Crock Pot Slow Cooker Stoneware User Manual

POLARIZED PLUG  
IMPORTANT SAFEGUARDS  
s appliance has a polarized plug (one blade is wider than the other).  
To reduce the risk of electric shock, this plug is intended to fit into a  
polarized outlet only one way. If the plug does not fit fully into the  
outlet, reverse the plug. If it still does not fit, contact a qualified  
electrician. Do not attempt to modify the plug in any way. If the plug  
fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.  
When using electrical appliances, basic safety precautions should always be followed,  
including the following:  
1. Read all instructions before using.  
2. Do not touch hot surfaces. Use handles or knobs.  
The lid handle may get hot while cooking, use of an oven mitt while handling is  
advised.  
3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in  
water or other liquid. CAUTION: Never submerge the heating unit in water or  
other liquid.  
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HOW TO USE YOUR CROCK-POT SLOW COOKER  
1. Place food in stoneware according to recipe  
4. Close supervision is necessary when any appliance is used by or near children.  
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting  
2. Plug in Slow Cooker. Put on a heat resistant surface.  
on or taking off parts.  
3. There are three temperature settings. LOW is recommended for slow "all-day"  
cooking. 1 hour on HIGH equals about 2 hours on LOW. WARM is for keeping food  
warm only. DO NOT cook on WARM setting. Push the “High, Low, Warm” key pad  
to set the desired temperature.  
4. Push the "Time" arrows to scroll through the timed cooking options. The time can  
be set in increments of 30 minutes up to 20 hours. Select the time based on the  
length of time indicated in the recipe.  
5. Frozen food such as vegetables and shrimp may be used as part of a recipe.  
However, do not cook frozen meats (such as roasts or chickens) unless you first add  
at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden  
changes in temperature. Cook recipes containing frozen meats an additional 4  
hours on LOW, or 2 hours on HIGH.  
6. When the cooking time is completed, the slow cooker will automatically shift to the  
"Warm" setting and the "Keep Warm" light will come on. NOTE: We do not  
recommend using the "Warm" setting for more than 4 hours.  
6. Do not operate any appliance with a damaged cord or plug, or after the appliance  
®
malfunctions or has been damaged in any manner. Return appliance to Rival  
(see warranty) for examination, repair, or adjustment.  
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7. The use of accessory attachments not recommended by Rival may cause fire,  
electrical shock or injury.  
8. Do not use outdoors.  
9. Do not let cord hang over edge of table or counter, or touch heated surfaces.  
10. Do not place on or near a hot gas or electric burner, or in a heated oven.  
11. Extreme caution must be used when moving an appliance containing hot oil or  
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other hot liquids. Always use hot pads when moving your heated Crock-Pot  
slow cooker.  
12. Do not use appliance for other than intended use.  
13. To disconnect, press the OFF button, then remove plug from wall outlet.  
14. Avoid sudden temperature changes, such as adding refrigerated foods into a  
heated pot.  
7. To turn the slow cooker off, push the OFF button. Unplug the unit from the wall  
outlet.  
8. Always cook with the lid on.  
9. Follow the recommended cooking times.  
10. Do not use slow cooker stoneware for the storage of food.  
11. Do not reheat foods in your slow cooker.  
SAVE THESE INSTRUCTIONS  
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt  
to service this product. Do not immerse base in water or other liquid. A short power-supply cord  
is provided to reduce the hazards resulting from entanglement or tripping over a longer cord.  
AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL  
®
RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE CROCK-POT  
12. Do not set heated unit filled with food on a finished wood table.  
13. Unplug when cooking is done and before cleaning  
SLOW COOKER. The extension cord should not be allowed to drape over the counter or  
tabletop where it can be pulled on by children or tripped over.  
NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected.  
This is normal with many heating appliances and will not recur after a few uses.  
14. Removable stoneware is ovenproof and microwave safe. Do not use stoneware on gas  
or electric burners or under a broiler. The lid is NOT ovenproof or microwave safe.  
 
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• Because there is no direct heat at the bottom, always fill the stoneware at least half  
full to conform to recommended times. Small quantities may be prepared, but  
cooking time will be affected.  
