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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
3 lbs. (1.4 kg)
chicken, cut up
2 qts. (2 L)
water
1 tbsp. (15 ml) salt
1/2 tsp. (3 ml) pepper
1 onion, diced
2 stalks
celery, diced
2 carrots, diced
1 bay
leaf
1/3 cup (85 ml) parsley
5 oz. (140 g)
small pasta noodles
Place all ingredients except the noodles in the ceramic casserole. Cover and
cook on low for 7 hours. Remove the chicken. Pull meat from the bones.
Discard bones and cut chicken into bit size pieces. Return chicken to broth
and add the noodles. Cook for 30 minutes on high. Remove bay leaf and serve.
BAKED BEANS
1 lb. (450 g)
white beans, small
1/3 cup (85 ml) molasses
1/4 cup (60 ml) light brown sugar
1 onion, diced
1/4 lb (60 g)
bacon, diced
1 tbsp. (15 ml)
mustard
1/2 tsp. (3 ml)
salt
Rinse beans. Combine all ingredients in the ceramic casserole and cook on
high for 6 hours or until beans are tender.
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