Toastmaster TSC6CB User manual

cookin’in style
arren Kimble, America’s best
known living folk artist, recreates the
feel and flavor of rural America with
his latest cooking essential.
Living in a restored farmstead in rural
Vermont provides Warren with endless
inspiration. Serene scenes, antique
settings and country charm welcome
you home to a family-style meal in
Warren Kimble’s Coastal Breeze 6-quart
slow cooker from Toastmaster®
.
W
6 Quart Oval
Slow Cooker
★★★
★★★
★
★
USE AND CARE GUIDE – Model TSC6CB
cookin’in style

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READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical
appliances and may cause personal injury or death. Please follow
all safety instructions.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed to reduce the risk of fire, electric shock and injury to persons,
including the following:
•Read all instructions before using appliance.
•Do not touch hot surfaces. Use handles or knobs.
•Do not immerse cord, plug or cooking base in water or other liquid. See
instructions for cleaning.
•This appliance is not for use by children.
•Close supervision is necessary when used near children.
•Unplug from outlet when not in use. Unplug and allow to cool before putting
on or taking off parts, and before cleaning.
•Do not operate any damaged appliance. Do not operate with a damaged
cord or plug or after the appliance malfunctions, or has been dropped or
damaged in any manner. Return appliance to the nearest authorized service
center for examination, repair, or electrical or mechanical adjustment.
•Do not use outdoors or while standing in a damp area.
•Do not place on or near a hot gas or electric burner, or in a heated oven.
•Do not let cord hang over edge of table or counter, or touch hot surfaces.
•Only use appliance as indicated in these instructions.
•Use attachments only if recommended by Toastmaster Inc.
•Avoid sudden temperature changes, such as adding refrigerated foods into a
heated inner pot. Use the inner pot only with the base unit.
•Extreme caution must be used when moving the appliance when it contains
hot liquid.
•To disconnect, turn control knob to “OFF,” then remove plug from wall outlet.
SAVE THESE INSTRUCTIONS
CAUTION: A short power supply cord is provided to reduce the risk of
personal injury resulting from becoming entangled in or tripping over a longer
cord. Extension cords are available from local hardware stores and may be
used if care is exercised in their use. If an extension cord is required, special
care and caution is necessary. Also the cord must be: (1) marked with an
electrical rating of 125 V and at least 10 A, 1250 W, and (2) the cord must
be arranged so that it will not drape over the countertop or tabletop, where it
can be pulled on by children or tripped over accidentally.

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1. Knob
2. Tempered Glass Lid
3. Stoneware Liner
4. Handles
5. Cooking Base Unit
6. Power Indicator Light
7. OFF/LOW/HIGH/AUTO Control
Knob
8. Power Supply Cord
9. Polarized Plug
INTRODUCTION TO SLOW COOKING
Slow cooking occurs at temperatures just around boiling. The slow cooker
can operate at low all day or night if required. When cooking on a high
setting, it is very much like a covered pot on the stove top. Foods will cook
on high in about half the time required for low cooking. Additional liquid
may be required as foods do boil on high.
HOW TO USE THE AUTO FEATURE
The auto feature allows you to prepare meals in less time than it would take
on low, but not as quickly as on high. When set on auto, the slow cooker
begins cooking on high. Once the high temperature is reached, it then
automatically switches to the low setting. When using the auto temperature
GETTING TO KNOW YOUR SLOW COOKER
Product may vary slightly from illustration.
POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than
the other). As a safety feature to reduce the risk of electrical shock, this plug is
intended to fit in a polarized outlet only one way. If the plug does not fit fully in
the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do
not attempt to defeat this safety feature.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY

