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1.5-QUART RECIPES FOR UPPER UNITS (CONT.)
Peppered Crab Dip
Ingredients
1 cup mayonnaise
½ cup sour cream
1 tbsp dry sherry
½ lb lump crab meat
¼ cup diced green pepper
¼ cup diced pimento
2 tbsp chopped green onion
1 hot red pepper, diced
2 tsp fresh lemon juice
Garlic bread crisps or buttery crackers
Directions
1. In one of the removable cooking pots on the upper level, combine
mayonnaise, sour cream and sherry; close the hinged lid. Cook on
Low for 2 hours.
2. Add remaining ingredients. Cook on Low for 30 minutes.
3. Serve with Garlic bread crisps or buttery crackers.
3.5-QUART RECIPES FOR LOWER UNIT
Curried Chicken
Ingredients
1½ lbs boneless chicken breast, cut into 1-inch pieces
2 leeks, sliced
1 large apple, cored and cut in 1-inch pieces
2 large cloves garlic, minced
1 cup chicken stock or broth
2 tbsp tomato paste
2 tsp curry powder
½ tsp ground ginger
1 cup frozen peas
½ cup raisins
Hot cooked rice
Chopped parsley
Directions
1. Combine chicken, leeks, apple and garlic into stoneware in lower
unit. In a large measuring cup, combine chicken broth, tomato
paste, curry and ginger. Pour mixture over chicken in stoneware;
toss to blend well. Place glass lid on stoneware and cook on High
for 3½ hours.
2. Add peas and raisins and cook 10 minutes longer. Lower heat to
Warm until ready to serve. To serve, spoon chicken mixture over
rice blended with parsley.
For added flavor try this variation of cooking:
In large skillet, brown
chicken in 1 tbsp each butter and oil over medium high heat on the
stovetop, turning to brown chicken on all sides. Remove from skillet
and add chicken to stoneware in lower unit. Add
l
eeks and garlic to
skillet and cook on the stove for several minutes to soften leeks. Add
leeks to chicken in stoneware and proceed cooking as directed in step
one as above.
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