FARBERWARE 104554 6 Qt. Oval Slow Cooker - Manual (Page 23)

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reCIPeS
Spicy lil’ Franks
1 cup brown sugar
1 cup ketchup
½ cup barbecue sauce
½ cup bourbon
4 tsps Worcestershire sauce
½ tsp chili powder
2 packages
(16 ounces each)
cocktail franks
Combine all ingredients, except cocktail franks in slow cooker; stir to blend well. •
Stir in franks.
Cover and cook on • low for 4 to 6 hours.
Makes 16 to 20 appetizer servings.
Tip: If you prefer, substitute water, beef broth or apple cider for bourbon.
low‘n’Slow Pulled Pork
1 (4-pound) boneless pork shoulder or Boston Butt roast
¼ cup brown sugar
1 tbsp dry minced garlic
2 tsps chili powder
1 tsp salt
1 tsp paprika
½ tsp pepper
¼ cup ketchup
3 tbsp cider vinegar
2 tbsps Worcestershire sauce
Place roast in slow cooker. Combine brown sugar, garlic, chili powder, salt, •
paprika, and pepper. Sprinkle seasonings over roast, turning roast to cover
evenly and rubbing in gently. Combine ketchup, vinegar and Worcestershire
sauce and drizzle over roast.
Cover and cook on • low 10 to 12 hours.
reCIPeS
Remove roast from liquid, reserving liquid. Shred meat with tines of two forks. •
Skim fat from reserved liquid. Place meat back in slow cooker and drizzle with
about 2 cups of reserved liquid. Stir to combine.
Makes about 10 servings.
Tip: If desired, served on toasted buns and top each with prepared cole slaw.
Slow and Smoky Brisket
1 (3½ to 4½-pound) beef brisket
1½ tsps
seasoned salt
2 tbsps celery seeds
1 tsp black pepper
2 tsps liquid smoke
Place brisket on a large piece of aluminum foil. Sprinkle both sides of meat with •
seasoned salt, celery seeds and black pepper; pressing with hands to adhere to
meat. Raise sides of foil and drizzle liquid smoke over brisket. Wrap foil tightly
around meat and seal. Place foil-wrapped meat in slow cooker.
Cover and cook on • low 10 to 12 hours.
Carefully lift aluminum foil packet out of slow cooker; drain and reserve juices. •
Allow meat to stand 15 to 20 minutes. Skim fat from reserved juices. Thinly slice
meat and spoon reserved juices over meat.
Makes 8 to 10 servings.
lemon Blueberry Poppy Seed loaf
1 package
(15.8 ounces)
Lemon Poppy Seed Muffin and Quick Bread Mix with Lemon
Glaze Pouch (plus ingredients as required for preparing mix)
1 cup fresh blueberries
1tbsp all-purpose flour
Prepare muffin mix according to package directions for muffins. Toss blueberries •
with flour and gently stir into batter.
Grease bottom only of an 8 x 4-inch loaf pan. Pour batter in prepared pan and •
place in slow cooker. Cover and cook on high 3 hours.
When finished cooking, remove from slow cooker and allow to cool in pan •
10 minutes. Carefully run a knife around edges to loosen and invert loaf onto
serving platter.
Drizzle with lemon glaze. •
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