slow cooker cook book

Slow Cooker Cookbook

traditional to gourmet recipes

model psc-650

Introduction

Get ready to slow down and enjoy meals!

Your Cuisinart® Slow Cooker is designed to have

your favorite one-pot recipes ready and waiting for you.

Slow cooking is a traditional method that tenderizes meats

and melds flavors to produce delicious family dinners

and easy, relaxing suppers with friends.

You can even prepare desserts in your Slow Cooker.

Easy to operate, easy to serve from,

and easy to clean...

enjoy!

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Tips & Hints 2 - 4

Important Guidelines 5

Suggested Foods 6

List of Recipes 7 - 8

Starters/Beverages/Miscellaneous 9 - 15

Soups & Stocks 16 - 25

Stews & Chilis 26 - 32

Entrées & Sauces 33 - 51

Side Dishes 52 - 66

Desserts 67 - 83

Contents�■

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Tips & Hints

› Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily.

› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables.

› Ground meats and uncooked sausages should always be browned and drained be-fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavor and visual appeal). If browning the night before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking.

› Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye ap-peal to the finished dishes. It also helps cook out some of the fat.

› In general, cooking for 1 hour on High is the equivalent of cooking for 2 hours on Low.

› If you are not ready to serve food immediately, switch to the Warm mode to hold foods until ready to serve.

› Tender vegetables, or those that you wish to be crisp-tender, should be added during the last 30 minutes of cooking time to prevent overcooking.

› Each time you remove the lid, you will lose heat and will need to add 15 to 20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in.

› A fat mop can be used to remove separated fat from slow cooked food by brushing it over the top. Alternatively, the food may be refrigerated, and the congealed fat can then be lifted off and discarded before reheating and serving.

› Many slow-cooked foods such as stews benefit from cooling and refrigerating, then reheating – as the saying goes, stew or chili is always better the second day.

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› If using frozen foods, thaw completely before adding to Slow Cooker.

› To cut the fat from recipes, remove as much of the visible fat as possible from meats and poultry. Cook and drain all ground meats. Remove skin from poultry.

› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to your favorite recipes.

› The Slow Cooker is perfect for foods that require long, slow simmering, such as soups, stocks, stews, and dried beans.

› The Slow Cooker is the perfect way to cook items that require a bain marie, or water bath. We recommend starting out with hot water and cooking on High for most of these recipes.

› Cooking ground meats in the Slow Cooker without browning them first is not recommended, as ground meat has a high incidence of bacterial contamination. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cuisinart® Food Processor and is cooked in a simmering water bath on the High Setting. When we tested with a probe thermometer, the Paté had reached safe food cooking temperature well within suggested U.S.D.A. recommendations.)

› Most of the recipes in this book are cooked on Low using the timer function, to allow you maximum freedom to go on to do other tasks. Most meats are better when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half.

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To adapt your own recipes to the Slow Cooker:

› For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began.

› In most cases, all ingredients can go in the Slow Cooker at once and can cook all day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavor. Browning meats adds to their taste and visual appeal, and helps to remove fat.

› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as bone-less, skinless chicken breast or “new generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker (page 6).

› Dairy products (milk, sour cream, some cheeses) will break down and curdle during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking.

› When making soups, add solid ingredients to Slow Cooker and then liquid to cover. If a thinner soup is desired, add more liquid to taste.

› If your recipe calls for precooked pasta – UNDERCOOK it.

› Add cooked rice to recipes during last hour of cooking.

Important Guidelines

› The Slow Cooker should always be at least half full for best cooking results; how-ever, the Slow Cooker should never be more than three-quarters full (about 1 inch from the top rim).

› Because the Slow Cooker heats and cooks at low temperatures, food should be at room temperature before it goes into the cooker. If the food is refrigerator temperature, heat it on the high setting for about 2 hours to heat the contents to 140°F before changing to the low setting.

› If foods are to be cooked the next day in the ceramic pot, do not store in the refrigerator overnight.

› Any leftover food should be removed from the ceramic pot and stored in plastic containers up to 2 days, or frozen for future use.

› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could develop during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return food to the ceramic pot and keep warm in an oven, covering with foil, if desired. DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a stovetop or in a microwave.

› Do not place the ceramic pot directly on a table or countertop.

› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to room temperature before adding.

› For food safety reasons, whole chickens should not be cooked in a Slow Cooker. They may not reach safe temperature in the proper amount of time.

› When cooking meat, the USDA recommends setting the unit to High for one hour and then reducing the heat to Low.

› Avoid sudden temperature changes. Really cold food or water can crack a hot ceramic pot.

› Never heat the ceramic pot when it is empty.

› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is cooking.

› Always use potholders or oven mitts when removing the lid or ceramic pot from the base after cooking.

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Suggested Foods

MeatsBeef / Veal: Choose cuts that are full of flavor and benefit from braising.

› Arm pot roast

› Beef brisket or corned beef brisket

› Beef short ribs

› Bottom round roast

› Chuck or rump roast

› Chuck shoulder steak

› Veal shanks

Pork: Less tender cuts work best – the lean “new generation pork” may become dry when cooked in Slow Cooker.

› Boston butt roast

› Pork shoulder pieces

› Sausages

› Country-style pork ribs (bone-in)

› Pork shoulder or blade roast

Lamb: Choose flavorful cuts that benefit from braising to tenderize.

› Lamb shoulder

› Lamb stew meat

› Lamb shanks

Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become dry in texture if cooked too long.

› Chicken or turkey legs and thighs (remove skin to reduce fat)

Game: Game generally tends to be less tender so it is perfect for the Slow Cooker.

› Venison roasts or stew meat

› Pheasant, duck thighs and legs

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RecipesStarters/Beverages/Miscellaneous › Country Pâté with Cranberries and Pistachios. . . . . . . . . . . . . . . . . . . . . . . . 9 › Chili Spiced Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 › Spinach, Gruyère & Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 › Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 › Irish Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 › Apricot Pecan Brown Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Soups & Stocks › Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 › Cuban Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 › Caramelized Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 › Sausage & Lentil Soup with Tortellini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 › Curried Yellow Pea Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 › Classic Split Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 › Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 › Brown Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 › Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 › Roasted Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Stew & Chilis › White Chili with Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 › Beef Chili for a Crowd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 › Heart Smart Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 › Corn and Green Chili Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 › Veal Stew with Mushrooms & Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . 30 › Mediterranean Seafood Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 › Seafood Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Entrees & Sauces › Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 › Lemon Chicken with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 › Chicken with 40 Cloves of Garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 › Barbecue Beef Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 › Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 › Dilled Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 › New England Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 › Corned Beef with Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 › Pulled Pork Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

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(continued)

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Entrees & Sauces › Braised Veal Shanks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 › Slow Cooked Lamb Shanks with White Beans . . . . . . . . . . . . . . . . . . . . . . 45 › Penne Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 › Red Beans & Sausage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 › Macaroni with Four Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 › Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Side Dishes › New Potatoes with Rosemary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 › "Almost" Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 › Warm Baked Potato Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 › Mashed Potato Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 › Party Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 › Butternut Squash & Mushroom Scallop . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 › Corn Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 › Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 › Roasted Beet Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 › Spinach Timbale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 › Stewed Green Beans and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 › Succotash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 › Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 › Vegetable Tian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 › Wild Mushroom Ragout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66Desserts › Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 › Honey Yogurt Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 › Chocolate Glaze. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 › Stewed Rhubarb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 › Baked Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 › Raspberry Swirl Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 › Apple Streusel Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 › Chocolate Ricotta Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 › Lemon Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 › Chocolate Terrine with Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . 76 › Applesauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 › Apricot Almond Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 › Chocolate Pudding Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 › French Vanilla Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 › Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81 › Steamed Chocolate Cherry Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 › Winter Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Country Pâté with Cranberries and Pistachios

� tablespoonunsaltedbutter

� ouncesshallots,peeledand chopped

� poundleanpork(trimmed shoulder),cutinto�-inchcubes

½ poundveal,cutinto�-inchcubes

½ poundchickenthighs,skinless, boneless,cutinto�-inchcubes

� largeegg,lightlybeaten

¹∕³ cuphalf-and-half

¹∕³ cupwhitevermouthordrywhite wine

²∕³ cupshelledwhitepistachios

²∕³ cupdriedcranberries

� teaspoonkoshersalt

� teaspoonfreshlygroundpepper

� teaspoonherbesdeProvence

� teaspoonsage

¼ teaspoonallspice

¹∕� teaspoonfreshlygratednutmeg

¹∕� teaspooncayennepepper

¹∕� teaspooncumin

cookingspray

¹∕³ poundprosciutto,thinlysliced

� quartboilingwater

Heatbutterina�0-inchCuisinart®nonstickskilletovermediumheat.Cookshal-lots,stirringoccasionally,untilsoft,about�minutes.Letcool;reserve.

InsertthemetalbladeinaCuisinart®FoodProcessor.Placeporkcubesintheworkbowlandpulse�0to��timesuntilfinelychopped.Donotoverprocess.Remove;placeinalargebowl.Placevealcubesinworkbowlandpulsetochop;transfertobowlwithpork.Repeatwithchicken.

Addcooledshallots,egg,half-and-half,wine,pistachios,cranberries,salt,pep-per,herbesdeProvence,sage,allspice,nutmeg,cayenne,andcumintothemixingbowl.Stirtocombinethoroughly.

Tasteforseasoningbyflattening�tablespoonofpâtémixtureintoapattyshapeandcookinginaskilletuntilbrown.Adjustseasoningsifneeded.

Lightlycoatan�½x�½x�½-inchloafpanwithcookingspray.Linepanwithslicesofprosciutto,lettingendshangovertheedges.Spooninmeatmixture,press-ingdowntoeven.Coverwithasliceofprosciuttoandfoldovertheendstocover

Makes 12 slices

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StarterS/BeverageS/MiScellaneouS

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themeatmixture.Cuta�0-inchlengthofaluminumfoil,foldtodoubleandcoatonesidewithcookingspray.Coverpanwithfoil,sprayedsidedown.Securewithkitchentwine.

PlacerackinceramicpotoftheCuisinart®SlowCooker.Addboilingwater.Care-fullyplacefilledandcoveredloafpanonrack.Coverandpresstheon/offbuttontoturntheuniton.Setthetimeto�hoursandpressHigh;slowcookerwillauto-maticallyswitchtoWarmwhencookingtimehaselapsed.Theinternaltemperatureofpâtéshouldbe��0°F.Letthepâtéstandintheslowcookeruntilcoolenoughtohandle.Placethecoveredloafpaninashallowbakingdish.Coverwithanotherbakingdish.Place�or�one-poundcansontoptoweighdown.Refrigerateuntilcompletelycool–atleast�hoursorovernight.

Removefoilandloosenpâtéwithasharpkniferunaroundtheedges.Invertontoaplate.Scrapeoffanddiscardcongealedjuices.Cutintoslicesandservewithslicedcrustybread,mustardandcornichons.

Nutritional information per slice: Calories 155 (47% from fat) • carb. 7g • pro. 13g • fat 7g

• sat. fat 3g • chol. 52mg • sod. 293mg • calc. 26mg • fiber 1g

Chili Spiced Nuts

� tablespoonchilipowder(mild, mediumorhot–totaste)

�½ teaspoonsgroundcumin

�½ teaspoonskoshersalt

� teaspoonoregano

½ teaspoongranulatedorpowdered garlic

¼ teaspooncayennepepper

�½ cupsunsaltedshelledwhole almonds

�½ cupsunsaltedshelledcashews

�½ cupsunsaltedshelledmacadamia nuts

�½ cupsunsaltedshelledpecanhalves

�½ cupsunsaltedshelledpistachios

�½ cupspepitas

� tablespoonsextravirginoliveoil

Makes 9 cups

Placethechilipowder,cumin,salt,oregano,garlicpowder,andcayenneinasmallbowl.Stirtocombine;reserve.

PlacethenutsinceramicpotoftheCuisinart®SlowCooker.Addspicemixture;stir.Drizzlewitholiveoilandstirtocoat.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�0minutesandpressHigh.Whenunitswitchestowarm,removecover,resettimefor�hoursandpressLow.Stirmixtureoccasionally,aboutevery��minutes.Transfernutstoabakingsheetlinedwithpapertowelstocoolbeforeservingorstoring.Storeinanairtightcontainerforupto�weeks.

Nutritional information per serving (2 tablespoons): Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g

• chol. 0mg • sod. 31mg • calc. 18mg • fiber 1g

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Spinach, Gruyère & Artichoke Dip

� ��■��

�� ouncesfrozenspinach(onebag), thawed

� cans(��ounceseach)quartered artichokehearts,drained

�� ouncesreducedfatcream cheese,cutinto�-inchpieces

¼ cupevaporatedfat-freemilk,not reconstituted

� ouncesGruyère,shredded

� garlicclove,finelychopped

� ounceshallot,finelychopped

� ouncesParmesan,grated

½ teaspoonTabasco®orotherhot sauce(usemoreorlesstotaste)

The slow cooker is the perfect vessel to bake our version of this old snack favorite to feed a crowd, especially when your oven is busy with the rest of the meal.

Makes about 2 quarts

Brusha�-quartsoufflédishlightlywitholiveoilorcoatwithcookingspray.Placethespinachinaclean,darkkitchentowelandsqueezeuntilallliquidisremoved;reserve.Placetheartichokequartersinatowelandsqueezegentlytoremoveexcessliquid(donotsqueezetoohard);reserve.

Placethecreamcheeseandevaporatedmilkinalargebowl.Usingahand-heldmixeronmediumspeed,beatuntilcreamyandsmooth.AddtheGruyère,garlic,shallot,andtwo-thirdsoftheParmesan;stironlowspeed.Addthereservedarti-chokeheartsandhotsauce;stironlowspeedtoblend.

Transferthemixturetotheprepareddish;sprinklewithremainingParmesan.PlacetherackintheCuisinart®SlowCooker.Placethefilledsoufflédishontherack.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Dipshouldbepuffedandbubblywhendone.ServehotwithcrackersorslicedFrenchbread.




