t 7 à 8 h e u r e s o u à f e u b a s ( L O W ) p e n d a n t  
ROSEMARY AND GARLIC ROASTED LEG OF LAMB*  
o r c e a u x d e v i a n d e . V e r s e z s u r l a v i a n d e . C o u v r e z e t f a i t e s c u i r e à  
1
d a n s l a p o ê l e e t p o r t e z à é b u l l i t i o n , g r a t t e z l a p o ê l e p o u r d é c o l l e r  
4 large all-purpose potatoes, peeled and cut into 4-inch thick slices  
d o r é d a n s l a m i j o t e u s e , s u r l e s p o m m e s d e t e r r e . V e r s e z l e v i n  
1 3-4 pound leg of lamb, trimmed, boneless and tied  
H ) o u f o r t e t f a i t e s d o r e r l ’ a g n e a u s u r t o u t e s l e s f a c e s . M e t t e z l e  
1 teaspoon salt  
1
c h a u f f e r l ’ h u i l e d ’ o l i v e d a n s u n e g r a n d e p o ê l e à f e u m o y e n - é l e v é  
2 teaspoon coarsely ground black pepper  
d e d ’ u n e f o u r c h e t t e p o u r o b t e n i r u n e p â t e . É t a l e z - l a s u r l e g i g o t .  
6 cloves garlic, peeled and crushed  
u n p e t i t b o l , é c r a s e z l e s e l , l e p o i v r e , l ’ a i l e t l e r o m a r i n e n s e m b l e  
4 sprigs fresh rosemary, chopped or 1 teaspoon dried  
s e z l e s p o m m e s d e t e r r e e n c o u c h e s a u f o n d d e l a m i j o t e u s e .  
2 tablespoons olive oil  
12 cup white wine  
b l a n c  
p e d ’ h u i l e d ’ o l i v e  
Layer potatoes in the bottom of the slow cooker. In a small bowl, mash  
e r o m a r i n f r a i s h a c h é s o u 1 c . à t h é d e r o m a r i n s é c h é  
the salt, pepper, garlic, and rosemary together with a fork to form a  
d ’ a i l p e l é e s e t é c r a s é e s  
paste. Rub all over the lamb. Heat the olive oil in a large skillet over  
o i v r e n o i r g r o s s i è r e m e n t m o u l u  
medium-high heat and brown lamb on all sides. Put browned roast in  
d e s e l  
the slow cooker on top of the potatoes. Pour the white wine in the skillet  
a g n e a u d e 3 - 4 l b p a r é , d é s o s s é e t f i c e l é  
and bring to boil, scraping pan to remove any pieces of meat from the  
p o m m e s d e t e r r e p e l é e s e t c o u p é e s e n r o n d e l l e s d e  
bottom. Pour over the meat. Cover and cook on auto for 7-8 hours or  
cook on low for 9 to 10 hours. Use a meat thermometer to show when  
O T D ’ A G N E A U R Ô T I À L ’ A I L E T A U R O M A R I N *  
meat tests done. Lamb should be a light pink color when sliced.  
Yield: 6-8 servings  
t i t é : 8 à 1 0 p o r t i o n s  
a n t 1 1 à 1 2 h e u r e s o u j u s q u ’ à c e q u e l a v i a n d e s o i t t e n d r e .  
e c o u v r i r l a v i a n d e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W )  
e u s e . A j o u t e z l e s o i g n o n s , l ’ a i l e t s u f f i s a m m e n t d ’ e a u p o u r t o u t  
e z l ’ e x c é d e n t d e g r a s e t c o u p e z l e b œ u f p o u r q u ’ i l r e n t r e d a n s l a  
d ’ a i l é m i n c é e s  
o i g n o n h a c h é  
d e 3 l b d e b œ u f e n c o n s e r v e ( c o r n e d b e e f )  
N E D  
C E T T E S  
21  
 
RECIPES  
HAM AND BEANS  
1 pound dried Great Northern Beans  
1 meaty ham bone  
1 medium onion, chopped  
1 cup sliced celery  
1 cup sliced carrots  
1 tablespoon dried parsley  
1 bay leaf  
6 cups water  
12 teaspoon salt  
18 teaspoon pepper  
Soak beans in 6 cups of water overnight, drain. Combine ham, beans,  
onion, celery, carrots, parsley, bay leaf and water in slow cooker. Cover  
and cook on low for 11-12 hours or until beans are tender. Remove  
bay leaf. Remove bone and cut meat into bite size pieces, returning  
meat to slow cooker and add salt and pepper.  