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setting, you are able to initially heat the food faster, shortening the standard
cooking time required for low by approximately 25%.
BEFORE FIRST USE
1. Carefully unpack your slow cooker and clean, see CLEANING YOUR
SLOW COOKER.
2. It is necessary to operate the slow cooker one time before placing food
in the stoneware liner. Pour 2 cups of water into the stoneware liner and
place it inside the cooking base. Put lid on.
3. Plug into a 120 V ~ 60 Hz outlet.
4. Turn control knob to high position and allow to heat for approximately
20 minutes. You will notice a slight odor; this is normal and should
quickly disappear.
5. Turn control knob to off position and allow to cool for 15 minutes.
6. Carefully pour water from the stoneware liner.
7. Rinse stoneware liner, dry thoroughly and place back inside the
cooking base.
USING YOUR SLOW COOKER
1. Prepare recipe according to instructions. Cover with the glass lid. Do not
fill the stoneware liner to the brim with food. Always cook with the lid on
and the liner in position. Remember that frequent lifting of the lid during
cooking delays cooking time. When cooking a meat and vegetable com-
bination, place the vegetables in the bottom of the liner first. If the liner
is hot, DO NOT add cold food and vice versa. The stoneware liner can-
not stand the shock of sudden temperature changes.
2. Plug into a 120 V ~ 60 Hz outlet.
3. Turn control knob to the desired cooking setting, high, low or auto.
CAUTION: COOKING BASE WILL GET VERY WARM DURING
COOKING. THIS IS WHERE THE HEATING ELEMENT IS LOCATED.
IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.
4. When cooking time is complete, turn control knob to off position and
unplug from outlet.
5. Using oven mitts, carefully remove the glass lid by grasping the knob
and lifting the lid slightly away from you. This will allow the steam to
escape before removing the lid.
6. Allow a few seconds for all steam to escape. Then, using oven mitts,
remove the stoneware liner from the cooking base.
7. Allow to cool completely before cleaning, see CLEANING YOUR SLOW
COOKER.
HINTS FOR SLOW COOKING
•Meats will not brown during the cooking process. If you desire
browning, heat a small amount of oil in a skillet and brown meats prior
to putting into stoneware liner.
•Whole herbs and spices flavor better in slow cooking than crushed
or ground.

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•When cooking in a slow cooker, remember that liquids do not boil away
like they do in conventional cooking. Reduce the amount of liquid in any
recipe that is not designed for a slow cooker. The exceptions to this rule
are rice and soups. Remember, liquids can always be added at a later
time if necessary. If a recipe results in too much liquid at the end of the
cooking time, remove the cover and turn the control knob to high. After
about 30-45 minutes the amount of liquid should be reduced.
•High fat meats can result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help to preserve the color.
The higher the fat content, the less liquid needed. If cooking meat with a
high fat content, use thick onion slices under it so that the meat will not set
in and absorb the fat. If necessary, use a slice of bread, a spoon, or a
straining spoon to skim off excess fat from top of foods before serving.
•Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
CONVERTING STANDARD RECIPES TO SLOW COOKING
•Vegetables such as carrots, potatoes, turnips, and beets require longer
cooking times than most meats. Place them on the bottom of the
stoneware liner and cover them with liquid.
•If adding fresh milk or yogurt, it should be done during the last 2 hours.
Evaporated milk may be added at the start of cooking. If possible,
substitute condensed soups for fresh milk or yogurt.
•Rice and pasta are not recommended for long cooking periods. Cook
them separately and then add to the slow cooker during the last
30 minutes, or follow slow cooker recipe directions.
CARING FOR YOUR SLOW COOKER
•Avoid sudden, extreme temperature changes. For example, do not place
a hot glass lid or stoneware liner into cold water or onto a wet surface.
•Avoid hitting the stoneware liner and glass lid against the faucet or other
hard surfaces.
•Do not use stoneware liner or glass lid if chipped, cracked, or severely
scratched.
CLEANING YOUR SLOW COOKER
CAUTION: NEVER IMMERSE COOKING BASE OR CORD IN WATER OR
OTHER LIQUID.
1. Always unplug and allow to cool completely before cleaning.
2. Wash stoneware liner and glass lid in warm, soapy water. If food sticks
to the stoneware liner, fill with warm, soapy water and allow to soak
before cleaning with a plastic scouring pad.
3. Rinse and dry thoroughly.
4. Wipe interior and exterior of the cooking base with a soft, slightly damp
cloth or sponge. Never use abrasive cleansers or scouring pads to clean
the cooking base, as they may damage the surfaces.

