slow cooker cookbook - · pdf fileslow cooker cookbook traditional to gourmet recipes model...
TRANSCRIPT
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!
■
■
�■�
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�■
�■�
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.
�■
› 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.
�■�
�■�
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.
�■
�■�
�■�
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
��■
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
■
�■�
(continued)
�■�
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
� �� �■�
StarterS/BeverageS/MiScellaneouS
� �0■�0
StarterS/BeverageS/MiScellaneouS
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
� ��� ��■��
StarterS/BeverageS/MiScellaneouS
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.
Nutritional information per serving (2 tablespoons): Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
StarterS/BeverageS/MiScellaneouS
� ��■��
StarterS/BeverageS/MiScellaneouS
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
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g
Irish Oatmeal
cookingspray
� cupssteel-cutIrishOatmeal
� quartswater
� teaspoonkoshersalt
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
• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g
� ��■��
StarterS/BeverageS/MiScellaneouS
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
• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g
� ��� ��■��
StarterS/BeverageS/MiScellaneouS
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
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
� ��■��
SoupS & StockS
Cuban Black Bean Soup
�½ poundsdriedblackbeans
� hamhocks
� cupschickenstock
� cupschoppedonion
� cupchoppedredpepper
� garliccloves,peeledandchopped
� tablespoonoregano
½ teaspooncayennepepper
� bayleaf
� teaspoonkoshersalt
� 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.
Nutritional information per serving (1 cup): Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
SoupS & StockS
� ��■��
Caramelized Onion Soup
� poundsonions,peeledandsliced
� tablespoonsunsaltedbutter, melted
� tablespoonsextravirginoliveoil
�½ teaspoonskoshersalt
� 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
� garliccloves,peeledandchopped
� 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
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
SoupS & StockS
� ��■��
SoupS & StockS
� �0■�0
Curried Yellow Pea Soup
� tablespoonunsaltedbutter
� ouncesonion,peeled andchopped
� garliccloves,peeledandchopped
� 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.
Nutritional information per serving (1 cup): Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g
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)
� teaspoonfreshlygroundpepper
� tablespoonthyme
¼ cupdrysherry
Makes 8 servings
PlaceallingredientsbutthesherryintotheceramicpotoftheCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.Settimefor�hourandpressHigh.Oncetimeelapsesresettimefor�to�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Toreserve,removehamhockanddiscardbone;chopmeat,andreturnittosoup.Stirinsherry.
Nutritional information per serving (1 cup): Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g
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.
Nutritional information per serving (1 cup): Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g
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.
Nutritional information per serving (1 cup): Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
� ��■��
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
� tablespoonsextravirginoliveoil
� 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
� teaspoonkoshersalt
� 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.
Nutritional information per serving (1 cup): Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• 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
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g
� ��■��
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
�½ teaspoonsoregano
� cans(��ounceseach) dicedtomatoes
� redbellpepper,cutinto �½x¼-inchstrips
� yellowbellpepper,cutinto �½x¼-inchstrips
� cuplow-sodiumchickenstock
� tablespoonswinevinegar
� bayleaf
� teaspoonkoshersalt
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.
Nutritional information per serving (1 cup): Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• 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.
Nutritional information per serving (1 cup): Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g
• chol. 22mg • sod. 520mg • calc. 40mg • fiber 4g
� �0■�0
Veal Stew with Mushrooms & Artichokes
½ cupunbleached,all-purposeflour
� teaspoonkoshersalt
� teaspoonfreshlygroundpepper
� 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
� garliccloves,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.
Nutritional information per serving (1 cup): Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g
StewS & chiliS
� ��■��
Mediterranean Seafood Stew
½ poundsmallnewpotatoes,skinon,whole
� garliccloves,peeledandminced
� largeonions,peeled,cutintoquar-ters,withrootendsintact(toholdthemtogether)
� tablespoonsextravirginoliveoil
� cans(��ounceseach)dicedtomatoes,juicesdrained
� can(�ounces)salt-freetomatopaste
� cupclamjuiceorfishstock
� cupdrywhitewineorvermouth
� teaspoonsaffron
� teaspoondriedbasil
� 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.
