Easy Slow Cooker Cookbook Read Online Free PDF Page B

celery, chopped
    2 potatoes, peeled, cubed
    1 teaspoon Italian herb seasoning
    5 ml
    2 (15 ounce) cans kidney beans, drained, rinsed
    2 (425 g)
    2 teaspoons minced garlic
    10 ml
    • In large sprayed slow cooker, combine tomatoes,
    vegetables, broth, celery, potatoes, seasoning, beans, garlic and 1 cup (240 ml) water and mix well.
    • Cover and cook on LOW for 4 to 6 hours.
    Serves 6 to 8.
    64

    sOUps
    Winter Minestrone
    1 pound Italian sausage links
    .5 kg
    2½ cups butternut or acorn squash
    600 ml
    2 medium potatoes, peeled
    2 medium fennel bulbs, trimmed
    1 onion, chopped
    1 (15 ounce) can kidney beans, rinsed, drained
    425 g
    2 teaspoons minced garlic
    10 ml
    1 teaspoon Italian seasoning
    5 ml
    2 (14 ounce) cans chicken broth
    2 (396 g)
    1 cup dry white wine
    240 ml
    3 - 4 cups fresh spinach
    710 ml
    • Cut sausage, potatoes and fennel into ½-inch
    (1.2 cm) slices.
    • In skillet cook sausage until brown and drain.
    • In large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning.
    • Top with sausage and pour chicken broth and wine over all.
    • Cover and cook on LOW for 7 to 9 hours.
    • Stir in spinach, cover and cook additional
    10 minutes. Serves 6 to 8.
    65

    sTeWs
    pancho Villa stew
    3 cups cooked, diced ham
    710 ml
    1 pound smoked sausage
    .5 kg
    3 (14 ounce) cans chicken broth
    3 (396 g)
    1 (15 ounce) can diced tomatoes
    425 g
    1 (7 ounce) can chopped green chilies
    198 g
    1 onion, chopped
    2 (15 ounce) cans pinto beans with liquid
    2 (425 g)
    1 (15 ounce) can whole kernel corn
    425 g
    1 teaspoon garlic powder
    5 ml
    2 teaspoons ground cumin
    10 ml
    2 teaspoons cocoa
    10 ml
    1 teaspoon dried oregano
    5 ml
    • Cut sausage into ½-inch (1.2 cm) pieces.
    • In slow cooker, combine all ingredients and
    1 teaspoon (5 ml) salt and stir well.
    • Cover and cook on LOW for 5 to 7 hours.
    • Serve with buttered, flour tortillas. Serves 6 to 8.
    66
    sTeWs
    Chicken-Tortellini stew
    1 (9 ounce) package cheese-filled tortellini
    255 g
    2 medium yellow squash, halved, sliced
    1 sweet red bell pepper, coarsely chopped
    1 onion, chopped
    2 (14 ounce) cans chicken broth
    2 (396 g)
    1 teaspoon dried rosemary
    5 ml
    ½ teaspoon dried basil
    2 ml
    2 cups cooked, chopped chicken
    480 ml
    • Place tortellini, squash, bell pepper and onion in slow cooker. Stir in broth, rosemary, basil and chicken.
    • Cover and cook on LOW for 2 to 4 hours or until
    tortellini and vegetables are tender. Serves 4.
    A Different stew
    2 pounds premium lean beef stew meat
    1 kg
    1 (16 ounce) package frozen Oriental

    stir-fry vegetables, thawed
    .5 kg
    1 (10 ounce) can beefy mushroom soup
    280 g
    1 (10 ounce) can beef broth
    280 g
    ²⁄3 cup bottled sweet-and-sour sauce
    160 ml
    1 tablespoon beef seasoning
    15 ml
    • In skillet brown stew meat sprinkled with ½ teaspoon (2
    ml) black pepper and place in slow cooker.
    • In bowl, combine vegetables, soup, broth, sweet-and-sour sauce, beef seasoning and 1 cup (240 ml) water.
    Pour over stew meat and stir well.
    • Cover and cook on LOW for 5 to 7 hours.
    Serves 4 to 6.
    67
    sTeWs
    southern Ham stew
    This is great served with cornbread.
    2 cups dried black-eyed peas
    480 ml
    3 cups cooked, cubed ham
    710 ml
    1 large onion, chopped
    2 cups sliced celery
    480 ml
    1 (15 ounce) can yellow hominy, drained
    425 g
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    1 (10 ounce) can chicken broth
    280 g
    2 teaspoons seasoned salt
    10 ml
    2 tablespoons cornstarch
    30 ml
    • Rinse and drain dried black-eyed peas in saucepan.
    Cover peas with water, bring to a boil and drain again.
    • Place peas in large slow cooker and add 5 cups (1.3 L) water, ham, onion, celery, hominy, tomatoes, broth and seasoned salt.
    • Cover and cook on LOW for 7 to 9 hours. Mix
    cornstarch with 1⁄3 cup (80 ml) water, turn cooker to
    HIGH heat, pour in cornstarch mixture and stir well.
    • Cook just about 10 minutes or until stew thickens. Add good amount of salt and pepper and stir well