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5. Allow to dry thoroughly before storing. Never wrap the cord tightly
around the appliance; keep it loosely coiled.
Any servicing requiring disassembly other than the above cleaning must
be performed by an authorized service center.
The recipes followed by an asterisk were especially developed for this
6 quart oval slow cooker by leading housewares expert and best selling
cookbook author, Tom Lacalamita, ‘The Kitchen Resource’.
HOLIDAY PUNCH
2 16-ounce bottles cranberry juice cocktail
2 cups water
11⁄2cups sugar
4 cinnamon sticks
10 whole cloves
24⁄5quart (757 milliliter) bottles Burgundy wine
2 lemons, thinly sliced
Combine ingredients in slow cooker. Cover and heat on low for 2-3 hours.
Remove cinnamon sticks and cloves before serving.
Yield: 12-16 mugs or 20-24 punch cup servings
WASSAIL
1 46-ounce can pineapple juice
1 24-ounce bottle apple juice or apple cider
1 6-ounce can frozen orange juice concentrate
1 12-ounce can frozen lemonade concentrate
1 cup water
1⁄2cup honey
2 cinnamon sticks
4 whole cloves
1 cheesecloth bag
Tie cinnamon and cloves in cheesecloth bag. Add to slow cooker along with
other ingredients. Cover and heat on low for 2-3 hours. Remove
cheesecloth bag to serve.
Yield: 10-12 mugs or 16-20 punch cup servings
DRINKS AND APPETIZERS

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BUFFALO WINGS
4 pounds chicken wings
3 tablespoons olive oil
3 tablespoons fresh minced garlic
1 large onion, chopped
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1⁄2teaspoon crushed red pepper
Rinse chicken wings in cold water and pat dry. Place all ingredients in slow
cooker. Cover and cook on low for 6-7 hours or until chicken is done.
Yield: 6-8 servings
PARTY PIZZA DIP
11⁄2pounds sausage
11⁄2pounds lean ground beef
2 medium onions, chopped
9 cloves garlic, minced
2 pounds shredded mozzarella cheese
4 15-ounce cans pizza sauce with cheese
Sauté sausage, ground beef, onion and garlic and drain. Combine all
ingredients in slow cooker. Cover and heat on high for 2-3 hours, stirring
every 30 minutes after the first hour.
Yield: 4 quarts
NOTE: Do not cook longer on high without stirring because the cheese may
begin to stick to bottom.
MEAT AND CHEESE DIP
2 pounds lean ground beef
1 cup chopped green onions
2 pounds Velveeta®cheese, cut into 16 pieces
2 15-ounce cans chili beans
2 14-ounce cans Rotel®tomatoes, drained
Brown ground beef and drain. Combine ingredients in slow cooker. Cover
and heat on low for 2-3 hours.
Yield: 3 quarts