Screen to display  
temperature/time settings  
Indicator light for high  
temperature setting  
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted.  
Indicator light for low  
temperature setting  
3
1
(Such as substituting a 10 ⁄  
4
ounce can of soup plus 4 ounces of water for a 14 ⁄  
2
1
1
ounce can of tomatoes OR ⁄  
2
cup beef or chicken broth for ⁄ cup of wine, etc.)  
2
Push to set  
temperature setting  
Indicator light for warm  
temperature setting  
• Beans must be softened completely before combining with sugar and/or acid foods  
(NOTE: Sugar and acid have a hardening effect on beans and will prevent  
softening). Dried beans, especially red kidney beans, should be boiled before adding  
Push arrows to scroll  
through timed  
cooking options  
to a recipe. Cover the beans with 3 times their volume of unsalted water and bring  
Push to turn unit off  
1
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 ⁄  
2
hours or until  
beans are tender. Soaking in water, if desired, should be completed before boiling.  
Discard water after soaking or boiling.  
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HOW TO CLEAN YOUR CROCK-POT SLOW COOKER  
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.  
REMOVABLE STONEWARE  
• The lid handle may get hot while cooking, use of an oven mitt while handling is  
advised.  
QUESTIONS AND ANSWERS  
• The removable stoneware goes safely into the dishwasher, or may be washed in  
hot soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or  
rubber spatula will usually remove the residue. To remove water spots and other  
Q
A
Wha t if the food isnt done a fter 8 hours…when the recipe sa ys  
8 to 10 hours?”  
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stains, use a non-abrasive cleaner (such as Bon-Ami Polishing Cleaner) or  
This is due to voltage variations which are commonplace everywhere; altitude; or  
even extreme humidity. The slight fluctuations in power do not have a noticeable  
effect on most appliances; however, it can slightly alter the cooking times. Allow  
plenty of time, and remember, it is practically impossible to overcook. You will  
learn through experience whether to decrease or increase cooking times.  
vinegar.  
• The outside case may be cleaned with a soft cloth and warm soapy water.  
Wipe dry. Do not use abrasive cleaners.  
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden  
temperature changes.  
• If the stoneware has been preheated or is hot to the touch, do not put in cold  
Q
A
“Must the Crock-Pot® slow cooker be covered? Is it necessa ry to stir?”  
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foods. Do not preheat Crock-Pot slow cooker before using unless specified in the  
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.  
recipe. The stoneware should be at room temperature before adding hot foods.  
• To wash your stoneware right after cooking, use hot water. Do not pour in cold  
water if the stoneware is hot.  
HINTS  
• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a  
separate skillet or broiler and drain well before adding to cooker.) Season with salt  
and pepper. Place meat in cooker on top of vegetables.  
• For roasts and stews, pour liquid over meat. Use no more liquid than specified in  
the recipe. More juices in meats and vegetables are retained in slow cooking than in  
conventional cooking.  
• Most vegetables should be thinly sliced or placed near the sides or bottom of the  
stoneware. Meats generally cook faster than most vegetables in a slow cooker.  
• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If  
ground herbs and spices are used, they should be stirred in during the last hour of  
cooking.  
Q
A
“How a bout thickening the juices or m a king gra vy?”  
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  
1
1
approximately ⁄  
2
cup flour or cornstarch to ⁄ cup water or 4 tablespoons melted  
2
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.  
 
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LIQUIDS  
Q
A
“Ca n I cook a roa st without a dding wa ter?”  
Use less in slow cooking — usually about half the recommended amount. One cup of  
liquid is enough for any recipe unless it contains rice or pasta.  
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.  
SAUTEING VEGETABLES  
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.  
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.  
Since vegetables develop their full flavor potential with slow cooking, expect delicious  
results even when you reduce quantities. Because vegetables take longer to cook than  
meat, slice or chop them when possible.  
GUIDE TO ADAPTING YOUR OWN RECIPES  
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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 slow cooker 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.  
