Rival Slow Cooker Crock Pot Stoneware Slow Cooker User Guide

The Original and America’s #1 Brand of Slow Cookers  
S t o n e w a r e S l o w C o o k e r  
For use with 4, 412, 5, 512, 6, and 61⁄  
quart  
2
round and oval Crock-Pot® Slow Cookers  
Owner’s Guide  
READ AND SAVE THESE INSTRUCTIONS  
 
IMPORTANT SAFEGUARDS  
IMPORTANT SAFEGUARDS (CONT.)  
When using electrical appliances, basic safety precautions should  
always be followed, including the following:  
14. Avoid sudden temperature changes, such as adding refrigerated  
foods into a heated pot.  
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.  
4. Close supervision is necessary when any appliance is used by or near  
children.  
5. Turn control to OFF before unplugging from wall outlet. Unplug from  
outlet when not in use and before cleaning. Allow to cool before  
putting on or taking off parts.  
SAVE THESE INSTRUCTIONS  
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside.  
Power Unit never needs lubrication. 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® 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.  
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.  
POLARIZED PLUG  
This appliance has a polarized plug (one blade is wider than  
he 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  
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.  
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.  
11. Extreme caution must be used when moving an appliance containing  
hot oil or 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, turn control to OFF, then remove plug from wall  
outlet.  
 
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®
®
HOW TO CLEAN YOUR CROCK-POT SLOW COOKER  
HOW TO USE YOUR CROCK-POT SLOW COOKER  
1. There are three temperature settings. LOW is recommended for slow  
Unplug unit. CAUTION: Never submerge heating unit in water or other  
”all-day” cooking. 1 hour on HIGH equals about 2 to 2 1⁄  
hours on  
2
liquid.  
LOW. WARM is recommended for keeping already cooked food at  
the perfect serving temperature until you are ready to eat. DO NOT  
cook on this setting.  
REMOVABLE STONEWARE  
• 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 stains, use a non-abrasive cleaner  
(such as Bon-Ami® Polishing Cleanser) or vinegar.  
• The outside case may be cleaned with a soft cloth and warm soapy  
water. Wipe dry. Do not use abrasive cleaners.  
2. Frozen foods 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 to 6 hours on  
LOW, or 2 hours on HIGH.  
CARE OF STONEWARE  
3. Always cook with the lid on.  
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 foods. Do not preheat Crock-Pot® slow cooker before  
using unless specified in the recipe. The stoneware should be at room  
temperature before adding hot foods.  
4. Follow recommended cooking times.  
5. Do not use slow cooker stoneware for storage of food.  
6. Do not reheat foods in your Crock-Pot® slow cooker.  
7. Do not set heated unit filled with food on a finished wood table.  
8. Unplug when cooking is done and before cleaning.  
To wash your stoneware right after cooking, use hot water. Do not  
pour in cold water if the stoneware is hot.  
9. Removable stoneware is ovenproof and microwave safe. Do not use  
removable stoneware on gas or electric burners or under broiler.  
PREPARE AHEAD CONVENIENCE!  
Fill bowl and refrigerate. When ready to cook, set in electrical base and  
turn to LOW or HIGH. Do not preheat electrical base.  
 
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HINTS  
QUESTIONS AND ANSWERS  
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
Wha t if the food isnt done a fter 8 hours…when the recipe  
sa ys 8 to 10 hours?”  
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.  
Q
A
“Must the Crock-Pot® slow cooker be covered? Is it necessa ry  
to stir?”  
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.  
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.  
• A specific liquid called for in a recipe may be varied if an equal  
quantity is substituted. (Such as substituting a 103⁄  
4
ounce can of soup  
ounce can of tomatoes OR 1⁄  
cup  
cup of wine, etc.)  
plus 4 ounces of water for a 14 1⁄  
2
2
1
beef or chicken broth for ⁄  
2
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 to a recipe. Cover the beans  
with 3 times their volume of unsalted water and bring to a boil. Boil  
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  
10 minutes, reduce heat, cover and allow to simmer 11⁄  
hours or until  
2
the juices. Prepare a smooth paste of approximately 1⁄  
cup flour or  
2
beans are tender. Soaking in water, if desired, should be completed  
before boiling. Discard water after soaking or boiling.  
1
cornstarch to ⁄ cup water or 4 tablespoons melted butter. Pour  
2
mixture into liquid in stoneware and stir well. Turn to HIGH and  
• The lid handle may get hot while cooking, use of an oven mitt while  
handling is advised.  
when it comes to a boil (about 15 minutes) its ready.  
 
