14
2. Place roast in slow cooking pot. Cover and cook at setting # 3 for 7 to 9 hours or at setting # 5 for 4 to 5 hours. Insert meat
thermometer into roast to ensure internal temperature is 170
° F or higher before serving. Allow roast to stand 10 – 15 minutes before
carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons
water. Stir slowly into juices until thickened at setting # 5.
Makes 8 servings
Baked Fish Au Gratin
3 pounds frozen white fish fillets, thawed
6 tablespoons butter or margarine
3 tablespoons flour
1½ teaspoons salt
½ teaspoon dry mustard
¼ teaspoon nutmeg
1¼ cups milk
1½ teaspoon lemon juice
1 cups shredded cheddar cheese
1. Rinse fish fillets and drain on paper toweling. Set aside
2. Melt butter in slow cooking pot on range top over medium heat. Add flour, salt, dry mustard and nutmeg stirring to blend. Gradually
add milk, stirring constantly until thickened. Add lemon juice and cheese. Stir until cheese is melted. Transfer cooking pot to heating
base using hot pads.
3. Place fish fillets into cooking pot, spooning sauce over fish to cover. Cover and cook at setting # 5 for 1 to 1 ½ hours or until fish
flakes. Reduce heat to setting # 2 for serving.
Makes 6 servings
Shrimp Marinara
1 16-ounce cans whole tomatoes, cut up
2 6-ounce cans tomato paste
1 cup water
3 tablespoons minced parsley
2 cloves garlic, minced
1 tablespoon sugar
1½ teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon basil
¼ teaspoon pepper
2 12-ounce packages frozen, large cocktail shrimp
1. Place all ingredients, except shrimp, into slow cooking pot. Stir to combine. Cover and cook at setting # 3 for 7 to 9 hours or at setting
# 5 for 3 to 4 hours.
2. Thaw shrimp by running under cold water. Stir shrimp into sauce, cover and continue cooking for up to 30 – 45 minutes. Reduce heat
to setting # 2 for serving. Serve over hot cooked pasta with grated Parmesan cheese.
Makes 6 servings.
Boston Baked Beans
4 cups dried navy beans
8 cups water
1 tablespoon salt
1 medium onion, chopped
½ pound salt pork, cut into 1-inch cubes
½ cup molasses
½ cup catsup
¼ cup brown sugar
2 teaspoons dry mustard
1. Rinse and sort beans. Place beans, water salt and onion and salt pork into slow cooking pot. Cover and cook at setting # 3 for 14 to 15
hours or overnight until beans are tender. Cooking time of beans can be reduced by precooking methods as follows: Place beans and
water in slow cooking pot. Place pot on range top and bring to boil over medium heat. Boil 2 minutes. Transfer cooking pot to heating
