MAXI-MATIC Elite PLATINUM MST-6013D Manual De Instrucciones Y Recipes página 11

RECIPES (CONT.)
BEEF AND BEAN CHILI (cont.)
1. In a 12-inch skillet over medium-high heat, cook ground beef until well browned,
stirring often to separate meat. Drain fat.
2. Add cooked beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin
in ceramic pot and place into slow cooker.
3. Lock lid; cook on LOW heat setting for 8 to 9 hours or on HIGH heat setting for 4 to 5
hours.
4. Serve with slices of cornbread (if desired).
CHICKEN MINESTONE SOUP
3 14 1/2 oz cans chicken broth
2 15 ounce can white cannellini beans,
rinsed and drained
2 14 1/2 ounce cans of diced tomatoes with
basil, garlic, and oregano, undrained
1 ½ cups loose-pack frozen cut green beans
2 celery stalks, chopped
1. In slow cooker ceramic pot, combine chicken broth, cannellini beans, undrained
tomatoes, green beans, carrots, celery, onion, and pepper.
2. Lock lid; cook on LOW heat setting 7 to 8 hours or on HIGH heat setting 3 ½ to 4
hours.
3. If using the LOW heat setting, turn to HIGH heat setting. Unlock lid and add cooked
chicken, pasta, and zucchini to slow cooker. Lock lid; cook 20 minutes more or until
pasta is tender.
4. Sprinkle each serving with grated parmesan cheese and serve with whole wheat
dinner rolls.
FISHERMAN'S SEAFOOD CHOWDER
2 lbs. fresh fish (any combination of flounder,
ocean perch, pike, trout, haddock or halibut)
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup snipped parsley
1/2 tsp leaf rosemary
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1/2 cup chopped onion
1/4 teaspoon black pepper
1lb already cooked chicken breast, shredded
1 ½ cups of bowtie pasta
1 zucchini, halved lengthwise and sliced
1 ½ cup sliced carrots
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1 cup dry white wine
1 ½ 16 oz cans whole tomatoes. mashed
16 oz clam juice
1 tsp salt
4 tbsp flour
4 tbsp butter or margarine, melted
1/2 cup light cream
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RECIPES (CONT.)
FISHERMAN'S SEAFOOD CHOWDER (cont.)
1. Clean fish and cut into 1-inch chunks.
2. Combine all ingredients EXCEPT flour, butter and cream in ceramic pot and place into
slow cooker; stir well.
3. Lock lid; cook on LOW heat setting for 7 to 8 hours or 3 to 4 hours on HIGH heat
setting.
4. 30 minutes before serving, combine flour, butter and cream and stir into slow cooker.
Continue cooking until mixture is slightly thickened. Serve with crackers.
APPLE CRISP ________________________________________
Topping:
½ cup flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
4 tbsp cold, unsalted butter, cut into pieces
½ cup chopped pecans
For the topping:
1. In a small bowl, combine flour, sugars, cinnamon, nutmeg and salt. Add butter and
work into mixture using a food processor or by hand until coarse crumbs are formed.
2. Stir in pecans; set aside.
For the filling:
1. In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon.
Stir in apples, making sure to evenly coat them with the mixture.
2. Spoon apple mixture into ceramic pot and place into slow cooker; sprinkle with
topping.
3. Lock lid; cook on LOW heat setting for 4 hours or HIGH heat setting for 2 hours, until
apples are tender. Serve warm with vanilla ice cream.
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3 tbsp granulated sugar
2 tsp lemon juice
1 ½ tsp cornstarch
¼ tsp ground ginger
¼ tsp ground cinnamon
6 large Granny Smith apples, peeled,
cored and cut into ½ inch wedges
Vanilla Ice Cream (optional)
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Filling: