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Add remaining ingredients and stir to mix well. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Stir stew thoroughly before serving. 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 7 to 9 hours. (HIGH: 3 hours). -9 ITALIAN PORK CHOPS 4 to 6 (1-inch thick) lean pork chops 1 tablespoon lemon juice 1 tablespoon cooking oil 1.4 teaspoon salt 1.2-lb. fresh mushrooms, sliced 1 tablespoon parsley flakes 1 medium onion, chopped 1.2 teaspoon dried basil 1 clove garlic, minced 1.2 teaspoon ground black pepper 2 cans (8-oz.) tomato sauce 2 medium green bell peppers, 1.4 cup dry sherry seeded and cut into thin rings Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on both sides. Drain chops on paper towel. Put mushrooms, onion and garlic in bottom of stoneware. Arrange pork chops on top of vegetables. In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices; mix well. Pour over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). Before serving, turn to HIGH and place green pepper rings on top of pork chops. Replace cover and continue cooking for 30 minutes. BARBEQUED RIBS 3 to 4-lbs. spareribs 1 onion, sliced 1.2 teaspoon salt 1 jar (16-oz.) barbeque sauce 1.2 teaspoon ground black pepper Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving portions. Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours). POT ROASTED PORK 1 (4 to 5-lb.) pork loin end roast 2 bay leaves 1.2 teaspoon salt 1 whole clove 1.4 teaspoon ground black pepper 1.2 cup water 1 clove garlic, slivered 1 tablespoon soy sauce 2 medium onion, sliced Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours). CORNED BEEF AND CABBAGE 3 carrots, cut into 3-inch pieces 1 cup water 1 (3 to 4-lb.) corned beef brisket 1.2 to 1 small head cabbage, cut into wedges 2 medium onions, quartered Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. -10 SPICY CHICKEN CHOW MEIN 1 tablespoon cooking oil 1.3 cup reduced-sodium soy sauce 1 1.2-lbs. skinless, boneless chicken breasts, 1.4 teaspoon crushed red pepper flakes cut into 1-inch cubes 1.4 teaspoon ground ginger 4 large carrots, thinly sliced 1 clove garlic, minced 4 green onions, sliced (including green tops) 1 can (8-oz.) bean sprouts 3 stalks celery, sliced 1 can (8-oz.) sliced water chestnuts 1 cup reduced-sodium chicken broth 1.4 cup cornstarch 1 tablespoon sugar 1.2 cup water Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown. Drain and put in slow cooker. Add remaining ingredients, except cornstarch and water; stir to combine. Cover and cook on LOW 6 to 8 hours. Turn to HIGH. In small bowl stir cornstarch into cold water until dissolved. Stir into liquid in stoneware. Place cover slightly ajar on stoneware. Cook until thickened (15 to 30 minutes). Serve with chow mein noodles or over cooked rice. May be doubled for 5 quart models. CHICKEN ’N NOODLES 3 to 4-lb. broiler/fryer chicken, cut up 2 cups water 1 teaspoon salt 1 package (10-oz.) egg noodles 1.2 teaspoon ground black pepper Put chicken in stoneware. Season with salt and pepper; add water. Cover and cook on LOW 8 to 10 hours (HIGH 4 to 5 hours). Remove chicken from broth. Turn slow cooker to HIGH; add noodles. Bone and cut up chicken. Stir into noodles. Cover and cook 30 to 45 additional minutes; stirring occasionally. MINESTRONE SOUP 1 medium onion, chopped 2 cloves garlic, minced 2 medium carrots, thinly sliced 2 cans (14 1.2-oz. each) reduced-sodium 2 stalks celery, cut into 1.2-inch pieces beef broth 1 red bell pepper, seeded and 1 can (28-oz.) crushed tomatoes cut into 1.2-inch pieces 2 cans (15 1.2-oz.) kidney beans, drained 1 medium zucchini, scrubbed, 2 teaspoons dried marjoram and sliced into 1.2-inch rounds 1.4 teaspoon coarsely ground black pepper 1 1.2 cups cook...

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