Hamilton Beach Double Dish User manual

840086500
Slow Cooker Safety........................ 2
Parts and Features........................ 3
How to Use Your Slow Cooker .... 4
Cleaning .......................................... 7
Recipes...................................... 8-25
Customer Service ........................ 26
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
Double Dish™Slow Cooker

This product is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
To avoid an electrical circuit overload do not
use a high wattage appliance on the same
circuit with the slow cooker.
2
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
Slow Cooker Safety
When using electrical appliances, basic
safety precautions should always be
observed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock do not
immerse cord, plug, or base in water or
other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts.
6. Do not operate any appliance with
a damaged cord or plug, or after the
appliance malfunctions or is dropped
or damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
7. The use of accessory attachments not
recommended by Hamilton Beach/
Proctor-Silex, Inc. may cause fire, electric
shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot surfaces,
including stove.
10. Do not place on or near hot gas or an
electric burner, or in a heated oven.
11. Extreme caution must be used when
using an appliance containing hot oil or
other hot liquids.
12. To disconnect slow cooker, turn control
knob to Off; remove plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook in base. Cook only
in removable liner.
14. Avoid sudden temperature changes,
such as adding refrigerated foods into
a heated crock.
15. Do not operate appliance in any way
other than intended use.
Consumer Safety Information
The length of the cord used on this appli-
ance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the slow cooker. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop where
it can be pulled on by children or acciden-
tally tripped over.
Do not cook in the Double Dish Bowls
unless water is in the crock.
Do not use the slow cooker with only half
of the Double Dish; both must be used.

3
Parts and Features
1. Cover
2. Double Dish™ Bowls
3. Crock
4. Base
4. Control Knob
Crock Capacity
How much does your
slow cooker hold?
The capacity of your slow cooker
refers to the amount the crock can
hold if it is filled to the rim. However,
we DO NOT recommend filling to the
rim. As a rule, you should select
recipes that yield 1 quart less than
the listed capacity of your crock.
For example, if your slow cooker is
labeled as a 6-quart slow cooker,
your best results will be achieved
using recipes that yield 5 quarts or
less.
The Control Knob on the slow cooker
offers Low and High temperature
settings for cooking. The Keep Warm
setting is for holding the prepared
recipe at a perfect serving temperature.
The Keep Warm setting should only
be used after a recipe has been thor-
oughly cooked. Food should not be
reheated on the Keep Warm setting. If
food has been cooked and then refrig-
erated it must be reheated on Low or
High, then switched to Keep Warm.
Control Knob and Temperature Settings
CAUTION: The Keep Warm setting should only be used after completely cooking
the recipe according to the instructions. The food must be hot enough to prevent
bacterial growth before using the Keep Warm setting. Do not use the Keep Warm
setting to reheat any food that has been refrigerated or frozen.

4
1. Before first use, wash the cover and
crock in hot, soapy water. Rinse and
dry. Do not immerse base in water.
2. Prepare recipe according to instruc-
tions. Place food in crock and cover.
3. Plug cord into outlet. Select temper-
ature setting.
How to Use Your Slow Cooker
4. When finished, turn to Off and
unplug base. Remove food from
crock.
5. Let the crock and cover cool slightly
before washing.
SLOW COOKER SIZE CAPACITY OF DOUBLE DISH BOWLS
5 Quart 11⁄2quarts each
6 Quart 13⁄4quarts each
7 Quart 2 quarts each
HEAT SETTING LOW HIGH
4 lb. Whole Chicken 8 4
3-4 lb. Beef Roast 10 5
3-4 lb. Boneless, Smoked Ham 8 4
Basic Cooking Chart/Hours Required
When removing the cover, tilt so that
the opening faces away from you to
avoid being burned by steam.
The sides of the base of the slow
cooker get very warm because
the heating elements are located
here. Use the handles on the base
if necessary. Use oven mitts to remove
the bowls and the crock.
Removing Cover, Bowls, and Crock
The Double Dish Bowls offer two different cooking methods: the conventional
slow cook method or the faster, “bowls in the crock” method, as well as letting
you cook two different recipes at the same time
Using the Double Dish Bowls with water in the crock works like a conventional
slow cooker. However, cooking with the Double Dish Bowls in the base is very
different. This is a much faster cooking method and nothing like the conventional
slow cooker. This faster method should be used when time is a factor or with
recipes such as soups or stews.
Double Dish Bowls

