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Instructions Rival, Modèle 3845

Fabricant : Rival
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Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving portions. Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook on LOW 10 hours (HIGH 6 hours). ARROZ CON POLLO (Chicken With Rice) 4 chicken breast halves, skin and excess fat removed 1 small red bell pepper, seeded and chopped 1.4 teaspoon salt 3 cloves garlic, minced 1.2 teaspoon ground black pepper 1.2 teaspoon dried rosemary leaves 1.4 paprika 1 can (141.2-oz.) crushed tomatoes 1 tablespoon cooking oil 1 package (10-oz.) frozen peas 1 medium onion, chopped Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over medium- high heat. Add chicken and brown; drain. Put chicken in stoneware. In a small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). One hour before serving, add peas. Serve over rice. “CHICKEN IN A POT” 2 carrots, sliced 1 teaspoon salt 2 onions, sliced 1.2 teaspoon ground black pepper 2 stalks celery, cut into 1-inch pieces 1.2 cup water, chicken broth or white wine 1 whole broiler/fryer chicken, 3 to 4-lbs. 1.2 teaspoon dried basil Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 10 hours (HIGH 6 hours, using 1 cup water). Remove chicken and vegetables with spatula. -9 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). -10 NEW FASHIONED BEAN SOUP 1 pound dry navy beans (soaked overnight) 1 teaspoon salt 1 1.2 quarts water 1 teaspoon ground black pepper 1-lb lean, boneless ham, cut into cubes 1.2 cup chopped celery leaves 1 bay leaf (optional) Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours). HERBED TURKEY BREAST 5 to 6 pound turkey breast, fresh or thawed 1.2 teaspoon dry basil 2 tablespoons butter or margarine 1.2 teaspoon rubbed sage 1 tablespoon soy sauce 1.4 teaspoon ground black pepper 1 tablespoon fresh parsley, minced 1.4 teaspoon garlic powder 1.4 cup garden vegetable- flavored whipped cream cheese Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 8 hours (HIGH 4 hours). HONEY CHICKEN WITH PECAN DRESSING 1 cup chopped onion 1.4 teaspoon salt 1 cup chopped celery 1.4 teaspoon ground black pepper 1 large clove garlic, minced 1 can (14 1/2-oz) chicken broth 1 package (7-oz.) herbed seasoned stuffing cubes 4 boneless, skinless chicken breast halves 1.4 cup egg substitute 3 tablespoons apple juice 3 tablespoons chopped pecans, toasted 2 tablespoons honey 1 teaspoon poultry seasoning Spray a medium non-stick skillet with non-stick vegetable coating; place over medium- high heat until hot. Add onion, celery, and garlic; cook until ten...