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Anleitung Zusammenfassung
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. -E18 THE 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. 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-® 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 Lift removable stoneware from slow oven. Bake 15 to 20 minutes Allow to stand 15 minutes -E19 5445BCN04EFSM1 V.qxd 10/22/04 15:10 Page 20 THE 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. 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. THE RECIPES 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. EASY-DOES-IT SPAGHETTI 2-lbs. ground chuck, browned and drained 1 cup chopped onion 2 cloves garlic, minced 2 cans (15-oz. each) tomato sauce 1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces 2 to 3 teaspoons Italian seasoning 2 cans (4-oz. each) sliced mushrooms, drained 6 cups tomato juice Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and cook on LOW 6 to 8 hours ( HIGH: 3 to 5 hours). Turn on HIGH during last hour and stir in dry spaghetti. -E20 -E21 5445BCN04EFSM1 V.qxd 10/22/04 15:10 Page 22 THE RECIPES COUNTRY SCALLOPED POTATOES AND HAM 8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix 1 onion, chopped 1 can (10 1.2-oz.) cream of mushroom soup 1 pound, fully-cooked ham, 2 cups water cut into 1-inch cubes 2 cups cheddar cheese, shredded Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 7 to 9 hours ( HIGH: 3 to 4 hours). Top with cheese during last 30 minutes of cooking. NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1. 2 teaspoon cream of tartar; drain an...