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 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.
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
cup all purpose flour
1 tsp. minced ginger
3 cups of beef stock
Makes 6 to 8 servings
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 on auto for 5 to 6 hours.
Makes 4 servings
4 skinless catfish fillets, about 4 oz. each
1 fresh lemon
1 oz. fresh basil leaves
1 cup of white rice
sunset pot roast
lemon fish fillets on rice
¼
9
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