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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
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 |
2 teaspoons prepared Dijon mustard |
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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 | 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 to 3 teaspoons Italian seasoning | |
1 cup chopped onion | 2 cans |
2 cloves garlic, minced | sliced mushrooms, drained |
2 cans | 6 cups tomato juice |
1 package |
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broken into 4 to |
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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.