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CHEESE FONDUE
1 10-ounce can condensed cheddar cheese soup
1 pound Velveeta®cheese, cut into 8 pieces
1 pound Swiss cheese, grated
1 12-ounce can of beer or 11⁄2cups apple cider
1⁄2teaspoon hot pepper sauce
2 drops liquid smoke flavoring
Combine ingredients in slow cooker. Cover and heat on low for 2 hours,
stirring every 30 minutes after the first hour. Before serving, whisk to blend.
Serve with bread sticks or vegetables for dipping.
Yield: 11⁄2-2 quarts
SOUPS, STEWS, AND SAUCES
TURKEY VEGETABLE SOUP*
2 turkey drumsticks, skin and excess fat removed
2 large leeks, white and light green parts only, sliced thinly
3 carrots, peeled and cut into 1⁄4-inch rounds
3 ribs celery, cut into 1⁄4-inch slices
1 10-ounce package frozen corn kernels
1 10-ounce package frozen cut green beans
1⁄2cup uncooked pearl barley
1 tablespoon chopped fresh parsley or dill weed
1 46-ounce can low-fat chicken broth
4 cups water
salt and pepper to taste
GREEN CHILI SALSA
21⁄4pounds lean ground beef
21⁄4pounds pork sausage
1 48-ounce jar chunky salsa sauce
3 10-ounce cans condensed cream of chicken soup
4 4-ounce cans diced green chilies
Brown ground beef and pork sausage. Drain. Combine ingredients in slow
cooker. Cover and cook on low for 7-8 hours. Serve as a dip.
Yield: 3 quarts

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Combine all the ingredients in the slow cooker. Cover and cook on auto.
Soup will be done in 5-6 hours, or when the turkey and vegetables test
done. Or cook on low for 6 to 7 hours. Before serving, remove turkey meat
from bones. Shred meat into small pieces and return to soup. Season with
salt and black pepper to taste.
Yield: 4-6 servings
DUTCH SPLIT PEA SOUP*
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large potato, peeled and diced
2 carrots, peeled and cut into 1⁄4-inch rounds
2 ribs celery, cut into 1⁄4-inch slices
2 cups green split peas (1 pound), picked over and rinsed well
1⁄2pound ham steak, cut into 1⁄2-inch cubs
2 teaspoons dried marjoram
1 teaspoon salt
6 cups boiling water
salt and pepper to taste
Combine all the ingredients in the slow cooker. Cover and cook on auto.
Soup will be done in 8 to 9 hours. Or cook on low for 9 to 10 hours. Before
serving, season with salt and pepper to taste.
Yield: 4-6 servings
OLD-FASHIONED BEEF STEW*
3 carrots, peeled and sliced into 1⁄4-inch rounds
3 large potatoes, peeled and cut into 1-inch cubes
1 large onion, cut in half and sliced thinly
3 pounds of beef, cut into 11⁄2-inch cubes
1 bay leaf
1⁄2teaspoon whole black peppercorns
3 cups beef stock or broth
1 8-ounce can tomato sauce
1 teaspoon dried thyme
2 cups frozen peas
1 tablespoon fresh minced parsley
Layer carrots, potatoes, and then onions in the slow cooker. Top with beef,
bay leaf, and black peppercorns. In a large mixing bowl, combine the
stock, tomato sauce, and thyme. Pour over the meat and vegetables.

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Cover and cook on auto. Stew will be done in 7 to 8 hours. Or cook on low
for 8 to 9 hours. Stir in the peas 15-20 minutes before serving and cook on
high. Taste and adjust for salt. Stir in the parsley and remove bay leaf
before serving.
Yield: 7-8 servings
HEARTY VEGETABLE-BEEF SOUP
2 pounds lean stewing beef, cut into 1-inch cubes
2 pounds small new potatoes, quartered
2 medium onions, chopped
2 pounds baby carrots
4 cups chopped celery
1 teaspoon salt
4 teaspoons fresh minced thyme
2 teaspoons fresh minced oregano
1⁄2teaspoon pepper
2 15-ounce cans tomatoes, garlic-style
2 16-ounce cans beef broth
1 cup water
Combine ingredients in slow cooker. Cover and cook on auto for
9-10 hours or until vegetables are fork tender.
Yield: 10-14 servings
NEW ENGLAND CLAM CHOWDER
1⁄2pound bacon, cut in small pieces
2 medium onions, chopped
4 medium potatoes, peeled and diced
1 teaspoon salt
4 cups water
4 teaspoons dried basil
4 7-ounce cans minced clams with juice
4 cups evaporated milk or Half and Half
Sauté bacon and onion. Drain. Combine bacon and onions with potatoes,
salt and water in slow cooker. Sprinkle basil on top. Cover and cook on low
for 9-10 hours. Turn to high and add clams and evaporated milk. Cover
and cook on high for 40-50 minutes or until hot.
Yield: 10-14 servings

