Crock-Pot 3060, Owner'S Manual

-8-

Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. 
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on 

LOW

8 to 10 hours (

HIGH

: 4 to 5 hours).

ROASTED PEPPER & BEAN CHILI

2 green bell peppers

1

⁄

2

teaspoon cumin

2 red bell peppers

1 can (14

1

⁄2-oz.) crushed tomatoes

1 large onion, chopped green chilies

1 can (10-oz.) diced tomatoes and 

1 zucchini, quartered and sliced 1/4-inch thick

1 can (15-oz.) garbanzo beans, drained

2 cloves garlic, minced

1 can (15-oz.) pinto beans, drained

2 tablespoon chili powder

1 can (15-oz.) black beans, drained

1 teaspoon oregano leaves

Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on

LOW

8 hours (HIGH 4 hours).

CHICKEN CACCIATORE

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

cup dry white wine

1

⁄

2

teaspoon pepper

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.

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about 

2 tablespoons fresh cilantro, minced

1 to 1

1

⁄

2

-lbs. each, cut 

1

⁄

4

-inch thick

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons lime juice

1 medium onion, chopped

1 jalapeño pepper, seeded and minced

1

⁄

2

cup chopped green bell pepper

1 can (2-oz.) chopped green chilies

1

⁄

2 

cup chopped red bell pepper 

1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon 

1

⁄

4

cup salsa evenly over beef rolls. Cover and cook on 

LOW

for 8 to 10 hours (

HIGH

: 4 to 5 hours). Meanwhile, stir 

1

⁄

2

cup salsa into reserved

vegetable mixture. Cover and refrigerate. Spoon remaining 

1

⁄

4

cup salsa over beef rolls

during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.