Recipes, Spaghetti sauce, Chicken and vegetable soup – FARBERWARE 104554 6 Qt. Oval Slow Cooker User Manual

Page 14

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reCIPeS

Spaghetti Sauce

1 pound

ground beef or Italian sausage, browned and drained

1

medium onion, finely chopped

2 tbsps

minced fresh parsley

1 tbsp

dry minced garlic

1 tbsp

sugar

1 tbsp

Italian seasoning

½ tsp

pepper

½ tsp

salt

2 bay

leaves

1 can (28 ounces)

crushed tomatoes

1 can (28 ounces)

tomato puree

1 can (6 ounces)

tomato paste

1 cup

beef broth

Combine all ingredients in slow cooker. Stir well.

Cover and cook on

low 8 hours. Remove bay leaves before serving.

Makes 6 to 8 servings.

Tip: If desired, omit ground beef and add meatballs. Prepare your favorite meatballs,

or use frozen, prepared meatballs. Add to the sauce and cook as directed.

reCIPeS

Chicken and vegetable Soup

1-1¼ pounds

boneless, skinless chicken thighs

1

medium onion, chopped

2

carrots, chopped

1 stalk

celery, chopped

1 can (14.5 ounces)

diced tomatoes, undrained

1 carton (32 ounces) chicken broth
½ cup

water

1 tsp

dried basil leaves

1 tsp

dry minced garlic

½ tsp

pepper

½ tsp

salt

¼ cup

uncooked long grain rice

1 cup

frozen mixed vegetables, thawed and drained

Place all ingredients, except rice and mixed vegetables in slow cooker. Stir well.

Cover and cook on

low 8 hours, then high 1 hour.

After 7 hours, stir in rice and thawed mixed vegetables. Cover and cook on

high

setting 1 hour.

Just before serving, stir to break chicken thighs into bite size pieces.

Makes 6 servings.

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12/12/12 2:32:03 PM

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