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Dinner Party
Effortless entertaining is possible when you have a plan. Choose entrees and side dishes that can be done ahead of time. Prepare food
in advance, keep the crock in the refrigerator, and place on the electric cooking base when it's time to reheat. For stylish serving, place
the crock on the tealight stand to keep warm at the table.
Artichoke and Sun-Dried Tomato Pasta Sauce
Ingredients:
1/4 cup (59 ml) olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (28 oz. [794 g]) diced tomatoes
1 jar (10 oz. [283 g]) artichoke hearts, drained
1 jar (4 oz. [113 g]) sun-dried tomatoes packed in oil, drained
and chopped
1/2 cup (118 ml) white wine
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) black pepper
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onion
and garlic. Cook until onions are tender, about 4 minutes.
2. Stir tomatoes, artichokes, sun-dried tomatoes, wine, lemon
juice, salt and pepper into onion mixture.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8
10
Peppered Mushrooms
Ingredients:
1 can (14.5 oz. [411 g]) beef broth
3 tablespoons (44 ml) butter
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) black pepper
1 package (1 lb. [454 g]) sliced mushrooms
Directions:
1. In cast iron crock over medium heat, heat beef broth, butter,
salt and pepper until butter is melted.
2. Stir in mushrooms.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 9 to
10 hours.
4. If desired, transfer crock to tealight stand.
Serves: 8
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