Yield: 6-8 servings  
PORK WITH PEACH CHUTNEY  
1 6-pound pork loin roast, boneless  
2 29-ounce cans spiced or plain peaches, drained  
12 cup raisins  
12 cup brown sugar  
12 cup vinegar  
2 small onions, chopped  
2 tablespoons prepared mustard  
1 teaspoon salt  
Combine ingredients except roast in blender or food processor to make  
chutney. Process until coarsely chopped. Place roast in slow cooker and  
pour chutney over roast. Cover and cook on auto for 9-10 hours or  
until meat is tender.  
Yield: 12-16 servings  
22  
 
RECIPES  
SAUSAGE AND CABBAGE  
1 pound smoked sausage, sliced  
12 head cabbage, shredded  
1 medium onion, chopped  
1 medium pepper, chopped  
12 teaspoon salt  
18 teaspoon pepper  
t i t é : 1 2 à 1 4 p o r t i o n s  
2-3 cups chicken broth  
c u e .  
Combine ingredients in slow cooker and add enough chicken broth to  
barely cover food. Cover and cook on low for 5-6 hours or until veg-  
etables are tender.  
e z l a v i a n d e e n d é s o u e n l a m e l l e s e t s e r v e z - l a a v e c l a s a u c e  
b a s ( L O W ) p e n d a n t 7 à 8 h e u r e s . R e t i r e z l a v i a n d e e t d é s o s s e z - l a .  
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t f a i t e s c u i r e  
Yield: 4 servings  
e s d e 1 6 o n c e s d e s a u c e b a r b e c u e  
d e p o i v r e  
d e s e l  
SHREDDED PORK BARBECUE  
1 6-pound pork butt, shoulder or blade roast  
d e f l o c o n s d e p i m e n t r o u g e b r o y é s  
2 15-ounce cans whole tomatoes, drained  
p e d e c a s s o n a d e  
1 cup vinegar  
2 medium onions, sliced  
c e W o r c e s t e r s h i r e  
m o y e n s é m i n c é s  
14 cup Worcestershire® sauce  
e v i n a i g r e  
6 tablespoons brown sugar  
1 teaspoon crushed red pepper flakes  
2 teaspoons salt  
1 teaspoon pepper  
e 1 5 o n c e s d e t o m a t e s e n t i è r e s é g o u t t é e s  
t i d e p o r c d a n s l e s o c , l ’ é p a u l e o u l a p o i n t e  
E L L E S D E P O R C B A R B E C U E  
2 16-ounce bottles barbecue sauce  
t i t é : 4 p o r t i o n s  
Combine ingredients in slow cooker. Cover and cook on high for 7-8  
g u m e s s o i e n t t e n d r e s .  
hours or until meat is tender. Remove meat and discard bone. Dice or  
c u i r e à f e u b a s ( L O W ) p e n d a n t 5 à 6 h e u r e s o u j u s q u ’ à c e q u e  
shred meat and serve with barbecue sauce.  
u i l l o n d e p o u l e t p o u r t o u t j u s t e r e c o u v r i r l e s a l i m e n t s . C o u v r e z e t  
Yield: 12-14 servings  
n g e z t o u s l e s i n g r é d i e n t s d a n s l a m i j o t e u s e e t a j o u t e z s u f f i s a m m e n t  
s d e b o u i l l o n d e p o u l e t  
o i v r e  
e l  
m o y e n h a c h é  
m o y e n h a c h é  
u r â p é  
a u c i s s e f u m é e t r a n c h é e  
U À L A S A U C I S S E  
C E T T E S  
23  
 
RECIPES  
SPARE RIBS  
4-6 pounds pork loin country-style ribs  
1 cup ketchup  
13 cup vinegar  
12 cup brown sugar  
13 cup honey  
14 cup soy sauce  
1 teaspoon ground mustard  
1 teaspoon salt  
12 teaspoon garlic powder  
14 teaspoon pepper  
Bake spare ribs in 500° F oven for 30 minutes, turning halfway through  
cooking. Drain grease and place spare ribs in slow cooker. Mix all  
other ingredients to make a sauce. Pour sauce over spare ribs. Cover  
and cook on low for 9-10 hours or until tender.  
