14
CHICKEN PARISIENNE
Serves 12
12 chicken breasts
Salt & pepper, to taste
1 teaspoon paprika
1 cup dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms
2 cups sour cream
1 teaspoon paprika, extra
Sprinkle chicken breasts lightly with salt,
pepper and paprika. Place in the Slow
Cooker. Mix together wine, soup,
mushrooms and sour cream. Pour over
chicken breast, sprinkle with paprika.
Cover and cook on LOW for 6–8 hours
or HIGH for 4–6 hours.
Note, if cooking on HIGH, do not add sour cream
until the last 30 minutes of cooking time. Serve
with rice or noodles.
MEAT LOAF
Serves 10–12
2 kg lean mince steak
500g sausage mince
2 onions, peeled & diced
4 cloves garlic, peeled & crushed
2 x 425g cans tomatoes
1
⁄
2
cup tomato sauce
2 cups diced bread
4 x 60g eggs
1 tablespoon Worcestershire sauce
Salt & pepper, to taste
4 potatoes, peeled & sliced
Sauce:
1 cup tomato sauce
1
⁄
2
cup brown sugar
3 teaspoons dry mustard
1 teaspoon nutmeg
Combine meats, onion, garlic, tomatoes,
tomato sauce, bread, eggs,Worcestershire
sauce and seasonings to taste. Mix well
and shape into a loaf. Place sliced potato
into the bottom of the Slow Cooker and
place meat loaf on top. Combine sauce
ingredients and pour sauce over meat loaf.
Cover and cook on LOW for 8–10 hours.
GLAZED CORNED BEEF
Serves 10–12
2 bay leaves
1 large onion, sliced
3 strips orange peel
4 whole cloves
2 litres water
2–2.5 kg corned beef
Glaze:
4 tablespoons orange juice
4 tablespoons honey
2 tablespoons Dijon mustard
Place bay leaves, onion, orange peel, cloves
and water in Slow Cooker and mix well.
Add corned beef with the fat side facing
upwards. Cover and cook on LOW for
10–12 hours or HIGH for 5–6 hours or
until tender. Remove meat from the
liquid. Score (cut) the top of the corned
beef in criss-cross diamond or triangle
shapes. Insert extra cloves into the centre
of each diamond if desired. Place corned
beef on a heatproof platter. Mix all glaze
ingredients together until smooth and
blended. Spoon glaze over the corned
beef. Bake in a preheated oven at 200oC
for 20–30 minutes, basting occasionally
with glaze. Serve hot or cold.
Summary of Contents for KSC 100
Page 1: ...Slow Cooker KSC 100 Issue 1 06 ...
Page 18: ...18 Notes ...