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SAUSAGE AND KIDNEY BEAN STEW
1 pound Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 teaspoon fresh minced garlic
1 15-ounce can whole tomatoes
1 16-ounce can kidney beans, drained
1⁄2teaspoon dried oregano
1⁄2teaspoon dried basil
Sauté sausage and drain. Combine ingredients in slow cooker. Cover and
cook on low for 8-9 hours.
Yield: 4-6 servings
SLOW-SIMMERED BOLOGNESE MEAT SAUCE*
2 tablespoons olive oil
11⁄2pounds lean ground beef
1 medium-sized onion, minced
2 carrots, peeled and minced
2 ribs celery, minced
1 12-ounce can evaporated milk
1 teaspoon grated or ground nutmeg
2 teaspoons sugar
3 teaspoons salt
1⁄2teaspoon ground black pepper
1 tablespoon fresh minced parsley
1 tablespoon fresh minced basil
2 28-ounce cans tomato purée
Heat olive oil in a large skillet over medium-high heat. Add the onion,
carrots, and celery. Sauté 5 to 8 minutes, or until soft. Add the ground beef
and cook until no longer pink, breaking up any large pieces with a spoon.
Combine the browned beef with the remaining ingredients in the slow
cooker. Cover and cook on auto. Sauce will be done in 7 to 8 hours.
Or cook on low for 8 to 9 hours. Taste and adjust for salt and pepper.
Yield: 6-8 servings

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SPAGHETTI SAUCE
2 pounds Italian sausage or lean ground beef
2 small onions, chopped
2 small green peppers, chopped
2 teaspoons fresh chopped garlic
4 15-ounce cans tomato sauce
2 10-ounce cans tomato puree
4 6-ounce cans tomato paste
1 cup water
2 teaspoons dried oregano
1 teaspoon dried basil
1⁄2teaspoon dried thyme
1⁄2teaspoon pepper
Sauté sausage or beef, onion, green pepper and garlic. Drain. Add to slow
cooker with remaining ingredients. Cover and cook on low for 9-10 hours
or until thick and bubbling.
Yield: 4 quarts
CHILI
1 pound lean ground beef
1 medium onion, chopped
1 15-ounce can Hunt’s Ready Tomato Sauce®-special chunky style
1 15-ounce can tomatoes, garlic style
1 15-ounce can chili beans
1 teaspoon chili powder
2 tablespoons dill pickle juice
Sauté ground beef and onion, drain. Combine with other ingredients in
slow cooker. Cover and cook on low for 5-6 hours or until hot.
Yield: 8-10 servings
ENTREES
HEARTY BAKED BEANS AND BEEF*
1 pound lean, ground beef
1 large onion, coarsely chopped
2 28-ounce cans baked beans
1 15-ounce can kidney beans, rinsed under cold water and drained
1 15-ounce can black beans, rinsed under cold water and drained
1 15-ounce can diced stewed tomatoes, drained
1⁄2cup ketchup

