-11-
RECIPES
POT ROAST OF BEEF
2 to 3 potatoes, sliced Salt and pepper to taste
2 to 3 carrots, sliced 2 pound beef roast
1 to 2 onions, sliced 1⁄2 cup beef broth
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.) Remove meat and
vegetables with spatula and thicken for gravy if desired (see “HINTS”
page 4). Without Vegetables: Season roast with salt and pepper and any other favorite
seasonings. Add no liquid. Cook as directed.
HEARTY BEEF STEW
11⁄2 to 2 pounds stew beef, 1 can (28-oz.) tomatoes
cut in 1-inch cubes 2 to 3 stalks celery, sliced
4 to 5 carrots, sliced 1⁄4 cup quick-cooking tapioca
1 small onion, diced 1 whole clove (optional)
Salt and pepper to taste 2 bay leaves
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
CHICKEN CACCITORE
1 medium onion, thinly sliced 2 cloves garlic, minced
3-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each ) tomato paste 1⁄2 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained 1⁄2 teaspoon celery seed
1 teaspoon salt 1 bay leaf
1⁄2 teaspoon pepper 1⁄2 cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together
tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over
chicken. Cover; cook on low 8 hours (HIGH 4 hours). Serve chicken pieces over
spaghetti or vermicelli.
NOTE: For units less than 4 quarts, you will need to reduce the
ingredients by half. See bottom of your unit for model number.
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