Marinate chicken strips with some salt and corn starch and place
in refrigerator for about 20 minutes.
Cut celery and bell pepper into 1 inch chunks. Heat a medium
skillet, using low heat. Add flour and olive oil, stir evenly and cook
for about 15 minutes. Add 2 tbsp of chick stock before the last 5
minutes and make it into thick brown paste.
Add celery, pepper and chicken in slow cooker. Stir in flour paste
and the left over chicken stock. Add chopped cilantro. Cook on
LOW for about 8 hours.
Makes 6 to 8 servings
2 lb. beef roast
3 carrots, peeled
1 medium sweet potato, peeled
2 medium tomatoes
2 tbsp worcestershire sauce
1 tbsp soy sauce
2 tsp red vinegar
2 tsp red wine
1/4 cup all purpose flour
1 tsp minced ginger
3 cups of beef stock
Cut roast to fit in the inner pot of slow cooker. Boil roast with hot
water and ginger for about 10 minutes. Drain beef.
Place peeled and cut carrots, sweet potato, tomato in slow cooker.
Add soy sauce, sugar, vinegar, wine, beef stock and Worcester-
shire sauce. Stir flour in evenly. Cook at AUTO for about 5 to 6
hours.
Makes 4 servings
4 skinless catfish fillet, about 4 oz. each
1 fresh lemon
1 oz. Fresh basil leaves
1 cup of white rice
sunset pot roast
lemon fish fillet on rice
9
