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’ ’
cookin in s tyle cookin in s tyle
W arren Kimble, America’s best
known living folk artist, recreates the
feel and flavor of rural America with
his latest cooking essential.
Living in a restored farmstead in rural
Vermont provides Warren with endless
inspiration. Serene scenes, antique
settings and country charm welcome
you home to a family-style meal in
Warren Kimble’s Coastal Breeze 6-quart
®
slow cooker from Toastmaster.
6 Quart Oval
Slow Cooker
USE AND CARE GUIDE – Mo
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READ AND SAVE THESE INSTRUCTIONS WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliance. • Do not touch hot surfaces. Use handles or knobs. • Do not im
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POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. THIS PRODUCT IS FOR HOUSEHOLD USE ONLY GETTING TO KNOW YOUR SLOW COOKER Product may vary slightly from illustration.
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setting, you are able to initially heat the food faster, shortening the standard cooking time required for low by approximately 25%. BEFORE FIRST USE 1. Carefully unpack your slow cooker and clean, see CLEANING YOUR SLOW COOKER. 2. It is necessary to operate the slow cooker one time before placing food in the stoneware liner. Pour 2 cups of water into the stoneware liner and place it inside the cooking base. Put lid on. 3. Plug into a 120 V ~ 60 Hz outlet. 4. Turn control knob to high position a
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• When cooking in a slow cooker, remember that liquids do not boil away like they do in conventional cooking. Reduce the amount of liquid in any recipe that is not designed for a slow cooker. The exceptions to this rule are rice and soups. Remember, liquids can always be added at a later time if necessary. If a recipe results in too much liquid at the end of the cooking time, remove the cover and turn the control knob to high. After about 30-45 minutes the amount of liquid should be reduced. • H
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5. Allow to dry thoroughly before storing. Never wrap the cord tightly around the appliance; keep it loosely coiled. Any servicing requiring disassembly other than the above cleaning must be performed by an authorized service center. The recipes followed by an asterisk were especially developed for this 6 quart oval slow cooker by leading housewares expert and best selling cookbook author, Tom Lacalamita, ‘The Kitchen Resource’. DRINKS AND APPETIZERS HOLIDAY PUNCH 2 16-ounce bottles cranberry j
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BUFFALO WINGS 4 pounds chicken wings 3 tablespoons olive oil 3 tablespoons fresh minced garlic 1 large onion, chopped 2 jalapeno peppers, chopped 2 cups vinegar-based barbecue sauce 1 2 ⁄ teaspoon crushed red pepper Rinse chicken wings in cold water and pat dry. Place all ingredients in slow cooker. Cover and cook on low for 6-7 hours or until chicken is done. Yield: 6-8 servings PARTY PIZZA DIP 1 2 1 ⁄ pounds sausage 1 2 1 ⁄ pounds lean ground beef 2 medium onions, chopped 9 cloves garlic, minc
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CHEESE FONDUE 1 10-ounce can condensed cheddar cheese soup ® 1 pound Velveeta cheese, cut into 8 pieces 1 pound Swiss cheese, grated 1 2 1 12-ounce can of beer or 1 ⁄ cups apple cider 1 2 ⁄ teaspoon hot pepper sauce 2 drops liquid smoke flavoring Combine ingredients in slow cooker. Cover and heat on low for 2 hours, stirring every 30 minutes after the first hour. Before serving, whisk to blend. Serve with bread sticks or vegetables for dipping. 1 2 Yield: 1 ⁄ -2 quarts GREEN CHILI SALSA 1 4 2 ⁄
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Combine all the ingredients in the slow cooker. Cover and cook on auto. Soup will be done in 5-6 hours, or when the turkey and vegetables test done. Or cook on low for 6 to 7 hours. Before serving, remove turkey meat from bones. Shred meat into small pieces and return to soup. Season with salt and black pepper to taste. Yield: 4-6 servings DUTCH SPLIT PEA SOUP* 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 large potato, peeled and diced 1 2 carrots, peeled and cut into
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Cover and cook on auto. Stew will be done in 7 to 8 hours. Or cook on low for 8 to 9 hours. Stir in the peas 15-20 minutes before serving and cook on high. Taste and adjust for salt. Stir in the parsley and remove bay leaf before serving. Yield: 7-8 servings HEARTY VEGETABLE-BEEF SOUP 2 pounds lean stewing beef, cut into 1-inch cubes 2 pounds small new potatoes, quartered 2 medium onions, chopped 2 pounds baby carrots 4 cups chopped celery 1 teaspoon salt 4 teaspoons fresh minced thyme 2 teaspoo
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SAUSAGE AND KIDNEY BEAN STEW 1 pound Italian sausage 1 medium onion, halved and sliced 1 small green pepper, cut into chunks 1 teaspoon fresh minced garlic 1 15-ounce can whole tomatoes 1 16-ounce can kidney beans, drained 1 2 ⁄ teaspoon dried oregano 1 2 ⁄ teaspoon dried basil Sauté sausage and drain. Combine ingredients in slow cooker. Cover and cook on low for 8-9 hours. Yield: 4-6 servings SLOW-SIMMERED BOLOGNESE MEAT SAUCE* 2 tablespoons olive oil 1 1 ⁄2 pounds lean ground beef 1 medium-siz
