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Rival Crockpot Recipe Manual

Home >> Rival Crockpot Recipe manualI can't remember where I picked up this old manual for a Rival Crockpot. I'm thinking it was at a garage sale.

But I remember being delighted when I found it, because a friend gave me a crockpot. I love to be able to put something in the crockpot before I leave for work, and then come home to dinner already prepared. All I have to do is dish it out.

Sometimes I put a whole chicken in it before I go to bed at night, and let it cook all night long on LOW. Works out great!

I took pictures of the pages of the Rival Crockpot Manual. It's pretty old, but there isn't a copyright date in it that I could find.

On the front cover it says, "Cooks all day while the cook's away." And also says it's for Models 3100, 3101, 3102, 3300, and 3302.

See a larger picture of the cover of the manual. The inside cover has a note from Marilyn Neill. See the back inside cover of other old Rival products. Here's the back cover.

Here's the CONTENT and RECIPE INDEX pages. Click on the page numbers below to view that recipe page.

Ground Meats Page 24: Hamburger Casserole; "Texas" Hash; Ground Beef Stroganoff

Page 25: Sloppy Joes; Spanish Rice; Easy-Does-It Spaghetti

Page 26: Magic Meat Loaf; Crock-Pot Steak Soup

Casseroles Page 27: Cheese and Potato Casserole; Tuna Noodle Casserole; California Pilaf

Page 28: Green Rice Casserole; Pork Chop Casserole; Spinach Casserole

Page 29: Old World Sauerkraut Supper; "One Pot" Dinner; Continental Chicken

Page 30: All-Meat Chili Spread; Southern-Style Black-Eyed Peas; Mexican Red Beans

Variety Meats Page 31: Tongue; Stuffed Beef Heart; Chicken Livers

Old Fashioned Favorites Page 32: Chicken 'N Noodles; "Smothered" Steak; Green Bean Casserole

Gourmet Specials Page 33: Boeuf A La Flamade (Beer Braised Beef); Spanish Paella (Chicken and seafood combined)

Page 34: Coq au Vin (Chicken braised in wine); Bouillabaisse (the fisherman's stew...)

Page 35: Boeuf Bourguignon (beef stew with wine); Pot au Feu

Page 36: Swedish Meat Balls; French Onion Soup

Page 37: Poached Pears in Red Wine; Ham Steak in Port Wine

Page 38: Gourmet Dressing; Beef Pot Roast (in sour cream and wine)

Poultry Page 39: "Chicken in a Pot"; Chicken Parisienne; Turkey Roll

Page 40: Dressing; Chicken Cacciatore

Page 41: Spanish Chicken; Arroz Con Polo; Chicken Tetrazzini

Page 42: Chicken Tortillas; Baked Chicken Hash; Roast Chicken or Hen

Vegetables Page 43: Fresh or Frozen Vegetables; Fresh Corn on the Cob; Baked Potatoes; Baked Sweet Potatoes; Fresh Green Beans

Page 44: Bavarian Red Cabbage; Acorn Squash; Artichokes

Fondues (The 2 quart Crock-pot is the ideal size for Fondues... no need to watch or worry... can be prepared in advance.) Page 45: Hearty Fondue; Dessert Fondue; Chili-Cheese Dip Also see this page for more Fondue Recipes

Seafood Page 46: Curried Shrimp; Jiffy Lobster Newburg; Spiced Shrimp

Page 47: Oyster Stew; Seafood Chowder; Sherried Crab Meat

Page 48: Rice 'N Clams; Salmon Cheese Casserole; Manhattan Clam Chowder

Cheese Dishes Page 49: Welsh Rabbit (An excellent hot dip... or main dish); Macaroni and Cheese; Cheese "Souffle" Casserole

Beans Page 50: New England Baked Beans; Favorite Chili; Old Fashioned Bean Soup

Soups and Sauces Page 51: Italian Meat Sauce; Vegetable-Beef Soup; Ham and Lima Beans

Page 52: "Home Made" Potato Soup; Cheese Soup; Garbure Basque...(or Ham and Bean Soup with Vegetables)

Page 53: Minestrone; Lentil-Vegetable Soup; Split Pea Soup

Rice - Cereals Page 54: Cereals (Oatmeal, Cracked Wheat, Grits, Cornmeal Mush); Perfect Rice Cooker; Old Fashioned Rice Pudding

Fruits Page 55: Hot Fruit Compote; Baked Apples; Dried Fruits; Chunk-style Applesauce

Breads - Cakes - Candies Crock-Pot Cakes Directions: Pour mixed batter into greased and floured 2 pound coffee can or mold. (Fill no more than 2/3 full). Place in Crockpot; cover top of can or mold with 6 to 8 paper towels. Cover and cook on High about 3 1/2 hours (cook on High 4 to 5 1/2 hours in 5-quart model, using 3-pound coffee can). Crock-Pot lid should not be tightly closed but slightly raised, to allow release of excess moisture. Add no water; and do not peek until last hour. Page 56: "Fruit" Cake; Delicious Apple Cake

Page 57: Boston Brown Bread; Caramel Nut Rolls; "Calorie" Caramel Candies

Page 58: Pumpkin Tea Bread; "Steamed" Mincemeat Pudding; Orange-Honey Hard Sauce

Page 59: Streusel Pound Cake; Apricot Nut Bread (this page not for 2 quart Crockpots)

Hot Drinks Page 60: Hot Buttered Rum; Wassail; Hot Mulled Cider

Relishes, Preserves, and Such Page 61: Peach or Apricot Butter; Chili Sauce; Hot Hollandaise Sauce

Wild Game Page 62: Marinade No. 1 (a popular standard for all game...); Marinade No. 2 (with brandy and vermouth...)

Page 63: Venison Stew; Pheasant with Wild Rice Stuffing

Page 64: Venison - Rabbit - Squirrel - Duck (a handy recipe to memorize)

Page 65: Roast Wild Duck (just fine for quail too...); Roast Venison ("Pride of the Ozarks" Pot Roast...); Game Meat Loaf (Why waste so much game?)

Meat Rack Instructions Page 81: Instructions for Meat Rack; Rare Roast of Beef

See More Old Recipe Booklets

1922 Royal Baking Powder Recipe Book

1933 Betty Crocker Bisquick Recipes Cookbook

2001 Armour South Dakota Community Holiday Cookies booklet

1970's Sunbeam MixMaster Instructions and Recipes

1966 Pillsbury Bake Off Recipes Booklet

Old Pennsylvania Dutch Cooking recipe book

Food for thought:

"A plump wife and a big barn never did any man harm." PA Dutch Cooking Recipebook.