Yield: 4-6 servings  
BAKED HAM  
1 6-pound boneless ham  
14 cup currant jelly  
12 tablespoon vinegar  
14 teaspoon ground mustard  
18 teaspoon ground cinnamon  
10 whole cloves  
Place ham in slow cooker. Cover and cook on auto for 6-7 hours or  
until hot. Melt currant jelly, vinegar, mustard and ground cinnamon in a  
sauce pan. Remove ham. Score ham and stud it with whole cloves.  
Place ham back in slow cooker. Pour sauce over ham. Cover and cook  
on high for 30-60 minutes.  
Yield: 18-20 servings  
24  
 
RECIPES  
SAUSAGE SAUCE WITH MEATBALLS  
Meatballs  
1 pound Italian sausage  
12 medium onion, chopped  
1 clove garlic, minced  
1 egg  
12 teaspoon salt  
14 teaspoon pepper  
12 cup bread crumbs  
t i t é : 6 à 8 p o r t i o n s  
2 ounces grated Parmesan cheese  
Sauce  
à c e q u e l a v i a n d e s o i t c u i t e . R e t i r e z l a f e u i l l e d e l a u r i e r a v a n t d e  
12 pound mushrooms, sliced  
e z e t f a i t e s c u i r e à f e u é l e v é ( H I G H ) p e n d a n t 7 à 8 h e u r e s o u  
1 medium onion, chopped  
d i e n t s d e l a s a u c e e t v e r s e z - l e s s u r l e s b o u l e t t e s d e v i a n d e .  
2 cloves garlic, minced  
t m t e i s j o d t e u 1 s e . M é l a n g e z t o u s l e s  
1 15-ounce can tomatoes, Italian-style  
n g e z l e s i n g r é d i e n t s d e s b o u l e t t e s d e v i a n d e e t f o r m e z d e s  
1 15-ounce can tomato sauce  
14 cup basil leaves  
e l a u r i e r  
3
e p i m e n t r o u g e b r o y é  
4 teaspoon dried oregano  
12 teaspoon dried thyme  
2 tablespoons sugar  
p e d e s u c r e  
h y m s é c h é  
’ o r i g a n s é c h é  
14 teaspoon crushed red pepper  
e u i l l e s d e b a s i l i c h a c h é e s  
1 bay leaf  
e 1 5 o n c e s d e s a u c e t o m a t e à l ’ i t a l i e n n e  
Combine the meatball ingredients and form into 112 inch balls. Place  
e 1 5 o n c e s d e t o m a t e s à l ’ i t a l i e n n e  
into slow cooker. Combine sauce ingredients and pour over meatballs.  
e g i r o f l e  
m o y e n h a c h é  
Cover and cook on high for 7-8 hours or until meat is done. Remove  
bay leaf before serving.  
i g n o n s f r a i s é m i n c é s  
Yield: 6-8 servings  
e p a r m e s a n r â p é  
t t e s d e p a i n  
e p o i v r e  
e l  
d ’ a i l é m i n c é e s  
e n h a c h é  
h a i r à s a u c i s s e i t a l i e n n e s  
s d e v i a n d e  
C E À S P A G H E T T I A V E C B O U L E T T E S D E V I A N D E  
C E T T E S  
25  
 
RECIPES  
HAM BALLS WITH SWEET AND SOUR SAUCE  
1 pound ham, ground  
1 pound lean ground beef  
1 clove garlic, minced  
4 ounces Parmesan cheese, grated  
112 cups bread crumbs  
14 cup chopped parsley  
14 cup soy sauce  
1 teaspoon ground mustard  
18 teaspoon pepper  
2 eggs, beaten  
2 cups peach preserves  
1 16-ounce bottle honey Dijon® barbecue sauce  
Combine all ingredients except for peach preserves and barbecue  
sauce. Form into 112 inch balls. Mix peach preserves and barbecue  
sauce together and pour over meatballs. Cover and cook on high for  
5-6 hours or until meat is done.  
Yield: 24 meatballs  
PORK CHOPS AND POTATOES  
6 center cut pork chops  
2 10-ounce cans condensed cream of mushroom soup  
34 cup chopped onion  
112 teaspoons celery salt  
34 teaspoon pepper  
6 medium potatoes, peeled and sliced  
Combine ingredients. Cover and cook on high for 5-6 hours or until  
meat is tender.  
