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THE RECIPES
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme
1 (4-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary
2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage
40 cloves garlic, unpeeled
2 sprigs Italian parsley
1
⁄
2
teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity.
Place celery in stoneware. Put chicken on top of celery. Add garlic,
unpeeled around chicken. Chop remaining herbs; sprinkle herbs and
pepper over chicken. Cover and cook on
LOW
8 to 10 hours (
HIGH
: 3
1
⁄
2
to
5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices then spread
with a knife.
THE RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast,
2 potatoes, peeled and chopped
cut into
1
⁄
2
-inch cubes
2 medium onions, chopped
2
⁄
3
cup all-purpose flour, divided
2 cups frozen peas and carrots,
1 teaspoon salt
or frozen mixed vegetables
1
⁄
2
teaspoon ground black pepper
2 cloves garlic, minced
1
⁄
4
teaspoon cayenne pepper
1 can (4-oz.) sliced mushrooms, drained
2 carrots, sliced
2 cups chicken broth
2 stalks celery, sliced
1
⁄
4
cup sherry
CORNBREAD
1 cup all-purpose flour
2 tablespoons sugar
1 cup yellow cornmeal
1 egg, lightly beaten
1 tablespoon baking powder
1 cup milk
1 teaspoon salt
1
⁄
4
cup vegetable oil
Combine
1
⁄
3
cup flour, salt, black pepper and cayenne pepper in a bowl.
Toss turkey cubes with flour/spice mixture and place in stoneware. Add
carrots, celery, potatoes, onions, frozen peas and carrots (or frozen mixed
vegetables), garlic and mushrooms. Pour broth and sherry over all. Stir to
blend. Cover and cook on
LOW
7 to 9 hours (
HIGH
: 4 to 5 hours).
Turn slow cooker to
HIGH
while preparing cornbread. Preheat oven to
400° F. Blend remaining
1
⁄
3
cup flour with
1
⁄
3
cup cold water; stir until
smooth, then blend into stew in Crock-Pot
®
slow cooker. Cook, stirring
occasionally, 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and sugar in
mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift removable
stoneware from slow cooker base and place in preheated oven. Bake 15 to
20 minutes or until cornbread is golden brown. Allow to stand 15 minutes
before serving.
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