Salton, Inc 4-Quart Oval Slow Cooker MAXSC4W - Manual (Page 13)

Meat and Cheese Dip
Yield: 2-1/2 quart s
2 lbs lean ground beef
1 cup chopped green onions
2 lbs Velveeta® cheese, cut into 16 pieces
2 (15-oz) cans chili beans
1 (14-oz) cans Rotel® tomatoes, drained
1. Brown ground beef and drain.
2. Spray the inside of the stoneware liner with non-stick cooking spray.
Combine all the ingredients in the stoneware liner.
3. Cover and set control dial to LOW. For best results, stir after
1 hour. Meat and Cheese Dip will be done in 1-2 hours.
Cheese Fondue
Yield: 12 -2 quarts
1 (10-oz) can condensed cheddar cheese soup
1 lb Velveeta® cheese, cut into 8 pieces
1 lb Swiss cheese, grated
1 (12-oz) can of beer or 12 cups apple cider
2 tsp hot pepper sauce
2 drops liquid smoke flavoring
1. Combine ingredients in Slow Cooker.
2. Cover and heat on LOW for 2-3 hours or until hot, stirring every 30
minutes after the first hour.
3. Before serving, whisk to blend.
4. Serve with bread sticks or vegetables for dipping.
Buffalo Wings
Yield: 6-8 servings
4 lbs chicken wings
3 tbsp olive oil
3 tbsp fresh minced garlic
1 large onion
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1 / 2 tsp crushed red pepper
1. Rinse chicken wings in cold water and pat dry. Place all
ingredients into Slow Cooker.
2. Cover and cook on LOW for 6-7 hours.
Party Pizza Dip
Yield: 12-14 cups
1 lb sausage
1 lb lean ground beef
1 large onion, chopped
6 cloves garlic, minced
12 lbs shredded mozzarella cheese
3 (15-oz) cans pizza sauce with cheese
1. Sauté sausage, ground beef, onion and garlic and drain. Combine
all ingredients in Slow Cooker.
2. Cover and heat on HIGH for 2-3 hours or until hot, stirring every
30 minutes after the first hour.
3. NOTE: Do not cook longer on HIGH without stirring because the
cheese may begin to stick to the bottom.
MAXSC4W Use and Care Guide 11.