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Mulled Cider

� quartsfreshunpasteurized applecider

� slicespeeled,freshginger,each aboutthesizeofaquarter

� wholecinnamonsticks

� wholeorange,unpeeled,sliced

¼ cupbrownsugar

�½ teaspoonswholecloves

� teaspoonwholeallspiceberries

Makes 4 quarts

PlaceallingredientsintheceramicpotoftheCuisinart®SlowCooker.Stirtomix.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.Strainoutorangeslicesandspicesifdesired.Ladleintomugstoserve.

Nutritional information per serving (½ cup): Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g


Irish Oatmeal

cookingspray

� cupssteel-cutIrishOatmeal

� quartswater


Makes 8 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Placeoatmeal,waterandsaltinthepot;stir.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.

Notes: Forafruityoatmealaddchoppeddriedfruitssuchasapples,pears,plums,apri-cots,peaches,cherriesorcranberries;about�to�tablespoonsperserving.ForCinnamonIrishOatmeal,add�to�teaspoonsdriedcinnamonbeforecooking

Nutritional information per serving (about 7/8 cup): Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g


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Apricot Pecan Brown Bread

� tablespoonunsaltedbutter,melted

½ cupcornmeal

½ cupryeflour

½ cupwhole-wheatflour

� teaspoonbakingsoda

½ teaspoonsalt

¹∕³ cuphoney

� cupbuttermilk

¹∕³ cupchoppeddriedapricots

¹∕³ cuptoastedandchoppedpecans

Makes 8 slices

Cutasheetofaluminumfoil�0incheslong.Foldtodouble(oruseasinglesheetofheavydutyfoil,�0inchesinlength.Brushthebottomandsidesofan�½x�x�-inch/�Cuploafpanwithbutter.Brushanareainthecenterofthedoubledfoilthesizeofthetopoftheloafpanwithbutter.Reserve.

Placethecornmeal,ryeflour,whole-wheatflour,bakingsodaandsaltinamediumbowl;stirwithawhisk.Addthehoneyandbuttermilk.Stiruntilblendedandsmooth.Foldintheapricotsandpecans.Turnintothepreparedpan.Coverwiththefoil,butteredsidedown.Pressthefoiltothesidesofthepan.Usekitchentwinetotiethefoiltightlyaroundthesidesofthepan.

PlacetherackintheceramicpotoftheCuisinart™SlowCooker.Placethecoveredloafpanontherack.Addhotwatertocomehalfwayupthepan.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh.Oncecookingtimeelapses,removeloafpanfromtheslowcookerusingpotholders.Placeonacookingrack.Loosenstring,liftofffoilcoveringfrombacktofront.Turnbreadontocuttingboardandslice.

Nutritional information per serving (one slice): Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g


� �� ■��


Spanish Bean Soup with Chorizo

½ pounddriedchickpeas(garbanzo beans)

� hamhock(��ounces)orleftover hambone

�� ouncesnewpotatoes(�to�½-inch size),halvedorquartered

� teaspoonsoliveoil,divided

� ouncesonions,chopped

½ teaspoonsaffronthreads

� garliccloves,peeledandchopped

� cupswater

�� ounceschickenorturkeychorizo, chopped(hotsausage,crumbled orkielbasa,chopped)

Makes 12 cups

Soakchickpeasovernightinwatertocoverby�inches.Drainandrinse.PlaceinceramicpotofCuisinart®SlowCookerwithhamhockorhamboneandpotatoes.

Heat�teaspoonsoilin��-inchCuisinart®skilletovermediumheat.Addonions;cook�to�minutestosoften.Stirinsaffronandgarlic.Cook�to�minuteslon-ger.Addonionmixturetoslowcookerwith�cupswater.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh.Oncetimeelapsessettimeragainfor�hoursandpressSimmer;slowcookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.

Heatremaining�teaspoonoilinsameskilletovermedium-highheat.Browncho-rizo,drain;stirintosoup.SlowcookonLowfor��minutes.Ifthesoupseemstoothick,addsomemorewater.

Nutritional information per serving (1 cup): Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g


� ��■��

SoupS & StockS

Cuban Black Bean Soup

�½ poundsdriedblackbeans

� hamhocks

� cupschickenstock

� cupschoppedonion

� cupchoppedredpepper


� tablespoonoregano

½ teaspooncayennepepper

� bayleaf


� tablespoonredwinevinegar

¹∕³ cupdrysherry

Makes 10 cups

Sortbeansandpickoutanystonesorbitsofdirt.Soakbeansovernight(�hoursormore)inwatertocoverby�inches.Drainandrinse.PlacebeansinceramicpotoftheCuisinart®SlowCookerwithhamhocks,chickenstock,choppedonion,redpepper,garlic,oregano,cayenneandbayleaf.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh.Oncetimeelapsessettimeragainfor�hoursandpressSimmer;slowcookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.

Removeanddiscardbayleaf.Removehamhocks,letcool.Whencoolenoughtohandle,removemeat,chopandreserve.Stirinsalt.

UseapotatomasherorCuisinart®HandBlenderonLowspeedwithagentleupanddownmotiontomash/puréebeans.

Youmaypartiallyortotallypuréethesoup.Stirinreservedham,vinegarandsherry.



SoupS & StockS

� ��■��

Caramelized Onion Soup

� poundsonions,peeledandsliced

� tablespoonsunsaltedbutter, melted



� tablespoonsunbleached all-purposeflour

� tablespoonbrownsugar

� cupsmeatstock(halfchickenand halfbeefisfine),hot

� tablespoonsPort

Makes 8 servings

Combineonions,butter,oliveoilandsaltintheceramicpotoftheCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.SettimeforonehourandpressHigh.Oncetimeelapses,resettimefor�hoursandpressLowtocookuntilnicelybrowned.Stireveryhoursotheonionscolorevenly.

Whenonionsaredone,sprinkleinflourandsugar.CookonLowfor�0minutes,stirringoccasionally.AddhotstockandcookonHighforonehour.ReducetoLowfor�hourslonger.StirinPort.

ServesoupwithslicesoftoastedFrenchbread,toppedwithmeltedParmesancheese.

Nutritional information per serving (¾ cup without cheese): Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g

• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g

SoupS & StockS

� ��■��

Sausage & LentilSoup with Tortellini

� tablespoonextravirginoliveoil

� poundsturkeyorchickenItalian sausagelinks

�� ouncesmushrooms,cleanedand quartered

�½ cupsdriedbrownlentils,rinsed anddrained

�� ouncesyellowonions,peeledand chopped

�� ouncescarrots,peeled,thickly sliced


� tablespoonbasil

� teaspoonsthyme

� ouncesun-driedtomatoes(notin oil),slivered

� cupslow-sodiumchickenstockor broth

� ouncescheesefilledtortellini (refrigerated)

Makes 12 cups

HeattheoliveoilinaCuisinart®��-inchnonstickskilletovermedium-highheat.Whenhot,addthesausageinasinglelayerandbrownevenlyonallsides,about�0minutes.Removeandletcool.Addthemushroomstothesamepanandcooktobrown,about�to�minutes.Whenthesausageiscoolenoughtohandle,cutinto½-inchslices.

PlacethelentilsintheceramicpotoftheCuisinart®SlowCooker.Addthechoppedonions,carrots,garlic,brownedmushrooms,basil,andthyme;stirtocombine.Sprinklethemixturewiththesun-driedtomatoesandtopwiththesausageandanyaccumulatedjuices.Addthechickenstock.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh.Oncetimeelapses,resettimeto�hoursandpressSimmer;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Forty-fiveminutesbeforeserving,resetthetemperaturetoHigh–ifsoupisverythick,addupto�cupswater.After��minutes,addthetortellini.Coverandcookforanadditional�0minutes,untilthetortelliniarecookedandtender.

ServewithfreshlygratedParmesancheese.

Nutritional information per serving (1 cup, without cheese): Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g


SoupS & StockS

� ��■��

SoupS & StockS

� �0■�0

Curried Yellow Pea Soup


� ouncesonion,peeled andchopped


� pieceginger(�-inch)peeled, thinlysliced

� tablespoonsjalapeñopepper, cored,seededandchopped

� tablespooncurrypowder

½ teaspooncuminseed

� poundyellowsplitpeas,rinsed

� ouncesredpotatoes,skinon, quartered

� ouncesmushrooms,halved

� ouncesbabycarrots

� ouncesparsnips,peeledand cutinto�-inchslices

� ouncescauliflower,separatedinto �½-inchflorets

¹⁄� cupbrownrice

� cupsvegetablestockorRoasted VegetableStock(page��)

� cupswater

Makes 12 cups

Meltbutterovermedium-highheatina�0-inchCuisinart®nonstickskillet.Cookonionuntilsoft,about�to�minutes.Addgarlic;stirfor�minute.Addginger,jalapeño,curryandcumin.Cookuntilfragrant,�to�minutes.TransfertoceramicpotofCuisinart®SlowCooker.

Addsplitpeas,potatoes,mushrooms,carrots,parsnips,cauliflowerandricetoslowcooker;stir.Addstockandwater.Coverandpresson/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.



SoupS & StockS

� ��■��

Classic Split Pea Soup

� garliccloves,peeled

� ouncesonion,peeledandchopped

� celerystalk,chopped,topoff

�� ounceswaxypotatoes, cutinto½-inchcubes

�� ouncescarrots,peeledandthinly sliced

� poundgreensplitpeas,rinsed

� cupschickenstock(page��)

� ��-ouncehamhock (orroastedturkeyleg)


� tablespoonthyme

¼ cupdrysherry

Makes 8 servings

PlaceallingredientsbutthesherryintotheceramicpotoftheCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.Settimefor�hourandpressHigh.Oncetimeelapsesresettimefor�to�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Toreserve,removehamhockanddiscardbone;chopmeat,andreturnittosoup.Stirinsherry.



SoupS & StockS

� ��■��

Tomato Soup

� cans(��ounceseach)diced tomatoes,juicesdrained

� garlicclovespeeled,andchopped

� largeonion,peeled,andchopped

� mediumcarrots,chopped

� mediumcelerystalks, topsremoved,chopped

� cupschickenorvegetablestock

� bayleaf

� teaspoondriedbasil

½ teaspoonthyme

Makes 8 servings

Placetomatoes,garlic,onion,carrotsandceleryintheceramicpotoftheCuisin-art®SlowCooker.Addthestock,bayleaf,basil,andthyme.Coverandpresstheon/offbuttontoturntheuniton.Settimefor�hoursandpressSimmer,untilvegetablesaretender.SlowcookerwillautomaticallyswitchtoWarmwhencook-ingtimehaselapsed.

Serveasisforarusticsoup,orpuréewithaCuisinart®HandBlenderorblenderforamorerefinedone.



Brown Beef Stock

�½ poundsbeefand/orvealbones

� poundbeefchuckorotherstew beef,in�-inchcubes

� largecarrots,peeled,cutinto �-inchlengths

� celerystalks,cutinto�-inch lengths

� largeonions,peeledand

quartered

� tablespoonsoliveorvegetableoil

� chives

� sprigsparsley

� sprigsthyme

� garliccloves

�� peppercorns

Makes 8 cups

Preheatovento��°F.Arrangebones,beefcubes,andvegetablesinashallowroastingpan.Drizzlewithoilandtosstocoat.Roastfor��minutes,thenturnandroastforanadditional��minutes.Tiechives,parsleyandthymeintoabundleus-ingbutcher’stwine.

Transferbrownedbones,meat,andvegetablestotheceramicpotoftheCuisin-art®SlowCooker.Addbundleofherbs,garlicclovesandpeppercorns.Coverwith�cupscoldwater.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh.Oncetimeelapses,resettimeto�hoursandpressSimmer;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Strain,reservingstock;discardsolids.Coverandrefrigerate.Fatwillsolidifyandcometothetop.Removeanddiscardfat.Keepstockrefrigerateduntilreadytouse,upto�days,orfreeze.

Hint:Freezein�-cupamountstohavereadytothawanduse.



� ��■��

SoupS & StockS

� ��■��

Chicken Stock

� poundschickenwings and/orbacks

� mediumonions,peeledand quartered

� celerystalks,cutinto�-inch lengths

� carrots,peeled,cutinto�-inch lengths

� leeks,trimmed,halvedlengthwise, cleaned

� parsnips,peeled,cutinto �-inchlengths

� bayleaves

�� blackpeppercorns

� sprigsparsley

� sprigsthyme

�0 cupswater

Makes 8 cups

Rinsechickenanddrain.PlaceinceramicpotofCuisinart®SlowCookeralongwiththeonion,celery,carrots,leeks,parsnips,bayleaves,peppercorns,parsley,andthyme.Addwater.Coverandpresson/offbuttontoturnuniton.Settimerto�hoursandpressHigh.Oncetimeelapsesresettimeto�hoursandpressSim-mer;slowcookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.Strain,discardingthechickenbones,meat,skin,vegetables,andherbs.Passthroughafinemeshstrainertoremovesmallbits.Coverandrefrigerate.Whenchilledandcongealed,removechickenfatanddiscardorreserveforanotheruse.

Chickenstockwillkeepfor�daysintherefrigerator,orcanbefrozenforupto�months.

Hint:Freezechickenstockin�-cupcontainerstouseasneeded.

For Brown Chicken Stock:Brownstockrequiresthestepofroasting,butaddsdepthofflavortothestock.Usethismethod(usingturkeywings)tomakeBrownTurkeyStockaheadforholidaymeals.

Preheatovento�00°F.PlacewingsinaCuisinart®RoastingPan.Roastinpreheatedovenforabout�0minutes,untilnicelybrowned.Addvegetables,stirandroastforanadditional�0to��minutes,untilvegetablesarebrowned.Proceedwithrecipe.

