Crock-Pot OnePot - Manual (Page 20)

37
Note: The recipes included in this instruction book must always be
used with One Pot
TM stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot TM stoneware.
38
Note: The recipes included in this instruction book must always be
used with One Pot
TM stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot TM stoneware.
Chicken and Ham Pie
2 8-ounce cans cream of mushroom soup
2 cups diced ham
2 cups diced boneless chicken
1 12-ounce package frozen peas and onions
1 8-ounce package frozen corn
½ stick butter, melted
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
½ cup chopped celery
2 tablespoons cornstarch (+ 2 teaspoons water)
1-2 packages buttermilk biscuits (unbaked)
1. Combine soup, ham, chicken, frozen vegetables, celery, marjoram,
and thyme in One Pot TM stoneware. Place One Pot TM stoneware in
slow cooker heating base, cover, and cook on LOW for 4-5 hours or
on HIGH for 1-3 hours. Remove One Pot
TM stoneware from base.
2. Mix cornstarch and water together in bowl; add to One Pot TM
stoneware.
3. Place biscuits on top of mixture, brush with butter and bake in oven
at 350 ºF for 25-30 minutes, until biscuits are golden brown. Remove
from oven and serve.
4. Pie maybe held in One Pot TM stoneware in heating base on WARM
setting until ready to serve.
Serves 8-10
Braised Pork Shanks with Israeli Couscous and Root
Vegetable Stew
This recipe was created by renowned Chef Tom Valenti of Ouest
Restaurant in New York City.
2 cups water
Pinch salt
1
1 /
3
cup Israeli couscous (or regular couscous)
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
Freshly ground black pepper
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments
(set 2 carrots aside for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments
(set 2 stalks aside for later inthis recipe)
4 cloves garlic, peeled and smashed
2 cups dry white wine
¼ cup distilled white vinegar
¼ cup tomato paste
1-1½ quarts low sodium chicken broth
(amount will vary depending on the size of the shanks)
2 tablespoons mustard oil (optional)
1 tablespoon whole black peppercorns
Couscous:
1. Place the One Pot
TM stoneware on stovetop set to MEDIUM-LOW
heat. Add 2 cups of water and a pinch of salt, and bring to a boil.