HERBS AND SPICES  
Leaf or whole herbs and spices are preferred, but their flavor power may increase —  
use half the recommended amount. If you use ground herbs and spices, add during  
last hour of cooking.  
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MILK  
• Cook with cover on.  
• Do not add as much water as some recipes indicate.  
Milk, cream and sour cream tend to break down during extended cooking. When  
possible add during last hour of cooking. Condensed soups may be substituted for  
milk, etc., and can cook for extended times.  
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll  
have more liquid at the end of cooking instead of less.  
SOUPS  
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to  
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to  
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Crock-Pot slow cooker; then add water only to cover. If thinner soup is desired, add more  
IF RECIPE  
FOR OVEN SAYS:  
COOK ON LOW  
IN SLOW COOKER:  
OR COOK ON HIGH IN  
SLOW COOKER:  
liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1  
or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.  
1
15 to 30 minutes  
35 to 45 minutes  
4 to 6 hours  
6 to 10 hours  
8 to 18 hours  
1 2  
to 2 hours  
1
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The recipes in this book may be used, as printed, in the 4 - 6 ⁄  
cooker. For 2 ⁄ quarts or smaller units, recipes may need to be halved.  
2
quart Crock-Pot slow  
3 to 4 hours  
4 to 6 hours  
1
2
50 minutes to 3 hours  
THE RECIPES  
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.  
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POT ROAST OF BEEF  
Therefore, everything can go into the Crock-Pot slow cooker at one time.  
3 medium potatoes, thinly sliced  
2 large carrots, thinly sliced  
1 onion, sliced  
1 teaspoon salt  
EXCEPTION: milk, sour cream or cream should be added during last hour of  
1
2
teaspoon ground black pepper  
cup water or beef broth  
cooking.  
1
2
1 (2 to 3-lb.) boneless beef rump roast  
TIME GUIDE  
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on  
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours  
(HIGH: 5 to 6 hours).  
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.  
PASTA AND RICE  
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to  
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir  
1
1
4
4
in with other ingredients; add ⁄ cup extra liquid per ⁄ cup of raw rice. Use long grain  
converted rice for best results in all-day cooking.  
 
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BEEF BOURGUIGNON (Beef Stew with Wine)  
ROASTED PEPPER & BEAN CHILI  
1
2
1
6 strips bacon, cut in ⁄ -inch pieces  
1 tablespoon tomato paste  
2 cloves garlic, minced  
2 green bell peppers  
2
teaspoon cumin  
1
2 to 3-pound beef rump or chuck,  
2 red bell peppers  
1 can (14 ⁄2-oz.) crushed tomatoes  
1 can (10-oz.) diced tomatoes and  
1
3
2
cut in 1 ⁄ -inch cubes  
4
teaspoon whole thyme  
1 large onion, chopped green chilies  
1 medium carrot, sliced  
1 small onion, sliced  
Salt and pepper to taste  
3 tablespoons flour  
1 bay leaf  
1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained  
1
2
⁄ pound tiny white onions  
2 cloves garlic, minced  
2 tablespoon chili powder  
1 teaspoon oregano leaves  
1 can (15-oz.) pinto beans, drained  
1 can (15-oz.) black beans, drained  
1
2
⁄ to 1 pound fresh mushrooms, sliced  
2 tablespoons butter  
1
3
2
1 can (10 ⁄4-oz.) condensed beef broth  
⁄ cup red or Burgundy wine  
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).  
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown  
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with  
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add  
cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on  
LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware  
about 1 hour before serving.  
CHICKEN CACCIATORE  
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3  
tablespoons melted butter or margarine. Stir into stew.  
1 medium onion, thinly sliced  
3-lb. chicken, cut up  
2 cloves garlic, minced  
2 teaspoon oregano leaves  
1
2 cans (6-oz. each ) tomato paste  
1 can (4-oz.) sliced mushrooms, drained  
2
teaspoon basil leaves  
teaspoon celery seed  
cup dry white wine  
1
SWISS STEAK  
2
1
2
1
1 teaspoon salt 1 bay leaf  
2 round steaks, about 2-lb. each,  
1 large onion, thinly sliced  
2 carrots, sliced  
2 stalks celery, chopped  
1 can (15-oz.) tomato sauce  
1
3
2
teaspoon pepper  
cut ⁄4-inch thick  
1
4
cup all-purpose flour  
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.  