Nutritional information per serving (1 cup): Calories 15 (0% from fat) • carb. 1g. • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg

SoupS & StockS

� ��■��

Roasted Vegetable Stock

� largecarrots,peeled,cutinto �-inchlengths

� celerystalks,cleaned,cutinto �-inchlengths

� leeks,rootsremoved,trimmedtoinclude�inchesofgreen,cutinhalflengthwiseandcleaned

� largeonions(�ounceseach), peeled,quartered

� parsnips,peeled,cutinto �-inchlengths

� largeredoryellowbellpeppers, cored,seededandquartered

� ouncesportobellomushrooms, cleaned,sliced

� garliccloves


� sprigsfreshthyme

� freshchives

�� peppercorns

Makes 7 cups

Preheatovento��0°F.Arrangevegetablesandgarliconlargebakingsheetwithsidesorinshallowroastingpan.Drizzlewitholiveoilandtosstocoatcompletely.

Placepaninovenandroastfor��minutes.Turnvegetablesandroastanadditionalfifteenminutes.Tiethymeandchivestogetherintoabundleusingbutcher’stwine.

Transfertheroastedvegetablesandaccumulatedjuices,scrapingupandincludingtheflavorfulbrownedbitsfromthepan,totheCuisinart®SlowCooker.Addthebundleofherbs,peppercorns,and�cupswater.Coverandpresstheon/offbuttontoturntheuniton.Setthetimeto�hoursandpressLow;slowcookerwillauto-maticallyswitchtoWarmwhencookingtimehaselapsed.

Strainvegetablesfromstockanddiscard.Coverandrefrigeratestockuntilreadytouse.

Nutritional information per serving (1 cup): Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g

SoupS & StockS

� ��■��

StewS & chiliS

White Chili with Chicken

� poundwhitebeans

cookingspray

� tablespoongoodqualityoliveoil

� cupschoppedonions

� tablespoonchoppedgarlic

� cupslow-sodiumchickenstock

�½ poundschickenbreastmeat, cutinto�-inchcubes

¾ cuppreparedsalsaverde (fromajar)

� teaspoonsgroundcumin

�½ teaspoonsoregano

� teaspooncoriander


� teaspoonfreshlyground whitepepper

� jalapeñopeppers,cored,seeded andminced(optional)

� cupcutwhiteoryellowcorn, (thawediffrozen)

� limewedges

Makes 13 cups

Pickoverbeansanddiscardanystonesorbitsofdirt.Soakbeansovernight(�hours)inwatertocoverby�inches.Drainandrinse.LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.HeatoilinaCuisinart®�0-inchskilletovermediumheat.Addonionsandgarlic.Cookuntilonionsaresoft,about�minutes;transfertopot.Placestock,beansandchickeninslowcooker.Addsalsa,cumin,oregano,coriander,salt,pepperandjalapeños.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh.Oncetimeelapses,resettimeto�hoursandpressSimmer;slowcookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.Onehalfhourbeforeserving,turnheattoHigh;stirincorn.Servewithwedgeoflime.

Hint:SlicedordicedavocadomakesagoodgarnishforWhiteChickenChili.


• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g

� ��■��

StewS & chiliS

Beef Chili for a Crowd

cookingspray

� teaspoonsgoodqualityoliveoil

�½ poundsonions,peeledand finelychopped

� garliccloves,peeledandminced

� teaspoonskoshersalt

½ teaspoonfreshlygroundpepper

� poundsleangroundbeef

½ cupchilipowder

�½ tablespoonsoregano

�½ tablespoonscumin

� tablespoonpaprika

� redpepper,cored,seeded, chopped

� greenpepper,cored, seeded,chopped

� yellowpepper,cored,seeded, chopped

� cans(��ounceseach)diced tomatoes,juicesdrained,separated

� cans(�ounceseach)tomatopaste, salt-free

� tablespoonsredwinevinegar

� cans(��–��ounceseach)beans, drained,rinsedanddrainedagain (i.e.,blackbeans,pintobeans and/orredkidneybeans)

Makes 16 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.HeataCuisinart®��-inchnonstickskilletovermedium-highheatandadd�teaspoonoliveoil;sautéonionsandgarlicuntilsoft.Seasonwith½tea-spoonsaltand¼teaspoonpepper.Placeinceramicpot.

Inthesameskillet,heatanotherteaspoonofoil;cookgroundbeefuntilbrown,breakingupclumpswiththebackofaspoon.Stirinremainingsaltandpepper,chilipowder,oregano,cuminandpaprika;cookoverlowheatuntilspicesarefra-grant.Transfermeatmixturetoslowcooker.Addslicedred,green,andyellowpep-pers.Stirindicedtomatoes,tomatopasteandredwinevinegar.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�0hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Onehourbeforeserving,turnheattoHigh.Stirinbeansandslowcookuntilheatedthrough.

Nutritional information per serving: Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g


� ��■��

StewS & chiliS

Heart Smart Turkey Chili

� tablespoonsextra virginoliveoil, divided

� poundsleangroundturkey (�%fat)

� garliccloves,peeledandfinely chopped

�½ poundsSpanishonions,peeled andchopped

¹∕³ cupchilipowder

� tablespoongroundcumin

�½ teaspoonsgroundallspice

�½ teaspoonsgroundcinnamon

�½ teaspoonsgroundcoriander


� cans(��ounceseach) dicedtomatoes

� redbellpepper,cutinto �½x¼-inchstrips

� yellowbellpepper,cutinto �½x¼-inchstrips

� cuplow-sodiumchickenstock

� tablespoonswinevinegar

� bayleaf


Makes about 16 cups

HeatoneteaspoonoliveoilinaCuisinart®��-inchskilletovermedium-highheat.Add¹∕³oftheturkeytothepanandcookuntilbrown,breakingupclumpswiththebackofaspoon,about�minutes.TransfertotheceramicpotoftheCuisin-art®SlowCooker.Browntheremainingmeatintwomorebatcheseachwithoneteaspoonofoil.Heattheremainingonetablespoonofoilovermediumheatinthesamepan;addthegarlicandonionandcookuntiltranslucentandsoftened,about�minutes.Addchilipowder,cumin,allspice,cinnamon,coriander,andoregano;cookoverlowheatuntilfragrant,about�minutes.

Transferonionmixturetotheslowcooker.Stirindicedtomatoes,peppers,chickenstock,winevinegar,bayleafandkoshersalt.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomati-callyswitchtoWarmwhencookingtimehaselapsed.Servewithchilicondiments–shreddedlowfatCheddarorMontereyJackcheese,dicedavocado,choppedtomato,choppedonions,choppedpeppersandwarmcornbread.


• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g

� ��■��

StewS & chiliS

Corn and Green Chile Chowder

� slicesbacon,cutintosmalldice

� mediumonion,cutintosmalldice(approximately�½to�cupsdice)

� mediumredpepper,cutintosmalldice(approximately�½to�cupsdice)

� celerystalk,finelychopped

� jalapeñopepper,seedsremoved,finelychopped

� garliccloves,finelychopped

�½ teaspoonskoshersalt,divided

¾ teaspoonfreshlygroundpepper,divided

� tablespoonsunbleached,all-purposeflour

½ cupbeer

� cans(�½ounceseach)choppedgreenchiles

�� ouncesredpotatoes,washedandcutinto�-inchdice

� cupscornkernels(cutfromabout�earsofcorn)

� cuplowsodiumchickenbroth

½ cupheavycream

Makes 8 servings

Placebaconina��-inchskilletovermediumheat.Oncebaconiscompletelycookedremoveandreserve.Addthechoppedonion,redpepper,celery,andjala-peñototheskillet.Sautévegetablesuntiltender,about�minutes.Addthegarlicand½teaspoonofbothsaltandpeppertotheskilletandcontinuetocookforanadditional�to�minutes.

Stirtheflourintotheskilletandcookfor�to�minutes.Addthebeer,scrapingupanybrownbitsthathaveaccumulatedonthebottomoftheskillet.AddvegetablemixturetotheslowcookerpotoftheCuisinart®SlowCooker.Tothevegetables,addthegreenchiles,potatoes,corn,½teaspoonsalt,remainingpepperandchickenbroth.

Coverandpresstheon/offbuttontoturntheuniton.Setthetimeto�hoursandpressHigh.Oncetimeelapses,resettimeto�hours.Toserve,stirinreservedbacon.Tasteandadjustseasoningaccordingly.Setthetimeagainfor�hoursandpressSimmer.WhenslowcookerswitchestoWarm,stirinheavycreamandre-mainingsalt.Settimeto�houronLow.Tasteandadjustseasoningaccordingly.

Optional:Purée�cupofthesoupseparatelywithablenderandstirbackintotheremainingchowderforanextra-creamytexture.



� �0■�0

Veal Stew with Mushrooms & Artichokes

½ cupunbleached,all-purposeflour



� poundsvealstewmeat, cutinto�-inchcubes

� teaspoonsgoodqualityoliveoil, divided

¾ cupdrysherry

� poundbuttonmushrooms,sliced

�½ cupsonion,peeledandchopped (about�large)

� celerystalk,trimmed,cutinto ½-inchpieces

� can(��ounces)dicedtomatoes,drained

� cupchickenstock

� shallots,peeledandminced


� teaspoongroundcoriander

�0 wholesprigsofparsleywithstems

� bayleaf

� packagesfrozenartichokes, thawed

¼ cupchoppedfreshparsley

Makes about 10 cups

Mixtheflour,saltandpepperinapieplateorotherflatbowl.Lightlydustvealcubeswithseasonedflour,shakingoffexcess.Heat�teaspoonsofoilinaCuisin-art®��-inchskilletovermedium-highheat.In�batches,brownvealonallsides.TransferbrownedvealtotheceramicpotoftheCuisinart®SlowCooker.Aftereachbatch,deglazepanbyadding¼cupsherrytothehotskillet,scrapingupanybrownbits;addtotheceramicpot.

Whenallmeatisbrowned,add�teaspoonoil;brownmushroomsin�batchesandaddtopot.Placeonion,celery,tomatoes,chickenstock,shallots,garlic,andcorian-derintheslowcookerwithvealandmushrooms;stir.Placetheparsleysprigsontopofthevealmixture.Tuckthebayleafintothecenter.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;theslowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Atthispoint,thestewcanwaitonWarmuntilyouarereadytofinishcooking.

Onehourbeforeserving,removeparsleysprigsandbayleaf;discard.Stirinartichokes;coverandslowcookonLowfor�hour.Garnishwithchoppedfreshparsleytoserve.



StewS & chiliS

� ��■��

Mediterranean Seafood Stew

½ poundsmallnewpotatoes,skinon,whole


� largeonions,peeled,cutintoquar-ters,withrootendsintact(toholdthemtogether)


� cans(��ounceseach)dicedtomatoes,juicesdrained

� can(�ounces)salt-freetomatopaste

� cupclamjuiceorfishstock

� cupdrywhitewineorvermouth

� teaspoonsaffron


� bayleaf

½ teaspoonfennelseeds

¼ teaspoonpeppercorns

� wholesprigsoffreshparsley(stemsandleaves)

� smallfennelbulb(�ounces),topoff,cutinto½-inchslices

�� mussels,scrubbedanddebeardedifnecessary

�� jumboshrimp,peeled,deveined,leftwholewithtailon

�� seascallops,cutinhalfhorizon-tally

¾ poundwhitefish,suchasscrod,cutinto�-inchpieces

½ cupchoppedparsleyleaves

gratedzestofoneorange

Makes 6 servings

Placepotatoes,garlic,onionandoliveoilinceramicpotoftheCuisinart®SlowCooker;stirgentlytocombine.Addtomatoes,tomatopaste,clamjuice,wine,saf-fronanddriedbasil.Placebayleaf,fennelseeds,peppercornsandparsleysprigsina�x�-inchsquareofcheesecloth(orcoffeefilter)andtiesecurelywithkitchentwine.Addtopot.Coverandpresstheon/offbuttontoturntheuniton.Settimefor�hoursandpressHigh.OnceslowcookerswitchestoWarmsettimefor�hoursandpressSimmer.Oncetimeelapses,resettimefor�hoursandpressSim-mer;theslowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.AtthispointthesaucecanrestonWarmuntilonehourbeforeserving.

RaiseheattoHigh,thenaddfennelslices;cookanother�0to�0minutes.Addmussels,shrimp,scallopsandfish.Continuetocookabout�0to��minutes,oruntilmusselsareopen,shrimparepink,scallopsandfishareopaque.Garnishwithchoppedparsleyandorangezest.

Ladlestewdirectlyfromthepotintowarmsoupbowls.Servewithcrustybreadontheside.



StewS & chiliS

� ��■��

StewS & chiliS

Seafood Chili



� jalapeñopeppers,seededandchopped

� redpepper,seededandchopped

� greenpepper,seededandchopped

� tablespoonschilipowder


� teaspoonsgroundcumin

� teaspoongroundcoriander


� cans(��ounceseach)dicedtomatoeswithjuice

� cans(�ounceseach)choppedclams,drained,½cupjuicereserved

� tablespoonscornmeal

� poundlargeshrimp,peeledanddeveined

� poundlargeseascallops,toughmuscleremoved

¾ poundhalibut(orotherfirmwhitefish),cutinto�-inchpieces

� poundmussels,rinsedandde-bearded

½ cupchoppedfreshcilantro

Makes 8 servings

Combineonions,garlic,jalapeñopeppers,redpepper,greenpepper,chilipowder,oregano,cumin,andcorianderwiththeoliveoilinceramicpotoftheCuisinart®SlowCooker.Stirindicedtomatoesand½cupclamjuice.Coverandpresstheon/offbuttontoturntheuniton.Settimerto�hoursandpressLow;theslowcookerwillautomaticallyswitchtoWarmuntilyouarereadytofinishcooking.

