Instructions / Assembly
8
Minestrone
3 cups beef broth 2 garlic cloves, minced
1
1
⁄
2
cups tomato juice 1 teaspoon dried basil
1
⁄
4
pound beef soup meat 1 teaspoon dried oregano
1
⁄
4
pound sausage
1
⁄
2
teaspoon salt
2 cups shredded cabbage
1
⁄
4
teaspoon black pepper
¾ cup chopped onions 1 14-15 ounce can cannelloni
¾ cup sliced carrots or navy beans, drained
¾ cup green beans 1 ounce spaghetti, broke in half
1
⁄
2
cup sliced celery
1
⁄
4
cup grated cheese
1 14-15 ounce can diced tomatoes
Place all ingredients except beans, spaghetti, and cheese in multi-cooker. Set heat control
at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and
cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20
minutes. Top individual servings with cheese.
8 to 10 servings
Traditional Beef Stew
1
1
⁄
2
tablespoons cooking oil 1 small onion, diced
2 pounds beef stew meat 3 carrots, cut into 1-inch pieces
4 cups beef stock or broth 1 cup sliced mushrooms
1
⁄
2
teaspoon salt 1 cup peas
1
⁄
4
teaspoon pepper 1 cup sliced celery
Preheat multi-cooker at 375°. Add oil and brown meat. Add broth, salt, and pepper. Bring
to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 to 2
hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are
tender. If desired, thicken with a paste made of cornstarch and water.
6 to 8 servings
Brunswick Stew
2 tablespoons cooking oil 1 cup cubed cooked ham
2 pounds chicken, cut up 2 potatoes, diced
4 cups water 2 tomatoes, peeled and quartered
1
⁄
2
onion, chopped 1
10-ounce package frozen lima
1 teaspoon salt beans
1
⁄
2
teaspoon basil 1
10-ounce package frozen
1
⁄
4
teaspoon pepper whole kernel corn
1 small bay leaf
Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and
seasonings. Bring to a boil. Turn heat control down until pilot light goes out. Cover
and simmer 45 minutes or until chicken is tender. Remove chicken; set aside until cool
enough to handle. Remove and discard skin and bones. Cut chicken into bite-size pieces.
Return to multi-cooker. Add ham and vegetables. Cover and simmer 30 minutes or until
vegetables are tender.
6 to 8 servings
72-743A_5Qt._KK_instr.indd 8 2/3/09 2:56:19 PM