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QUESTIONS AND ANSWERS  
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)  
Q
A
“Ca n I cook a roa st without a dding wa ter?”  
IF RECIPE  
COOK ON LOW  
OR COOK ON HIGH  
IN SLOW COOKER:  
FOR OVEN SAYS:  
IN SLOW COOKER:  
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.  
15 to 30 minutes  
35 to 45 minutes  
4 to 6 hours  
6 to 10 hours  
8 to 18 hours  
11⁄  
to 2 hours  
2
3 to 4 hours  
4 to 6 hours  
50 minutes to 3 hours  
GUIDE TO ADAPTING YOUR OWN RECIPES  
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.  
• Cook with cover on.  
• Do not add as much water as some recipes indicate.  
Remember — liquids dont boil away” as in conventional cooking.  
Usually you’ll have more liquid at the end of cooking instead of less.  
TIME GUIDE  
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. Dont overcook — just until slightly  
1
4
tender. If cooked rice is called for, stir in with other ingredients; add ⁄  
1
4
cup extra liquid per ⁄ cup of raw rice. Use long grain converted rice for  
best results in all-day cooking.  
LIQUIDS  
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.  
• Its one-step” cooking: many steps in recipes may be deleted. Add  
ingredients to the stoneware at one time and cook 8 to 12 hours  
(add any liquid last).  
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.  
Vegetables do not overcook as they do when boiled in your oven or  
on your range. Therefore, everything can go into the Crock-Pot®  
slow cooker at one time. EXCEPTION: milk, sour cream or cream  
should be added during last hour of cooking.  
 
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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)  
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)  
HERBS AND SPICES  
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds,  
you can surround it with plenty of vegetables. Surround pot roast  
with potatoes and carrots or cook plenty of cabbage with corned  
beef.  
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.  
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage  
leaves, stuffed peppers, or baked apples can be arranged singled  
layer so they cook easily and serve attractively.  
Always remember, the size of the meat is just an estimate. The exact  
weight of a roast that can be cooked in the oval Crock-Pot® slow cooker  
will depend on the specific cut, meat configuration and bone structure.  
Do not overfill the bowl. Meat should be positioned so that it rests in the  
stoneware and does not hold the lid up.  
MILK  
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.  
SOUPS  
Some soup recipes call for 2 to 3 quarts of water. Add other soup  
ingredients to Crock-Pot® slow cooker; then add water only to cover. If  
thinner soup is desired, add more 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.  
The oval Crock-Pot® slow cooker is perfect for so many of your favorite  
foods. Use the recipes in this book as a guide, then adapt your favorite  
recipes or select a variety of new cuts or dishes to try.  
FOR EXAMPLE  
Larger roasts, chickens and hams are perfect. Select boneless roasts  
or hams ranging from 3 to 8 pounds. Whole chickens or hens, up to  
about 5 pounds fit perfectly.  
Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs  
or country-style ribs, up to 2 (3 to 4 pounds each) slabs easily fit.  
Bone-in, 3 to 5 pound pork loin roasts or hams may now be slow-  
cooked to perfection. Cook turkey legs, thighs and breasts, up to  
approximately 6 pounds.  
• No need to cut or stack pieces of meat. The shape is natural for  
blade or arm pot roasts, chop or ham steaks.  
 