TurnheattoHighandstirincornmeal;coverandcook��minutes.Addchoppedclams,shrimp,scallops,andhalibut;stirgently.Placemusselsontop.CookonHighfor�minuteoruntilshrimparepinkandmusselshaveopened.Garnishwithfreshchoppedcilantro.



entrÉeS & SauceS

� ��■��

Chicken Cacciatore

�� ouncesyellowonion,peeledand cutverticallyinto½-inchthick slices

� greenbellpepper,cored,seeded,cutlengthwiseinto½-inch-thickslices

� redbellpepper,cored,seeded,cutlengthwiseinto½-inch-thickslices

� yellowbellpepper,cored, seeded,cutin½-inch-thick sliceslengthwise


� cans(��ounceseach)diced tomatoes,drained,juices discarded

¼ cuptomatopaste

¼ cupwhitevermouthorotherdry whitewine


� teaspoonbasil


½ teaspoonfreshlygroundblack pepper

� poundsbone-in,skinlesschicken thighs



� ouncesportobellomushrooms, cutinto½-inch-thickslices

� bayleaf

Makes 6 to 8 servings

Placetheonions,peppers,garlic,drainedtomatoes,tomatopaste,vermouth,oregano,basil,saltandpepperinalargebowl.Tossgentlytocombine.Trimchickenthighsofvisiblefat.Tossinflourtocoatlightly–discardexcessflour.Heatonetablespoonoliveoilina��-inchCuisinart®nonstickskilletovermedium-highheat.Addhalfthechickenandcookovermedium-highheatfor�minutesoneachsideuntilbrown.Transfertoaplateandrepeatwiththeremainingchicken.Addtheremainingtablespoonoliveoilandcooktheportobellomushroomsinasinglelayeruntilgoldenbrownoneachside,about�minutesperside.Addthebrownedportobellomushroomstothevegetablemixture.

ArrangehalfthechickenthighsintheceramicpotoftheCuisinart®SlowCooker.Topwithhalfthevegetablemixture.Repeatlayers.Tuckbayleafintothecenterofthemixture.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencook-ingtimehaselapsed.Removeanddiscardbayleafbeforeserving.

Nutritional information per serving ( based on 6 servings): Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g


� ��■��

entrÉeS & SauceS

Lemon Chicken with Rosemary

� poundsbone-in,skinlesschickenthighs,trimmedofexcessvisiblefat

¾ teaspoonkoshersalt


� teaspoonoliveoil


� largeonions,peeled,halvedandsliced

� garliccloves,peeled,roughlychopped

� rosemarysprigs

¹∕³ cupfreshlemonjuice

½ cupchickenbroth

� teaspoonslemonzest

� lemon,thinlysliced

choppedrosemaryforgarnish

Makes 8 servings

Heata��-inchCuisinart®skilletovermediumheat.

Seasonthechickenthighsonbothsideswith½teaspoonofsaltand½teaspoonofblackpepper.Onceskilletishotaddtheoliveoilsothatitshimmersacrossthepanbutdoesnotsmoke.Dredgehalfofthechickenthighsinflourtocoatlightly.Placechickeninhotskilletskinsidedown.Brownonbothsidesabout�to�minutes.Itisimportantnottomovethechickenwhenitisfirstplacedinpan;chickenwillcomelooseonceitisbrowned.Dredgeremainingchickenandrepeat.Reserve.

Pourallbut�tablespoonofoiloutoftheskillet.Sautéonionsandgarlicfor�to�minutesuntilsoftened.Stirintherosemarysprigsandremaining¼teaspoonofsalt.Addthelemonjuicetotheskillet,scrapingupanybrownbitsthatremainonthebottomwithawoodenspoon.Letjuicecometoaboilandreducebyhalf.Addthechickenbrothandletcometoaboil.

AddonionmixturetotheceramicpotoftheCuisinart®SlowCooker,andstirinthelemonzest.Nestlethebrownedchickenthighsintheonionmixture.Placelemonslicesontopofthechicken.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Tasteandadjustseasoningaccordingly.

Serveinshallowbowlswithriceormashedpotatoes.



� ��■��

entrÉeS & SauceS

Chicken with 40 Cloves of Garlic

� poundschickenthighs (about��),skinless,bone-in

� teaspoonsherbesdeProvence

¼ teaspoonredpepperflakes


½ teaspoonfreshlyground blackpepper

� tablespoonfreshlemonjuice


cookingspray

�0 clovesgarlic,peeled

½ celerystalk,sliced

� cupslicedonionand/orshallots

½ cupwhitevermouthordry whitewine

¼ tablespoonslow-sodium chickenstock

freshlychoppedparsley

Makes 8 servings

Inalargebowl,combinethechickenthighs,herbesdeProvence,redpepperflakes,salt,pepper,lemonjuiceandoliveoil.LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Layerseasonedchicken,garlic,celeryandonionsinpot.Pourinwineandchickenstock.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Servewithchoppedparsleyforgarnish.

Nutritional information per serving (based on 8 servings): Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g

• chol. 153mg • sod. 311 • calc. 66mg • fiber 1g

� ��■��

entrÉeS & SauceS

Barbecue Beef Brisket

� beefbrisket,approximately �-�½pounds

� tablespoonslightordarkpacked brownsugar

� teaspoonsWorcestershiresauce

� teaspoonsfreshlyground blackpepper

� teaspoongarlicpowder


� teaspoondrymustard

� teaspoonliquidsmoke

� mediumonions,peeled, cutinto½-inchslices

½ cuplagerorale

� cups(moretotaste)Barbecue Sauce,page��,orpurchased BBQsauce

This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier.

Makes 12 servings

Trimfatcapontopofbrisketto¹∕�-inchthickness.Donotremoveitall–ithelpstokeepthebriskettenderandmoist.Combinethebrownsugar,Worcestershire,pep-per,garlicpowder,salt,drymustard,andliquidsmoke.Ruballoverthebrisket.Iftimeallows,coverandrefrigerateovernighttomarinate.MakeasinglelayeroftheslicedonionsinthebottomoftheceramicpotoftheCuisinart®SlowCooker.Addthelager.Placethecoatedbrisketontop.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�0to��hoursandpressLow;slowcookerwillautomati-callyswitchtoWarmsetting.Removethebrisket,onionsandcookingjuicesfromtheSlowCookerandplaceinashallowpan.Coverandrefrigerate.Onehourbeforeserving,removebrisketfromrefrigerator.Preheatovento��°F.Removehardenedfatanddiscard.Removebrisketfromcookingliquid.Strainliquidfromonionsandreserveforanotheruse(youwillhaveabout�cups.Thismaybefrozen–itisverygoodtouseinsoups);discardonions.Slicemeatthinly(¹∕�-inchthickslices)whilecold.*

Reassembleandplaceinroastingpan/bakingdish.Spread�cupsBarbecueSauceevenlyoverthereassembledroast.Coverpanwithlidorfoilandplaceinpreheatedovenfor�0to�0minutes,untilheatedthrough.Servehot.

Alternativelythemeatcanbeslicedthickly,thenshreddedusingfingersortwoforks.Stirinsauceandreheatuntilitjustbubbles.Afterreheating,theBarbecueBeefmaybeplacedintheSlowCookeronLowfor�hour,thenturnedtoWarmwhencookingtimehaselapsed.

*ThinsliceswillbeeasytoachieveusingaCuisinart®ElectricKnife.



� ��■��

entrÉeS & SauceS

Barbecue Sauce

� teaspoonsunsaltedbutter

� cupfinelychoppedonion

� garlicclove,peeled, finelychopped

� cupstomatoketchup

� cupwater

¼ cuptomatopaste(salt-free)

¼ cupcidervinegar

¹∕³ cupmolasses

¹∕³ cuphoney

� tablespoonsWorcestershiresauce

� tablespoonssoysauce,low- sodium

� tablespoonpreparedhorseradish

� tablespoonchilipowder (heatleveltotaste)

� teaspoonsinstantespressopowder

�½ teaspoonsdrymustard

�-� teaspoonsliquidsmoke(totaste)

½-� teaspoonhotsaucesuch asTabasco®

Makes 4 cups

MeltthebutterinaCuisinart®�¾-quartsaucepanovermediumheat.Addonionandgarlic;cookovermediumheatuntilsoftenedandopaque,about�to�min-utes–donotbrown.Addketchup,water,tomatopaste,vinegar,molasses,honey,Worcestershiresauce,soysauce,horseradish,chilipowder,instantespresso,anddrymustard.Stirtoblend.Bringthemixturetoaboil.Reduceheatandsimmer,uncoveredoverlowheat,about�0to�0minutes.Stirinliquidsmokeandhotsaucetotaste.Coolandrefrigerateinacoveredcontaineruntilreadytouse.Mayalsobefrozen.

Nutritional information per serving (¼ cup): Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g


� ��■��

entrÉeS & SauceS

Dilled Pot Roast

¹∕³ cupunbleached,all-purpose flour

½ teaspoonkoshersalt

¼ teaspoonfreshlygroundpepper

� poundsbeefroast,rump, chuckorarmcut

� teaspoonsvegetableoil

� tablespoonsDijon-stylemustard

� onions,peeledandcutinto eighths

� carrots,peeledandslicedinto �-inchpieces

� celerystalks,withtops, cutinto�-inchpieces


�½ teaspoonsdillseed

� teaspoonpeppercorns

¼ cupbeefstock,low-sodium

� tablespoonredwinevinegar

Sauce cookingjuicesfrombeef

� tablespoonsunbleached, all-purposeflour

� teaspoonDijon-stylemustard

� teaspoondillweed

½ cuplowfatsourcream

Makes 8 servings

Combineflourwithsaltandpepper.Coatbeefwithflourmixture,shakingoffex-cess.HeatoilinaCuisinart®��-inchskilletovermedium-highheat;brownbeefonallsides.Transfertoplatterorcuttingboard;coolforafewmoments.Rubmustardevenlyoverallsidesofthebeef.

Placeonions,carrots,celery,garlic,dillseedandpeppercornsintheceramicpotoftheCuisinart®SlowCooker.Topwiththemustard-coatedbeef.Pourinstockandvinegar.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�0to��hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencook-ingtimehaselapsed.

Removebeef,transfertostoragecontainer,strainanddiscardvegetables.Pourcookingjuicesoverbeef;coverandrefrigerateovernight.Onehourbeforeserving,removebeef(reservejuices),andcutoffvisiblefat.Placeinasmallroastingpanandreheatat��°Ffor�0to��minutes.StraincookingjuicesintoaCuisinart®�¾-quartsaucepan;discardfat.Addflour,mustardanddill;stirovermediumheatuntilsaucecomestoaboilandthickens.Removefromheat,coolbrieflyandstirinsourcream.Tasteforseasoningandadd¼teaspoonsaltifdesired.Cutmeatintothinslices;poursomesauceoverthetopandpasstherestinasauceboat.

Nutritional information per serving (based on 8 servings): Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g


� ��■��

entrÉeS & SauceS

New England Short Ribs




�-�½ poundsshortribs

� tablespoonvegetableoil

� poundonions,peeledandcut into½-inchdice

� poundcarrots,peeledand halvedlengthwise

� poundnewredpotatoes,skin on,cutinto�to�½-inchcubes

½ poundturnips,peeledandcut into½-inchdice

½ cuppreparedhorseradish

� cupbeefstock

Makes 8 servings

Combineflour,saltandpepper.Coatshortribswiththismixture.HeatoilinaCuisinart®��-inchskilletovermedium-highheat.Brownribsandtransferthemtoaplatetocoolabit.Pourofffat,addonionsandcook�minute;stirandscrapeupallbrownbits.Combinewithcarrots,potatoesandturnips.Coatshortribswithhorseradish.PlaceintheceramicpotoftheCuisinart®SlowCooker.Coverwithonions,carrots,potatoesandturnips.Pourinstock.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Strainpanjuicesoruseafatmoptoremovefat.

Nutritional information per serving: Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g


�� 0■�0

entrÉeS & SauceS

(continued)

Corned Beef with Vegetables

First Cooking

cookingspray

� poundscornedbeef,firstcut(flat)

� onions,peeledandcutinto �-inchpieces

� carrots,peeledandcutinto �-inchpieces

� celerystalkswithtops, cutinto�-inchpieces

� wholeparsleysprigs

� bayleaf

� teaspoonpeppercorns

� cupswater

To Finish

Sauce

¹∕³ cuporangemarmalade

¹∕³ cupDijon-stylemustard

� tablespoonsrealmaplesyrup (notpancakesyrup)orhoney

Vegetables

� poundonions,peeled,cutinhalf throughrootend

� carrots,peeled,cutintolarge servingpieces

� celerystalks,cutintoservingpieces

� poundsnewpotatoes,skinson, cutintoservingpieces

�½ poundscabbagecutlengthwise throughtherootendinto�pieces

Makes 8 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Rinsethecornedbeefwithfreshwater.Placeitinthepotwiththeonions,carrots,celery,parsley,bayleafandpeppercorns.Pourinwatertocover.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Whenmeatisdone,transfertoaresealablecontainerwiththevegetablesandcookingliquid.Coverandrefrigerateovernight.Themeatcanstaylikethisforuptotwodays.

Whenyouarereadytofinishthecornedbeef,preheatovento��°F.Removemeatfromcookingliquid;cutoffanddiscardanyvisiblefat.Strainliquidtodegreasejuices.Discardvegetables;reserveliquid.Combinemarmalade,mustardandmaplesyrupinasmallbowl;spreadorbrushoverthetopandsidesofmeat.Setmeatinsmallroastingpan;heatabout�0to��minutes,brushingmeatwithglazeonceortwice.

��■��

entrÉeS & SauceS

PourcookingliquidintoaCuisinart®�-quartsaucepan.Addonions,carrots,celeryandnewpotatoes.Topwiththecabbage.(Youwillnothaveenoughliquidtocover–thecabbagesteamsontop.)Coverandsimmeruntilvegetablesaretender,�0to��minutes.Toserve,cutmeatintothinslicesandsurroundwithvegetables.Servetheflavorfulbrothontheside.



� ��■��

entrÉeS & SauceS

Pulled Pork Barbecue

� poundsbone-incountry-style spareribs


� teaspoonfreshlyground blackpepper

� teaspoonpaprika

� poundonions,peeledand thicklysliced

� cupswater

�-� cupsBarbecueSauce,page�� (orpurchased)

Makes 10 cups

Trimribsofexcessfat.Seasonwithsalt,pepperandpaprika.LayerseasonedporkandonionsinceramicpotofCuisinart®SlowCooker,endingwithalayerofonions.Addwater.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�0to��hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Porkshouldbetenderandfallingoffthebone.