5
To Use the Double Dish Bowls in the Base
Before First Use: Wash bowls in hot, soapy water. Rinse and dry.
1. Prepare recipe according to
instructions. Place food in bowls.
2. Place both bowls into the slow
cooker base. Cover and set control
knob to desired setting.
3. When done, turn control knob to
Off and unplug slow cooker. Using
oven mitts, carefully remove the
cover and then the bowls.
4. Remove the food from the bowls.
Let the cover cool slightly before
washing.
NOTE: When using the bowls in the
crock, water must be used in the
crock. Otherwise the crock may
overheat and crack.
1. Pour one quart of water into the
crock. Prepare recipe according to
instructions. Place food in the
bowls.
2. Place both bowls into crock. Cover
and set the control knob to desired
setting.
3. When done, turn control knob to
Off and unplug slow cooker. Using
over mitts, carefully remove the
cover and then the bowls.
4. Remove food from the bowls. Let
the crock and cover cool slightly
before washing.
To Use the Double Dish Bowls in the Crock
Before First Use: Wash bowls in hot, soapy water. Rinse and dry.

6
• The cover of the slow cooker does
not form a tight fit on the crock but
should be centered on the crock for
best results. Do not remove the
cover unnecessarily—this results in
major heat loss. Do not cook without
cover in place.
• Stirring is not necessary when slow
cooking. However, if cooking on High,
you may want to stir occasionally.
• Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove the cover, turn
the control knob to High, and reduce
the liquid by simmering. This will take
30 to 45 minutes.
Tips for Slow Cooking
• The slow cooker should be at least
half-filled for best results.
• If cooking soups or stews, leave a
2-inch space between the top of the
crock and the food so that the recipe
can come to a simmer.
• Many recipes call for cooking all day.
If your morning schedule doesn’t
allow time to prepare a recipe, do it
the night before. Place all ingredients
in the crock, cover and refrigerate
overnight. In the morning, simply
place crock in the slow cooker and
select the temperature setting.
• Meat and poultry require at least 7 to
8 hours on Low. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
You are probably ready to develop new
recipes for use in your slow cooker. If
the recipe was originally cooked in a
saucepan on the stovetop, or slow
roasted in the oven, adapting the recipe
should be easy.
If You’ve Used a Slow Cooker Before
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.”
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books avail-
able in the library or book store. If you
have any questions, call our toll-free
customer service number. We’ll be glad
to help.
Our slow cooker heats from the sides.
The base slowly raises the temperature
of the crock. Whether cooked on Low
or High, the final temperature of the
food is the same, about 200°F. The
only difference is the amount of time
the cooking process takes.
If You’ve NEVER Used a Slow Cooker

7
• Please handle the crock and cover
carefully to ensure long life.
• Avoid sudden, extreme temperature
changes. For example, do not place a
hot cover or crock into cold water, or
onto a wet surface.
• Avoid hitting the crock and cover
against the faucet or other hard
surfaces.
• Do not use crock or cover if chipped,
cracked, or severely scratched.
• Do not use abrasive cleansers or
metal scouring pads.
Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect how quickly a
recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place
thick onion slices underneath, so the
meat will not sit and cook in the fat.
Some recipes call for browning the
meat before slow cooking. This is only
to remove excess fat or for color; it is
not necessary for successful cooking.
Slow cookers have very little evapora-
tion. If making your favorite soup, stew,
or sauce, reduce the liquid or water
called for in the original recipe. If too
thick, liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the
recipe to prevent scorching on the
sides of the crock.
Cleaning
1. Turn the control knob to Off. Unplug
cord from outlet.
2. Remove bowls, crock and cover from
base and let cool.
3. Wash the bowls, crock and cover in
hot, soapy water. Rinse and dry. The
bowls, crock and cover may also be
washed in the dishwasher.
4. Wipe the base with a damp cloth.
Do not use abrasive cleansers.
CAUTION: To reduce the risk of
electrical shock, do not immerse
base in water.
Crock and Glass Cover Precautions and
Information
• The bottom of the crock is very rough
and can damage the countertop. Use
caution.
• The crock and the cover can become
very hot. Use caution. Do not place
directly on any unprotected surface or
countertop.
• The crock is microwave safe and
oven proof, but never heat the crock
when empty. Never place the crock
on a burner or stove top. Do not place
the cover in a microwave oven,
conventional oven, or on the stove top.