Yield: 6 servings  
26  
 
RECIPES  
CHICKEN CACCIATORI*  
t i t é : 8 à 1 0 p o r t i o n s  
2 tablespoons olive oil  
1 4-pound chicken, skin and excess fat removed, cut up into  
a n t 9 à 1 0 h e u r e s .  
serving pieces  
t . R e f a i t e s u n e c o u c h e . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W )  
1 large onion, chopped  
e u s e e t v e r s e z l a m o i t i é d e l a p r é p a r a t i o n à b a s e d e s o u p e s u r l e  
2 cloves garlic, sliced very thinly  
e t l e v i n o u l e b o u i l l o n . D i s p o s e z l a m o i t i é d u p o u l e t d a n s l a  
1 small pickled cherry or jalapeno pepper, seeded and coarsely  
o u d r e z l e p o u l e t d e p a p r i k a , d e s e l e t d e p o i v r e . M é l a n g e z l a  
chopped, optional  
e v i n b l a n c o u d e b o u i l l o n d e p o u l e t  
8 ounces white mushrooms, sliced thinly  
e 1 0 o n c e s d e c o n c e n t r é d e c r è m e d e c é l e r i  
13 cup dry white wine  
o i v r e  
d e s e l  
2 cups canned, crushed tomatoes  
1 teaspoon salt  
d e p a p r i k a  
1⁄ teaspoon ground black pepper  
d e 3 l b c o u p é s 4e n m o r c e a u x  
1 tablespoon minced parsley  
L E T D E T O U S L E S J O U R S  
Brown the chicken, onion, and garlic in the olive oil. Combine the  
sauteed chicken and pan drippings with all the remaining ingredients,  
t i t é : 4 p o r t i o n s  
except the parsley, in the slow cooker. Cover and cook on auto.  
r v i r .  
Chicken will be done in 7 to 8 hours. Or cook on low for 8 to 9 hours.  
o n n e z d e s e l e t d e p o i v r e s e l o n v o t r e g o û t . A j o u t e z l e p e r s i l a v a n t  
Season with salt and black pepper to taste. Stir in the parsley before  
z é g a l e m e n t l e f a i r e c u i r e à f e u b a s ( L O W ) p e n d a n t 8 à 9 h e u r e s .  
serving.  
c u i r e à « A U T O » . L e p o u l e t s e r a p r ê t e n 7 à 8 h e u r e s . V o u s  
Yield: 4 servings  
l a m i j o t e u s e , à l ’ e x c e p t i o n d u p e r s i l , d a n s l a m i j o t e u s e . C o u v r e z e t  
t s a u t é e t l a g r a i s s e d e l a c a s s e r o l e a v e c l e r e s t e d e s i n g r é d i e n t s  
EVERYDAY CHICKEN  
d o r e r l e p o u l e t , l ’ o i g n o n e t l ’ a i l d a n s l ’ h u i l e d ’ o l i v e . M é l a n g e z l e  
2 3-pound chickens, cut up  
p e d e p e r s i l h a c h é  
2 teaspoons paprika  
e p o i v r e n o i r m o u l u  
1 teaspoon salt  
d e s e l  
12 teaspoon pepper  
e t o m a t e s e n b o î t e b r o y é e s  
2 10-ounce cans condensed cream of celery soup  
v i n b l a n c s e c  
1 cup white wine or chicken broth  
i g n o n s b l a n c s f i n e m e n t é m i n c é s  
Sprinkle chicken with paprika, salt and pepper. Combine soup and  
a u r e z é l i m i n é l e s g r a i n e s ( f a c u l t a t i f )  
wine or broth. Place half of chicken in slow cooker and pour half of  
m e n t m a r i n é , j a l a p e n o o u c e r i s e , g r o s s i è r e m e n t h a c h é  
soup mixture over chicken. Repeat layers. Cover and cook on auto for  
d ’ a i l é m i n c é e s t r è s f i n e m e n t  
9-10 hours or until done.  
g n o n h a c h é  
s e l o n l e n o m b r e d e p o r t i o n s  
Yield: 8-10 servi gs  
d e 4 l b d o n t v o u s a u r e z r e t i r é l a p e a u e t l ’ e x c è s d e  
p e d ’ h u i l e d ’ o l i v e  
L E T C H A S S E U R *  
C E T T E S  
27  
 
RECIPES  
GARLIC CHICKEN WITH TOMATOES AND POTATOES  
1 3-pound chicken, cut up  
8 small new potatoes, quartered  
1 15-ounce can tomatoes, Italian-style  
1 tablespoon fresh minced garlic  
1 teaspoon salt  
14 teaspoon pepper  
1 teaspoon ground mustard  
12 cup white wine  
2 tablespoons cornstarch dissolved in 2 tablespoons cold water  
Place potatoes and chicken in slow cooker. Mix together tomatoes, gar-  
lic, salt, pepper, dry mustard and wine. Pour over potatoes and chick-  
en. Cover and cook on low for 7-8 hours. Remove potatoes and  
chicken, leaving the broth. Stir the dissolved cornstarch into the broth.  
Cover and cook on high for 20-30 minutes, or until thickened. Add  
chicken and potatoes. Cover and cook on high for an additional 15  
minutes or until hot.  
Yield: 4-6 servings  
CHICKEN AND RICE  
8 chicken breast halves, boneless, skinless  
2 cups chopped green onion  
4 cups chopped celery  
12 teaspoon salt  
12 teaspoon pepper  
1 cup soy sauce  
12 cup dry white wine  
3 cups chicken broth  
2 cups uncooked rice  
2 cups water  
Combine all ingredients except rice in slow cooker. Cover and cook on  
high for 7-8 hours. Stir in rice. Cover and cook on high for an addition-  
al hour, stirring twice, or until rice is tender.  
Yield: 8 servings  
28  
 
t i t é : 6 à 8 Rp o Er t Ci o n Is PES  
a n t 2 à 3 h e u r e s , o u j u s q u ’ à c e q u e l e p o u l e t s o i t c u i t .  
STUFFED CHICKEN BREAST WITH CURRY  
e n c h i l a d a p a r d e s s u s . C o u v r e z e t f a i t e s c u i r e à f e u é l e v é ( H I G H )  
1⁄ pound sausage  
g e . R é p é t e z l ’ o p 2é r a t i o n p o u r l e s a u t r e s . V e r s e z l e r e s t e d e s a u c e  
1⁄ teaspoon ginger  
e d e m a ï s , 1 t a s 2s e d e s a u c e p o u r e n c h i l a d a e t 1 t a s s e d e  
1 egg  
t e , n t s v e r t s ,  
2 tablespoons soy sauce  
e s d a n s l a m i j o t e u s e : 4 t o r t i l l a s , 1 t a s s e d e f r o m a g e , 1  
1⁄ cup chopped onion  
n e t v e r s e z d ’ h u 2i l e d a n s l e f o n d . D i s p o s e z l e s i n g r é d i e n t s e n  
1⁄ cup chopped parsley  
i s e z l e s p a r o i s d 4u r é c i p i e n t e n g r è s à l ’ a i d e d ’ u n a é r o s o l d e  
2 teaspoons curry powder  
e 1 0 o n c e s d e s a u c e p o u r e n c h i l a d a a u p i m e n t v e r t  
6 chicken breast halves, boneless, skinless  
o n h a c h é  
12 teaspoon salt  
e 4 o n c e s d e p i m e n t s v e r t s h a c h é s  
14 teaspoon pepper  
e 1 0 o n c e s d e p o u l e t e n m o r c e a u x  
1 10-ounce can condensed cream of chicken soup  
o m a g e M o n t e r e y J a c k r â p é  
s d e m a ï s d e 6 p o  
u i l e d ’ o l i v e  
Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry  
and set aside. Slit breast on one side to make a pocket. Season chicken  
breast with salt and pepper. Stuff each chicken breast with 16 of the  
O N E N C H I L A D A  
O Û T A U P O U L E T E T A U F R O M A G E  
stuffing mixture, securing with toothpicks and place in slow cooker. Pour  
chicken soup over top of chicken. Cover and cook on low for 9-10  
hours or until done.  
t i t é : 6 p o r t i o n s  
Yield: 6 servings  
a n t 9 à 1 0 h e u r e s o u j u s q u ’ à l e p o u l e t q u e c e s o i t c u i t .  
e d e p o u l e t s u r l e p o u l e t . C o u v r e z e t f a i t e s c u i r e à f e u b a s ( L O W )  
CHICKEN AND CHEESE ENCHILADA CASSEROLE  
d e c u r e - d e n t s e n b o i s . D i s p o s e z - l e s d a n s l a m i j o t e u s e . V e r s e z l a  
1⁄ cup olive oil  
s e z c h a q u e p o i t 4r i n e d e p o u l e t a v e c  
16 6-inch corn tortillas  
t s u r l e c ô t é d e f a ç o n à o b t e n i r u n e p o c h e . S a l e z e t p o i v r e z .  