Nutritional information per serving: Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
• chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
StewS & chiliS
� ��■��
StewS & chiliS
Seafood Chili
� cupschoppedonion
� garliccloves,peeledandchopped
� jalapeñopeppers,seededandchopped
� redpepper,seededandchopped
� greenpepper,seededandchopped
� tablespoonschilipowder
� tablespoonoregano
� teaspoonsgroundcumin
� teaspoongroundcoriander
� tablespoonextravirginoliveoil
� 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.
Nutritional information per serving: Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
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
� garliccloves,peeled
� cans(��ounceseach)diced tomatoes,drained,juices discarded
¼ cuptomatopaste
¼ cupwhitevermouthorotherdry whitewine
�½ teaspoonsoregano
� teaspoonbasil
� teaspoonkoshersalt
½ teaspoonfreshlygroundblack pepper
� poundsbone-in,skinlesschicken thighs
½ cupunbleached,all-purposeflour
� tablespoonsextravirginoliveoil
� 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
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
� ��■��
entrÉeS & SauceS
Lemon Chicken with Rosemary
� poundsbone-in,skinlesschickenthighs,trimmedofexcessvisiblefat
¾ teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
� teaspoonoliveoil
½ cupunbleached,all-purposeflour
� 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.
Nutritional information per serving: Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g
• chol. 145mg • sod. 656mg • calc. 42mg • fiber 1g
� ��■��
entrÉeS & SauceS
Chicken with 40 Cloves of Garlic
� poundschickenthighs (about��),skinless,bone-in
� teaspoonsherbesdeProvence
¼ teaspoonredpepperflakes
� teaspoonkoshersalt
½ teaspoonfreshlyground blackpepper
� tablespoonfreshlemonjuice
� tablespoonextravirginoliveoil
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
� teaspoonkoshersalt
� 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.
Nutritional information per serving (based on 12 servings): Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g
� ��■��
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
• chol. 1g • sod. 988mg • calc. 79mg • fiber 1g
� ��■��
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
� garliccloves,peeled
�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
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g
� ��■��
entrÉeS & SauceS
New England Short Ribs
½ cupunbleached,all-purposeflour
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
�-�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
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
��� �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.
Nutritional information per serving (based on 8 servings): Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g
• chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g
� ��■��
entrÉeS & SauceS
Pulled Pork Barbecue
� poundsbone-incountry-style spareribs
�½ teaspoonskoshersalt
� 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.
Nutritional information per serving (½ cup): Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g
• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
���■��
entrÉeS & SauceS
Braised Veal Shanks
� sprigsparsley
� vealshanks(about�-�½ poundstotal),about�¼inches thick,�-�½inchesindiameter, tied
¾ teaspoonkoshersalt
¼ teaspoonfreshlyground blackpepper
½ cupunbleached,all-purposeflour
� 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.
Nutritional information per serving: Calories 607 (20% from fat) • carb. 20g • pro. 100g • fat 13g • sat. fat 4g
• chol. 381mg • sod. 686mg • calc. 179mg • fiber 4g
� ����■��
entrÉeS & SauceS
Slow Cooked Lamb Shanks with White Beans
½ pounddriedwhitebeans(cannelliniornavy)
� lambshanks(about¾to�poundeach)
� teaspoonkoshersalt
� teaspoonfreshlygroundblackpepper
� tablespoonoliveoil
� tablespoonunsaltedbutter
� mediumonion,peeledandchopped
� mediumcarrot,peeledandchopped
� celerystalk,chopped
� garliccloves,chopped
� teaspoonherbesdeProvence
¹∕³ cupdryredwine
� can(��ounces)plumtomatoes,drainedwellandroughlychopped
� tablespoonstomatopaste
� bayleaf
Makes 4 to 6 servings
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.
Nutritional information per serving (based on 6 servings): Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g
• chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g
� ����■��
entrÉeS & SauceS
Penne Lasagna
� cupfreshlygratedParmesan
�� ouncespart-skimricotta
� poundpart-skimmozzarella, shredded,½cupreserved
fortopping
� teaspoonsextravirginoliveoil, divided
� ounceswhitemushrooms,sliced
�½ teaspoonskoshersalt,divided
½ teaspoonfreshlygroundpepper, divided
� poundfrozenchoppedspinach, thawedanddraineduntilvery dry*
� largeonion,peeledandfinely chopped
� garliccloves,peeledandminced
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.
