Waring Pro WSC650 - Manual (Page 25)

25
8 ounces white mushrooms, sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper cooking spray
3 pounds butternut squash, trimmed, cut into ¹∕
8
-inch slices
To grate the cheese, drop pieces through the small feed tube of a food
processor while the machine is running. Process until almost grated and
drop the bread pieces through the tube; pulse until they become fine
crumbs. Add the thyme and 1 tablespoon butter. Pulse until combined.
Reserved seasoned crumbs.
In the same work bowl, with the motor running, drop garlic and shallot
through the small feed tube and process until they are finely chopped.
In a 13-inch skillet, warm olive oil over medium-high heat. Sauté the
garlic, shallot and mushrooms together until they are lightly browned
(if mushrooms crowd the pan, brown in two batches). Season with salt
and pepper. Lightly coat the interior of the ceramic pot of the Waring™
Slow Cooker with cooking spray. Using ½ of the squash, make a layer
on the bottom. Continue layering with ½ the mushroom mixture and
then ½ the crumbs. Repeat. Cut remaining tablespoon of butter into
small pieces and dot the top. Cover and turn power selector to high. Set
time to 5 hours and turn to low. Slow cooker will automatically switch to
warm until ready to serve.
Nutritional information per serving (1 cup):
Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g
• chol. 11mg • sod. 831mg • calc. 156mg • fiber 8g
New Potatoes with Rosemary
Makes 6 servings
2 pounds new potatoes, washed but left whole
1 tablespoon extra virgin olive oil
1½ tablespoons finely chopped fresh rosemary
2 garlic cloves, peeled and minced
½–¾ teaspoon kosher salt
¼
teaspoon freshly ground pepper
Combine all ingredients in ceramic pot of Waring™ Slow Cooker. Cover
and turn power selector to high. Set time to 4 hours and turn to low;
slow cooker will automatically switch to warm when cooking time has
elapsed.