Spanish Rice - Rival Crock-Pot 3845 Owner's Manual

SPANISH RICE

2-lbs. ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 can (28-oz.) tomatoes
2 cans (8-oz. each) tomato sauce
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on LOW 8 hours (HIGH 4 hours).
MOCK LASAGNA
1 package (10-oz.) broad lasagna noodles,
broken into bite-size pieces
1-lb. ground beef
⁄ -lb. Italian sausage
1
2
1 onion, chopped
1 clove garlic, minced
12-oz. Mozzarella cheese, shredded
Cook noodles according to package directions until tender; drain. Brown ground beef
and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients.
Stir to mix thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours).
JAMBALAYA
12-oz. skinless, boneless chicken breasts
2 green bell peppers, seeded and chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 can (14 ⁄ -oz.) whole tomatoes
1
2
⁄ cup tomato paste
1
3
1 can beef broth
Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to
stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours). Add shrimp during last
15 to 30 minutes of cooking. Stir in rice when ready to serve.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound fully-cooked ham, cut into 1" cubes
1 package (1-oz.) country-style gravy
Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix,
mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes.
Cover and cook on LOW 8 hours (HIGH 4 hours). Top with cheese during last 30
minutes. NOTE: To prevent darkening of potatoes, toss sliced uncooked potatoes in a
mixture of 1 cup water and 1 ⁄ teaspoon cream of tartar; drain and proceed with recipe.
2
-12-
1 cup water
2 1 ⁄ teaspoons chili powder
2
1 ⁄ teaspoon salt
2
2 teaspoons Worcestershire sauce
1 cup uncooked rice (converted)
1 carton (12-oz.) cottage cheese
2 cans (6-oz. each) tomato paste
1 ⁄ cup water
2
⁄ teaspoon salt
1
4
⁄ teaspoon ground black pepper
1
2
1 ⁄ tablespoons dried parsley
1
2
1 teaspoon dried basil
1 tablespoon dried parsley
1 ⁄ teaspoons dried basil leaves
1
2
⁄ teaspoon dried oregano leaves
1
2
1 teaspoon Tabasco sauce
1 teaspoon cayenne pepper
⁄ teaspoon salt
1
2
1-lb. shrimp, shelled and deveined
3 cups cooked rice
1 can (10 1 ⁄ -oz.) cream of mushroom soup
2
2 cups water
2 cups shredded cheddar cheese