-13-
-12-
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1
⁄
4
cup molasses
1
⁄
8
to
1
⁄
4
teaspoon hot pepper sauce
2 tablespoons cider vinegar
2 tablespoons orange juice
2 tablespoons Worcestershire sauce
3 whole bone-in chicken breasts, halved
2 teaspoons prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on
LOW
7 to 9 hours (
HIGH
: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
4 teaspoons minced fresh thyme, divided
3 Cornish hens (22-oz. each), thawed
1
⁄
2
teaspoon salt
2 tablespoons butter, melted
1
⁄
2
teaspoon ground black pepper
4 cloves garlic, minced and divided
1
⁄
2
cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and
pepper; drizzle over hens. Sprinkle with
1
⁄
4
cup sliced almonds.
Cover and cook on
LOW
8 to 10 hours (
HIGH
: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 package (1-oz.) country-style gravy mix
1 onion, chopped
1 can (10
1
⁄
2
-oz.) cream of mushroom soup
1 pound, fully-cooked ham,
2 cups water
cut into 1-inch cubes
2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on
LOW
7 to 9 hours (
HIGH
: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and
1
⁄
2
teaspoon cream of tartar; drain and proceed with recipe.
JAMBALAYA
2 cups diced boiled ham
1 tbsp. minced parsley
2 medium onions, coarsely chopped
1
⁄
2
tsp. leaf thyme
2 stalks celery, sliced
2 whole cloves
1
⁄
4
green pepper, seeded and diced
2 tablespoons salad oil
1 can (28 ounces) whole tomatoes
1 cup raw long-grain converted
1
⁄
4
cup tomato paste
converted rice
3 cloves garlic, minced
1 pound fresh or frozen shrimp,
shelled and cleaned
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on
LOW
for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH
. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained
2 to 3 teaspoons Italian seasoning
1 cup chopped onion
2 cans (4-oz. each) sliced mushrooms, drained
2 cloves garlic, minced
6 cups tomato juice
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on
LOW
6 to 8 hours (
HIGH
: 3 to 5 hours). Turn on
HIGH
during last hour and
stir in dry spaghetti.
STEAK SOUP
2 lbs. coarsely ground chuck,
2 cans (14
1
⁄
2
-oz. each) diced tomatoes
browned and drained
1 package (10-oz.) frozen mixed vegetables
5 cups water
5 tablespoons beef base granules
1 large onion, chopped
1
⁄
2
teaspoon ground black pepper
4 stalks celery, chopped
1
⁄
2
cup butter, melted
3 carrots, sliced
1
⁄
2
cup all-purpose flour
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW
8 to 12 hours (
HIGH
: 4 to 6 hours). One hour before serving, turn to
HIGH
.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.
Stir until well blended. Season soup, if desired, with salt. Cover and cook on
HIGH
until thickened.
R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 12
