Sunbeam 2690 Manual De Instrucciones página 16

1 pound can cream corn
4 oz. can chopped green chilies, drained
1 Tbsp. chives, chopped
16 oz. can tamales
In mixing bowl, combine cream corn and kernel corn, chilies, chives and onion. In a
separate bowl, beat eggs until frothy; fold into corn mixture. Place mixture in crock and
cook on high for 1 to 2 hours. Cut tamales in half and place on top of corn-egg mixture.
Sprinkle with cheese. Cook another 1 to 2 hours. Serve directly from crock.
6 cups boiling water
1 tsp. cinnamon
1 bottle Burgundy wine
Pour boiling water over tea bags in crock. Cover and let stand 5 minutes.
Remove tea bags. Add sugar, honey, orange juice, pineapple juice and orange slices.
Cover and heat on low for 2 to 3 hours. Activate stirring paddle or stir occasionally.
Serve with ladle directly from crock.
1 bottle sherry
1 tsp. ground cardamom
In crock, combine sherry with orange juice and cardamom. Cover and heat on low
for 2 to 3 hours. Serve with ladle from crock.
3-1/2 pounds corned beef brisket
2 garlic cloves, minced
1 head cabbage, sliced
Place corned beef in crock and just cover with water. Add onion, garlic and bay leaves,
cover and cook on low for 10 to 12 hours. Turn control to high and add cabbage slices
into broth. Cover and cook 20 to 30 minutes more.
S
OUTHWESTERN
1 pound can whole kernel corn, drained
1 small onion, finely chopped
4 eggs
1/2 cup grated cheddar cheese
C T
ITRUS EA
3/4 cup sugar
6 whole cloves
1 lemon, sliced and unpeeled
S W
HERRY ARMER
6 cups orange juice
C B
ORNED EEF
1/2 cup onion, chopped
2 bay leaves
water
16
S
OUFFLÉ
S
ERVES
S : 4 – 6
ERVES
: 10 – 12
S 6 – 8
ERVES