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3 tbsp. (445ml) water
Trim excess fat from the roast and coat meat with oil. Sprinkle with salt and pepper. Place apples and
onions in the bottom of the ceramic casserole, then place roast on top of mixture. Pour in apple juice.
Cover and cook on Low setting for 8-10 hours. Remove the roast. Make a paste with the flour and
water, stir into the ceramic casserole to make the gravy and cook until thickened. Slice the roast and
serve with gravy.
CHICKEN AND VEGETABLE CASSEROLE
6 half chicken breasts, bone in (1.4 -1.8kg)
¼ tsp. (1.5ml) paprika
1 tsp. (5ml) salt
¼ (1.5ml) white pepper
2 tsp. (10ml) chicken stock powder
2 cups (500ml)mushrooms, sliced
1 small onion, small dice
1 cup (250ml) small baby carrots
½ cup (125ml) evaporated milk
2 tbsp. (30ml) cornstarch
Remove skin from chicken. Mix the paprika, salt and pepper together. Sprinkle on chicken. Place
chicken in ceramic casserole. Add chicken stock powder, mushrooms and onion. Do not stir. Cover and
cook on High for 2 ½ to 3 hours. Remove chicken and vegetables and keep warm. In a small pot
combine evaporated milk and cornstarch until becomes smooth. Gradually stir in 2 cups of the cooking
liquid. Stir over medium heat until mixture comes to a boil and thickens. Serve with chicken and
vegetables.
CHICKEN NOODLE SOUP
3lbs (1.4kg) chicken, cut up
2l water