1
2
teaspoon ground black pepper  
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add  
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in  
bottom of stoneware; add meat on top. Top with carrots and celery and cover with  
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).  
FAJITA STEAK ROLLS  
2 beef top round or flank steaks, about  
2 tablespoons fresh cilantro, minced  
2 cloves garlic, minced  
1
1
1 to 1 ⁄2-lbs. each, cut 4-inch thick  
1 tablespoon olive oil  
BARBEQUED RIBS  
2 tablespoons lime juice  
2 slabs pork spareribs (2 to 3-lbs. each)  
1 onion, sliced  
1 jar (16-oz.) barbeque sauce  
1 medium onion, chopped  
cup chopped green bell pepper  
cup chopped red bell pepper  
1 jalapeño pepper, seeded and minced  
1 can (2-oz.) chopped green chilies  
1 cup salsa or picante sauce, divided  
1
1
2
teaspoon salt  
2
1
1
2
teaspoon ground black pepper  
2
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).  
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  
1
rolls in stoneware. Spoon ⁄  
4
cup salsa evenly over beef rolls. Cover and cook on LOW  
1
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir ⁄ cup salsa into reserved  
vegetable mixture. Cover and refrigerate. Spoon remaining ⁄ cup salsa over beef rolls  
2
1
4
during last 15 minutes of cooking. Slice steaks into serving portions and accompany  
with vegetable-salsa mixture.  
 
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CLASSIC MEAT LOAF  
CAROLINA BARBEQUED PORK  
2 pounds ground chuck  
1 egg  
2 onions, quartered  
4 teaspoons Worcestershire sauce  
1
7
1
2
2
⁄ cup chopped green pepper  
1 packet ( ⁄8-ounce) brown gravy mix  
1 cup milk  
2 tablespoons brown sugar  
1 tablespoon paprika  
1 ⁄  
teaspoons crushed red pepper flakes  
teaspoons sugar  
1
1
2
⁄ cup chopped onion  
1 ⁄  
2
1
1
2
⁄ teaspoon salt  
4 to 6 small potatoes, cubed  
2 teaspoons salt  
2
teaspoon dry mustard  
teaspoon garlic salt  
teaspoon cayenne  
1
1
1 cup cracker crumbs  
2
teaspoon ground black pepper  
2
1
4
1 (4 to 6 pound) boneless pork butt  
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in  
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to  
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).  
or shoulder roast  
cup cider vinegar  
Hamburger buns  
Coleslaw, optional  
3
4
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over  
roast. Place roast over onion.  
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt  
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;  
cover and refrigerate remaining vinegar mixture.  
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle  
about one third reserved vinegar mixture over roast during last half hour of cooking.  
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat  
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar  
mixture to drizzle over sandwiches.  
PORK CHOPS ON RICE  
1
1
2
2
cup brown rice  
teaspoon salt  
2
1
1
1
3
cup converted white rice  
cup butter or margarine  
cup chopped onion  
4
teaspoon ground black pepper  
3
4
4 to 6 boneless pork chops, 4- to 1-inch thick  
1 can (10.5-oz.) beef consomme  
2
1 can (4-oz.) sliced mushrooms, drained  
2 tablespoons Worcestershire sauce  
1
1 teaspoon dried thyme, divided  
2
teaspoon paprika  
teaspoon ground nutmeg  
1
1
2
teaspoon rubbed sage  
4
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,  
CHICKEN IN A POT  
1
2  
teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange  
2 carrots, sliced  
1 teaspoon salt  
1
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.  
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and  
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).  
2 onions, sliced  
2
teaspoon ground black pepper  
cup water, chicken broth or white wine  
teaspoon dried basil  
1
2 stalks celery, cut into 1-inch pieces  
1 whole broiler/fryer chicken, 2 to 3-lb.  
