Rival 3745 - Manual (Page 13)

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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 2 to 3 teaspoons Italian seasoning
1 cup chopped onion 2 cans (4-oz. each) sliced mushrooms, drained
2 cloves garlic, minced 6 cups tomato juice
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
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.
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 and proceed with recipe.