Nutritional information per serving (½ cup): Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g
• chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g
� ����■��
Red Beans & Sausage
� pounddriedredbeans
cookingspray
� hamhock(��ounces)
� cupchoppedonion
�½ cupschoppedgreenpepper
� bayleaf
� tablespoonchilipowder
� clovesgarlic,peeledandchopped
� tablespoonoregano
½ tablespoonthyme
� tablespoondrycoriander
� tablespoondriedbasil
� cupslow-sodiumchickenbroth
� tablespoonextravirginoliveoil
� poundsturkeykielbasa, cutinto�portions
� teaspoonTabasco®,ortotaste
½ teaspoonkoshersalt
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.
Nutritional information per serving: Calories 420 (28% from fat) • carb. 45g • pro. 33g • fat 14g • sat. fat 6g
• chol. 65mg • sod. 1777mg • calc. 95mg • fiber 10g
entrÉeS & SauceS
� �0■�0
Macaroni with Four Cheeses
� poundelbowmacaroni
� tablespoonsunsaltedbutter
� tablespoonsunbleached, all-purposeflour
� cupsfat-freeevaporatedmilk, notreconstituted
� tablespoonWorcestershiresauce
� teaspoondrymustard
� teaspoonkoshersalt
� teaspoonfreshlygroundpepper
�� 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
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
entrÉeS & SauceS
� ��■��
Tomato Sauce
� tablespoonextravirginoliveoil
� 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
� teaspoonkoshersalt
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.
Nutritional information per serving (1 cup): Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 639mg • calc. 98mg • fiber 6g
entrÉeS & SauceS
� ��■��
Side diSheS
New Potatoes with Rosemary
� poundsnewpotatoes,washed butleftwhole
� tablespoonextravirginoliveoil
� tablespoonsfinelychoppedfresh rosemary
� garliccloves,peeledandminced
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
Makes 6 servings
CombineallingredientsinceramicpotofCuisinart®SlowCooker.Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.
Nutritional information per serving: Calories 154 (14% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g
• 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)
� teaspoonkoshersalt
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.
Nutritional information per serving (½ cup): Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
� ��■��
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.
Nutritional information per serving (based on 8 servings): Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g
• chol. 42mg • sod. 344mg • calc. 334mg • fiber 2g
� ��■��
Side diSheS
Party Potatoes
� poundsrussetpotatoes,peeled andcutinto�-inchpieces
� teaspoonskoshersalt,divided
� tablespoonsunsaltedbutter
� mediumonions,peeledand chopped
½ teaspoonfreshlygroundpepper
¾ cuplowfatsourcream
� ounceslowfatcreamcheese, cutinto�-inchpieces
� garliccloves,peeledandminced
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.
Nutritional information per serving: Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g
• chol. 20mg • sod. 527mg • calc. 91mg • fiber 3g
� ��■��
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
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
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
• chol. 11mg • sod. 831mg • calc. 156mg • fiber 8g
� ����■��
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
� quartveryhotwater
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.
Nutritional information per serving (based on 8 servings): Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g
• chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g
� ��■��
Side diSheS
Ratatouille
�½ poundseggplant, cutinto½-inchdice
�½ teaspoonskoshersalt,divided
� poundzucchini,cutinto½-inch halfmoons
� poundyellowsummersquash, cutinto½-inchdice
� largeredbellpepper,cored, seededandcutinto½-inchdice
� largeyellowpepper,cored, seededandcutinto½-inchdice
�½ cupsdicedtomatoes,freshor canned,juicesdrained
� cuptomatopurée (salt-freeifavailable)
� cupschoppedonion
� tablespoonschoppedgarlic
½ cupsun-driedtomatoes, notoil-packed,cutintoslivers
¼ cupchoppedfreshparsley
� teaspoonsdriedbasil
� teaspoonsherbesdeProvence
� teaspoonfreshlygroundpepper
� tablespoonsextravirginoliveoil
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.