2  
1
2
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of  
HERBED TURKEY BREAST  
1
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over  
1 turkey breast (2 to 3-lb.) fresh or thawed  
2
teaspoon dry basil leaves  
teaspoon rubbed sage  
1
1
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 ⁄  
water). Remove chicken and vegetables with spatula.  
2
to 5 hours, using 1 cup  
2 tablespoons butter or margarine  
2
1
1
2
4  
cup garden vegetable-flavored  
whipped cream cheese  
teaspoon dry thyme leaves  
teaspoon ground black pepper  
teaspoon garlic powder  
1
4
1
CHICKEN WITH 40 CLOVES OF GARLIC  
1 tablespoon soy sauce  
1 tablespoon fresh minced parsley  
4
2 sprigs fresh thyme  
2 sprigs fresh rosemary  
2 sprigs fresh sage  
1 (3-lb.) whole broiler/fryer chicken  
2 stalks celery, cut into 3-inch pieces  
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.  
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).  
40 cloves garlic, unpeeled  
1
2 sprigs Italian parsley  
2
teaspoon ground black pepper  
Toasted French bread slices  
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery  
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.  
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on  
1
LOW 8 to 10 hours (HIGH: 3 ⁄  
2
to 5 hours).  
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic  
out of skins onto toasted French bread slices then spread with a knife.  
 
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FRENCH ONION SOUP  
ROASTED LEMON ALMOND CORNISH HENS  
1 quart beef bouillon or brown stock  
3 medium yellow onions, thinly sliced  
1 tablespoon sugar  
3 lemons  
4 teaspoons minced fresh thyme, divided  
1
2 tablespoons flour  
3 Cornish hens (22-oz. each), thawed  
2 tablespoons butter, melted  
4 cloves garlic, minced and divided  
2
teaspoon salt  
1
1
3 tablespoons butter  
4
cup dry vermouth or cognac (optional)  
2
teaspoon ground black pepper  
cup sliced almonds, toasted and divided  
1
1
2
teaspoon salt  
1 cup grated Parmesan cheese  
2
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15  
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour  
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6  
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.  
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced  
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.  
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and  
1
pepper; drizzle over hens. Sprinkle with ⁄  
4
cup sliced almonds.  
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens  
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon  
slices and remaining almonds.  
SWEET AND SOUR SHRIMP  
1 package (6 ounces) frozen  
Chinese pea pods, partially thawed  
1 can (13 ounces) juice-pack pineapple  
chunks or tidbits (drain and reserve juice)  
2 tablespoons cornstarch  
1 cup boiling water  
1
2  
cup reserved pineapple juice  
2 teaspoons soy sauce  
1
COUNTRY SCALLOPED POTATOES AND HAM  
2  
teaspoon ground ginger  
1
2 cans (4 ⁄ ounces each) shrimp,  
2
8 potatoes, peeled and thinly sliced  
1 onion, chopped  
1 pound, fully-cooked ham,  
cut into 1-inch cubes  
1 package (1-oz.) country-style gravy mix  
1
3 tablespoons sugar  
rinsed and drained  
1 can (10 ⁄2-oz.) cream of mushroom soup  
1 chicken bouillon cube  
2 tablespoons cider vinegar  
2 cups water  
2 cups cheddar cheese, shredded  
Fluffy rice  
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir  
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with  
juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for  
SWEET AND SOUR SHRIMP (cont.)  
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy  
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over  
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with  
cheese during last 30 minutes of cooking.  
about 1 minute or until thickened and transparent. Gently blend sauce into pea pods  
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup  
1
and pineapple. Cover and cook on LOW for 5 to 6 hours.  
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up  
shrimp. Serve over hot rice.  
water and ⁄  
2
teaspoon cream of tartar; drain and proceed with recipe.  