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THE RECIPES  
THE RECIPES  
The following recipes in the manual are designed for a 4 quart slow  
cooker. Based on your model increase recipe by half. The recipes in this  
CORNED BEEF AND CABBAGE  
3 carrots, cut into thick slices  
1 (3-lb.) corned beef brisket  
2 medium onions, quartered  
1 cup water  
book may be used, as printed, in the 4, 4 12, 5, 5 12, 6 or 6 1⁄  
quart oval or  
2
1
2
to 1 small head cabbage, cut  
into wedges  
round Crock-Pot® slow cookers. Of course, larger roasts may be cooked  
1
in the 5 12, 6 and 6 ⁄  
2
quart unit and tips for these larger units are noted  
Put all ingredients, except cabbage wedges in stoneware in order  
listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).  
Add cabbage wedges to liquid, pushing down to moisten. Turn to  
when applicable by the recipe.  
POT ROAST OF BEEF  
3 medium potatoes, thinly sliced  
2 large carrots, thinly sliced  
1 onion, sliced  
HIGH and cook and additional 2 to 3 hours. 5 1⁄  
2
- 61⁄  
QUART UNITS:  
2
1 teaspoon salt  
1
You may cook 2 (3 lbs. each) corned beef briskets if desired. Add  
listed amounts of vegetables and cook as directed.  
2
teaspoon ground black pepper  
cup water or beef broth  
1
2
1 (3 to 4-lb.) boneless beef rump roast  
FAJITA STEAK ROLLS  
2 beef top round or flank steaks, about  
1 to 112-lbs. each, cut 14-inch thick  
1 tablespoon olive oil  
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  
2 tablespoons fresh cilantro, minced  
2 cloves garlic, minced  
2 tablespoons lime juice  
(HIGH: 5 to 6 hours).  
1 medium onion, chopped  
1 jalapeño pepper, seeded and minced  
1 can (2-oz.) chopped green chilies  
1 cup salsa or picante sauce, divided  
1
2
cup chopped green bell pepper  
2 cup chopped red bell pepper  
HICKORY SMOKED BRISKET  
1
1
1 (3 to 4-lb.) beef brisket  
2
teaspoon each celery salt,  
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  
1
2
cup liquid smoke  
garlic salt and onion powder  
Place brisket on a large piece of aluminum foil. Sprinkle generously  
1
1
with ⁄  
4
cup of liquid smoke and ⁄ teaspoon each of celery salt, garlic  
2
salt and onion powder. Wrap well and put into stoneware. Cover and  
cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into  
thin slices. Serve warm with juices poured over each slice.  
narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls  
1
in stoneware. Spoon ⁄  
4
cup salsa evenly over beef rolls. Cover and  
cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir  
1
2  
cup salsa into reserved vegetable mixture. Cover and refrigerate.  
1
Spoon remaining ⁄ cup salsa over beef rolls during last 15 minutes of  
4
cooking. Slice steaks into serving portions and accompany with  
vegetable-salsa mixture.  
 
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THE RECIPES  
THE RECIPES  
SW ISS STEAK  
POT ROASTED PORK  
2 round steaks, about 12-lb. each,  
1 large onion, thinly sliced  
cut 34-inch thick  
2 stalks celery, chopped  
1 can (15-oz.) tomato sauce  
1 (4 to 5-lb.) boneless pork loin roast  
1
2
2 bay leaves  
1
4  
cup all-purpose flour  
teaspoon salt  
1 whole clove  
1
1
2 carrots, sliced  
4
teaspoon ground black pepper  
2
cup water  
1
2
teaspoon ground black pepper  
1 clove garlic, slivered  
2 medium onions, sliced  
1 tablespoon soy sauce  
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).  
Rub pork roast with salt and pepper. Make tiny slits in meat and insert  
slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork  
roast, remaining onion, and other ingredients. Cover and cook on  
LOW 10 to 12 hours (HIGH: 5 to 6 hours).  
5 1⁄  
2
- 61⁄  
QUART: You may cook a 5 to 6 pound roast if desired. Add  
2
BARBEQUED RIBS  
listed amounts of vegetables and cook as directed.  
2 slabs pork spareribs (3 to 4 lbs. each)  
1 onion, sliced  
1 jar (16-oz.) barbeque sauce  
NOTE: For additional browning, broil pork loin before slow cooking.  
Place roast in broiler pan; broil 15 to 20 minutes or until lightly  
browned; drain, place in stoneware and continue as recipe directs.  
1
2
teaspoon salt  
teaspoon ground black pepper  
1
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).  
PORK CHOPS ON RICE  
1
1
4
2
cup brown rice  
teaspoon ground black pepper  
4 to 6 boneless pork chops,  
34- to 1-inch thick  
2
1
1
3
cup converted white rice  
cup butter or margarine  
cup chopped onion  
4
2
1 can (10.5-oz.) beef consomme  
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
4
2
teaspoon rubbed sage  
teaspoon salt  
1
2
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  
1
heat and stir in onion, mushrooms, ⁄  
2
teaspoon thyme, sage, salt and  
pepper. Pour rice mixture into slow cooker. Arrange 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).  
 
