RECIPES
NEW ENGLAND STYLE BAKED BEANS
1 lb. dry navy beans
1
⁄
2
cup packed brown sugar
1 lb. smoked ham or ham hocks
1
⁄
2
cup maple syrup
or
1
⁄
2
-pound cubed salt pork
1 tsp. salt
1
⁄
2
cup chopped onion
1 tsp. dry mustard
1
1
⁄
2
cups water
Completely soften beans as directed on page 6. Drain and put beans in stoneware. Add
all remaining ingredients along with the water; mix well. Cover; cook on LOW 10 to 12
hours. Cut ham from bone and return to slow cooker.
CHICKEN IN MUSHROOM GRAVY
2 to 3-lb. chicken, cut up
1
⁄
4
cup dry white wine or chicken broth
(or 3 whole chicken breasts, halved)
1 can (4-oz.) sliced mushrooms, drained
1 can (10
3
⁄
4
-oz.) condensed cream
Salt and pepper
of mushroom soup
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and soup;
pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken pieces
to warm serving platter. Stir together 1 cup sour cream and
1
⁄
4
cup flour. Stir sour cream
mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over chicken with
rice or noodles.
CHICKEN BREASTS Á L’ORANGE
3 whole chicken breasts, halved
1 can (10
3
⁄
4
ounces) condensed cream
2
⁄
3
cup flour
of celery or cream of chicken soup
1 tsp. salt
1 can (4 ounces) sliced mushrooms, drained
1 tsp. nutmeg
1
⁄
2
cup orange juice
1
⁄
2
tsp. cinnamon
1
⁄
2
tsp. grated orange rind
Dash ground black pepper
2 tsp. brown sugar
Dash garlic powder
3 tbs. flour
2 to 3 sweet potatoes, peeled and cut into
1
⁄
4
-inch slices
Buttered rice. Rinse chicken breasts and pat dry. Combine
2
⁄
3
cup flour with
salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken
in flour mixture. Place sweet potato slices in bottom of stoneware. Place
chicken breasts on top. Combine soup with remaining ingredients except
buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and
cook on LOW for 8 to 10 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.
RECIPES
STEAK SOUP
2 to 3 cups water
2 carrots, sliced
1 can (14
1
⁄
2
oz.) tomatoes
1 package (10-oz.) frozen mixed vegetables
1 to 2 onions, chopped
2 to 3 stalks celery, chopped
1
⁄
2
tsp. ground black pepper
2 to 4 tbs. beef base,
1 lb. ground beef, coarsely ground
granules or paste
or chuck roast, finely diced and drained
1
⁄
2
cup butter, melted
1
⁄
2
cup flour
Put all ingredients except butter and flour in stoneware. Cover and cook on
LOW 8 to 12 hours. Make a paste of melted butter and flour. Stir until smooth.
Pour into stoneware and stir until blended.
FRENCH ONION SOUP
1 quart beef bouillon or brown stock
1 tbs. sugar
3 medium yellow onions, thinly sliced
2 tbs. flour
3 tbs. butter
1
⁄
4
cup dry vermouth or cognac (optional)
1
⁄
2
tsp. salt
1 cup grated Parmesan cheese
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar,
flour and vermouth. Stir well. Add to stock in stoneware. Cover and cook on
LOW 6 to 8 hours. Before serving, top with grated cheese.
BAKED MACARONI ’N CHEESE
1 package (8-oz.) macaroni,
1
⁄
2
tsp. salt
cooked and drained (6 cups cooked)
3 cups shredded sharp processed cheese
2 tbs. oil
1
⁄
4
cup melted butter
1 can (13-oz.) evaporated milk
2 tbs. minced onion
1
1
⁄
2
cups milk
Toss cooked macaroni in 2 tbs. oil. Add all remaining ingredients. Pour into lightly
greased stoneware. Stir well. Cover and cook on LOW 3 to 4 hours. Stir occasionally.
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