16 ounces Monterey Jack cheese, shredded  
o n , l e p e r s i l e t l e c a r i , p u i s l a i s s e z d e c ô t é . F e n d e z l e s p o i t r i n e s d e  
4 10-ounce cans chunk chicken  
n g e z l a c h a i r à s a u c i s s e , l e g i n g e m b r e , l ’ œ u f , l a s a u c e d e s o j a ,  
2 4-ounce cans green chilies, chopped  
e 1 0 o n c e s d e c o n c e n t r é d e c r è m e d e p o u l e t  
12 cup chopped onion  
e p o i v r e  
e l  
2 10-ounce cans green chili enchilada sauce  
Spray sides of stoneware liner with cooking spray and pour oil into  
s d e p o u l e t d é s o s s é e s e t s a n s p e a u  
bottom. Layer ingredients in slow cooker: 4 tortilla shells, 1 cup cheese,  
d e c a r i e n p o u d r e  
1 cup chicken, 1⁄ cup green chilies, 1⁄ cup onion, another tortilla,  
p e r s i l h a c h é  
o n h a c h é  
4
4
1 cup enchilada sauce, and 1 cup cheese. Repeat for remaining ingre-  
dients. Pour any remaining enchilada sauce over top. Cover and cook  
p e d e s a u c e d e s o j a  
on high for 2-3 hours or until hot.  
i n g e m b r e  
s a u c i s s e  
Yield: 6-8 servings  
R I N E S D E P O U L E T F A R C I E S A U C U R R Y  
C E T T E S  
29  
 
RECIPES  
CHICKEN TETRAZZINI  
6 chicken breast halves  
3 10-ounce cans condensed cream of chicken soup  
1 large onion, chopped  
1 teaspoon salt  
1 teaspoon dried Italian seasoning  
18 teaspoon pepper  
1 tablespoon dried parsley  
12 cup dry white wine  
1 pound fresh mushrooms, sliced  
Combine all ingredients except mushrooms in slow cooker. Cover and  
cook on low for 4-5 hours or until done. Stir in mushrooms the last half  
hour.  
Yield: 4 servings  
VEGETABLES  
THREE VEGETABLE CHEESE BAKE  
1 16-ounce package frozen broccoli florets  
1 16-ounce package frozen cauliflower  
1 16-ounce package frozen Brussels sprouts  
2 10-ounce cans condensed cream of mushroom soup  
112 pounds Velveeta® cheese, cut into 16 pieces  
Thaw frozen foods. Place ingredients in slow cooker in order listed.  
Cover and cook on low for 5-6 hours or until vegetables are tender.  
Yield: 10-12 servings  
30  
 
RECIPES  
MAPLE BAKED BEANS  
5 14-ounce cans pork ‘n beans  
14 cup chopped onion  
13 cup maple syrup  
2 teaspoons ground mustard  
6 slices of bacon, cooked and crumbled  
Combine ingredients in slow cooker. Cover and cook on low for 7-8  
t i t é : 1 0 à 1 2 p o r t i o n s  
hours or until thick and hot.  
s i s s e e t s o i t c h a u d .  
Yield: 15 servings  
b a s ( L O W ) p e n d a n t 5 à 6 h e u r e s o u j u s q u ’ à c e q u e l e m é l a n g e  
o t s e t m é l a n g e z - l e s a u x a u t r e s i n g r é d i e n t s . C o u v r e z e t f a i t e s c u i r e  
OLD SETTLER’S BAKED BEANS  
c e b a r b e c u e , l e s e l e t l a m o u t a r d e . É g o u t t e z l é g è r e m e n t l e s  
1
z - l e s d a n s l a m i 2j o pt e ou us ne d. A lej o au nt e gz rol e uns du c br e e, el fa c a s s o n a d e , l e k e t c h u p ,  
1
r e v e n i r l e b œ u ⁄f h pa oc uh né d, l ce hob pa pc o en d e bt al c’ o i ng n o n . É g o u t t e z - l e s .  
2
1 medium onion, chopped  
e 1 6 o n c e s d e h a r i c o t s b e u r r e  
13 cup brown sugar  
e 1 6 o n c e s d e f è v e s a u l a r d  
1⁄ cup white sugar  
e 1 6 o n c e s d e h 3a r i c o t s  
14 cup ketchup  
p e d e m o u t a r d e p r é p a r é e  
14 cup barbecue sauce  
e l  
1⁄ teaspoon salt  
s a u c e b a r b e c u e 2  
1 tablespoon prepared mustard  
k e t c h u p  
1 16-ounce can kidney beans  
s u c r e  
1 16-ounce can pork ‘n beans  
c a s s o n a d e  
1 16-ounce can butter beans  
m o y e n h a c h é  
h a c h é  
Sauté ground beef, bacon and onion. Drain. Place in slow cooker. Add  
h a c h é m a i g sur e gars, ketchup, barbecue sauce, salt and mustard. Slightly drain beans  
and stir into other ingredients. Cover and cook on low for 5-6 hours or  
I C O T S F A Ç O N O L D S E T T L E R  
until thick and hot.  