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THE RECIPES  
THE RECIPES  
HERBED TURKEY BREAST  
CAROLINA BARBEQUED PORK  
1
1 turkey breast (4 to 5-lb.) fresh or thawed  
2
teaspoon dry basil leaves  
teaspoon rubbed sage  
teaspoon dry thyme leaves  
teaspoon ground black pepper  
teaspoon garlic powder  
2 onions, quartered  
4 teaspoons Worcestershire sauce  
1
1
1
1
2 tablespoons butter or margarine  
2
2 tablespoons brown sugar  
11  
1
4  
cup garden vegetable-flavored  
whipped cream cheese  
2
4
1 tablespoon soy sauce  
4
1 tablespoon fresh minced parsley  
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).  
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THE RECIPES  
THE RECIPES  
CHICKEN W ITH 40 CLOVES OF GARLIC  
TURKEY POT PIE W ITH CORNBREAD CRUST  
2 sprigs fresh thyme  
1 (4-lb.) whole broiler/fryer chicken  
2-lb. boneless turkey breast,  
2 potatoes, peeled and chopped  
2 medium onions, chopped  
2 cups frozen peas and carrots,  
or frozen mixed vegetables  
2 sprigs fresh rosemary  
2 sprigs fresh sage  
2 sprigs Italian parsley  
Toasted French bread slices  
2 stalks celery, cut into 3-inch pieces  
cut into 12-inch cubes  
2
40 cloves garlic, unpeeled  
3
cup all-purpose flour, divided  
1
2
teaspoon ground black pepper  
1 teaspoon salt  
teaspoon ground black pepper  
teaspoon cayenne pepper  
2 carrots, sliced  
2 stalks celery, sliced  
1
2
2 cloves garlic, minced  
1
4
1 can (4-oz.) sliced mushrooms, drained  
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 LOW 8 to 10  
2 cups chicken broth  
1
4
cup sherry  
hours (HIGH: 3 1⁄  
to 5 hours).  
2
CORNBREAD  
1 cup all-purpose flour  
1 cup yellow cornmeal  
2 tablespoons sugar  
1 egg, lightly beaten  
1 cup milk  
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.  
1 tablespoon baking powder  
1 teaspoon salt  
1
4
cup vegetable oil  
1
Combine ⁄  
3
cup flour, salt, black pepper and cayenne pepper in a  
bowl. Toss turkey cubes with flour/spice mixture and place in  
stoneware. Add carrots, celery, potatoes, onions, frozen peas and  
carrots (or frozen mixed vegetables), garlic and mushrooms. Pour  
broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to  
9 hours (HIGH: 4 to 5 hours).  
Turn slow cooker to HIGH while preparing cornbread. Preheat oven  
1
1
to 400° F. Blend remaining ⁄  
3
cup flour with ⁄ cup cold water; stir  
3
until smooth, then blend into stew in Crock-Pot® slow cooker. Cook,  
stirring occasionally, 15 minutes or until stew is thickened.  
For cornbread, combine flour, cornmeal, baking powder, salt and  
sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift  
removable stoneware from slow cooker base and place in preheated  
oven. Bake 15 to 20 minutes or until cornbread is golden brown.  
Allow to stand 15 minutes before serving.  
 
