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4/9/07
2:26 PM
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12
Recipesfor 6-Quart Stoneware
Spicy
Lentil 8
Chickpea
Soup
With
Chorizo
Sausage
1 lb. (450 g) brown lentils, rinsed well and drained
2 14-ounce
(400 g) cans diced tomatoes
with juice
3 15-ounce
(425 ml) cans chicken broth
1 large onion, peeled, chopped
4 garlic cloves, peeled, minced
3 carrots, peeled, sliced
6 sprigs fresh thyme
14-ounce
(400 g) can chickpeas,
rinsed and drained
12-ounces
(350 g) Chorizo sausage, sliced
1/2 fresh lime, juiced
1/2 to 1-1/2 teaspoons
(2.5-7.5 ml) ground cayenne
Salt and fresh ground pepper to taste
Fresh parsley, minced for garnish
Combine
lentils, carrots, tomatoes,
2 cans chicken broth, onion, garlic, and thyme sprigs in stoneware
dish. Cook on LOW for 6 hours,
or HIGH for 4 hours until lentils are soft. Remove thyme sprigs. Add chickpeas,
sausage,
1 can chicken broth, and ground
cayenne.
Cook on LOW for 2 more hours, or on HIGH for 1 more hour. Just before serving, stir in lime juice and season to taste with salt and
freshly ground
pepper. Serves 4-6.
Backyard
BBQ Meatballs
80-ounce
(2.25 kg) package frozen meatballs
2 medium
onions, chopped
3/4 cup (175 ml) real bacon bits
1 18-ounce
(500 ml) jar barbeque
sauce
Shredded
Monterey
Jack cheese for serving
Combine
chopped
onion, barbeque
sauce and bacon bits in stoneware
dish. Add frozen meatballs
to sauce and combine.
Cook on
HIGH for 3 hours*.
Top with shredded
cheese if desired
and serve. Serves 10-12.
*Only
the High setting
is recommended
for this recipe.
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