Corned beef and cabbage, Mulled cider, Brown bread – Crock-Pot VersaWare Pro User Manual
Page 13
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Corned Beef and Cabbage
12 new potatoes, quartered
4 carrots, sliced
4 pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
Water to cover
1 head cabbage, wedged
1.
Place potatoes and carrots in bottom of VersaWare® Pro stoneware. Add brisket,
onion, bay leaves and peppercorns.
2.
Add enough water to cover. Place stoneware in slow cooker heating base, cover,
and cook on Low for 8-10 hours or on High for 4-5 hours. Add cabbage halfway
through cooking.
Serves 6-8
Mulled Cider
1 gallon apple cider
1
/
3
cup brown sugar
15 whole cloves
10 whole allspice berries
5 whole cinnamon sticks
1.
Combine all ingredients in the VersaWare® Pro stoneware.
2.
Place stoneware in slow cooker heating base, cover, and cook on High for 30
minutes and then turn to Low for up to 5 hours. Th
e longer the spices are left in,
the stronger the “mulling”.
Serves 12-16
Brown Bread
2 cups cornmeal
2 cups rye fl our
3 teaspoons baking soda
2 teaspoons salt
2 cups whole wheat fl our (natural, unbleached)
1
1
/
2
cups molasses
4 cups buttermilk
2 cups raisins
Nonstick cooking spray
1.
In a large bowl, mix cornmeal, rye fl our, baking soda and salt. Once blended, add
wheat fl our.
2.
In a separate bowl, combine molasses and buttermilk, stir. Gradually, combine
with fl our mixture and blend until smooth. Finish by folding in raisins.
3.
Spray inside of VersaWare® Pro stoneware with non-stick cooking spray. Pour
and spread mixture into VersaWare® Pro stoneware. Do not cover.
4.
Place stoneware in large roasting pan and fi ll
1
/
4
of the way up with water. Place
roasting pan fi lled with water and stoneware in oven, uncovered, and bake at
375ºF for 90 minutes or until fi rm.
Serves 8
Appetizers and Side Dishes
22
23
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