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Add onion, celery, and garlic; cook until tender. Place cooked vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans, poultry seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing into stoneware. Place chicken breasts on top of dressing. Combine apple juice and honey; brush on top of chicken. Cover; cook on LOW 8 hours. FAVORITE CHILI 1.2-lb. dry pinto or kidney beans 2 cloves garlic, crushed 2 can (14 1.2-oz. each) tomatoes 2 to 3 tablespoon chili powder 2-lbs. coarsely ground chuck, 1 teaspoon ground black pepper browned and drained 1 teaspoon cumin 1 green bell pepper, coarsely chopped 1 teaspoon salt 1 medium onion, coarsely chopped Completely soften beans as directed on page 4. Put all ingredients in stoneware in order listed. Stir once. Cover and cook on LOW 10 hours (HIGH 6 hours). -11 SPANISH RICE 2-lbs. ground chuck or beef 1 cup water 1 medium onion, chopped 21.2 teaspoons chili powder 1 green pepper, chopped 1.2 teaspoon salt 1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce 2 cans (8-oz. each) tomato sauce 1 cup uncooked rice (converted) Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours). MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, 1 carton (12-oz.) cottage cheese broken into bite-size pieces 2 cans (6-oz. each) tomato paste 1-lb. ground beef 1.2 cup water 1.2-lb. Italian sausage 1.4 teaspoon salt 1 onion, chopped 1.2 teaspoon ground black pepper 1 clove garlic, minced 1 1.2 tablespoons dried parsley 12-oz. Mozzarella cheese, shredded 1 teaspoon dried basil Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours). JAMBALAYA 12-oz. skinless, boneless chicken breasts 1 tablespoon dried parsley 2 green bell peppers, seeded and chopped 1 1.2 teaspoons dried basil leaves 1 medium onion, chopped 1.2 teaspoon dried oregano leaves 2 stalks celery, sliced 1 teaspoon Tabasco sauce 4 cloves garlic, minced 1 teaspoon cayenne pepper 1 can (14 1.2-oz.) whole tomatoes 1.2 teaspoon salt 1.3 cup tomato paste 1-lb. shrimp, shelled and deveined 1 can beef broth 3 cups cooked rice Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours). Add shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve. COUNTRY SCALLOPED POTATOES AND HAM 8 potatoes, peeled and thinly sliced 1 can (10 1.2-oz.) cream of mushroom soup 1 onion, chopped 2 cups water 1 pound fully-cooked ham, cut into 1" cubes 2 cups shredded cheddar cheese 1 package (1-oz.) country-style gravy Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 8 hours (HIGH 4 hours). Top with cheese during last 30 minutes. NOTE: To prevent darkening of potatoes, toss sliced uncooked potatoes in a mixture of 1 cup water and 1.2 teaspoon cream of tartar; drain and proceed with recipe. -12 CHICKEN WITH 40 CLOVES GARLIC 2 sprigs fresh thyme 40 cloves garlic, unpeeled 2 sprigs fresh rosemary 1.4 teaspoon ground black pepper 2 sprigs fresh sage 4-pound whole broiler/fryer chicken 2 sprigs Italian parsley 2 stalks celery, cut into 3" pieces Toasted French bread slices Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife. -13 LIMITED ONE-YEAR WARRANTY Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival® will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE DEPARTMENT between 8:00 a.m. and 4:30 p.m. Central Standard Time, Monday through Friday (for prompt service have model number and sales receipt ready). In U.S. call: 1-800-557-4825 / In Canada call: 1-800-561-6478 Or, you may write to Rival’s Service Division, 217 East 16th St., Sedalia, MO 65301. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is ...

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