Toastmaster TSC4P - Manual (Page 15)

13. 12. Portable Slow Cooker Use and Care Guide
HAM AND BEANS
1 pound dried Great Northern Beans
2 cups cubed ham
1 cup onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
6 cups water
1 ⁄
2
teaspoon salt
1 ⁄
8
teaspoon pepper
Soak beans in 6 cups of water overnight; drain. Combine beans, ham,
onion, celery, carrots, parsley, bay leaf, and water in Slow Cooker
Stoneware Liner. Cover and cook on HIGH for 6 to 7 hours or until
beans are tender. Remove bay leaf. Season with salt and pepper.
Yield: 6 to 8 servings
SHREDDED PORK BARBEQUE
1 (5 pound) pork butt, shoulder or blade roast
2 (15-ounce) cans diced tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1 ⁄
4
cup Worcestershire ® sauce
6 tablespoons brown sugar
1 ⁄
2
teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 (16-ounce) bottles barbecue sauce
Combine all ingredients except barbecue sauce in Slow Cooker
Stoneware Liner. Cover and cook on LOW for 8 to 10 hours or until
meat is tender. Remove meat and discard bone. Dice or shred meat
and add barbecue sauce. Continue heating for 1 hour.
Yield: 12 to 14 servings
BUFFALO WINGS
4 pounds chicken wingettes
1 cup vegetable oil
2 cups all-purpose flour
1 cup tomato sauce
2 tablespoons apple cider vinegar
2 tablespoons sugar
2 teaspoons red cayenne pepper
2 teaspoons curry powder
2 teaspoons paprika
3 teaspoons ground thyme
2 tablespoons hot chili/red pepper sauce
Rinse chicken in cold water and pat dry. Heat oil in skillet on
stove. Roll wingettes in flour and brown in oil, then place in
Slow Cooker Stoneware Liner. Combine remaining ingredients
and pour over the top of the wingettes. Cover and cook on LOW
for 6 to 8 hours or until chicken is done.
Yield: 6 to 8 servings
CHILI*
2 pounds lean ground beef
2 medium onions, chopped
2 (15-ounce) cans Hunt’s ® Seasoned
Diced Tomato Sauce For Chili
2 (15-ounce) cans tomatoes, garlic style
2 (15-ounce) cans chili beans
2 teaspoons chili powder
1 ⁄
4
cup dill pickle juice
1 ⁄
2
teaspoon black pepper
Sauté ground beef and onion, drain. Combine with other
ingredients in Slow Cooker Stoneware Liner. Cover and cook on
HIGH. Chili will be done in 3 to 4 hours.
Yield: 8 to 10 servings
VEGETARIAN CHILI*
Using the recipe above, replace ground beef with beef-flavored soy
meat alternative crumbles (textured vegetable protein).