-8-
FAJITA STEAK ROLLS
2 beef top round or flank steaks,
1 can (2 ounces) green chilies, chopped
about 1 to 1
1
⁄
4
pound each, cut
1
⁄
4
" thick
1 medium onion, chopped
1 tablespoon olive oil
1
⁄
2
cup red bell pepper, chopped
1
⁄
2
cup green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 jalepeno pepper, seeded and minced
2 tablespoons lime juice
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
1
⁄
2
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
Crock-Pot
®
slow cooker. Spoon
1
⁄
4
cup salsa evenly over beef rolls. Cover and cook on
LOW
for 8–10 hours (
HIGH
: 4–5 hours). Meanwhile, stir
1
⁄
4
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. Makes 8 servings.
BARBEQUED RIBS
2 slabs pork spareribs (2.5 to 3 pounds each)
1⁄2 teaspoon salt
1
⁄
2
teaspoon ground black pepper
1 onion, sliced
1 jar (16 ounces) barbeque sauce
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
8–10 hours (
HIGH
: 4–5 hours). Makes 3 to 4 servings.
PORK CHOPS ON RICE
1
⁄
2
cup brown rice
2
⁄
3
cup converted white rice
1
⁄
4
cup butter or margarine
1
⁄
2
cup chopped onion
1 can (14-oz.) sliced mushrooms, drained
1 teaspoon dried thyme, divided
1
⁄
2
teaspoon rubbed sage
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon ground black pepper
4 boneless pork chops,
3
⁄
4
" to 1" thick
1 can (10.5 ounces) beef consumme
2 tablespoons Worcestershire sauce
1
⁄
2
teaspoon paprika
1
⁄
4
teaspoon ground nutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄
2
teaspoon thyme, sage, salt and pepper. Pour rice mixture into stoneware. Arrange
chops over rice. Combine consumme and Worcestershire sauce and pour over
chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover
and cook on
LOW
7–9 hours (
HIGH
: 4–5 hours). Makes 4 to 6 servings.
-5-
Q
“Must the Crock-Pot
®
slow cooker be covered? Is it necessary to stir?”
A
Cook with the cover on. The slow cooker will not recover heat losses quickly
when cooking on
LOW
setting. Significant amounts of heat escape whenever
the lid is removed; therefore the cooking time must be extended. Avoid frequent
removal of the cover for checking cooking progress or stirring. Never remove
cover during the first 2 hours when baking breads or cakes.
It is not necessary to stir while cooking on
LOW
heat. While using
HIGH
heat for
short periods, occasional stirring improves the distribution of flavors.
Q
“How about thickening the juices or making gravy?”
A
Add some quick-cooking tapioca to any recipe when you want to make a thick
gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you
may remove the solid foods, leaving the juices. Prepare a smooth paste of
approximately
1
⁄
2
cup flour or cornstarch to
1
⁄
2
cup water or 4 tablespoons melted
butter. Pour mixture into liquid in stoneware and stir well. Turn to
HIGH
and
when it comes to a boil (about 15 minutes) it’s ready.
Q
“Can I cook a roast without adding water?”
A
Yes – if cooked on
LOW
. We recommend a small amount because the gravies
are especially tasty. The more fat or “marbling” the meat has, the less liquid you
need. The liquid is needed to properly soften and cook vegetables.
This guide is designed to help you adapt recipes to the Crock-Pot
®
slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your stoneware in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot
®
slow cooker. A few hints:
• Allow sufficient cooking time.*
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the stoneware at one time. Exception: milk, sour
cream or cream should be added during last hour.
GUIDE FOR ADAPTING RECIPES