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SPAGHETTI SAUCE 2 pounds Italian sausage or lean ground beef 2 small onions, chopped 2 small green peppers, chopped 2 teaspoons fresh chopped garlic 4 15-ounce cans tomato sauce 2 10-ounce cans tomato puree 4 6-ounce cans tomato paste 1 cup water 2 teaspoons dried oregano 1 teaspoon dried basil 1 2 ⁄ teaspoon dried thyme 1 2 ⁄ teaspoon pepper Sauté sausage or beef, onion, green pepper and garlic. Drain. Add to slow cooker with remaining ingredients. Cover and cook on low for 9-10 hours or until
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1 2 ⁄ cup brown sugar 2 tablespoons molasses or maple syrup 2 tablespoons dry mustard pinch of cayenne pepper Brown ground beef and onion in a large, non-stick skillet. Cook until meat is no longer pink, breaking up any large pieces with a spoon. Drain fat. Combine the brown beef and the remaining ingredients in the slow cooker. Cover and cook on auto. Beans will be done in 6 to 7 hours, or when they are thick and bubbling. Or cook on low for 7 to 8 hours. Yield: 6-8 servings BEEF POT ROAST 1 5-
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1 2 ⁄ teaspoon salt 1 2 ⁄ teaspoon black pepper 1 28-ounce can tomato sauce 1 2 ⁄ teaspoon garlic powder 1 4 Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and ⁄ teaspoon of the black pepper in a large mixing bowl. Cut a very small hole in the bottom of each pepper. Spoon the meat mixture into the peppers, dividing evenly; do not pack down. Place stuffed peppers upright in the slow cooker. Combine the tomato sauce, garlic powder, and the remaining black pepper in a large mixin
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Sauté beef and onion until done and drain. Add remaining ingredients except cheese to beef mixture. Pour into slow cooker. Cover and cook on 1 1 2 2 high for 2 ⁄ to 3 ⁄ hours or until hot. Sprinkle cheese over top. Cook for another 5 minutes on high. Yield: 12-14 servings BEEF STROGANOFF 1 2 1 ⁄ pounds round steak 1 teaspoon salt 1 8 ⁄ teaspoon pepper 1 cup chopped onions 1 2 ⁄ teaspoon fresh minced garlic ® 2 tablespoons Worcestershire sauce 2 cups beef bouillon 2 tablespoons ketchup 2 tablesp
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6 cloves garlic, peeled and crushed 4 sprigs fresh rosemary, chopped or 1 teaspoon dried 2 tablespoons olive oil 1 2 ⁄ cup white wine Layer potatoes in the bottom of the slow cooker. In a small bowl, mash the salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub all over the lamb. Heat the olive oil in a large skillet over medium-high heat and brown lamb on all sides. Put browned roast in the slow cooker on top of the potatoes. Pour the white wine in the skillet and bring
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2 tablespoons prepared mustard 1 teaspoon salt Combine ingredients except roast in blender or food processor to make chutney. Process until coarsely chopped. Place roast in slow cooker and pour chutney over roast. Cover and cook on auto for 9-10 hours or until meat is tender. Yield: 12-16 servings SAUSAGE AND CABBAGE 1 pound smoked sausage, sliced 1 2 ⁄ head cabbage, shredded 1 medium onion, chopped 1 medium pepper, chopped 1 2 ⁄ teaspoon salt 1 8 ⁄ teaspoon pepper 2-3 cups chicken broth Combine
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SPARE RIBS 4-6 pounds pork loin country-style ribs 1 cup ketchup 1 3 ⁄ cup vinegar 1 2 ⁄ cup brown sugar 1 3 ⁄ cup honey 1 4 ⁄ cup soy sauce 1 teaspoon ground mustard 1 teaspoon salt 1 2 ⁄ teaspoon garlic powder 1 4 ⁄ teaspoon pepper Bake spare ribs in 500° F oven for 30 minutes, turning halfway through cooking. Drain grease and place spare ribs in slow cooker. Mix all other ingredients to make a sauce. Pour sauce over spare ribs. Cover and cook on low for 9-10 hours or until tender. Yield: 4-6
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1 15-ounce can tomatoes, Italian-style 1 15-ounce can tomato sauce, Italian-style 1 4 ⁄ cup chopped basil leaves 3 4 ⁄ teaspoon dried oregano 1 2 ⁄ teaspoon dried thyme 2 tablespoons sugar 1 4 ⁄ teaspoon crushed red pepper 1 bay leaf 1 2 Combine sausage, onion, garlic and egg and form into 1 ⁄ inch balls. Place into slow cooker. Combine remaining ingredients and pour over meat balls. Cover and cook on high for 7-8 hours or until meat is done. Remove bay leaf before serving. Yield: 6-8 servings H
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PORK CHOPS AND POTATOES 6 center cut pork chops 2 10-ounce cans condensed cream of mushroom soup 3 4 ⁄ cup chopped onion 1 2 1 ⁄ teaspoons celery salt 3 4 ⁄ teaspoon pepper 6 medium potatoes, peeled and sliced Combine ingredients. Cover and cook on high for 5-6 hours or until meat is tender. Yield: 6 servings CHICKEN CACCIATORI* 2 tablespoons olive oil 1 4-pound chicken, skin and excess fat removed, cut up into serving pieces 1 large onion, chopped 2 cloves garlic, sliced very thinly 1 small pic
