Haier RTC1700SS User Manual - Page 33

RTC1700SS Manual 10/2/03 4:06 PM Page 34 English SPICY SLOW-COOKED TWO BEAN AND SAUSAGE SOUP 1 pound hot Italian sausage, casings removed 1 large onion, chopped 1 teaspoon garlic powder 1 teaspoon salt 1/2 - 1 teaspoon ground red pepper 3 stalks celer y 3 carrots, chopped 2 cans (15 1/2 ounces each) chick peas with liquid 2 pounds lentils, rinsed and drained 2 packages (10 ounces each) frozen chopped spinach, thawed 1 jar (20 ounces) salsa 1 pound boneless chicken thighs Sauté the sausage in a 10-inch fry pan until lightly browned. Stir in the onions and sauté until browned. Spoon the sausage and onions into a 3-quart casserole. Add the remaining ingredients and cover. Place the casserole on the OVEN RACK in the lowest rack position facing up. Set the oven to 250˚F and slow cook for 4-6 hours. Makes 12 servings POT ROAST DINNER 2 tablespoons flour 1 teaspoon each of garlic powder, onion powder, and paprika 1 (4-6 pound) bottom round roast 1 tablespoon oil 1 tablespoon Worcestershire sauce 1 cup water 1 can (14 ounces) beef broth 2 tablespoons minced dry onions 1 envelope (1.5 ounces) beef stew sea- soning mix 1/2 pound carrots, peeled and cut in 1/3's 1 1/2 pounds potatoes cut in 1/4's 1 cup water Combine the flour and seasonings in a plastic bag. Place the roast in the bag and shake to coat. In a 10" frying pan, brown the coated roast on all sides in the oil. Place the roast in a 3-quart casserole dish along with the Worcestershire sauce, water, beef, broth, onion soup, and stew seasoning mix. Cover. Place the casserole on the OVEN RACK in the lowest rack position facing up. Set TEMPERATURE CONTROL to 250˚F. Set FUNCTION CONTROL to BAKE and slow cook for 4-6 hours. Add the vegetables and remaining water if needed. Turn TEMPERATURE CONTROL to 350˚F and cook until the vegetables are tender, (about 1 hour). Remove the roast from the casserole and allow it to cool for 10 minutes before slicing. Slice and serve with the vegetables and gravy. Makes 8-12 servings 32