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1⁄2cup brown sugar
2 tablespoons molasses or maple syrup
2 tablespoons dry mustard
pinch of cayenne pepper
Brown ground beef and onion in a large, non-stick skillet. Cook until meat
is no longer pink, breaking up any large pieces with a spoon. Drain fat.
Combine the brown beef and the remaining ingredients in the slow cooker.
Cover and cook on auto. Beans will be done in 6 to 7 hours, or when they
are thick and bubbling. Or cook on low for 7 to 8 hours.
Yield: 6-8 servings
BEEF POT ROAST
1 5-pound rump, shoulder or chuck roast
11⁄2teaspoons salt
1⁄4teaspoon pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup water or beef broth
Sprinkle roast with salt and pepper. Place half of vegetables in bottom of
slow cooker, top with roast, then add remaining vegetables and liquid.
Cover and cook on auto for 10-11 hours or until tender.
Yield: 16-20 servings
ROAST BEEF
1 3-pound chuck or round roast
1 10-ounce can condensed French onion soup
Place roast in slow cooker and pour onion soup over roast. Cover and cook
on low for 8-9 hours or until tender.
Yield: 10-12 servings
STUFFED PEPPERS*
6 large bell peppers, tops cut off, cored and seeded
1 pound lean ground beef
11⁄2cups cooked rice
2 large eggs, lightly beaten
1⁄2cup grated Pecorino Romano cheese
2 tablespoons fresh minced parsley

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1⁄2teaspoon salt
1⁄2teaspoon black pepper
1 28-ounce can tomato sauce
1⁄2teaspoon garlic powder
Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and 1⁄4
teaspoon of the black pepper in a large mixing bowl. Cut a very small hole
in the bottom of each pepper. Spoon the meat mixture into the peppers,
dividing evenly; do not pack down. Place stuffed peppers upright in the
slow cooker. Combine the tomato sauce, garlic powder, and the remaining
black pepper in a large mixing bowl or mixing cup. Spoon some of the
sauce over each pepper. Pour the rest into the slow cooker. Cover and cook
on auto. Cook until peppers are fork tender, 6 to 7 hours. Or cook on low
for 7 to 8 hours.
Yield: 6 servings
SWISS STEAK
2 pounds round steak
2 medium green peppers, sliced
1 large onion, sliced
2 15-ounce cans tomatoes, garlic-style
Cut round steak into 4 inch squares. Brown in skillet. Layer half of the round
steak, followed by one-half of green pepper slices and one-half of onion
slices. Pour one can of tomatoes over top. Repeat with remaining
ingredients. Cover and cook on low for 11-12 hours or until meat is tender.
Serve with mashed potatoes.
Yield: 6-8 servings
TAMALE PIE
2 pounds lean ground beef
1 cup chopped onion
11⁄2cups yellow corn meal
3 cups milk
2 eggs, beaten
1 cup water
2 packages chili seasoning mix
1 teaspoon salt
2 15-ounce cans diced tomatoes
2 15-ounce cans whole kernel corn, drained
2 2-ounce cans sliced ripe olives, drained
2 cups grated cheddar cheese

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Sauté beef and onion until done and drain. Add remaining ingredients
except cheese to beef mixture. Pour into slow cooker. Cover and cook on
high for 2 1⁄2to 3 1⁄2hours or until hot. Sprinkle cheese over top. Cook for
another 5 minutes on high.
Yield: 12-14 servings
BEEF STROGANOFF
11⁄2pounds round steak
1 teaspoon salt
1⁄8teaspoon pepper
1 cup chopped onions
1⁄2teaspoon fresh minced garlic
2 tablespoons Worcestershire®sauce
2 cups beef bouillon
2 tablespoons ketchup
2 tablespoons dry white wine
1⁄3cup flour dissolved in 1⁄3cup water
1⁄2pound fresh mushrooms, sliced
1 cup sour cream
Cut steak into 1⁄4inch strips and coat with salt and pepper. Place in slow
cooker with onions. Mix garlic, Worcestershire®sauce, beef bouillon,
ketchup and wine. Pour over meat mixture. Cover and cook on low for
7-8 hours or until meat is tender. Turn to high. Stir in dissolved flour and
mushrooms. Cover and cook on high for an additional 60-90 minutes, stirring
twice, or until thick. Stir in sour cream and serve over rice or noodles.
Yield: 6 servings
CORNED BEEF
1 3-pound corned beef brisket
1 cup chopped onions
2 cloves garlic, minced
Trim excess fat from brisket and cut to fit into slow cooker. Add onions,
garlic and enough water to barely cover meat. Cover and cook on low for
11-12 hours or until tender.
Yield: 8-10 servings
ROSEMARY AND GARLIC ROASTED LEG OF LAMB*
4 large all-purpose potatoes, peeled and cut into 1⁄4-inch thick slices
1 3-4 pound leg of lamb, trimmed, boneless and tied
1 teaspoon salt
1⁄2teaspoon coarsely ground black pepper

