10
Cranberry Sweet Potatoes
4 tablespoons (60 ml) orange juice or orange liquor
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) vegetable oil
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) ground cinnamon
1
⁄
4
teaspoon (2.5 ml) salt
2 pounds (1 kg) sweet potatoes, washed, peeled, cut into 1-inch (2.5 cm) pieces
1
⁄
2
cup (125 ml) dried cranberries
1.
In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
2.
Cover and cook on HIGH while preparing potatoes.
3.
Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH
for 3 to 4 hours.
4-6 servings.
Roasted Red Pepper Marinara Sauce
1 (32 ounce/900 g) can diced tomatoes
1 (6 ounce/170 g) can tomato paste
2 tablespoons (30 ml) olive oil
2 cloves garlic, crushed
1 teaspoon (5 ml) Italian seasoning
1
⁄
2
medium onion, chopped
1
⁄
2
cup (125 ml) roasted red peppers, chopped
1 teaspoon (5 ml) each salt and pepper
1.
Place all ingredients in stoneware dish.
2.
Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
4-6 servings.
Artichoke & Sun Dried Tomato Pasta Sauce
1 (32 ounce/900 g) can diced tomatoes
1
⁄
4
cup (60 ml) olive oil
2 cloves garlic, crushed
1
⁄
2
medium onion, chopped
1 (10 ounce/280 ml) jar artichoke hearts
1 (4 ounce/115 g) jar sun dried tomatoes,
packed in oil, drained and chopped
1
⁄
2
cup (125 ml) dry white wine
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) each salt and pepper
1.
Place all ingredients in stoneware dish.
2.
Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4-6 servings.
Tip:
Replace potatoes with
canned sweet potatoes
(drained). Reduce cooking
temperature to MEDIUM.
Shortcut Tip:
Replace toma-
toes with Italian seasoned
tomatoes and omit seasoning.
Serving Tip:
Serve over angel
hair pasta (or your favorite
pasta) and top with freshly
grated Parmesan cheese.
Serving Tip:
Serve over
fettucine (or your favorite pasta)
and top with freshly grated
Parmesan cheese.
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