Transferporktoashallowfoodstoragecontainer.Strainliquidanddiscardonions.Pourliquidoverpork.Coverandrefrigerate.Whenchilled,thefatwillsolidifyandrisetothetop.Liftoffanddiscard.Removeporkfromliquid(whichwillhavegelled);reserveliquidforanotheruse(itisparticularlygoodtouseintheSpanishBeanwithChorizopage��.CubanBlackBeanpage��;orClassicSplitPea,page��)Soups–itmaybestrainedandfrozen,ordiscarded.Pullporkfrombones;discardbones.Trimoffanddiscardfat.ShredporkandplaceinceramicpotofCuisinart®SlowCooker.Add�to�cupsBarbecueSauce;stir.Cookfor�hoursonLowor�hoursonHigh.ServeonWarm.



��■��

entrÉeS & SauceS

Braised Veal Shanks

� sprigsparsley

� vealshanks(about�-�½ poundstotal),about�¼inches thick,�-�½inchesindiameter, tied

¾ teaspoonkoshersalt

¼ teaspoonfreshlyground blackpepper


� teaspoonsextravirginoliveoil

¾ tablespoonunsaltedbutter

¾ poundonions,peeled andchopped

� ouncescarrots,peeled andchopped

� ouncesshallots,peeledand chopped

� ouncescelery,peeled andchopped

� garliccloves,peeled andchopped

� teaspoonsherbesdeProvence, divided

� can(��ounces)dicedtomatoes, drained

¼ cupdrywhitevermouth

¼ cupnonfat,low-sodium chickenstock

� bayleaf

� striplemonzest

Makes 4 servings

Removeleavesfromtheparsley,reservingstems.Chopleaves;reserve.Seasonvealwithsaltandpepper;dustlightlywithflour,shakingoffexcess.Heatoliveoilandbutterina��-inchCuisinart®skilletovermedium-highheat.Whenhot,addthevealshanksandcookfor�to�minutesoneachside,untilnicelybrowned.Removeandreserve.Addthechoppedonions,carrots,shallots,celery,garlic,andherbesdeProvencetotheskillet.Cookovermedium-lowheatuntilonionsandshallotsaretranslucentandvegetablesareslightlysoftened,about�minutes.

PlacecookedvegetablesintheceramicpotoftheCuisinart®SlowCookeralongwiththedraineddicedtomatoes,vermouth,chickenstock,bayleaf,lemonzest,andreservedparsleyleavesandstems.Stirtocombine.Topvegetablemixturewiththebrownedvealshanksinasinglelayer.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�to�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Degreasethecookingliquidwithafatmop,orpourtheliquidintoafatsepara-torandallowthefattorisetothetop.Thenpourthedefattedliquidbackintothecookedvegetables.Servewithpasta,rice,orpolenta.

(continued)

��■��

entrÉeS & SauceS

Tip:MakeyourchoppingtaskeasybyusingaCuisinart®FoodProcessorfittedwiththemetalbladetochopthevegetables.Firstchoptheparsleyleavesandremove.Thenwiththemachinerunning,dropgarlicthroughthefeedtubeandprocess�secondstochop.Addonion(cutinto�-inchpieces)andpulsetochop;remove.Pulsetochopshallots(cutinto�-inchpieces)remove.Pulsetochopcarrots(cutinto�-inchpieces)andremove.Pulsetochopcelery(cutinto�-inchpieces).Thechoppingisdoneinjustafewmoments.



� ��■��

entrÉeS & SauceS

Slow Cooked Lamb Shanks with White Beans

½ pounddriedwhitebeans(cannelliniornavy)

� lambshanks(about¾to�poundeach)


� teaspoonfreshlygroundblackpepper

� tablespoonoliveoil


� mediumonion,peeledandchopped

� mediumcarrot,peeledandchopped

� celerystalk,chopped

� garliccloves,chopped

� teaspoonherbesdeProvence

¹∕³ cupdryredwine

� can(��ounces)plumtomatoes,drainedwellandroughlychopped

� tablespoonstomatopaste

� bayleaf


Soakbeansovernightoratleast�hoursinwatertocoverby�inches.Drainandpickoverbeansandrinse.PlacethebeansintheceramicpotoftheCuisinart®SlowCooker.

Trimthelambshanksofasmuchvisiblefatandsilverskinaspossible.Seasonthemwith½teaspoonofthesaltand½teaspoonofthepepper.Heatoliveoilandbutterina��-inchCuisinart®sautépanovermedium-highheat.Whenhotaddtheseasonedlambshanksandbrownwellonallsides.Removeandreserve.Reduceheattolowandaddchoppedonion,carrot,andcelery;cookoverlowheatuntilvegetablesaresoftened,about�to�minutes.Addthechoppedgarlic,remainingsaltandpepperandtheherbesdeProvenceandsautéforanadditional�minutes.Stirintheredwine,scrapinganybrownbitsthatmayhaveaccumulatedonthebottomofthepanwithawoodenspoon.Finally,stirinthechoppedtomatoesandthetomatopaste–stirthevegetable/tomatomixturetogetherwiththebeans.Tuckthebayleafandthebrownedlambshanksintothemixture.Transfertoslowcooker.

(continued)

� ��■��

entrÉeS & SauceS

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removelambshanksanddegreaseasnecessary.Tasteandadjustseason-ingsaccordingly.Serveonelambshankperperson,orremovethemeatfromthebonesandserveupto�diners.



� ��■��

entrÉeS & SauceS

Penne Lasagna

� cupfreshlygratedParmesan

�� ouncespart-skimricotta

� poundpart-skimmozzarella, shredded,½cupreserved

fortopping

� teaspoonsextravirginoliveoil, divided

� ounceswhitemushrooms,sliced


½ teaspoonfreshlygroundpepper, divided

� poundfrozenchoppedspinach, thawedanddraineduntilvery dry*

� largeonion,peeledandfinely chopped


½ poundgroundturkey

� cans(��ounceseach)diced tomatoes,juicesdrained,divided

� can(��ounces)tomatosauce

� teaspoonsdriedbasil

� teaspoonoregano

�� ouncesminipenne(orother smalltubularpasta)par-cooked �minutes(untilbarelycooked), drainedandcooled

cookingspray

Makes 12 cups

CombineParmesan,ricottaandallbutonecupofthemozzarella.Reserve.HeataCuisinart®��-inchnonstickskilletovermedium-highheat;add�teaspoonoilandsautémushroomsuntilgoldenbrown.Seasonwith½teaspoonsaltand¼teaspoonpepper.Mixwithdrainedspinach.Reserve.

Heat�teaspoonoil;sautéonionsandgarlicuntilsoft,aboutfiveminutes.Setaside.Inthesameskillet,heat�teaspoonoilandbrownthegroundturkey;transfertobowlwithonions.Stirin�cupdicedtomatoes,andtheremainingsaltandpepper.Reserve.Combinetomatosauce,remainingdicedtomatoes,basilandoregano;stirintopasta.

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using¹∕³ofthepastamixture,makealayeronthebottomoftheceramicpot.Spreadmeatmixtureevenlyoverpasta.Coverwith½thecheesemix-ture.Makeasecondlayerofpasta;topwithspinachandmushroommixture.Coverwithremainingricottacheesemixture.Makeafinallayerofpastaandtopwithreservedmozzarella.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

(continued)

� ��■��

entrÉeS & SauceS

*Todrainspinachthoroughly,firstsqueezeoutasmuchwateraspossiblewithyourhands.Laythespinachonacleantowel,rollup,andwringouttherest.Youwillendupwithabout½cupdryspinachthatcanthenbemixedwiththemush-rooms.



� ��■��

Red Beans & Sausage

� pounddriedredbeans

cookingspray

� hamhock(��ounces)

� cupchoppedonion

�½ cupschoppedgreenpepper

� bayleaf

� tablespoonchilipowder

� clovesgarlic,peeledandchopped


½ tablespoonthyme

� tablespoondrycoriander

� tablespoondriedbasil

� cupslow-sodiumchickenbroth


� poundsturkeykielbasa, cutinto�portions

� teaspoonTabasco®,ortotaste


Makes 8 servings

Soakbeansinwatertocoverby�inchesovernight(atleast�hours).Drain,pickoverbeansandrinse.LightlycoattheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Combinethedrainedbeans,hamhock,onion,greenpepper,bayleaf,chilipowder,garlic,oregano,thyme,coriander,basil,andchickenbrothinthepot.Coverandpresstheon/offbuttontoturntheuniton.Settimerto�hoursandpressLow;theslowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Heatoilina��-inchCuisinart®skilletovermediumheat.Browntheturkeykielbasaonallsides,about�minutes,andaddtoslowcooker.Cookforanother�hours.Removehamhockandcutmeatfromthebone.Returnthemeattoslowcookeranddiscardthebone.AddTabasco®totaste.Addsaltifdesired.Servewithcookedwhiterice.



entrÉeS & SauceS

� �0■�0

Macaroni with Four Cheeses

� poundelbowmacaroni

� tablespoonsunsaltedbutter

� tablespoonsunbleached, all-purposeflour

� cupsfat-freeevaporatedmilk, notreconstituted

� tablespoonWorcestershiresauce

� teaspoondrymustard



�� ouncesreduced-fatsharpCheddar, shredded

� ouncesGruyère(notprocessed), shredded

cookingspray

� candicedtomatoes(��ounces), drained(about�½cups)

� ouncespart-skimmozzarella, shredded

� cupfreshbreadcrumbs

� ouncefreshlygratedParmesan, about¼cup

Makes 12 cups

Parboilelbowmacaroniabout�minutes,untilveryaldentebutcookedthrough.Rinseundercoolwaterinacolander,drainthoroughlyandsetasideinalargebowl.

MeltbutterinaCuisinart®�¾-quartsaucepan;stirinflour.Cook,stirringcon-stantlyfor�minutes.Addmilk;stiruntilitboils.StirinWorcestershiresauce,drymustard,saltandpepper.Turnoffheat;stirinCheddarandGruyèreuntilblended.Addtopastaandstirtocombine.

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Addhalfthemacaronimixture.Spreadthedrainedtomatoesinalayer;topwiththemozzarella,thentheremainingmacaroni.Combinebread-crumbsandParmesan;sprinkleovertop.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Nutritional information per serving (¾ cup): Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g


entrÉeS & SauceS

� ��■��

Tomato Sauce


� poundonions,peeled, finelychopped

�� ouncescarrots,peeled,chopped

� celerystalks,peeled,finely chopped

� garliccloves,peeled, finelychopped

� tablespoondriedbasil

½ tablespoondriedmarjoram

½ tablespoondriedoregano

� cans(��ounceseach)plum (Italian)tomatoes

� can(��ounces)tomatopurée, salt-freeifavailable

� tablespoonssalt-freetomatopaste

½ cupdrywhitewineorvermouth


Makes about 10 cups

HeattheoliveoilinaCuisinart®��-inchskilletovermediumheat.Addthechoppedonions,carrots,celery,andgarlic;cookuntilthevegetablesaresoftened,butnotbrowned,about�minutes.Addthebasil,marjoram,andoregano;cookuntiltheherbsarearomatic,�to�minuteslonger.

PlacethecookedvegetablesintheceramicpotoftheCuisinart®SlowCooker.Addthetomatoes,tomatopurée,tomatopaste,wineandsalttotheslowcookerandstirtoblend.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressSimmer;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Forasmoothersauce,useaCuisinart®HandBlenderorregularblendertopuréethesaucetodesiredconsistency.



entrÉeS & SauceS

� ��■��

Side diSheS

New Potatoes with Rosemary

� poundsnewpotatoes,washed butleftwhole


� tablespoonsfinelychoppedfresh rosemary




Makes 6 servings

CombineallingredientsinceramicpotofCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.


• chol. 0 • sod. 118mg • calc. 15mg • fiber 3g

“Almost” Baked Potatoes

� russetbakingpotatoes (about�0ounceseach), scrubbedanddried

� teaspoongoodqualityoliveoil

Makes 4 servings

Prickeachpotatoseveraltimeswiththetinesofafork;rubeachwith¹∕³oftheoliveoil.PlacerackintheceramicpotoftheCuisinart®SlowCooker.Arrangepo-tatoesonrack,evenlyspaced.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Nutritional information per serving: Calories 319 (4% from fat) • carb. 72g • pro. 7g • fat 1g • sat. fat 0

• chol. 0 • sod. 23mg • calc. 28mg • fiber 7g

� ��■��

Side diSheS

Warm Baked Potato Salad

²∕³ cupfat-freeplainyogurt,strained toyield¹∕³cup*

½ cuplowfatmayonnaise

� tablespoonsfreshlemonjuiceor whitebalsamicvinegar

½ tablespoonDijon-stylemustard

½ tablespoondillweed(dry,double ifusingfresh)


½ teaspoonfreshlyground blackpepper

� “Almost”BakedPotatoes, stillwarm(page��)

� celerystalks,thinlysliced

½ cupfinelychoppedredonion

This salad may be assembled and served while potatoes are warm, or chilled to serve later.

Makes 7 cups

Placethestrainedyogurt,mayonnaise,lemonjuice,mustard,dill,salt,andpep-perintheworkbowloftheCuisinart®FoodProcessorfittedwithmetalchoppingblade.Processuntilblendedandsmooth,�0seconds.Cutthepotatoesintobite-sizedpieces,includingtheskins.Placeinalargebowlwithceleryandonions.Tosstocombine.Addyogurt/mayonnaisemixture.Stirtocoatpotatoes.Servewarm,orcoverandrefrigerateuntilreadytoserve.

*Tostrainyogurt,placeinyogurtstrainerorfinesievelinedwithapapercoffeefilter.Placeoverbowlandallowthewheytodrainout;theyogurtwillthickenandmaybeusedasaspreadorindressingswithoutbeingwatery.



