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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.
RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST (CONT.)
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for
canned. Saute mushrooms in 2 tablespoons butter or margarine in
skillet over medium-high heat. Spoon mushrooms into stoneware along
with carrots and potatoes. Proceed as recipe directs. Turkey stew is also
excellent served without the cornbread crust or a cornbread muffin mix
can be substituted for cornbread crust recipe.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1
⁄
4
cup molasses
1
⁄
8
to
1
⁄
4
teaspoon hot pepper sauce
2 tablespoons cider vinegar
2 tablespoons orange juice
2 tablespoons Worcestershire sauce
3 whole bone-in chicken breasts, halved
2 teaspoons 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.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
4 teaspoons minced fresh thyme, divided
3 Cornish hens (22-oz. each), thawed
1
⁄
2
teaspoon salt
2 tablespoons butter, melted
1
⁄
2
teaspoon ground black pepper
4 cloves garlic, minced and divided
1
⁄
2
cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1
teaspoon minced thyme and 1 clove garlic (minced) in each cavity.
Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter,
remaining minced garlic, thyme, salt and pepper; drizzle over hens.
Sprinkle with
1
⁄
4
cup sliced almonds. Cover and cook on
LOW
8 to 10
hours (
HIGH
: 4 to 6 hours). Arrange cooked hens on serving platter.
Serve with remaining lemon. Garnish hens with remaining lemon slices
and remaining almonds.
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