12
Baby-Bello & Company
2 cups (500 ml) fresh baby portobello
mushrooms, cleaned
1
⁄2 pound (225 g) white pearl onions
2 tablespoons (30 ml) roasted red pepper, diced
1
⁄3 cup (85 ml) red wine
1 tablespoon (15 ml) spicy mustard
1 teaspoon (5 ml) Italian seasoning
1
⁄2 teaspoon (2.5 ml) black pepper
1 garlic clove, crushed
1. Place mushrooms and onions in stoneware dish.
2. In a small bowl, combine roasted red peppers, red wine, spicy mustard, Italian
seasoning, pepper, and garlic. Mix well and pour over mushrooms and onions.
3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4 servings.
Succotash
1 lb. (450 kg) package frozen lima beans
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons (30 ml) butter
1 package (8 ounces/225 g) frozen corn
Salt and pepper to taste
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.
Sweet-Peas
1 package (16 ounces/450 g) frozen green peas
3 tablespoons (45 ml) butter
2 tablespoons (30 ml) honey
1
⁄4 cup (60 ml) chopped walnuts or pecans (optional)
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 6-8 servings.
Couscous with Feta and Tomatoes
1 (14 ounce/400 ml) can diced tomatoes
1
⁄2 small onion, chopped
2 cloves garlic, crushed
2 teaspoons (10 ml) Italian seasoning
1
⁄3 cup (85 ml) couscous
1
⁄4 cup (60 ml) feta or blue cheese
1. Place tomatoes, onion, garlic, and seasoning in stoneware dish.
2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.
Convenience Tip: Use
frozen pearl onions.
Serving Tip: Top with
freshly snipped chives.
