Rival Crock-Pot 5070, Owner'S Manual

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HERBED TURKEY BREAST
1 turkey breast (5 to 7-lb.) fresh or thawed 1⁄2 teaspoon dry basil leaves
2 tablespoons butter or margarine 1⁄2 teaspoon rubbed sage
1⁄4 cup garden vegetable-flavored 1⁄2 teaspoon dry thyme leaves
whipped cream cheese 1⁄4 teaspoon ground black pepper
1 tablespoon soy sauce 1⁄4 teaspoon garlic powder
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on
LOW 10 to 12 hours ( HIGH 5 to 6 hours).
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (6-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.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1/2 cup molasses 1/4 to 1/2 teaspoon hot pepper sauce
1/4 cup cider vinegar 1/4 cup orange juice
1/4 cup Worcestershire sauce 6 whole bone-in chicken breasts, halved
1 Tablespoon 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.