RECIPES
1
NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
MEATBALLS IN CREAMY MUSHROOM
SAUCE
Serves 6-8
Mushroom Sauce
2 x 440g can mushrooms in butter sauce
2 cups/500ml beef stock
1
⁄
3
cup/50g flour
½ cup/125ml sherry
1½ teaspoons paprika
1½ cups sour cream
Meatballs
1½kg minced beef
375g pork mince
2 x 60g eggs
2 tablespoons chopped parsley
Salt and pepper, to taste
2 cups fresh breadcrumbs
1 x 60g egg
1 tablespoon chopped parsley
Salt and pepper, to taste
1 cup fresh breadcrumbs
Place all the mushroom sauce ingredients except
sour cream into the removable crockery bowl
and stir to combine. Mix all ingredients for
meatballs together in a bowl and shape into
walnut size balls. Fry meatballs in a pan then add
to sauce in the removable crockery bowl. Cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours or AUTO setting
for 4-5 hours. At 15 minutes before serving,
switch to HIGH setting and stir in the sour
cream. Serve with fluffy rice or couscous.
CHICKEN PARISIENNE
Serves 6-8
8 chicken breasts
Salt and pepper, to taste
1½ teaspoons paprika
1½ cups/375ml dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms, drained
1 cup sour cream
½ teaspoon paprika, extra
Sprinkle chicken breasts lightly with salt, pepper
and paprika. Place into the removable crockery
bowl. Mix together wine, soup, mushrooms and
sour cream. Pour over chicken breasts, sprinkle
with paprika. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for 3-4
hours or AUTO setting for 4-5 hours.
NOTE: if cooking on HIGH, do not add sour cream
until the last 30 minutes of cooking time. Serve with
rice or noodles.
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