8
Optional Features on Selected Models
The Lid Latch secures the cover while moving,
transporting, or storing the slow cooker. To use
Lid Latch, place the white band into the groove
located under one of the handles. Stretch the
band to the other side of the slow cooker and
secure it in the groove under the other handle.
Once the band is attached, it can also be crossed
over the knob to further secure the lid.
The Carrying Case can be used when you need
to transport the slow cooker to another location.
First attach the Lid Latch. Secure the electric cord
of the slow cooker with a rubber band or twist tie.
Then set the slow cooker in the Carrying Case with
the cord under the slow cooker. Fit the handles of
the slow cooker through the openings in the case.
Zip the case and use caution when carrying any
hot foods. The Carrying Case can be cleaned by wiping with a damp sponge.
For bigger spills, hand wash the case in cold water and mild detergent.
DO NOT PLUG IN AND TURN ON WHEN THE SLOW COOKER IS STILL IN
THE CARRYING CASE.
The recipes are divided into three different cooking categories:
• Using the traditional crock
• Using the Double Dish bowls with the water in the crock
• Using the Double Dish bowls in the base
NOTES:
• For best results, be sure to note the category because each cooking category
requires different cooking times.
• The traditional crock recipes give two different recipe amounts. One column
of ingredients is for the 5-quart crock and the other column is for the 6 or
7-quart crock.
• The recipe amounts for the Double Dish bowls will work in all sizes of the
Double Dish bowls.
Recipes

6 or 7 qt
6 or 7 qt
9
Appetizers (Using the traditional crock)
Entertaining is made effortless with the slow cooker and the Double Dish™bowls.
After the recipe has cooked, it is ready to serve or switch the control knob to
Keep Warm. This will keep the dish at the perfect serving temperature.
Salsa con Queso
1 2 (2-pound) blocks pasteurized processed cheese product,
cut in 2-inch pieces
11
1⁄2quarts salsa
2 4 (6-ounce) cans chopped green chilies, do not drain
1-2 2-3 tablespoons chili powder
1 2 teaspoons garlic powder
1 2 (8-ounce) bags shredded Monterey Jack cheese
Low – 3 hours
OR
High – 11⁄2hours
Hot Wings
4 8 pounds chicken wings
1⁄21 cup cider vinegar
1 2 tablespoons hot pepper sauce
1 2 cups barbecue sauce
Low – 6 hours
OR
High – 3 hours
Sweet & Pungent Meat Balls
3 5 pounds frozen cooked meatballs
1 1 (12-ounce) jars grape jelly
1 1 (12-ounce) jars currant jelly
1 1 (12-ounce) bottle chili sauce
1 1 (12-ounce) bottle cocktail sauce
Low – 6 hours
OR
High – 3 hours
6 or 7 qt
5 qt
Combine all ingredients in the crock. Stir well.
Stir halfway through cooking time.
Serve with chips.
Rinse chicken wings in cold water.
Place ingredients in crock in order listed
then pour barbecue sauce over all.
Combine all ingredients in the crock.
Stir well.
Cover and cook:
5 qt
5 qt
Cover and cook:
Cover and cook:

10
Appetizers (Using Double Dish BOWLS in the CROCK)
Nacho Cheese Sauce
1 (1-pound) block pasteurized processed cheese
2 cups salsa
Spicy Nacho Cheese Sauce
1 (1-pound) block pasteurized processed cheese
2 cups salsa
1 (4-ounce) can sliced jalapeno peppers, do not drain
High – 2 hours
Refried Bean Dip
2 (16-ounce) cans refried beans
1(1
1⁄4-ounce) package taco seasoning mix
2 cups shredded Monterey Jack cheese
High – 2 hours
Cut cheese into thick slices. Pour salsa into
both Double Dish bowls. Add cheese to each
bowl. Stir peppers into one of the Double
Dish bowls. Pour water in crock. Place bowls
in crock.
Mix beans, seasoning mix, and cheese and place
into both Double Dish bowls. Stir peppers into one
of the Double Dish bowls. Pour water in crock.
Place bowls in crock.
Spicy Refried Bean Dip
2 (16-ounce) cans refried beans
1(1
1⁄4-ounce) package taco seasoning mix
2 cups shredded Monterey Jack cheese
1 (4-ounce) can sliced hot chili peppers, drained
Cover and cook:
Cover and cook:

11
Appetizers (Using Double Dish BOWLS in the BASE)
Swedish Meatballs
1 (101⁄2-ounce) can cream of mushroom soup
1⁄2cup water
1(3⁄4-ounce) envelope brown gravy mix
11⁄2pounds frozen cooked meatballs, thawed
Combine soup, water, and gravy mix. Stir until well
mixed. Place meatballs in one of the Double Dish bowls.
Pour sauce over meatballs.
Cocktail Hotdogs
1⁄3cup prepared mustard
1⁄3cup ketchup
1⁄3cup brown sugar
11⁄2pounds cocktail size hotdogs or sausages
Combine mustard, ketchup, and brown sugar. Stir to
mix. Place hotdogs in one Double Dish bowl. Pour
sauce over hotdogs.
Sweet n’ Tangy Meatballs
1⁄2cup chili sauce
1⁄2cup grape jelly
1⁄3cup orange marmalade
11⁄2pounds frozen cooked meatballs, thawed
Combine chili sauce, grape jelly, and orange
marmalade. Stir to mix. Place meatballs in the
other Double Dish bowls. Pour sauce over meatballs.
Place Double Dish bowls in the base.
High – 1 hour
Sweet n’ Tangy Hotdogs
1⁄2cup chili sauce
1⁄2cup grape jelly
1⁄3cup orange marmalade
11⁄2pounds cocktail size hotdogs or sausages
Combine chili sauce, grape jelly, and orange marmalade.
Stir to mix. Place hotdogs in the other Double Dish bowl.
Pour sauce over hotdogs. Place Double Dish bowls in
the base.
High – 1 hour
Cover and cook:
Cover and cook:

6 or 7 qt
6 or 7 qt
6 or 7 qt
12
Slow Cooked Beef Stew
1 2 (1-pound) bags baby carrots
2 3 pounds boneless beef chuck roast, cubed
2 4 large potatoes, cubed
1 2 (103⁄4-ounce) cans condensed cream of tomato soup
11
1⁄2cups water
1 2 (1.5-ounce) envelopes beef stew seasoning mix
Low – 8 hours
OR
High – 4 hours
Main Dish/Entrees (Using traditional crock)
Cut carrots in half crosswise. Place beef, carrots,
and potatoes in slow cooker. In a bowl, whisk together
the soup, water, and seasoning packet. Pour over beef
and vegetables.
Makes about 3 or 5 quarts.
New England Boiled Dinner
2 pound 1 (4-pound) boneless, smoked ham
1 2 (16-ounce) cans whole potatoes, drained
1 2 (16-ounce) bags frozen baby carrots
1 pound 1 (2-pound) cabbage, cut in 6 wedges
1⁄41⁄2cup water
Low – 6 hours
OR
High – 3 hours
Place the meat in the crock and fit the vegetables
around it. Add water.
Makes 4 or 8 servings.
’Wursts and Sauerkraut
1 2 (28-ounce) cans sauerkraut
1 1 envelope dry onion soup mix
3⁄4 cup 1 (12-ounce) bottle beer
1 1 tablespoon Worcestershire sauce
2 4 pounds pre-cooked bratwurst, knockwurst, or kielbasa
Low – 6 hours
OR
High – 3 hours
Combine all ingredients, except the wursts,
in the crock. Stir well. Add the meat and stir.
Makes 6 or 12 servings.
5 qt
Cover and cook:
Cover and cook:
Cover and cook:
5 qt
5 qt