� ��■��

Side diSheS

Mashed Potato Pie

� tablespoonunsaltedbutter, softened

¼ cupfreshbreadcrumbs

� cupfreshlygratedParmesan, divided

� cupscookedpotatopulp, orleftovermashedpotatoes

� cupslowfatsourcream

� cuplowfatricotta

� largeeggs,lightlybeaten

� greenonions,cutinto¼-inch slices

� quartveryhotwater

Makes 8 servings

Generouslybutterthebottomandsidesofa�-quartsoufflédish.Combinebread-crumbsand�tablespoonsParmesan.Sprinklemixtureonbottomandsidesofpre-pareddish.Reserveexcesscrumbs.Cutapieceofaluminumfoilabout��incheslong.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout��inchesinlengthand�incheswidetomakea“cradle”;reserve.

Inalargebowl,usingaCuisinart®HandMixeronlowspeed,combinepotatoes,sourcream,ricotta,eggs,remainingParmesanandgreenonion.Transfertopre-paredsoufflédish.Topwithreservedcrumbmixture.Setthedishinthecenterofthelongstripoffoldedfoilandbringupthesidestomeet–twisttogethertoformahandle.

PlacetherackinceramicpotoftheCuisinart®SlowCooker.Toplacethecoveredsoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.Carefullypourwaterintothebottomofceramicpot.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.Potatoeswillbepuffedandslightlybrownonthetop.



� ��■��

Side diSheS

Party Potatoes

� poundsrussetpotatoes,peeled andcutinto�-inchpieces

� teaspoonskoshersalt,divided

� tablespoonsunsaltedbutter

� mediumonions,peeledand chopped


¾ cuplowfatsourcream

� ounceslowfatcreamcheese, cutinto�-inchpieces


cookingspray

Makes 12 servings

InaCuisinart®�¾-quartsaucepan,coverthepotatoeswithcoldwater;add�tea-spoonsalt.Cookovermedium-highheatuntiltender,drainwellandplaceinlargemixingbowl.

Whilethepotatoesareboiling,preparetheonionsfortopping.Meltbutterina��-inchCuisinart®skillet.Cookonion,stirringoccasionally,untilreducedandverylightlybrowned.Seasonwithremainingsaltandpepper.Transfertolargemix-ingbowl.

BeatpotatoeswithaCuisinart®HandMixer,startingonlowspeed.Addsourcream,creamcheeseandmincedgarlic.Turnmixertomediumhigh;beatuntilsmoothandslightlyfluffy.Cutapieceofaluminumfoilabout��incheslong.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout��inchesinlengthand�incheswidetomakea“cradle”;reserve.Spraythebottomandsidesofa�-quartsoufflédishwithcookingspray.Fillwithpotatomixture.Topwithonions.Setthedishinthecenterofthelongstripoffoldedfoilandbringupthesidestomeet,twistingthemtogethertoformahandle.Toplacethecoveredsoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Potatoeswillbepuffedandonionsbrowned.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.



� ��■��

Side diSheS

Butternut Squash & Mushroom Scallop

� ounceParmesan,cutinhalf

�½ ouncesbread,about�slices, crustson,tornintoquarters

� teaspoonthyme

� tablespoonsunsaltedbutter, divided

� garliccloves,peeledand cutinhalf

� shallots,peeledandcutinhalf

� tablespoonoliveoil

� poundwhitemushrooms,sliced



cookingspray

� poundsbutternutsquash, trimmed,cutinto¹∕�"slices

Makes 8 servings (9 cups)

Togratethecheese,droppiecesthroughthesmallfeedtubeofaCuisinart®FoodProcessorwhilethemachineisrunning.Processuntilalmostgratedanddropthebreadpiecesthroughthetube;pulseuntiltheybecomefinecrumbs.Addthethymeand�tablespoonbutter.Pulseuntilcombined.Reservedseasonedcrumbs.

Inthesameworkbowl,withthemotorrunning,dropgarlicandshallotthroughthesmallfeedtubeandprocessuntiltheyarefinelychopped.InaCuisinart®��-inchskillet,warm�tablespoonoliveoilovermediumhighheat.Sautéthegarlic,shallotsandmushroomstogetheruntiltheyarelightlybrowned(ifmushroomscrowdthepan,brownintwobatches).Seasonwithsaltandpepper.LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using½ofthesquash,makealayeronthebottom.Continuelayeringwith½themushroommixtureandthen½thecrumbs.Repeat.Cutremainingtablespoonofbutterintosmallpiecesanddotthetop.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Nutritional information per serving: Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g


� ��■��

Side diSheS

Corn Pudding

cookingspray

� teaspoonsunsaltedbutter

� cupchoppedonion(aboutone smallonion)

� poundcutcorn,freshorfrozen, thawedandpatteddry,divided

� largeeggs

� cupsevaporatedfat-freemilk,not reconstituted

¼ cupyellowcornmeal

� teaspoonsalt

½ teaspoonfreshlygroundpepper totaste

�-� dropshotsauce


Makes 8 servings

Lightlycoata�-quartsoufflédishwithcookingspray;setaside.

MeltbutterinaCuisinart®�0-inchskilletovermediumhighheat.Addonion.Cook,stirringabout�minutes(untiltranslucent).Reserve.

Place�cupsofcornintoworkbowlofaCuisinart®FoodProcessor.Pulsefourorfivetimes,tochopcornroughly.Addeggs,evaporatedmilkandonion;pulseuntilmixed.Placetheremaining�cupscornina�½-quartmixingbowl;sprinklewith¼cupcornmeal.Addchoppedcornmixture.Stiruntiljustmixed.Seasonwithsalt,pepperandhotsaucetotaste.Transfertopreparedsoufflédish.

PlacesmallrackinceramicpotoftheCuisinart®SlowCooker.Addhotwatertopot.Placefilledsoufflédishonrack.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�½hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Casserolewillbepuffedandgolden.



� ��■��

Side diSheS

Ratatouille

�½ poundseggplant, cutinto½-inchdice


� poundzucchini,cutinto½-inch halfmoons

� poundyellowsummersquash, cutinto½-inchdice

� largeredbellpepper,cored, seededandcutinto½-inchdice

� largeyellowpepper,cored, seededandcutinto½-inchdice

�½ cupsdicedtomatoes,freshor canned,juicesdrained

� cuptomatopurée (salt-freeifavailable)


� tablespoonschoppedgarlic

½ cupsun-driedtomatoes, notoil-packed,cutintoslivers

¼ cupchoppedfreshparsley

� teaspoonsdriedbasil

� teaspoonsherbesdeProvence



Makes 12 cups

Placeeggplantinacolanderoveraplateorinthesink.Sprinklewith½teaspoonsalt;tosstocombine.Letrestatleast��minutes.Rinsewelltoremovesalt;drythoroughlywithatowel.Combineeggplant,zucchini,yellowsquash,peppers,tomatoes,tomatopurée,onions,garlic,sun-driedtomatoes,parsley,basil,herbesdeProvence,andpepperintheceramicpotoftheCuisinart®SlowCooker.Drizzlewitholiveoil.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.



� ��■��

Side diSheS

Roasted Beet Salad

� poundsfreshbeets

� tablespoonswhitebalsamic vinegarorfruitflavoredvinegar

� teaspoonDijon-stylemustard

¼ teaspoonkoshersalt

¹∕� teaspoonfreshlygroundpepper

� tablespoonsvegetableoil

� tablespoonswalnutoil

� buncheswatercress,washed, dried,toughstemsremoved

� headsofendive,cutinto¼-inch piecesonthediagonal

½ cupshelledwhitepistachios, lightlysalted

Makes 8 servings

Removestemsandleavesfrombeets,leavingabout�inchesofstem.Scrubbeetswelltoremovedirt.PlacebeetsoncookingrackinceramicpotofCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�½hoursandpressHigh.Oncebeetsarecookedthrough,removetocool.Turnoffslowcooker.

Oncebeetsarecoolenoughtohandle,rubeachwithapapertoweltoremovetheskins.(Beetsmaybeslicedordicedandservedwarmatthispoint.)Cool/chillwholebeetswhilepreparingsalad.Placevinegar,mustard,salt,andpepperinasmallbowl.Whisktoemulsify.Addtheoilsinaslow,steadystreamwhilewhisk-ing,andcontinuewhiskingtoemulsify;reserve.(Thedressingmayalsobepre-paredinafoodprocessororblender.)Cutcooledbeetsinto½-inchcubes;reserve.Placeawidelayerofwatercressonalargeservingplatter.Next,makeanarrowerlayerofendiveslices.Topwithamoundofbeets.Sprinklewithpistachios.Drizzlewithvinaigrette.

Note: Saladmayalsobecomposedon�individualplates.



� �0■�0

Side diSheS

Spinach Timbale

� poundfrozenchoppedspinach, defrosted


� ounceParmesan,grated

½ cupfreshbreadcrumbs

½ cupmincedshallots

� tablespoonsunbleached,all-purposeflour

�½ cupsevaporatedfat-freemilk, notreconstituted

� ouncesshreddedGruyère, (about½cup)


½ teaspoonfreshlygroundpepper (ortotaste)

½ teaspoongratedfreshnutmeg

� eggs,separated


Makes 8 servings

Todrainspinachthoroughly,firstsqueezeoutasmuchwateraspossiblewithyourhands.Layspinachonacleankitchentowel,rollupandwringouttherest.One-quartercupverydryspinachwillremain.Setaside.

Coattheinsideofa�-quartsoufflédishwith�teaspoonsbutter.Combinecheeseandbreadcrumbs.Dustprepareddishwithcrumbmixture;reserveremainingcrumbmixture.Cutapieceofaluminumfoilabout��incheslong.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout��inchesinlengthand�incheswidetomakea“cradle”;reserve.

Meltremainingbutterina�¾-quartCuisinart®saucepanovermediumheat;addshallotsandcook,stirringuntilsoftened.Addflourandstirforaminute.Pourinmilk;stiroccasionallyuntilsauceisthickened.RemovefromheatandaddGruyère.Seasonwithsalt,pepperandnutmeg.Placeeggwhitesinalargemixingbowl;beatwithahand-heldelectricmixerorwhiskuntilstiffpeaksform.Setaside.

Placeeggyolksinanotherlargemixingbowl.BeatwithmixeronLow,orwhisk,for�minute.Graduallyincorporatethehotcreamsauce;beat�minute.Stirinspinach.Scoop¼ofwhitesintospinachmixtureandstirtolightenmixture.Gentlyfoldinremainingbeateneggwhites,takingcarenottodeflatemixture.Pourthemixtureintopreparedsoufflédishandsprinkletopwithremainingcrumbs.Setthedishinthecenterofthelongstripoffoldedfoilandbringupthesidestomeet,twistingthemtogethertoformahandle.PlacetherackintheceramicpotoftheCuisinart®SlowCooker.

(continued)

� ��■��

Side diSheS

Carefullypourhotwaterintobottomofpot.Toplacefilledsoufflédishonrack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.Servetimbalewarm.



� ��■��

Side diSheS

Stewed Green Beans and Tomatoes

� poundsgreenbeans

� ouncesonion,peeled andchopped

� garlicclove,peeledandchopped

� tablespoonfreshparsley, finelychopped



� cans(��ounceseach)diced tomatoes,drained,¼cupjuice reserved


¼-½ cupcrumbledfetaorchèvre cheese,optional

Makes 8 servings

Trimstemendsfrombeans;cutinto�¼-inchlengths.Combineonion,garlic,pars-ley,basil,salt,dicedtomatoesandreservedjuice.

Layer½ofthegreenbeansintheceramicpotoftheCuisinart®SlowCooker;topwith½ofthetomatomixture.Repeat.Drizzleoliveoilovertop.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Garnishwithcrumbledcheeseifdesired.

Nutritional information per serving (without cheese): Calories 89 (19% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g


��■��

Succotash

� poundsfreshorfrozen(thawed) cutsweetcorn

�0 ounceslimabeans,thawed

� poundzucchini,cutinto �-inchpieces

� redpepper(�ounces),cored, seededanddicedinto½-inch pieces

� cupchoppedonion

� cans(��ounceseach)diced tomatoes,drained,¼cupjuice reserved

� tablespooninstanttapioca



½ teaspoonthyme

Makes about 10 servings

CombineingredientswithreservedtomatojuiceinceramicpotoftheCuisinart®SlowCooker.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.



Side diSheS

� ��■��

Sweet Potatoes & Apples

� poundssweetpotatoes,peeledand cutinto¼-inchslices

� tablespoonsunsaltedbutter, melted

� teaspoonherbsdeProvence, divided



cookingspray

� red-skinnedapples,skinon,cored andcutinto¼-inchslices

� onion,peeled,quarteredand cutinto¼-inchslices

� cupvegetableorchickenstock

Makes 12 servings

Inalargebowl,tosspotatoeswithmeltedbutter;seasonwithherbesdeProvence,saltandpepper.Combineappleandonioninanotherbowl.

LightlycoattheinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using¹∕³ofthepotatoes,makeasinglelayeraroundthebottomoftheslowcooker.Topwith½oftheappleandonionmixture.Makeasecondlayerwith¹∕³ofthepotatoes;topwithremainingapplesandonions.Finishwithremainingpota-toes.Pourstockovercasserole.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.



Side diSheS

��■��

Vegetable Tian

� ouncesfreshbreadcrumbs

½ cupchoppedparsleyleaves


½ ounceParmesancheese,grated



� teaspoondriedthyme

� teaspoondriedoregano



� poundall-purposepotatoesin theirskins,washed,cutinto ¹∕�-inchslices

� largezucchini(�poundtotal), cutinto¹∕�-inchslices

� poundItalianplumtomatoes, cutinto¹∕�-inchslices

cookingspray

Makes 8 servings

Tomakeseasonedbreadcrumbs,combinecrumbs,parsley,garlic,Parmesan,oliveoilandbutterinamediumbowl.Stirtoblendandcoatcrumbswithoilandbutter;reserve.Combinethyme,oregano,saltandpepperinasmallbowl;reserve.Patdryexcessliquidfromtomatoeswithpapertowel.

LightlycoattheinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Distributehalfthecrumbmixtureonbottom.Arrangepotatoesinacircu-larlayer.Seasonwithhalftheherbmixture.Repeatlayeringwithzucchini,herbs,tomatoesandtopwithremainingbreadcrumbmixture.




Side diSheS

� ��■��

Wild Mushroom Ragout

cookingspray

� ouncesdriedmushrooms (shiitake,porcini)

�0 ouncesmixedwildmushrooms (shiitake,cremini,oyster, chanterelle)


� tablespoonsextravirginoliveoil, divided

�½ cupsmincedshallots

½ cupdrysherry

� poundwhitebuttonmushrooms, quartered

� pound(approximately)portobello mushrooms,cutinto½-inchslices

� redbellpepper,cored,seeded, thinlysliced

� greenonions,cutinto ¹∕�-inchesslices

½ cuplightlypackedchopped parsley,divided

� teaspoonthyme



� tablespoonssalt-freetomatopaste

� cupchickenorvegetablestock

Makes 8 cups (8 servings)

LightlycoatinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.

Placedriedmushroomsinsmallbowl;coverwith�cupsboilingwater.Letstandfor�0minutes;drain,reservingsoakingliquid.Removeanddiscardtoughstems;chop.PlaceinceramicpotofCuisinart™SlowCookerwithmixedwildmush-rooms.

Heat�tablespooneachbutterandoliveoilina��-inchCuisinart®nonstickskil-letovermediumheat.Addshallots;cookuntilsoft,about�minutes.Addsherry;bringtoboil.Cookuntilreducedbyhalf.Addtomushroomsinslowcooker.

Heat½tablespooneachbutterandoilinsameskillet;cookwhitemushroomsuntilgoldenintwobatches.Transfertoslowcooker.Brownportobellosinremain-ingbutter/oilin�batches.Transfertoslowcooker.Addredpepper,greenonions,parsley,thyme,saltandpeppertoslowcooker.Combinetomatopaste,reservedmushroomliquidandchickenstock;stirin.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Serveasasidedishorasatoppingforbruschetta.

Nutritional information per serving: Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g


Side diSheS

� ��■��

deSSertS

Ginger Poached Pears

juiceof�lemon

� cansgingerale

� stripslemonpeel, �x½",bitterwhitepithremoved

�� slices(sizeofaquarter) freshginger

� mediumpears(Bartlett,Anjou, orBosc),slightlyunderripe, butfragrant–withstems

¼ cupchoppedcrystallized ginger

HoneyYogurtCream (recipefollows)

ChocolateGlaze (recipefollows)

No time to fuss with dessert – here is one to fix and forget. Served chilled it is an easy, do-ahead dessert that is healthy too.

Makes 8 servings

Combinelemonjuiceand�cupswaterinamediumbowl.Placethegingerale,lemonpeel,andfreshgingerintheceramicpotoftheCuisinart®SlowCooker;stir.Peelthepears,leavingthestemintact;cutathinslicefromthebottomofeachpearsothatitstandsupright.Aseachpearispeeled,dipintothelemonwatertopreventdarkeningandstanditinthegingerliquidintheslowcooker.

Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.Whenpearsaretender,turnslowcookeroff.Allowpearstocoolinpoach-ingliquid.Chillinliquid.(Ifdesired,beforeserving,liquidmaybethickenedtoasyrup-likeconsistencybysimmeringuntilitisreducedbyhalf.)

Toserve,arrangeeachpearonadeepplate(rimmedsoupbowlworkswell).Spoonpoachingliquidoverpears.GarnishwithadollopofHoneyYogurtCream,Choco-lateGlazeandsprinklewithchoppedcrystallizedginger.

Nutritional information per serving: Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g


� ��■��

deSSertS

Honey Yogurt Cream

� ouncesfat-freevanillayogurt

� ounceslightsourcream

�-� tablespoonshoney

�½ teaspoonsvanillaextract

½ teaspoonalmondextract

Placevanillayogurtinayogurtstrainerorstrainerlinedwithacoffeefilter.Letdrainfor�hourstoremovewhey;discardwhey.Placestrainedyogurt,sourcream,honey,andextractsinamediumbowl.Whiskuntilsmoothandblended.Keeprefrigerateduntilreadytouse.



Chocolate Glaze

� ouncessemisweetchocolate

¼ cupunsaltedbutter

� tablespoonslightcornsyrup

Combinetheingredientsina�½-quartCuisinart®saucepan.Stiroverlowheatuntilmeltedandsmooth.Letcool�0minutesbeforeusing.

Nutritional information per serving (1 tablespoon): Calories 87 (64% from fat) • carb. 89g • pro. 0g • fat 7g • sat. fat 4g


Makes about 2 cups

Makes about 1 cup

� ��■��

deSSertS

Stewed Rhubarb

� poundsfreshrhubarbstalks, washedanddried

� cupsgranulatedsugar

Makes 8 cups

Slicerhubarb¼to½-inchthick.PlacerhubarbintheceramicpotoftheCuisinart®SlowCookerandstirinthesugar.Letstandatroomtemperaturefor�to�hours,untiltherhubarbgivesupliquid.CoverandsettheslowcookertoLow.Cookfor�to�hours.Presstheon/offbuttontotheturnuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimeiselapsed.

Transfertoresealablecontainersandrefrigerateuntilreadytouse.Usetotopoat-mealorasatoppingforvanillaicecream.



� �0■�0

deSSertS

Baked Apples

� cuppackedbrownsugar

� teaspooncinnamon

½ teaspoonfreshlygratednutmeg

¹∕³ cupdriedcherriesorcranberries

¹∕³ cupraisins

¹∕³ cupsliveredalmonds, lightlytoasted

� largebakingapples (Rome,GrannySmith,Braeburn, orGala)

� tablespoonunsaltedbutter, cutinto¼-inchpieces

½ cupapplejuiceorcider

Makes 6 servings

Mixbrownsugarwithcinnamonandnutmeginamediumbowl.Setaside¼cupsugarmixfortopping.Addcherries,raisinsandalmondsandcombinetomakefilling.

Coreapples¾ofthewaydown.Withamelonballer,scrapeoutasmallcavity(about¼cup).Peeltop¹∕³oftheapples.Stuffsomefillingineachcavity.Reserveanyexcessfilling.

PlacepreparedapplesinceramicpotoftheCuisinart®SlowCooker.Sprinkleremainingsugarandspicemixovertops.Doteachwith½teaspoonbutter.Pourapplejuicearoundedges.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Toserve,placeapplesondessertplates.Topwithanyloosenutsandfruit.Drizzlewithpanjuices.*

*Note:Youcanthickenthecookingjuicestomakeasauce.CarefullystrainliquidintoaCuisinart®�¾-quartsaucepan;setovermediumhighheatandboiluntilreducedandthickened.Pouroverapplesorserveontheside.



� ��■��

deSSertS

Raspberry Swirl Cheesecake

Raspberry Sauce*

�½ cupsfrozenorfreshraspberries

¹∕³ cupgranulatedsugar

½ cupwater

freshlemonjuice(from½lemon)

½ teaspooncornstarch

cookingspray

¹∕³ cupgrahamcrackercrumbs

�½ tablespoonsgranulatedsugar


Filling

�� ouncescreamcheese

� cupgranulatedsugar

¼ teaspoontablesalt

zestof�lemon

� largeeggs

� largeeggwhite

�½ teaspoonspurevanillaextract

½ cupsourcream

Makes one 7-inch cheesecake

Inamediumsaucepan,combinethefirst�ingredients.Stirtocombine.Cover;heatonlowfor��to�0minutes,oruntilsaucehasthickened.Strainintoabowl;placeoverabowloficewatertocool.

Whiletheraspberrysauceiscooking,preparethecheesecake.Lightlycoatthebot-tomandsidesofa�-inchspringformpanwithnonstickcookingspray.Reserve.

Inasmallbowl,mixthegrahamcrackercrumbs,sugarandbutter,withaforkuntilcombined.Pressthegrahamcrackermixtureintothebottomofthepreparedpan.Reserve.

Placecreamcheese,sugar,saltandzestinamediumbowl.UsingaCuisinart®handmixerfittedwiththebeaterattachments,beatuntilsmoothandhomogenous.Addeggsandeggwhite,oneatatime,mixingwellbetweeneachaddition.Mixinthevanillauntilcombined.Gentlyfoldinthesourcream.Pourmixtureintothepre-paredpan.

Drizzle�tablespoonsofthereserved,cooledraspberrysauceontopofthecheesecake.Usingaparingknife,swirlintobatter.Reservetheremainingsauceforserving.

PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespring-formpanontherack.Coverandpresstheon/offbuttontoturntheuniton.Settimefor�hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Settimerto�0minutes.

(continued)

� ��■��

deSSertS

Removecheesecakefromslowcooker.Cooltoroomtemperature.Whencool,coverwithplasticwrap;refrigerateforatleast�hoursbeforeserving.

Toserve,cutcakeinto�slices.Servewithreservedraspberrysauce.

*AnalternatetotheRaspberrySauceisthefollowing:

� tablespoonsraspberryjam

� tablespoonsgranulatedsugar

� tablespoonswater

½ tablespoonfreshlemonjuice

Combinealltheingredientsinasmallsaucepan.Letsimmer�to�0minutes.Cooltoroomtemperature.Drizzle�tablespoons,inaspiral,overthecheesecakebeforecooking.



.

� ��■��

Apple Streusel Cheesecake

deSSertS

½ teaspoon+�tablespoonsbutter, divided

� apple,peeledandcored,cutin quarters

� tablespoonlemonjuice

�½ teaspoonsgroundcinnamon

½ cupbrownsugar+�tablespoon, divided

� cupvanillawafersorgingersnap crumbs(about��cookies), brokenup

�� ounceslowfatcreamcheese,cut into�-inchpieces,atroom temperature

� largeeggs

� tablespoonshalf-and-half

� tablespooncornstarch

� teaspoonvanilla


Lightlycoatthebottomandsidesofa�-inchspringformpanwith½teaspoonbutter.

Insert�-mmslicingdiscinCuisinart®FoodProcessor;cutappletofitlargefeedtube.Placeapplehalvesinfeedtube;usemediumpressuretoslice.Removeapples,tosswithlemonjuice,cinnamonand�tablespoonbrownsugar;reserve.Wipeworkbowldrywithapapertowel.

InsertmetalbladeinFoodProcessor.Placecookiesinworkbowl,pulsetochop,thenpulverizeintocrumbs.Add�tablespoonsbutterandprocessuntilblended,�0seconds.Pressintobottomofspringformpan.Donotwashworkbowl.

Placecreamcheeseandremaining½cupsugar.Processuntilsmooth,�0seconds;scrapesidesandbottomofworkbowl.Process�0secondslonger;scrapeworkbowl.Addeggs,process�0seconds,scrapeworkbowl.Addhalf-and-half,corn-starch,andvanilla;processuntilsmooth,�0seconds.Pour½thecreamcheesemixtureinthepreparedspringformpan.Topwith½applemixture.Repeat.

PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespring-formpanontherack.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�½hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Turnoff.Liftthecheesecakefromtheslowcookerusinghotpadsandplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast�hoursbeforeserving.



� ��■��

deSSertS

Chocolate Ricotta Cheesecake

½ teaspoon+�tablespoonsbutter, divided

¼ cuplightlytoasted, finelychoppedhazelnuts

²∕³ cupchocolatecookiecrumbs

� cuplowfatricotta

�� ounceslowfatcreamcheese

½ cupgranulatedsugar

¼ cupunsweetenedcocoapowder

� largeeggs

� tablespoonshalf-and-half

¼ cupFrangelico

� tablespoonscornstarch

� teaspoonpurevanillaextract

½ cupminichocolatemorsels


Lightlycoatthebottomandsidesofa�-inchspringformpanwith½teaspoonbutter.

Combineremainingbutter,choppednutsandcookiecrumbs.Presscrustmixtureintobottomofspringformpan.

Placericotta,creamcheese,sugarandcocoainworkbowlofafoodprocessorandprocess�0seconds;scrapesidesandbottomofworkbowl.Processanother�0sec-onds;scrapeworkbowl.Addeggsandprocess�0seconds;scrapeworkbowl.Addhalf-and-half,Frangelico,cornstarchandvanilla;process�0seconds(ormixusingahand-heldelectricmixer).

Pourintopan,sprinklewithchocolatemorselsandswirlintobatter.PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespringformpanontherack.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Settimerto�0minutes.Turnslowcookeroffandletcheesecakerestinslowcookerfor�0minutes.Oncethecheesecakehasrestedfor�0minutesremoveitfromtheslowcookerusinghotpads,andplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast�hoursbeforeserving.

Nutritional information per serving (based on 8 slices): Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g


��■��

deSSertS

Lemon Cheesecake

� teaspoonunsaltedbutter

½ cupgrahamcrackercrumbs*

� tablespoonsgranulatedsugar

� tablespoonunsaltedbutter, cutinto�pieces

�� ouncesreduced-fatcreamcheese, cutinto�-inchpieces,atroom temperature

½ cupgranulatedsugar

� largeeggs,atroomtemperature

� tablespoonsfreshlemonjuice

� tablespoongratedlemonzest**

½ teaspoonvanillaextract

½ teaspoonlemonextract


Lightlycoatthebottomandsidesofa�-inchspringformpanwith�teaspoonun-saltedbutter;reserve.

Placethegrahamcrackercrumbsthe�tablespoonsofsugarandthebutterintheworkbowlofaCuisinart®FoodProcessorfittedwiththemetalblade.Processfor�0seconds.Pressthegrahamcrackermixtureintothebottomoftheprepared�-inchspringformpan.