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6 cloves garlic, peeled and crushed
4 sprigs fresh rosemary, chopped or 1 teaspoon dried
2 tablespoons olive oil
1⁄2cup white wine
Layer potatoes in the bottom of the slow cooker. In a small bowl, mash the
salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub
all over the lamb. Heat the olive oil in a large skillet over medium-high heat
and brown lamb on all sides. Put browned roast in the slow cooker on top
of the potatoes. Pour the white wine in the skillet and bring to boil,
scraping pan to remove any pieces of meat from the bottom. Pour over the
meat. Cover and cook on auto for 7-8 hours or cook on low for 9 to 10
hours. Use a meat thermometer to show when meat tests done. Lamb should
be a light pink color when sliced.
Yield: 6-8 servings
HAM AND BEANS
1 pound dried Great Northern Beans
1 meaty ham bone
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
6 cups water
1⁄2teaspoon salt
1⁄8teaspoon pepper
Soak beans in 6 cups of water overnight, drain. Combine ham, beans,
onion, celery, carrots, parsley, bay leaf and water in slow cooker. Cover
and cook on low for 11-12 hours or until beans are tender. Remove bay
leaf. Remove bone and cut meat into bite size pieces, returning meat to slow
cooker and add salt and pepper.
Yield: 6-8 servings
PORK WITH PEACH CHUTNEY
1 6-pound pork loin roast, boneless
2 29-ounce cans spiced or plain peaches, drained
1⁄2cup raisins
1⁄2cup brown sugar
1⁄2cup vinegar
2 small onions, chopped

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2 tablespoons prepared mustard
1 teaspoon salt
Combine ingredients except roast in blender or food processor to make
chutney. Process until coarsely chopped. Place roast in slow cooker and
pour chutney over roast. Cover and cook on auto for 9-10 hours or until
meat is tender.
Yield: 12-16 servings
SAUSAGE AND CABBAGE
1 pound smoked sausage, sliced
1⁄2head cabbage, shredded
1 medium onion, chopped
1 medium pepper, chopped
1⁄2teaspoon salt
1⁄8teaspoon pepper
2-3 cups chicken broth
Combine ingredients in slow cooker and add enough chicken broth to barely
cover food. Cover and cook on low for 5-6 hours or until vegetables are tender.
Yield: 4 servings
SHREDDED PORK BARBECUE
1 6-pound pork butt, shoulder or blade roast
2 15-ounce cans whole tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1⁄4cup Worcestershire®sauce
6 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 16-ounce bottles barbecue sauce
Combine ingredients in slow cooker. Cover and cook on high for 7-8 hours
or until meat is tender. Remove meat and discard bone. Dice or shred meat
and serve with barbecue sauce.
Yield: 12-14 servings

