Black & Decker MGD600 Use And Care Book Manual page 7

1 1 ⁄ pounds dried split peas
2
2 cups chopped ham
2 medium onions, chopped
2 stalks celery, chopped
⁄ cup chopped parsley
1
3
1. Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth in
Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto Setting.
3. Cook for 5 hours on Hi, or 8 to 9 hours on Auto.
4. Prior to serving, stir in milk and blend thoroughly to heat.
Makes: 10 (1 1 ⁄ -cup) servings.
2
1 1 ⁄ pounds boneless pork chops,
2
trimmed of fat, cut into
⁄ -inch cubes
1
2
1 1 ⁄ pounds dried 16 bean soup mix*
2
2 carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1. Combine pork chop cubes, dried beans, carrots, celery, onion, salt, cloves, bay leaves,
and beef broth in Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in
Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. About one-half hour before serving,
stir in 2 cups water. Stir to mix and heat.
Makes: About 12 (1
*No need to soak or precook beans.
Soup:
1 pound dried small red beans*
2 large onions, coarsely chopped
3 heaping tablespoons minced garlic
3 medium carrots, thinly sliced
3 stalks celery, sliced
3 red or green peppers, diced
6 cans (14 1 ⁄ -ounce each) vegetable
2
stock or broth
5 cups frozen corn, thawed
1. Combine all soup ingredients in Stoneware Bowl. Stir to thoroughly mix. Position
Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. Prior to serving, stir in additional
vegetable broth, if desired.
4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.
Makes: About 11 (1
*No need to soak or precook beans.
Split Pea Soup
Tasty Bean Soup
1 ⁄ cups) servings.
2
Mexican Corn Soup
1 ⁄ cup) servings.
2
1 teaspoon chervil or rosemary
1 teaspoon summer savory
12 cups chicken broth
2 cups milk
1 teaspoon salt
12 whole cloves
2 bay leaves
7 cans (14 1 ⁄ -ounce each) beef broth
2
2 cups water
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 ⁄ teaspoon cayenne pepper (optional)
4
To Serve:
Hot cooked white rice
Nonfat yogurt
3 tablespoons minced cilantro leaves
7