Placecreamcheeseand½cupofsugarinamediumbowl.Usingahand-heldelec-tricmixeronmediumspeed,beatuntilverysmooth.Addeggs,oneatatime,thenbeatinlemonjuice,zest,andextracts.

Pourthemixtureintothespringformpan.SettherackintheceramicpotoftheCuisinart®SlowCooker.Placethespringformpanontherack.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Settimerfor�0minutes.Oncethecheesecakehasrestedfor�0minutes,removeitfromtheslowcookerusinghotpads,andplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast�hoursbeforeserving.

*Ifyouwanttomakeyourowngrahamcrackercrumbs,crumble�grahamcrackersheetsinto�-inchpieces.PlaceinworkbowlofCuisinart®FoodProcessorfittedwiththemetalblade.Pulsetochop,thenprocesscontinuouslytopulverizeintocrumbs,about�0to�0seconds.

**Removetheouterzestfromaclean,drylemon,usingavegetablepeeler.Useathin-bladedknifetoremovethebitterwhitepithfromthestripsoflemonpeel.

Nutritional information per serving (based on 8 slices): Calories 286 (44% from fat) • carb. 32g • pro. 9g • fat 14g • sat. fat 7g


� ��■��

deSSertS

Chocolate Terrine with Chocolate Cookie Crust

� poundbittersweetorsemisweet

chocolate,chopped

�½ cupshalf-and-half

½ teaspoontablesalt

�� chocolatewafers,crushed

� tablespoonsunsaltedbutter,

melted

� largeeggs,lightlybeaten

� tablespoonsKahlúa®

Makes 16 servings

Linealoafpan,�½x�½x�inches,withaluminumfoil.

Placethechocolate,half-and-halfandsaltinamediumsaucepanoverlowheat.Cook,stirringoften,untilabout²∕³ofthechocolatehasmelted,about�to�0minutes.Removefromheat;letstandabout�minutes.

Whilethechocolateisresting,preparethecookiecrumbcrust.Placethechoco-latewafersintheworkbowlofaCuisinart®FoodProcessorfittedwiththechop-pingblade.Pulseuntilroughlychopped.Withthemotorrunning,addthebutterthroughthefeedtubeinaslowandsteadystream.Processuntiljustcombined.Reserve.

UsingaCuisinart®HandMixersetonthelowestspeed,addtheeggsandKahlúa®tothechocolatemixture.Mixuntilblendedandsmooth.

Pressthechocolatecookiecrumbsintothebottomofthepreparedpan.Pourthechocolatemixtureontop.

PlacetheovalrackintotheceramicpotoftheCuisinart®ProgrammableSlowCooker.Add�cupswarmwatertothepot.Placethefilledloafpanontherack.Coverandpresson/offbuttontoturnuniton.Settimefor�½hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhentimehaselapsed.Remove;coolcompletelyonawirerack.Coverwithplasticwrap;chillforatleast�hours.

Toserve,unmold,carefullyremovingthefoil.Cutinto��slices;servewithfreshberriesifdesired.



� ��■��

deSSertS

Applesauce

� poundsredapples*,washed

� lemons,juiced

sugar,optional

cinnamon,optional

Makes about 7 cups

Coreapples,butdonotpeel.Cutinto�-inchchunks.Mixlemonjuicewithenoughwatertomake�cup.

AddtheapplesandwatermixturetoCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Useapotatomashertosmashapplesforachunkyapplesauce,orpuréetheapplemixtureinceramicpotusingahandblender.Useagentleupanddownmotion,movingthehandblenderthroughouttheceramicpot–donotliftcompletelyoutoftheapplesaucewhileblending.Seasonwithsugarand/orcinnamonifdesired.

*Someapplesaremoreappropriateforapplesauce.Youmayuseallofonevarietyormixtocreateyourownblends.Theymaybepeeledornot.Forapplesauce,trythefollowingredvarieties:McIntosh(blendedwithothers),Elstar,Cortland,Fuji,Gala,Braeburn,Cameo,Criterion,Rome,SierraBeauty,Spartan,Winesap,andYorkImperial.GreenvarietiesgoodforapplesauceincludePippinandGravenstein–theyshouldbepeeledfirst.


• chol. 0mg • sod. 2g • calc. 10mg • fiber 4g

Note:TomakeAppleButterfromAppleSauce,stir�½cupspackedbrownsugarintopuréedAppleSauceinslowcooker,alongwith�tablespoongroundcinna-mon,�teaspoongroundallspice,�teaspoonfreshlygratednutmeg,and½tea-spoongroundcloves.CookonLowwithoutcoveringfor�to�hours(timewilldependonmoistureofapples),untilmixtureisthick.Coolandplaceinjarstostoreinrefrigerator.

� ��■��

deSSertS

Apricot Almond Bread Pudding

� ouncesdriedapricots,diced

¼ cupKirschwasser®, brandyoramaretto

� teaspoonunsaltedbutter

� tablespoonsunsaltedbutter, melted,divided

� cupsbread,cutinto½-inchcubes

½ cupslicedalmonds,toasted

� largeeggs�∕³ cupgranulatedsugar

� can(��ounces)fat-free evaporatedmilk

� teaspoonvanilla

� cupsveryhotwater

Makes 8 servings (2 quarts)

SoakapricotsinKirschfor½hour;drainandreserveliquor.Cutapieceofalumi-numfoil�0incheslong,andfoldinhalftoapiece�0incheslong.Lightlybutteronesidewith¼teaspoonunsaltedbutter;reserve.Cutanotherpieceofalumi-numfoilabout��incheslong.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout��inchesinlengthand�incheswidetomakea“cradle”;reserve.

Coattheinsideofa�-quartsoufflédishwithremaining¾teaspoonunsaltedbutter.Layer½ofthebreadcubesonthebottom.Sprinklewithhalftheapricotsandhalfthealmonds.Drizzlewithhalfthemeltedbutter.Repeat.Pourremainingmeltedbutterovertop.Beateggsandsugaruntilthick,usingaCuisinart®HandMixeronlowspeed.Addmilk,vanillaandreservedKirsch;mixthoroughly.Poureggmixtureoverbreadlayers.Coverwiththebutteredfoil.Securetightlywithkitchentwine.Setthedishinthecenterofthelongstripoffoldedfoilandbringupthesidestomeet,twistingtogethertoformahandle.PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Toplacethesoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.Carefullypourhotwaterinbottomofceramicpot.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.Coolcompletelyonawirerack.

Note:YoumaysubstitutedriedcherriesforthedriedapricotsforaCherryVanillaBreadPudding.



�� ■��

Chocolate Pudding Cake

� teaspoonunsaltedbutter, roomtemperature

�¼ cupsgranulatedsugar,divided

� cupunbleached,all-purposeflour

¼ cups+�tablespoonsunsweetened cocoapowder,divided

� teaspoonsbakingpowder

¼ teaspoonsalt

½ cup+�tablespoonreduced fatmilk,hot

¹∕³ cupunsaltedbutter,melted

�½ teaspoonsvanillaextract

½ cuppackedlightbrownsugar

½ cupchoppedpecans, lightlytoasted

� teaspoonespressopowder

�¼ cupshotwater

¼ tablespoonsKirschwasser® orKahlúa®

vanillaicecreamorfrozenyogurt


Lightlycoata�-quartsoufflédishwithteaspoonbutter.

Combine¾cupgranulatedsugarinlargebowlwiththeflour,�tablespoonscocoa,bakingpowderandsalt.Addhotmilk,meltedbutter,andvanilla.UsingaCui-sinart®HandMixeronlowspeed,beatuntilsmooth.Spreadintopreparedsoufflédish.

Stirtogetherremaining½cupgranulatedsugar,brownsugar,remaining¼cupcocoaandtoastedpecansinsmallbowl;sprinklemixtureevenlyoverbatter.Com-binehotwater,espressoandKirschwasser;pouroverbatter.Donotstir.

InsertrackintheceramicpotoftheCuisinart®SlowCooker.Placesoufflédishontherack.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Letstandfor�0minutesbeforeserving.

Servewarmorchilledindessertdishes,spooningbothcakeandpudding-likemixtureonbottomintothedish.Addascoopofvanillaicecreamorfrozenyogurt,ifdesired.

Nutritional information per serving (based on 12 servings): Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g

• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g

� �0� �0■�0

French Vanilla Rice Pudding

cookingspray

� cupsArboriorice,uncooked

� cans(��ounceseach)fatfree evaporatedmilk(not reconstituted)

� cans(��ounceseach)lite coconutmilk

½ cupwater

�²∕³ cupsgranulatedsugar

� vanillabean,slitinhalflengthwise

� tablespoonpurevanillaextract

Makes 18 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Addrice.Stirinmilksandsugar.Scrapeinseedsandaddpodofvanillabean.

Coverandpresstheon/offbuttontoturnuniton.Settimefor�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removeanddiscardvanillabean,stirinvanillaextract.

Servewarm.Chillleftoverricepuddinginabowl,coveredwithasheetofplasticwrapplacedirectlyonthesurface,topreventaskinfromforming.

Nutritional information per serving (²/3 cup): Calories 202 (11% from fat) • carb. 36 • pro. 8g • fat 3g • sat. fat 2g


� �� ■��

Peach Cobbler

� poundsfreshpeaches,skinned, (orfrozenanddefrosted)cutinto ½-inchslices

¼ cuppackedbrownsugar

� tablespooninstanttapioca

� teaspoongroundginger

� cupspreparedgranola, withoutfruit

� tablespoonsmelted unsaltedbutter

cookingspray

Makes 8 servings

Cutapieceofaluminumfoilabout��incheslong.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout��inchesinlengthand�incheswidetomakea“cradle”;reserve.

Placepeachesinalargebowl.Combinebrownsugarwithtapiocaandginger.Tosswithpeaches.Mixgranolawithmeltedbutterandstir�½cupsintopeaches.Reserve½cupfortopping.Lightlycoata�-quartsoufflédishwithcookingspray.Transferpeachmixturetosoufflédish;topwithremaining½cupofgranola.Setthedishinthecenterofthelongstripoffoldedfoilandbringupthesidestomeet,twistingtogethertoformahandle.

PlacethecookingrackintheceramicpotoftheCuisinart®SlowCooker.Setsoufflédishonrackbyusingthefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.


Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.Servewithfreshlywhippedcream,icecreamorvanillayogurt.

Nutritional information per serving: Calories 257 (27% from fat) carb. 46g • pro. 4g • fat 8g • sat. fat 5g


� �� ■��

Steamed Chocolate Cherry Pudding

� tablespoonsKirsch½ cupdriedcherries�½ tablespoonsbutter, roomtemperature,divided� tablespoonunsweetenedcocoa� ouncesunsweetenedchocolate, chopped� ouncessemisweetchocolate, chopped

� cupsunbleached,all-purposeflour� tablespoonbakingpowder� teaspoonsalt� largeeggs� cupgranulatedsugar� cupreduced-fatmilk¼ cuplightlytoastedandchopped hazelnuts� quarthotwater

Makes 12 servings

Cutapieceofaluminumfoil�0inchesinlength;doubleover.Lightlycoatfoilwith½teaspoonbutter,reserve.Cutanotherpieceofaluminumfoilabout��incheslong.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout��inchesinlengthand�incheswidetomakea“cradle”;reserve.Cutapieceofkitchentwine��inchesinlength.

HeatKirschuntilverywarm,butnotboiling.Addcherriesandmaceratefor½hour.Lightlycoatthebottomandsidesofa�-quartsoufflédishwith½tablespoonbutteranddustwithcocoa.Setaside.PlaceunsweetenedchocolateandsemisweetchocolatewithremainingbutterinaCuisinart®�¾-quartsaucepan.Meltoverlowheat.

Mixflour,bakingpowderandsaltinaseparatebowl.Beateggsandsugaruntilthick,usingaCuisinart®HandMixeronmediumhighspeed,about�minutes.Reducespeedtolowandmixin¹∕³oftheflourmixtureand½themilk,alternately,endingwiththeflour.Gentlyincorporatecherries,Kirschandhazelnuts.

Pourpuddingintopreparedsoufflédish.Coverwithbutteredfoil.Securewithtwine.Setthedishinthecenterofthelongstripoffoldedfoilandbringupthesidestomeet,twistingthemtogethertoformahandle.PlacethecookingrackintheceramicpotoftheCuisinart®SlowCooker.Pourhotwaterintothebottomofthepot.Setcovereddishonrack,usingthefoilcradletohelpliftthedishandcare-fullylowerthedishintothepotandplaceontherack.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�½hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Care-fullyremovethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.



� �� ■��

Winter Fruit Crisp

Fruit

cookingspray

� ouncesmixeddriedfruits(apples, pears,apricots,driedplums)

� largeGoldenDelicious apples,peeled,coredandcutinto �⁄�-inchsquares

� Boscpears,peeled,coredand cutinto�⁄�-inchsquares

� cupdriedcranberries

� wholecinnamonstick

gratedzestofoneorange

½ cupsugar

� tablespoonchoppedcrystallized gingeror�teaspoonground ginger


� tablespoondarkrumorbrandy

� teaspoonpurevanillaextract

Crumb Topping

� cupunbleached,all-purposeflour

� cupuncookedoats,quick orregular

¾ cuppackedbrownsugar


�� tablespoonsunsaltedbutter, softened(�½sticks)

Makes 8 to 12 servings (7 cups)

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Cutanylargepiecesofdriedfruitinto�-to�-inchpieces;placeinpreparedslowcooker.Adddriedfruits,apples,pearsandcranberries;stirgently.Addcinnamon,orangezest,sugar,ginger,nutmeg,rumandvanilla;stirgentlytocombine.

Placetheflour,oats,brownsugar,andnutmeginamediumbowl;stir.Addthebutterandknead,usingfingers,untilthemixtureresembleslargecrumbs.Sprinklethiscrumbtoppingoverfruit,pattingitdownlightly.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapseduntilreadytoserve.Whendone,fruitswillbetenderandbubblingandtoppingwillbelightlybrowned.

Servewarmwithicecreamorfrozenyogurt.



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