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THE RECIPES  
THE RECIPES  
TURKEY POT PIE W ITH CORNBREAD CRUST (CONT.)  
ROASTED LEMON ALMOND CORNISH HENS  
3 lemons  
4 teaspoons minced fresh thyme, divided  
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for  
canned. Saute mushrooms in 2 tablespoons butter or margarine in  
skillet over medium-high heat. Spoon mushrooms into stoneware  
along with carrots and potatoes. Proceed as recipe directs. Turkey  
stew is also excellent served without the cornbread crust or a  
cornbread muffin mix can be substituted for cornbread crust recipe.  
1
3 Cornish hens (22-oz. each), thawed  
2 tablespoons butter, melted  
4 cloves garlic, minced and divided  
2
teaspoon salt  
teaspoon ground black pepper  
cup sliced almonds, toasted and divided  
1
2
1
2
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 pepper; drizzle over hens.  
CHICKEN W ITH TROPICAL BARBEQUE SAUCE  
1
Sprinkle with ⁄  
4
cup sliced almonds. Cover and cook on LOW 8 to 10  
1
1
8
4  
cup molasses  
to 14 teaspoon hot pepper sauce  
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.  
2 tablespoons cider vinegar  
2 tablespoons orange juice  
2 tablespoons Worcestershire sauce  
2 teaspoons prepared Dijon mustard  
3 whole bone-in chicken breasts, halved  
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).  
EASY-DOES-IT SPAGHETTI  
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  
2 cloves garlic, minced  
NOTE: Sauce is excellent over ribs and chops.  
2 cans (15-oz. each) tomato sauce  
1 package (16-oz.) dry spaghetti,  
broken into 4 to 5-inch pieces  
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.  
 
-E20-  
-E21-  
THE RECIPES  
COUNTRY SCALLOPED POTATOES AND HAM  
THE RECIPES  
STUFFED GREEN BELL PEPPERS  
8 potatoes, peeled and thinly sliced  
1 onion, chopped  
1 package (1-oz.) country-style gravy mix  
1 package (10-oz.) frozen corn  
1 can (15-oz.) red kidney beans,  
drained and rinsed  
112 cups cooked rice  
1 can (1012-oz.) cream of mushroom soup  
2 cups water  
1 teaspoon Worcestershire sauce  
1
1 pound, fully-cooked ham,  
cut into 1-inch cubes  
4
teaspoon salt  
1
2 cups cheddar cheese, shredded  
1 can (1412-oz.) diced tomatoes  
2
teaspoon ground black pepper  
cup chopped onion  
1
1
4
4  
cup salsa  
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.  
6 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.  
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a  
1
mixture of 1 cup water and ⁄  
2
teaspoon cream of tartar; drain and  
proceed with recipe.  
ZUCCHINI-TOMATO STRATA  
3
4 medium zucchini, sliced 14-inch thick  
1 onion, chopped  
4  
cup spicy vegetable tomato-juice cocktail  
STEAK SOUP  
2 lbs. coarsely ground chuck,  
browned and drained  
5 cups water  
1 teaspoon dried basil  
2 cans (1412-oz. each) diced tomatoes  
4 cloves garlic, chopped  
1 teaspoon dried oregano leaves  
1
1 package (10-oz.) frozen mixed vegetables  
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)  
sliced mushrooms, drained  
2
teaspoon seasoned salt  
teaspoon ground black pepper  
1
5 tablespoons beef base granules  
4
1
1 large onion, chopped  
4 stalks celery, chopped  
3 carrots, sliced  
2
teaspoon ground black pepper  
cup butter, melted  
cup all-purpose flour  
4 Roma tomatoes, sliced  
1 cup stuffing croutons  
1
2
1 cup shredded cheddar cheese  
1
2
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. Combine juice, basil, oregano, salt and pepper; pour over  
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.  
casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 2 1⁄  
2
to 3 1⁄  
2
hours). Top with stuffing croutons and cheese during last 10 to 15  
minutes.  
 
-E22-  
-E23-  
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, 32B 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.  
©2002, Rival  
A Division of The Holmes Group  
Printed in China  
428-0887(03EFM1)  
Crock-Pot® is a registered trademark of Rival®  
 

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