Amana AOES3030 Série Manuel Du Propriétaire page 25

Chili Con Carne
8 to 10 hours
2 lbs. Ground Beef
2 cans (15½ oz.) Red Kidney Beans
1 can (32 oz.) Tomato Juice
1 large onion chopped
1 Clove garlic crushed
1 oz. Chili Powder or season to taste
1 tablespoon Vinegar
In a large skillet add ground beef and brown over medium
heat. Separate into small pieces with a fork or spoon.
Drain. Put browned ground beef in large ovenproof
container for Slo-Cooking. Add other ingredients and mix
well. Cover and Slo-Cook
at the lowest rack level.
Beef Pot Roast With Vegetables
8 to 10 hours
3 lbs. Beef Chuck Roast
6 Carrots
4 Potatoes
3 Medium Onions
2-6 oz. cans V-8 Juice
1 teaspoon Worcestershire sauce
1 Clove garlic crushed
1 Bay leaf
1-½ teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
2 tablespoons Tapioca
Prepare carrots, potatoes, and onions by peeling and
cutting into chunks. Put these ingredients in large
ovenproof dish.
Add seasonings to the V-8 juice and mix or shake
thoroughly (a shaker can be made by using a small jar
with a lid). Pour over meat and vegetables. Cover and
Slo-Cook ™ 8 to 10 hours in center of oven rack at the
lowest rack level.
Sausage and Rice Casserole
4 to 5 hours
1 lb. mild Sausage
1 Onion chopped
1 Bell Pepper chopped
1 cup Rice (pre-cooked or quick cooking)
1 jar (4 oz.) Pimento
1 cup grated sharp Cheese
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
Break or cut sausage into small pieces and brown in
skillet. Drain. Put drained sausage and the other
ingredients listed into a large bowl for stirring. After stir-
mixing put into a 2 qt. ovenproof casserole dish. Cover
and place in center of rack in third rack level from the
bottom. On the lowest rack level put a water load of 5
cups cold faucet water in an ovenproof dish. Do not cover
water load. Slo-Cook ™ 4 to 5 hours.
™
8 to 10 hours in center of rack
Cover casserole and place in center of rack in third rack
level from the bottom. Add additional water load.
Chicken and Dressing
8 to 10 hours
Chicken
3 to 3½ lbs. Chicken
Salt
Pepper
Vegetable Oil
Paprika
Salt and pepper to taste cavity of chicken. Rub chicken
with vegetable oil on the outside and sprinkle with
paprika. Place on meat rack breast up in 3 qt. casserole
dish. Cover and Slo-Cook
from the bottom.
Dressing
1 pkg. 8 oz. Herb stuffing mix
½ cup water
¼ lb. oleo or butter
1 egg beaten
¼ cup chopped celery
¼ cup chopped onion
1 jar 2-½ oz. chopped mushrooms
Heat water and melt butter in hot water. Add herb stuffing
mix and the other ingredients. Mix ingredients just
enough to blend. Spread evenly in an 8 x 8 x 2 ovenproof
dish. Cover with aluminum foil and place beside chicken
on the oven rack in second rack level position from the
bottom. Do not add additional food to oven. Do not stuff
cavity of chicken.
Sherried Chicken and Wild Rice
4 to 5 hours
Sherried Chicken
6 Chicken breast skinned
1 package Onion soup mix
Salt and pepper to taste
1 can 4 oz. sliced mushrooms retain half the liquid
¾ cup Cooking Sherry
Butter or margarine
Line an ovenproof dish with aluminum foil. (Use enough
foil so that you will be able to fold foil for making a sealed
package). Sprinkle onion soup mix on foil. Place chicken
breast on top of the onion soup. Salt and pepper to taste
and dot chicken with butter. Pour sherry and sliced
mushrooms with liquid over the chicken breast.
Fold foil to make a tightly sealed package so steam will
not escape.
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™
on second rack level position