POT ROASTED PORK
1 (4 to | 2 bay leaves | |
1⁄2 | teaspoon salt | 1 whole clove |
1⁄4 | teaspoon ground black pepper | 1⁄2 cup water |
1 clove garlic, slivered | 1 tablespoon soy sauce | |
2 medium onions, sliced |
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Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).
51⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in stoneware and continue as recipe directs.
PORK CHOPS ON RICE
1⁄2 cup brown rice | 1⁄2 | teaspoon salt | |
2⁄3 | cup converted white rice | 1⁄4 | teaspoon ground black pepper |
1⁄4 | cup butter or margarine | 4 to 6 boneless pork chops, 3⁄4- to | |
1⁄2 | cup chopped onion | 1 can | |
1 can | 2 tablespoons Worcestershire sauce | ||
1 teaspoon dried thyme, divided | 1⁄2 | teaspoon paprika | |
1⁄2 | teaspoon rubbed sage | 1⁄4 | teaspoon ground nutmeg |
Spray inside of stoneware with
1⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (4 to | 1⁄2 teaspoon dry basil, dried | |
2 tablespoons butter or margarine | 1⁄2 | teaspoon rubbed sage |
1⁄4 cup garden | 1⁄2 | teaspoon dry thyme |
whipped cream cheese | 1⁄4 | teaspoon ground black pepper |
1 tablespoon soy sauce | 1⁄4 | teaspoon garlic powder |
1 tablespoon fresh minced parsley |
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Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).