Amana AOES3030 Série Manuel Du Propriétaire page 26

Baked Wild Rice
1 cup long grain and wild rice mixed
2½ cups water
3 tablespoons butter
½ teaspoon salt
Put all ingredients in buttered 1½ quart ovenproof dish.
Stir. Cover dish with aluminum foil. Slo-Cook
sherried chicken on the lowest oven rack level.
Chicken Cacciatore
6 to 7 hours
3 lbs. Chicken, cut in pieces
1 Onion, slice thin
1 can 8 oz. Tomato Sauce
1 teaspoon Oregano
1 teaspoon Celery Salt
¼ cup White Cooking Wine
2 cloves Garlic, minced
½ teaspoon Basil
½ teaspoon Pepper
1 can 28 oz. Tomatoes
3 tablespoons Vegetable Oil
Heat vegetable oil in skillet, lightly brown chicken pieces.
After browning, place chicken pieces in a deep ovenproof
dish and arrange onion slices on top. Combine the other
ingredients and pour over the chicken and onion slices.
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Cover and Slo-Cook 6 to 7 hours on the lowest oven
rack level.
Serve over hot buttered spaghetti or noodles.
Italian Spaghetti Sauce
7 to 9 hours
2 lbs. Ground Beef
1 large Onion chopped
4 cloves Garlic, minced
2 cans (4 oz.) sliced Mushrooms with liquid
¼ cup chopped Parsley
2 cans (28 oz.) Tomatoes
4 cans (8 oz.) seasoned Tomato Sauce
2 cans (6 oz.) Tomato Paste
1 tablespoon Oregano
2 teaspoons Salt
½ teaspoon Thyme
½ teaspoon Pepper
2 Bay leaves, crumbled
2 cups Water
1 tablespoon sugar added to sauce after cooking.
In a large skillet lightly brown ground beef, onion and
garlic. Drain. In a large deep ovenproof casserole dish
add mushrooms including liquid and all other ingredients
except the sugar. Add sugar after cooking has been
completed. Cover and Slo-Cook
oven rack level. Serve over spaghetti.
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7 to 9 hours on lowest
Braised Short Ribs
7 to 9 hours
3 lbs. Beef Short Ribs
½ cup Flour
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoons Vegetable Oil
½ teaspoon Ground Allspice
2 Onions, sliced thin
1 Bay leaf
Mix flour, salt and pepper and coat beef ribs. Heat
vegetable oil in skillet and brown flour coated ribs. Place
ribs on meat rack in ovenproof dish. Sprinkle ground
allspice over short ribs, place sliced onion on ribs and
crumble bay leaf over top. Cover and Slo-Cook
hours on second oven rack level from the bottom.
Chuck Roast Stroganoff
7 to 8 hours
3 lbs. Chuck Roast
1 tablespoon Vegetable Oil
1 cup hot Water
1 Beef Bouillon cube
½ cup Catsup
1 tablespoon Worcestershire Sauce
4 oz. sliced Mushrooms, drained
1 medium Onion, chopped
1-½ teaspoons Salt
¼ teaspoon Caraway Seed
2 tablespoons Butter or Margarine
2 tablespoons Flour
1 carton 8 oz. Sour Cream
Heat vegetable oil in skillet and brown chuck roast.
Dissolve bouillon cube in 1 cup hot water and pour into a
deep ovenproof dish. Add other ingredients except butter,
flour, and sour cream. Place browned chuck roast in dish
with combined ingredients. Cover and Slo-Cook
lowest oven rack level 7 to 8 hours. After cooking, remove
roast from the juices. Keep roast warm.
In a saucepan, melt butter, add flour, and ½ cup juices
from the cooked roast. Mix these ingredients until
blended. Stir in sour cream. Put these blended
ingredients into the remaining juices of the roast. Stir
well. Pour this sauce over the cooked chuck roast.
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™ 7 to 9
™ on