Nutritional information per serving (¾ cup): Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 287mg • calc. 50mg • fiber 5g
� ����■��
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.
Nutritional information per serving: Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g
• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g
� �0■�0
Side diSheS
Spinach Timbale
� poundfrozenchoppedspinach, defrosted
� tablespoonsunsaltedbutter, divided
� ounceParmesan,grated
½ cupfreshbreadcrumbs
½ cupmincedshallots
� tablespoonsunbleached,all-purposeflour
�½ cupsevaporatedfat-freemilk, notreconstituted
� ouncesshreddedGruyère, (about½cup)
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper (ortotaste)
½ teaspoongratedfreshnutmeg
� eggs,separated
� quartveryhotwater
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.
Nutritional information per serving (based on 8 servings): Calories 247 (52% from fat) • carb. 15g • pro. 15g • fat 14g • sat. fat 8g
• chol. 140mg • sod. 440mg • calc. 422mg • fiber 2g
� ��■��
Side diSheS
Stewed Green Beans and Tomatoes
� poundsgreenbeans
� ouncesonion,peeled andchopped
� garlicclove,peeledandchopped
� tablespoonfreshparsley, finelychopped
� teaspoondriedbasil
½ teaspoonkoshersalt
� cans(��ounceseach)diced tomatoes,drained,¼cupjuice reserved
� tablespoonextravirginoliveoil
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
• chol. 0mg • sod. 131mg • calc. 81mg • fiber 6g
��■��
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
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
½ teaspoonthyme
Makes about 10 servings
CombineingredientswithreservedtomatojuiceinceramicpotoftheCuisinart®SlowCooker.
Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Nutritional information per serving: Calories 179 (5% from fat) • carb. 39g • pro. 8g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 272mg • calc. 43mg • fiber 7g
Side diSheS
� ��■��
Sweet Potatoes & Apples
� poundssweetpotatoes,peeledand cutinto¼-inchslices
� tablespoonsunsaltedbutter, melted
� teaspoonherbsdeProvence, divided
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
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.
Nutritional information per serving (¾ cup): Calories 305 (19% from fat) • carb. 60g • pro. 3g • fat 6g • sat. fat 4g
• chol. 16mg • sod. 245mg • calc. 40mg • fiber 9g
Side diSheS
���■��
Vegetable Tian
� ouncesfreshbreadcrumbs
½ cupchoppedparsleyleaves
� garliccloves,peeledandchopped
½ ounceParmesancheese,grated
� tablespoonsextravirginoliveoil
� tablespoonunsaltedbutter,melted
� teaspoondriedthyme
� teaspoondriedoregano
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
� 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.
Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Nutritional information per serving: Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g
• chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g
Side diSheS
� ��■��
Wild Mushroom Ragout
cookingspray
� ouncesdriedmushrooms (shiitake,porcini)
�0 ouncesmixedwildmushrooms (shiitake,cremini,oyster, chanterelle)
� tablespoonsunsaltedbutter, divided
� 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
� teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
� 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
• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g
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
• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 43mg • fiber 5g
� ��■��
deSSertS
Honey Yogurt Cream
� ouncesfat-freevanillayogurt
� ounceslightsourcream
�-� tablespoonshoney
�½ teaspoonsvanillaextract
½ teaspoonalmondextract
Placevanillayogurtinayogurtstrainerorstrainerlinedwithacoffeefilter.Letdrainfor�hourstoremovewhey;discardwhey.Placestrainedyogurt,sourcream,honey,andextractsinamediumbowl.Whiskuntilsmoothandblended.Keeprefrigerateduntilreadytouse.
Nutritional information per serving (2 tablespoons): Calories 73 (21% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g
• chol. 10mg • sod. 47mg • calc. 81mg • fiber 0g
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
• chol. 8mg • sod. 4mg • calc. 4mg • fiber 0g
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.
Nutritional information per serving (1 cup): Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0g • sod. 5mg • calc. 98mg • fiber 2g
� �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.
