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Rival Crockpot Recipe Manual

Rival Crockpot 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.

Crockpot Instructions Manual

Page 4: About the stoneware; different sizes of crockpots; Braille edition available.
Page 5: Introduction to slow cooking
Page 6: About crockpots and nutrition
Page 7: Important crockpot hints and tips, FAQ
Page 8: Hints and tips FAQ continued... (about High and Low temperature settings; stirring; gravy)
Page 9: Hints and tips FAQ continued... (too much liquid; adding water; why isn't food done?)
Page 10: Hints and tips FAQ continued... (bacteria?; overcooked?; browning meats first?)
Page 11: Care and cleaning
Page 12: Hints and tips for 5 quart crockpot
Page 13: Guide for adapting recipes to crockpot cookery
Page 66: Guide for adapting recipes (cont. from page 13)
Page 67: Time Guide and Quantities (Most uncooked meat and vegetable combinations will require at least 8 hrs. on Low.)
Page 68: Detailed food preparation guides; directions
Page 69: Detailed food preparation guides; directions


Page 14: Pot Roast of Beef; Roast Beef Variations (German Style, Italian, French, Without Vegetables); Beef Stew
Page 15: Pot-Roasted Pork; Spareribs-Cabbage 'N Kraut
Page 16: Brisket Dinner; Hot Dog...Perfection!; Hungarian Goulash
Page 17: Stuffed Green Peppers; Hearty Beef Stew; Down South Barbecue
Page 18: Spicy Braised Ham; Cantonese Dinner; "Chicken Lickin Good" Pork Chops
Page 19: Pork Chop Abracadabra; Swiss Steak; Bourbon 'N Beef Roast
Page 20: Ham and Scalloped Potatoes; Round Steak Casserole; Barbeque Meats
Page 21: Braised Short Ribs; Barbecue Ribs; Corned beef and Cabbage
Page 22: Baked Ham in Foil; Hickory Smoked Brisket; Irish Stew
Page 23: No Peek Beef Casserole; Veal Scallopini; Beef Liver

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


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)


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


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


(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


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


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


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?)

Special "Bread 'n Cake Bake" Pan Recipes

Page 70: Directions for using the special Bread 'n Cake Bake pan and the Meat Rack
Page 71: Directions for using the special Bread 'n Cake Bake pan and the Meat Rack
Page 72: Breads: Frozen Bread Loaves; Yeast Breads
Page 73: Grandma's "Dark" Bread; Rich White Batter Bread
Page 74: Banana Nut bread; Date-Nut Loaf; Steamed Rye Bread
Page 75: White Fruitcake; Old-Fashioned Bread Pudding
Page 76: Using Cake Mix Cakes; Bun Warmer
Page 77: Sherry-Pecan Pound Cake; Chocolate Fudge Cake
Page 78: Orange-Raisin Cake; Applesauce Cake; Harvey Wallbanger Cake
Page 79: Steamed Vegetables: Steaming Soybeans; Baked Potatoes; Orange Sweet Potatoes
Page 80: Casseroles: Hearty Hodgepodge; Broccoli and Rice Casserole
Page 81: Breakfast Apple Cobbler

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.

Have a great day!
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