Crock-Pot 3850 User Manual
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Chicken and Ham Pie
2 8-ounce cans cream of mushroom soup
2 cups diced ham
2 cups diced boneless chicken
1 12-ounce package frozen peas and onions
1 8-ounce package frozen corn
½ stick butter, melted
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
½ cup chopped celery
2 tablespoons cornstarch (+ 2 teaspoons water)
1-2 packages buttermilk biscuits (unbaked)
2 cups diced ham
2 cups diced boneless chicken
1 12-ounce package frozen peas and onions
1 8-ounce package frozen corn
½ stick butter, melted
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
½ cup chopped celery
2 tablespoons cornstarch (+ 2 teaspoons water)
1-2 packages buttermilk biscuits (unbaked)
1.
Combine soup, ham, chicken, frozen vegetables, celery, marjoram, and thyme in
VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and
cook on Low for 4-5 hours or on High for 1-3 hours. Remove stoneware from
base.
cook on Low for 4-5 hours or on High for 1-3 hours. Remove stoneware from
base.
2.
Mix cornstarch and water together in bowl; add to stoneware.
3.
Place biscuits on top of mixture, brush with butter and bake in oven at 350 ºF for
25-30 minutes, until biscuits are golden brown. Remove from oven and serve.
4.
Pie maybe held in VersaWare™ stoneware in heating base on Warm setting until
ready to serve.
Serves 8-10
Braised Pork Shanks with Israeli
Couscous and Root Vegetable Stew
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City.
in New York City.
2 cups water
Pinch salt
1
Pinch salt
1
1
/
3
cup Israeli couscous (or regular couscous)
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
Freshly ground black pepper
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside
for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this
recipe)
4 cloves garlic, peeled and smashed
2 cups dry white wine
¼ cup distilled white vinegar
¼ cup tomato paste
1-1½ quarts low sodium chicken broth (amount will vary depending on the size of
the
Coarse salt
Freshly ground black pepper
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside
for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this
recipe)
4 cloves garlic, peeled and smashed
2 cups dry white wine
¼ cup distilled white vinegar
¼ cup tomato paste
1-1½ quarts low sodium chicken broth (amount will vary depending on the size of
the
shanks)
2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be
made without this item)
1 tablespoon whole black peppercorns
made without this item)
1 tablespoon whole black peppercorns
Couscous:
1.
Place the VersaWare™ stoneware on stovetop set to medium-low heat.
Add 2 cups of water and a pinch of salt, and bring to a boil.
2.
Add
1
1
/
3
cups of Israeli couscous and cook, stirring until tender about
6-8 minutes. Drain and use immediately or rinse under cold water and reserve for
later use.
later use.
Recipe continued on next page.
E36
E37