Euro-Pro KC272PW Manuel D'utilisation page 6

COOKING RECIPES
Hot Spiced Cherry Cider
Ingredients:
4 quarts apple cider
4 cinnamon sticks
2 3 oz. package of orange flavored gelatin
2 3 oz. package of cranberry flavored gelatin
Directions:
Mix together the apple cider and cinnamon sticks in the Slow cooker. Heat on High for
3 hours. Stir in cranberry & orange flavored gelatin. Keep on High 1 more hour and
allow gelatin to dissolve. Turn to Low to keep warm. Serve directly from the Slow
Cooker.
Warm Spinach Artichoke Dip
Ingredients:
2 8 oz. packages of softened cream cheese
3/4 cup light cream
1/3 cup grated Parmesan cheese
1/2 tsp garlic powder
2 8 oz. box frozen cut leaf spinach, thawed and well drained
2 12 oz jar or can quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh
Directions:
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic
powder until smooth and creamy. Add the spinach and process until thoroughly mixed.
Add the artichokes and process until coarsely chopped. Spoon the mixture in to the
Slow Cooker. Cover and cook on High for 1 to 1.5 hours until hot in the center.
Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring
around the inside edges of the Stoneware. Cover and continue heating on High 15
minutes longer, or until the cheese is melted.
Traditional Baked Beans
Ingredients:
6 cans (28 ounces each) vegetarian baked beans, drained
2 medium onion, chopped (1 cup)
1 1/3 cup barbecue sauce
1 cup packed brown sugar
4 Tbsp ground mustard
Directions:
Mix all ingredients. Cover and cook on low heat setting 4 to 5 hours (or high heat
setting 2 hours to 2 hours 30 minutes) or until desired consistency.
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COOKING RECIPES
Fall Football Chili
Ingredients:
3½-4 lbs. coarsely ground beef
1 14 ½ oz. can beef broth
3 Tbsp medium onion, finely chopped
3 tsp instant beef bouillon
1 8oz can tomato sauce
2 Tbsp paprika
1/2 tsp. black pepper
4 Tbsp chili powder
1 Tbsp cumin
¼ tsp onion powder
¼ tsp salt
¼ tsp garlic powder
¼ tsp garlic salt
¼ tsp sugar
1 Tbsp lime juice
1 small package frozen corn, thawed (optional)
sour cream, for topping
chopped green onion, for topping
½ cup shredded cheese, for topping
Directions:
Cook beef in a large skillet over medium heat , stirring to crumble the beef until it is
browned. Drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili
powder, paprika, cumin, two teaspoons of the beef bouillon, garlic powder, and black
pepper in ceramic pot. Mix ingredients and cover with glass lid. Cook for 7 hours 15
minutes on Low setting or 3 hours 15 minutes on High setting. Stir in remaining beef
bouillon, onion powder, salt, sugar and lime juice. Cover and cook for one more hour.
Top with sour cream, green onions and cheese if desired.
Classic Beef Stew
Ingredients:
4 lbs. stewing beef, cut into 1-inch cubes
1/2 cup flour
1 tsp salt
1 tsp black pepper
3 cups beef broth
2 tsp Worcestershire sauce
2 cloves garlic, minced
2 bay leaves
2 tsp paprika
8 small potatoes, diced
4 small onions, diced
4 celery stalks, sliced
Directions:
Brown beef in s large skillet over medium heat, stirring until all sides are brown. Add
meat to ceramic pot. Sprinkle flour, salt and pepper over meat and stir to coat well.
add remaining ingredients and stir to mix well. cover and cook on Low setting for 11
hours or on high for 5 hours 30 minutes. Stir thoroughly before serving.
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