Rival 5445 BCN - Manual (Page 11)

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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. Brush
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 2 to 3 teaspoons Italian seasoning
1 cup chopped onion 2 cans (4-oz. each)
2 cloves garlic, minced sliced mushrooms, drained
2 cans (15-oz. each) tomato sauce 6 cups tomato juice
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.
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