Rival 3040, Owner'S Manual

-10-

POT ROASTED PORK

1 (4 to 5-lb.) pork loin end roast

2 bay leaves

1

⁄

2

teaspoon salt

1 whole clove

1

⁄

4

teaspoon ground black pepper

1

⁄

2

cup water

1 clove garlic, slivered

1 tablespoon soy sauce

2 medium onions, sliced

Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of garlic.
Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion
in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover
and cook on 

LOW

10 hours (

HIGH

6 hours). 

BEEF STEW

2-lbs. beef stew meat, cut into 1-inch cubes

1 bay leaf

1

⁄

4

cup flour

1 teaspoon paprika

1

⁄

2

teaspoon salt

4 carrots, sliced

1

⁄

2

teaspoon ground black pepper

3 potatoes, diced

1

1

⁄

2

cups beef broth

1 onion, chopped

1 teaspoon Worcestershire sauce

1 stalk celery, sliced

1 clove garlic

Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat
with flour. Add remaining ingredients and stir to mix well. Cover and cook on 

LOW

10

hours (

HIGH

6 hours). Stir stew thoroughly before serving. 

“WHITE” CHILI

1-lb. Great Northern beans, soaked

1

1

⁄

2

teaspoons cayenne pepper

1 medium onion, chopped

1

⁄

2

teaspoon salt

3 cloves garlic, minced

2-lbs. skinless, boneless chicken breasts

2 cans (4-oz. each) green chilies

1 can (14

1

⁄

2

-oz.) reduced-sodium chicken broth

2 teaspoons ground cumin

1 cup water

1 teaspoon dried oregano

Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow
to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and
brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and
cook on 

LOW

10 hours (

HIGH

6 hours).

PASTA FAGIOLI SOUP

1 can (15

1

⁄

2

-oz.) Great Northern beans

1

⁄

2

teaspoon ground black pepper

1 onion, chopped

1

⁄

4

teaspoon dried marjoram

1 stalk celery

1

⁄

4

teaspoon cayenne

2 cloves garlic, minced

1

⁄

4

teaspoon liquid hot pepper sauce

2 cans (10

1

⁄

2

-oz. each) beef broth

2 cups water

2 cans (14

1

⁄

2

-oz. each) whole tomatoes

1 teaspoon dried basil

1 cup dry shell pasta, cook according to package directions

Combine all ingredients, except pasta in stoneware. Cover and cook on 

LOW

8 hours

(

HIGH

4 hours).