18
SPARE RIBS
4-6 pounds pork loin country-style ribs
1 cup ketchup
1⁄3cup vinegar
1⁄2cup brown sugar
1⁄3cup honey
1⁄4cup soy sauce
1 teaspoon ground mustard
1 teaspoon salt
1⁄2teaspoon garlic powder
1⁄4teaspoon pepper
Bake spare ribs in 500° F oven for 30 minutes, turning halfway through
cooking. Drain grease and place spare ribs in slow cooker. Mix all other
ingredients to make a sauce. Pour sauce over spare ribs. Cover and cook
on low for 9-10 hours or until tender.
Yield: 4-6 servings
BAKED HAM
1 6-pound boneless ham
1⁄4cup currant jelly
1⁄2tablespoon vinegar
1⁄4teaspoon ground mustard
1⁄8teaspoon ground cinnamon
10 whole cloves
Place ham in slow cooker. Cover and cook on auto for 6-7 hours or until
hot. Melt currant jelly, vinegar, mustard and ground cinnamon in a sauce
pan. Remove ham. Score ham and stud it with whole cloves. Place ham
back in slow cooker. Pour sauce over ham. Cover and cook on high for
30-60 minutes.
Yield: 18-20 servings
SPAGHETTI SAUCE WITH MEAT BALLS
1 pound Italian sausage
1⁄2medium onion, chopped
3 cloves garlic, minced
1 egg
1⁄2teaspoon salt
1⁄4teaspoon pepper
1⁄2cup bread crumbs
2 ounces Parmesan cheese, grated
1⁄2pound fresh mushrooms, sliced

19
1 15-ounce can tomatoes, Italian-style
1 15-ounce can tomato sauce, Italian-style
1⁄4cup chopped basil leaves
3⁄4teaspoon dried oregano
1⁄2teaspoon dried thyme
2 tablespoons sugar
1⁄4teaspoon crushed red pepper
1 bay leaf
Combine sausage, onion, garlic and egg and form into 11⁄2inch balls. Place
into slow cooker. Combine remaining ingredients and pour over meat balls.
Cover and cook on high for 7-8 hours or until meat is done. Remove bay
leaf before serving.
Yield: 6-8 servings
HAM BALLS WITH SWEET AND SOUR SAUCE
1 pound ham, ground
1 pound lean ground beef
1 clove garlic, minced
4 ounces Parmesan cheese, grated
11⁄2cups bread crumbs
1⁄4cup chopped parsley
1⁄4cup soy sauce
1 teaspoon ground mustard
1⁄8teaspoon pepper
2 eggs, beaten
2 cups peach preserves
1 16-ounce bottle honey Dijon®barbecue sauce
Combine all ingredients except for peach preserves and barbecue sauce.
Form into 11⁄2inch balls. Mix peach preserves and barbecue sauce
together and pour over meatballs. Cover and cook on high for 5-6 hours
or until meat is done.
Yield: 24 meatballs

20
PORK CHOPS AND POTATOES
6 center cut pork chops
2 10-ounce cans condensed cream of mushroom soup
3⁄4cup chopped onion
11⁄2teaspoons celery salt
3⁄4teaspoon pepper
6 medium potatoes, peeled and sliced
Combine ingredients. Cover and cook on high for 5-6 hours or until meat is
tender.
Yield: 6 servings
CHICKEN CACCIATORI*
2 tablespoons olive oil
1 4-pound chicken, skin and excess fat removed, cut up into serving pieces
1 large onion, chopped
2 cloves garlic, sliced very thinly
1 small pickled cherry or jalapeno pepper, seeded and coarsely
chopped, optional
8 ounces white mushrooms, sliced thinly
1⁄3cup dry white wine
2 cups canned, crushed tomatoes
1 teaspoon salt
1⁄4teaspoon ground black pepper
1 tablespoon minced parsley
Brown the chicken, onion, and garlic in the olive oil. Combine the sauteed
chicken and pan drippings with all the remaining ingredients, except the
parsley, in the slow cooker. Cover and cook on auto. Chicken will be done
in 7 to 8 hours. Or cook on low for 8 to 9 hours. Season with salt and black
pepper to taste. Stir in the parsley before serving.
Yield: 4 servings
EVERYDAY CHICKEN
2 3-pound chickens, cut up
2 teaspoons paprika
1 teaspoon salt
1⁄2teaspoon pepper
2 10-ounce cans condensed cream of celery soup
1 cup white wine or chicken broth