Yield: 10-12 servings  
t i t é : 1 5 p o r t i o n s  
a s s . ( L O W )  
n g e z l e s i n g r é d i e n t s d a n s l a m i j o t e u s e . C o u v r e z e t l a i s s e z c u i r e à  
s d e b a c o n c u i t e t é m i e t t é  
d e m o u t a r d e s è c h e  
p d ’ é r a b l e  
o n h a c h é  
e 1 4 o n c e s d e f è v e s a u l a r d  
S A U L A R D A U S I R O P D ’ É R A B L E  
C E T T E S  
31  
 
RECIPES  
GREEN BEANS AND HAM  
2 pounds fresh green beans, cut into 1" pieces  
2 cups cubed ham  
2 cups cubed potatoes  
1 cup chopped onion  
2 teaspoons salt  
14 teaspoon pepper  
Combine ingredients and add enough water to barely cover beans.  
Cover and cook on low for 11-12 hours or until vegetables are tender.  
Yield: 8-10 servings  
DESSERTS  
RICE PUDDING*  
34 cup dry medium- or long-grain white rice  
2 12-ounce cans evaporated milk  
114 cups water  
1 cinnamon stick  
23 cup sugar  
1 teaspoon vanilla extract  
Combine all the ingredients in the slow cooker. Cover and cook on  
high for 7 to 8 hours. Remove the cinnamon stick before serving.  
Yield: 6 servings  
32  
 
RECIPES  
CHOCOLATE BREAD PUDDING*  
2 12-ounce cans evaporated milk  
1 cup semi-sweet chocolate chips  
4 large eggs  
t i t é : 1 0 p o r t i o 1n s  
4 cup sugar  
1 teaspoon vanilla extract  
à q u e l e s p o m m e s s o i e n t t e n d r e s .  
1 pound loaf day-old white or egg bread, crust removed, cut into  
e s . C o u v r e z e t f a i t e s c u i r e à « A U T O » p e n d a n t 4 à 5 h e u r e s , o u  
small cubes.  
e u s e . A r r o s e z d e j u s d e c i t r o n e t d e b e u r r e . S a u p o u d r e z d e s u c r e e t  
h e z , é v i d e z e t c o u p e z l e s p o m m e s e n d e u x . D i s p o s e z - l e s d a n s l a  
In a large microwave bowl or 4-cup glass measuring cup, combine the  
evaporated milk and chocolate chips. Heat in a microwave on high  
d e c a n n e l l e  
power 2 to 3 minutes, or until it just begins to simmer. Stir together  
d e m u s c a d e  
well. Whisk in the eggs, vanilla, and sugar. Lightly butter the slow cook-  
p e d e c a s s o n a d e  
er stoneware liner. Place the bread cubes in the bottom, scattering  
b e u r r e f o n d u  
evenly. Pour the chocolate mixture over the bread. Let set for 15 min-  
u s d e c i t r o n  
utes, pressing down on the bread so that it absorbs the liquid. Cover  
s p o m m e s à c u i r e  
and cook on high for 4 hours. Serve warm with whipped cream, if  
M M E S E N R O B E D E S C H A M P S  
desired.  
Yield: 8 servings  
t i t é : 8 p o r t i o n s  
z c h a u d a v e c d e l a c r è m e f o u e t t é e , s i d é s i r é .  
BAKED APPLES  
e . C o u v r e z e t f a i t e s c u i r e à f e u é l e v é ( H I G H ) p e n d a n t 4 h e u r e s .  
10 large baking apples, Rome or York  
n u t e s e n a p p u y a n t s u r l e p a i n d e m a n i è r e à c e q u ’ i l a b s o r b e l e  
1⁄ cup lemon juice  
z l e m é l a n g e d e c h o c o l a t s u r l e p a i n . L a i s s e z r e p o s e r p e n d a n t  
4
1⁄ cup butter, melted  
s e z l e s c u b e s d e p a i n a u f o n d e n l e s r é p a r t i s s a n t u n i f o r m é m e n t .  
4
6 tablespoons brown sugar  
a n t . B e u r r e z l é g è r e m e n t l e r é c i p i e n t e n g r è s d e l a m i j o t e u s e .  
1 teaspoon nutmeg  
. R e m u e z b i e n l e t o u t . A j o u t e z l e s œ u f s , l a v a n i l l e e t l e s u c r e e n  
2 teaspoons cinnamon  
a n t 2 à 3 m i n u t e s o u j u s q u ’ à c e q u e l a p r é p a r a t i o n c o m m e n c e à  
o c o l a t . C h a u f f e z a u f o u r à m i c r o - o n d e s à p u i s s a n c e é l e v é e  
Peel, core and cut apples in halves. Place in slow cooker. Drizzle with  
r e r d e 4 t a s s e s e n v e r r e , m é l a n g e z l e l a i t c o n c e n t r é e t l e s b r i s u r e s  
lemon juice and butter. Sprinkle with sugar and spices. Cover and cook  
u n g r a n d b o l a l l a n t a u f o u r à m i c r o - o n d e s o u d a n s u n e t a s s e à  
on auto for 4-5 hours or until tender.  
n t v o u s a u r e z r e t i r é l a c r o û t e  
Yield: 10 servings  
a i n b l a n c o u a u x œ u f s d e l a v e i l l e , c o u p é e n p e t i t s  
d ’ e x t r a i t d e v a n i l l e  
s u c r e  
u f s  
e b r i s u r e s d e c h o c o l a t m i - s u c r é  
e 1 2 o n c e s d e l a i t c o n c e n t r é  
D I N G A U P A I N E T C H O C O L A T *  
C E T T E S  
33  
 
LIMITED ONE YEAR PRODUCT WARRANTY  
Warranty: This product is warranted to be free from defects in materials and  
workmanship for a period of one (1) year from the original purchase date. This  
product warranty covers only the original consumer purchaser of the product.  
Warranty Coverage: This warranty is void if the product has been damaged by  
accident in shipment, unreasonable use, misuse, neglect, improper service, com-  
mercial use, repairs by unauthorized personnel, normal wear and tear, improper  
assembly, installation or maintenance abuse or other causes not arising out of  
defects in materials or workmanship. This warranty is effective only if the product is  
purchased and operated in the USA or Canada, and does not extend to any units  
which have been used in violation of written instructions furnished with the product  
or to units which have been altered or modified or to damage to products or parts  
thereof which have had the serial number removed, altered, defaced or rendered  
illegible.  
Implied Warranties: ANY WARRANTIES IMPLIED WHICH THE PURCHASER MAY  
HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PUR-  
CHASE. Some states and provinces do not allow limitations on how long an implied  
warranty lasts, so the above limitation may not apply to you.  
Warranty Performance: During the above one-year warranty period, a product  
with a defect will be either repaired or replaced with a comparable model when the  
product is returned to Zellers. The repaired or replacement product will be in war-  
ranty for the balance of the one-year warranty period and an additional one-month  
period. No charge will be made for such repair or replacement within the warranty  
period.  
Important Notice: If any parts are missing or defective, return this product to the  
place of purchase.  
Any questions or comments can be directed to the Consumer Relations Department.  
Please write to or call:  
Consumer Relations Dept.  
P.O. Box 6916  
Columbia, MO 65205-6916  
1(800) 233-9054  
Limitation of Remedies: No representative or person is authorized to assume for  
us any other liability in connection with the sale of our products. There shall be no  
claims for defects or failure of performance or product failure under any theory of  
tort, contract or commercial law including, but not limited to negligence, gross neg-  
ligence, strict liability, breach of warranty, and breach of contract. Repair, replace-  
ment or refund shall be the sole remedy of the purchaser under this warranty. Some  
states and provinces do not allow the exclusion or limitation of incidental or conse-  
quential damages, so the above limitation or exclusion may not apply to you.  
Legal Rights: This warranty gives you specific legal rights, and you may also have  
other rights which vary from state to state/province.  
WESTINGHOUSE™,  
and “YOU CAN BE SURE...IF IT’S WESTINGHOUSE™”  
are trademarks of WESTINGHOUSE ELECTRIC CORPORATION and used under  
license by Salton, Inc. In no event shall Salton be liable for any incidental  
or consequential damages, losses or expenses.  
Made in China  
“© 2003  
All Rights Reserved”  
P/N 61286  
Printed in China  
 

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