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RECIPES
CLASSIC MEAT LOAF
2 pounds ground chuck 1 egg
1⁄2 cup chopped green pepper 1 packet (7⁄8-ounce) brown gravy mix
1⁄2 cup chopped onion 1 cup milk
1⁄2 teaspoon salt 4 to 6 small potatoes, cubed
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
ISLANDER PORK
21⁄2 to 3-pound boneless pork loin-end 2 tablespoons orange juice
or sirloin roast, rolled and tied 2 tablespoons honey
5 to 6 whole cloves garlic, peeled 1 tablespoon soy sauce
1⁄2 teaspoon nutmeg 2 teaspoons lemon juice
1⁄4 teaspoon paprika 1⁄2 teaspoon Kitchen Bouquet® (optional)
1⁄4 cup catsup
Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with cloves.
Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together
catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet®. Pour over
roast. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours). Remove meat
from stoneware. Juices may be thickened with 11⁄2 tablespoons cornstarch and 2
tablespoons water. Cook on HIGH until thickened.
SWISS STEAK
11⁄2 pounds round steak, cut 3⁄4-inch thick 1 carrot, chopped
2 tablespoons flour 1 stalk celery, chopped
1 medium onion, sliced 1 can (15-oz.) tomato sauce
Salt and pepper to taste
Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in
seasoned flour. Place onions in bottom of stoneware; add meat. Top with carrots and
celery and cover with tomato sauce. Cover and cook on LOW 8 to 10 hours.
Creamy Swiss Steak: Place onions and meat in stoneware as directed. Spread one 10-
ounce can cream of mushroom soup over meat. Cook as directed.
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