Nutritional information per serving: Calories 351 (17% from fat) • carb. 75g • pro. 2g • fat 7g • sat. fat 2g
• chol. 7mg • sod. 16mg • calc. 71mg • fiber 6g
� ����■��
deSSertS
Raspberry Swirl Cheesecake
Raspberry Sauce*
�½ cupsfrozenorfreshraspberries
¹∕³ cupgranulatedsugar
½ cupwater
freshlemonjuice(from½lemon)
½ teaspooncornstarch
cookingspray
¹∕³ cupgrahamcrackercrumbs
�½ tablespoonsgranulatedsugar
� tablespoonunsaltedbutter,melted
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.
Nutritional information per serving (based on 8 servings): Calories 500 (18% from fat) • carb. 100g • pro. 3g • fat 10g • sat. fat 6g
• chol. 47mg • sod. 398mg • calc. 47mg • fiber 1g
.
� ��■��
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
Makes one 7-inch cheesecake
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.
Nutritional information per serving (based on 8 servings): Calories 313 (49% from fat) • carb. 32g • pro. 9g • fat 17g • sat. fat 9g
• chol. 89mg • sod. 378mg • calc. 118mg • fiber 1g
� ��■��
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
Makes one 7-inch cheesecake
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
• chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g
���■��
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
Makes one 7-inch cheesecake
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
• chol. 77mg • sod. 420mg • calc. 89mg • fiber 0g
� ��■��
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.
Nutritional information per serving: Calories 281 (62% from fat) • carb. 24g • pro. 5g • fat 22g • sat. fat 12g
• chol. 69mg • sod. 28mg • calc. 52mg • fiber 2g
� ����■��
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.
Nutritional information per serving (½ cup): Calories 98 (5% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g
• 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.
Nutritional information per serving (based on 8 servings): Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g
• chol. 95mg • sod. 356mg • calc. 212mg • fiber 2g
�� ��■��
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
Makes 8 to 12 servings
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
• chol. 0mg • sod. 112mg • calc. 273mg • fiber 0g
� ��� ��■��
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.
Coverandpresstheon/offbuttontoturntheuniton.Settimeto�hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.
Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.Servewithfreshlywhippedcream,icecreamorvanillayogurt.
Nutritional information per serving: Calories 257 (27% from fat) carb. 46g • pro. 4g • fat 8g • sat. fat 5g
• chol. 7mg • sod. 63mg • calc. 36mg • fiber 4g
� ��� ��■��
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.
Nutritional information per serving (based on 12 servings): Calories 342 (39% from fat) • carb. 48g • pro. 6g • fat 16g • sat. fat 8g
• chol. 49mg • sod. 278mg • calc. 51mg • fiber 3g
� ��� ��■��
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
½ teaspoonfreshlygratednutmeg
� tablespoondarkrumorbrandy
� teaspoonpurevanillaextract
Crumb Topping
� cupunbleached,all-purposeflour
� cupuncookedoats,quick orregular
¾ cuppackedbrownsugar
½ teaspoonfreshlygratednutmeg
�� 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.
Nutritional information per serving (based on 12 servings): Calories 371 (29% from fat) • carb. 64g • pro. 3g • fat 13g • sat. fat 7g
• chol. 31mg • sod. 14mg • calc. 38mg • fiber 5g
©2007 CuisinartCuisinart® is a registered
trademark of Cuisinart
150 Milford RoadEast Windsor, NJ 08520
Printed in China
07CU26388
A PG-20272
traditional to gourmet recipes
model psc-650
Starlite Electronic Pre-Press System
Version No.: PSC650 PG-20272
Size: 229mm(W)X 152mm(H)(New)
Material Cover: 157 GSM MATT ARTPAPER
Inside: 120 GSM GLOSS ARTPAPER
Coating: varnishing in cover
Color : Cover And 2nd Page: 4C+0C
Inside:1C(Black)+1C(Black)
Date: 2007-08-17 Co-ordinator: Astor_You
Cyan
5
5
5
5 10 20 30 40 50 60 70 80 90 100
10 20 30 40 50 60 70 80 90 100
10 20 30 40 50 60 70 80 90 100
10 20 30 40 50 60 70 80 90 100
BlackYellowMagenta
Client: Z0013
Starlite No: 111654IBB
Proof: 1st
Handled By: P000258