Hawaiian Chicken
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36 lbs skinless, boneless chicken breasts, halved
1 | 2 | (16 oz) cans pineapple slices, drained |
12 (15 oz) cans mandarin oranges, drained
24 tablespoons cornstarch
34 tablespoons brown sugar, packed
2 | 4 | tablespoons lemon juice |
1⁄4 | 1⁄2 | teaspoon salt |
1⁄4 | 1⁄2 | teaspoon ground ginger |
Combine all ingredients, except the chicken, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on:
Low – 6 to 8 hours; OR High – 3 hours. Makes 6 or 12 servings.
Onion-Coated Beef Roast
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1⁄4 | 1⁄2 | cup steak sauce |
21⁄2 | 5 | lbs bottom round or rump beef roast |
1 | 2 | tablespoons dried minced onion |
Pour steak sauce into the crock. Place meat in the crock and coat both sides with the sauce. Sprinkle each side with 1⁄2 tablespoon of the dried onion. Cover and cook on: Low –
10 hours; OR High – 5 hours. Makes 6 or 12 servings.
Orange-Juiced Pork Chops
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6 | 12 | oz can frozen orange juice, undiluted |
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1⁄2 | 1 | cup brown sugar, packed |
12 teaspoons soy sauce
24 tablespoons cornstarch
1⁄2 | 1 | teaspoon garlic powder |
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Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on:
Low – 6 to 8 hours; OR High – 3 to 4 hours. Makes 6 or 12 servings.
Oriental Spareribs
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2 | 4 | tablespoons cornstarch |
2 | 4 | tablespoons teriyaki sauce |
12 (10 oz) jars duck sauce or sweet and sour sauce
3 | 6 | lbs |
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook on: Low – 8 hours; OR High – 4 hours.
Makes 4 to 8 servings.
12 | 13 |