Cranberry Chicken

1 small Onion, sliced thin

1 cup fresh or frozen (unthawed) Cranberries

2 1/4 lb boneless, skinless Chicken –thighs

1/4 c Ketchup

2 teaspoon Brown Sugar

1 teaspoon Dry Mustard

2 teaspoon Cider Vinegar

1 1/2 teaspoon Cornstarch

2 teaspoon Cold Water

Salt

In crock-pot, combine onion and cranberries. Rinse chicken, pat dry, and arrange on top. In small bowl, mix ketchup, sugar, mustard, and vinegar; pour over. Cover and cook LOW until chicken is very tender (6 1/2 - 7 1/2 hours). Carefully lift chicken to a warm serving platter and warm. Blend cornstarch and water. Blend this into cooking liquid. Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10-15 minutes). Season to taste. Pour over chicken.

Traditional Baked Beans

1 lb dried small white Beans

4 1/2 cups Water

1/3 cup Molasses

1/4 cup Brown Sugar

1 Onion, chopped 1/4 lb Salt Pork, in 1" cubes

1 teaspoon Dijon Mustard

1/2 teaspoon Salt

Combine all ingredients. Cover and cook on LOW 13-14 hours, stirring occasionally if possible. For added nutrition, serve with rice or bread or cornbread.

NSC-650 specifications

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