JAMBALAYA  
2 cups diced boiled ham  
1 tbsp. minced parsley  
1
CHICKEN WITH TROPICAL BARBEQUE SAUCE  
2 medium onions, coarsely chopped  
2  
tsp. leaf thyme  
1
1
1
4
2 stalks celery, sliced  
2 whole cloves  
4  
cup molasses  
8  
to ⁄ teaspoon hot pepper sauce  
1
4
green pepper, seeded and diced  
2 tablespoons salad oil  
1 cup raw long-grain converted  
converted rice  
2 tablespoons cider vinegar  
2 tablespoons Worcestershire sauce  
2 teaspoons prepared Dijon mustard  
2 tablespoons orange juice  
3 whole bone-in chicken breasts, halved  
1 can (28 ounces) whole tomatoes  
1
4
cup tomato paste  
3 cloves garlic, minced  
1 pound fresh or frozen shrimp,  
shelled and cleaned  
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and  
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and  
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).  
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover  
and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to  
HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.  
NOTE: Sauce is excellent over ribs and chops.  
 
-E12-  
-E13-  
EASY-DOES-IT SPAGHETTI  
ZUCCHINI-TOMATO STRATA  
1
3
4
2-lbs. ground chuck, browned and drained  
1 cup chopped onion  
2 to 3 teaspoons Italian seasoning  
2 cans (4-oz. each) sliced mushrooms, drained  
6 cups tomato juice  
3 medium zucchini, sliced 4-inch thick  
cup spicy vegetable tomato-juice cocktail  
1 onion, chopped  
4 cloves garlic, chopped  
1 teaspoon dried basil  
2 cloves garlic, minced  
1 teaspoon dried oregano leaves  
1
2 cans (15-oz. each) tomato sauce  
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)  
sliced mushrooms, drained  
3 Roma tomatoes, sliced  
2
teaspoon seasoned salt  
teaspoon ground black pepper  
cup stuffing croutons  
1
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces  
4
3
4
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and  
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and  
stir in dry spaghetti.  
1 cup shredded cheddar cheese  
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,  
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions  
and garlic. Arrange sliced tomatoes over top.  
STEAK SOUP  
1
2 lbs. coarsely ground chuck,  
browned and drained  
5 cups water  
2 cans (14 ⁄2-oz. each) diced tomatoes  
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook  
1
1
1 package (10-oz.) frozen mixed vegetables  
on LOW 6 to 8 hours (HIGH: 2 ⁄  
2
to 3 ⁄  
2
hours). Top with stuffing croutons and  
5 tablespoons beef base granules  
cheese during last 10 to 15 minutes.  
1
1 large onion, chopped  
4 stalks celery, chopped  
3 carrots, sliced  
2
teaspoon ground black pepper  
cup butter, melted  
cup all-purpose flour  
1
2
1
2
Salt to taste, optional  
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on  
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.  
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.  
Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH  
until thickened.  
STUFFED GREEN BELL PEPPERS  
1
1 package (10-oz.) frozen corn  
1 can (15-oz.) red kidney beans,  
drained and rinsed  
1 ⁄  
2
cups cooked rice  
1 teaspoon Worcestershire sauce  
1
4
teaspoon salt  
1
1
1 can (14 ⁄2-oz.) diced tomatoes  
2
teaspoon ground black pepper  
cup chopped onion  
1
1
4
4
cup salsa  
3 -4 green bell peppers, tops removed and seeded  
2 cups reduced-fat shredded cheddar cheese, divided  
1
Combine all ingredients, except ⁄  
2
cup cheese and green peppers. Stuff peppers with  
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours  
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of  
cooking.  
 
-E14-  
-E15-  
LIMITED ONE-YEAR WARRANTY  
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If  
you have a claim under this warranty please follow these procedures:  
1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for  
replacement (with proof-of-purchase).  
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered  
freight prepaid during that period to an authorized service station. To obtain warranty service visit:  
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX 79906. Proof of  
purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original  
purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or  
malfunction) while in the possession of the consumer. Rival disclaims all responsibility for consequential, incidental, or  
commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or  
consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may  
also have other legal rights which vary from state to state.  
©2003, Rival  
A Division of The Holmes Group  
Crock-Pot® is a registered trademark of Rival®  
428-0889(03EFM2)  
Printed in China  

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