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Rosemary Pork and Mushrooms with
Shallots
1 tbs. oil
1 cup shallots, chopped
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices
2 cups mushrooms, sliced
1 tbs. fresh rosemary
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
Heat the oil in a skillet and brown the pork. Remove and drain excess
oil and place the pork in the Crock-Pot
®
Slow Cooker. Add the
remaining ingredients and stir. Cover and cook on Low for 8 hours or
on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
17
All American Meat Loaf
1 1/2 lbs. lean ground beef
2 cups bread crumbs
1 cup ketchup
1/2 cup onion, chopped
2 eggs, beaten
1 tsp. salt
1 tsp. black pepper
2 tbs. tomato paste
8 slices cheddar or American cheese, cut into strips
In a large mixing bowl, combine all the ingredients, except for the
cheese and tomato paste. Shape half of the meat mixture into a loaf.
Arrange 8 cheese strips on the meat, and top with the remaining
meat, pressing edges together to seal. Place in the Crock-Pot
®
Slow
Cooker. Top with the tomato paste and remaining cheese slices. Cover;
cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
16
Beef and Pork Beef and Pork
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 16
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