6 or 7 qt
6 or 7 qt
13
Main Dish/Entrees (Using traditional crock)
German-Style Pot Roast
1⁄33⁄4cup cider vinegar
2 Tbs. 1⁄4cup ketchup
1⁄41⁄2cup chopped onion
1 1 (14-ounce) can beef broth
8 12 ginger snap cookies
1 1 (0.8-ounce) envelope brown gravy mix
2 4 pound boneless chuck or bottom round roast
Low – 8 to 10 hours
OR
High – 4 to 5 hours
Combine all ingredients, except the meat, in the
crock. Stir well. Add the meat and stir well to coat.
Makes about 4 or 8 servings.
Hawaiian Chicken
3 6 pounds skinless, boneless chicken breasts, halved
1 2 (16-ounce) cans pineapple slices, drained
1 2 (15-ounce) cans mandarin oranges, drained
2 Tbs. 1⁄4cup cornstarch
2 Tbs. 1⁄4cup brown sugar, packed
2 Tbs. 1⁄4cup lemon juice
1⁄41⁄2teaspoon salt
1⁄41⁄2teaspoon ground ginger
Low – 5 to 6 hours
OR
High – 3 to 4 hours
Low – 8 hours
OR
High – 4 hours
Combine all ingredients in the crock. Stir well.
Makes about 6 to 8 servings
or 12 to 16 servings.
Place roast in crock. Sprinkle onion soup on
roast then spoon on undiluted soup.
Makes about 6 or 10 servings.
5 qt
5 qt
Cover and cook:
Cover and cook:
Cover and cook:
Classic Beef Roast With Mushroom-Onion Gravy
3 5 pounds boneless beef chuck roast
1 2 (1-ounce) envelopes dry onion soup mix
1 2 (10-ounce) cans condensed cream of mushroom soup
6 or 7 qt
5 qt

6 or 7 qt
5 qt
6 or 7 qt
5 qt
6 or 7 qt
5 qt
14
Onion-Coated Beef Roast
1⁄21⁄2cup steak sauce
2-3 4-5 pounds bottom round or rump beef roast
2 2 tablespoons dried minced onion
Low – 10 hours
OR
High – 5 hours
Swedish Meatballs
21⁄25 pounds frozen cooked meatballs
1 2 (101⁄2-ounce) cans cream of mushroom soup, undiluted
1 2 (101⁄2-ounce) cans golden mushroom soup, undiluted
1 2 (14-ounce) cans beef broth
12(
3⁄4-ounce) envelopes brown gravy mix
Low – 6 hours
OR
High – 3 hours
Serve over rice.
Corned Beef
3 5 pounds corned beef brisket with pickling spices
1 1 medium onion, sliced
1 2 carrots, sliced
1 2 ribs celery, sliced
1 1 cup water
Low – 8 hours
OR
High – 4 hours
Pour steak sauce into the crock. Place meat in the crock
and coat both sides with the sauce. Sprinkle each side
with 1 tablespoon of the dried onion.
Makes about 6 or 14 servings.
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
Place corned beef in crock. Top with pickling spices,
onion, carrots, and celery. Add water.
Makes about 3 to 5 pounds corned beef.
Main Dish/Entrees (Using traditional crock)
Cover and cook:
Cover and cook:
Cover and cook:

6 or 7 qt
5 qt
6 or 7 qt
5 qt
6 or 7 qt
5 qt
Beef Pot Roast and Potatoes
3 5 pounds boneless beef chuck roast
1 2 teaspoons salt
1⁄41⁄2teaspoon pepper
6 10 medium potatoes, quartered
1 1 medium onion, quartered
1⁄41⁄2cup water or beef broth
Low – 8 to10 hours
OR
High – 4 to 5 hours
North Carolina Pork Barbecue
3 6 pounds pork butt, shoulder or blade roast
1 2 (14-ounce) cans diced tomatoes
1⁄21 cup vinegar
2 4 tablespoons Worcestershire sauce
1 2 tablespoons sugar
1 2 heaping tablespoons crushed red pepper flakes
1 2 tablespoons salt
2 4 teaspoons black pepper
Low – 8 to 10 hours
OR
High – 5 hours
Sprinkle roast with salt and pepper. Place vegetables
in bottom of crock. Top with roast. Add liquid.
Makes 6 or 10 servings.
Combine all ingredients in crock.
Makes about 3 to 5 pounds barbecue.
Italian-Style Beef Stew
21⁄24 pounds boneless beef stewing cubes
1 3 (10-ounce) boxes frozen mixed vegetables
2 2 (15-ounce) cans tomato sauce
1 1 tablespoon Worcestershire sauce
2 Tbs. 1⁄4cup chopped onion
1 2 (1.5-ounce) envelopes beef stew seasoning mix
Low – 8 hours
OR
High – 4 hours
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
Main Dish/Entrees (Using traditional crock)
Remove and shred meat
to serve.
Cover and cook:
Cover and cook:
Cover and cook:

6 or 7 qt
6 or 7 qt
16
Tex-Mex Beef Barbecue
3 6 pounds brisket of beef
1 2 (18-ounce) bottles hickory-smoked barbecue sauce
1 2 (1.25-ounce) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1⁄21 cup chopped onion
Low – 10 hours
OR
High – 5 hours
Combine all ingredients, except meat, in the
crock. Stir well. Add meat and stir well to coat.
Remove the meat and shred. Return the meat to
the crock. Stir well. Serve on soft rolls.
Makes 8 or 16 servings.
Chili
11
1⁄2pounds hot Italian sausage, removed from casings
11
1⁄2pounds lean ground beef
1 1 medium onion, chopped
12(
3/4-ounce) envelopes chili seasoning mix
1 2 (16-ounce) cans kidney beans, drained
1 2 (14-ounce) cans diced tomatoes
1 2 (6-ounce) cans tomato paste
1 2 (15-ounce) cans chicken broth
Low – 8 hours
OR
High – 4 hours
Crumble sausage and ground beef into large skillet.
Add onion. Over medium high heat, partially cook
sausage, ground beef and onion. Place cooked meat
mixture in crock. Add remaining ingredients.
Makes about 3 or 5 quarts.
Main Dish/Entrees (Using traditional crock)
5 qt
5 qt
Cover and cook:
Cover and cook:

17
Main Dish/Entrees
(Using Double Dish BOWLS in the CROCK)
Chicken and Glazed Carrots
4 boneless chicken breasts (about 11⁄2lbs)
1 (10-ounce) can cream of celery condensed soup
1 (16-ounce) bag baby carrots
1⁄4cup butter, melted
1⁄4cup brown sugar
Low – 5 to 6 hours
Layer chicken breasts and soup in one double dish
bowl. Cut carrots in half, lengthwise. Combine carrots,
butter, and brown sugar in the other double dish bowl.
Pour water in crock. Place bowls in crock.
Makes 4 servings.
Roast Beef and Potatoes
2 pound beef chuck roast
1⁄4cup water
1 envelope dry onion soup mix
11⁄2pounds small new red potatoes
1 tablespoon vegetable oil
1 teaspoon Italian herb seasoning
Low – 8 hours
Cut roast to fit into one double dish bowl. Add the
water then sprinkle with soup mix. Cut potatoes into
halves or quarters, not larger than a golf ball. Toss
potatoes with oil and herb seasoning. Pour into the
other double dish bowl. Pour water in crock. Place
bowls in crock.
Makes 4 to 6 servings.
Cover and cook:
Cover and cook:

18
Roast Beef and Onion Hoagies
21⁄2pounds boneless beef chuck roast
1⁄4cup soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground ginger
2 large onions, peeled and sliced
1 tablespoon water
1 tablespoon Worcestershire sauce
Buns or rolls
Low – 6 hours
Cut beef into thin slices and place in one Double
Dish bowl. Combine soy, brown sugar, salt, and
ginger then pour over beef. Place sliced onions,
water, and Worcestershire in the other Double
Dish bowl. Pour water in crock. Place bowls in
crock.
Makes 6 to 8 servings.
Pork Loin Chops and Baked Apples
4 thick boneless loin pork chops (about 11⁄2lbs)
1⁄4cup apple juice
1⁄4cup brown sugar
1 tablespoon soy sauce
3 large Golden Delicious apples (peeled, cored, and cut in half)
1 tablespoon butter, melted
1 tablespoon sugar
1⁄4teaspoon cinnamon
Low – 6 to 7 hours
Place chops in one Double Dish bowl. Combine
apple juice, brown sugar, and soy sauce and
drizzle over chops. Place apples in the other
Double Dish bowl. Drizzle with butter, then sprinkle
with sugar and cinnamon. Pour water in crock.
Place bowls in crock.
Makes 4 servings.
Main Dish/Entrees
(Using Double Dish BOWLS in the CROCK)
Serve on buns or rolls.
Cover and cook:
Cover and cook:

19
Kielbasa and Italian Beans
1 pound package pre-cooked Kielbasa sausage
1⁄4cup beer or water
16 ounce can red kidney beans, drained
16 ounce can chick peas (garbanzo beans), drained
16 ounce can great northern beans, drained
1⁄2teaspoon Italian herb seasoning
1⁄4teaspoon salt
High – 2 hours
Cut the sausage to fit into one Double Dish bowl.
Add the beer or water. Place beans and seasonings in
the other Double Dish bowl. Stir to mix. Place Double
Dish bowls in the base.
Makes 4 servings.
Main Dish/Entrees
(Using Double Dish BOWLS in the BASE)
Ham and Potatoes
2 pound boneless cooked buffet ham
2 tablespoons water
3 (16-ounce) cans whole potatoes, drained
1⁄4teaspoon salt
1⁄2teaspoon dried parsley
High – 2 hours
Place ham and water in one Double Dish bowl.
Cut ham to fit if necessary. Place potatoes in the
other Double Dish bowl and sprinkle with salt and
parsley. Place Double Dish bowls in the base.
Makes 4 servings.
Beans and Wienies
1 pound package hotdogs
2 tablespoons water
3 (15-ounce) cans pork and beans
1 envelope dry onion soup mix
Hotdog buns
High – 2 hours
Place hotdogs and water in one Double Dish bowl.
Pour beans and soup mix into the other Double
Dish bowl. Stir to mix. Place Double Dish bowls
in the base.
Makes 6 servings.
Cover and cook:
Cover and cook:
Cover and cook:

20
Opposites (Using Double Dish BOWLS in the CROCK)
Vanilla Bread Pudding
1 (12-ounce) can evaporated milk
2 eggs
2 tablespoons butter, melted
3⁄4cup brown sugar
1 teaspoon cinnamon
2 teaspoons vanilla
6 slices bread, cut into 1-inch pieces (about 6 cups)
High – 3 hours
Combine milk, egg, butter, brown sugar, cinnamon,
and vanilla in a bowl. Stir to mix. Spray a Double
Dish bowl with nonstick cooking spray. Place bread
cubes in Double Dish bowl. Pour mixture over bread
and gently press down bread cubes so all cubes are
moist. Pour water in crock. Place bowls in crock.
Chocolate Chip Bread Pudding
1 (12-ounce) can evaporated milk
2 eggs
2 tablespoons butter, melted
3⁄4cup brown sugar
2 teaspoons vanilla
1 cup chocolate chips
5 slices bread, cut into 1-inch pieces (about 5 cups)
High – 3 hours
Combine milk, egg, butter, brown sugar, and vanilla
in a bowl. Stir to mix. Spray a Double Dish bowl
with nonstick cooking spray. Place chips and bread
cubes in Double Dish bowl. Pour mixture over bread
and gently press down bread cubes so all cubes are
moist. Pour water in crock. Place bowls in crock.
Cover and cook:
Cover and cook: