Amana AOCD2770 owner manual Chicken and Dressing, Sherried Chicken and Wild Rice, Baked Wild Rice

Chicken and Dressing

8 to 10 hours

Chicken

3 to 3-½ lbs. Chicken Salt

Pepper Vegetable Oil Paprika

Salt and pepper to taste cavity of chicken. Rub chicken with vegetable oil on the outside and sprinkle with paprika. Place on meat rack breast up in 3 qt. casserole dish. Cover and Slo-Cook™on second rack level position from the bottom.

Dressing

1 pkg. 8 oz. Herb stuffing mix ½ cup water

¼lb. oleo or butter

1 egg beaten

¼cup chopped celery

¼cup chopped onion

1 jar 2-½ oz. chopped mushrooms

Heat water and melt butter in hot water. Add herb stuffing mix and the other ingredients. Mix ingredients just enough to blend. Spread evenly in an 8 x 8 x 2 ovenproof dish. Cover with aluminum foil and place beside chicken on the oven rack in second rack level position from the bottom. Do not add additional food to oven. Do not stuff cavity of chicken.

Sherried Chicken and Wild Rice

4 to 5 hours

Sherried Chicken

6 Chicken breast skinned

1 package Onion soup mix Salt and pepper to taste

1 can 4 oz. sliced mushrooms retain half the liquid

¾cup Cooking Sherry Butter or margarine

Line an ovenproof dish with aluminum foil. (Use enough foil so that you will be able to fold foil for making a sealed package). Sprinkle onion soup mix on foil. Place chicken breast on top of the onion soup. Salt and pepper to taste and dot chicken with butter. Pour sherry and sliced mushrooms with liquid over the chicken breast.

Fold foil to make a tightly sealed package so that steam will not escape.

Slo-Cook™4 to 5 hours on lowest oven rack level.

Serve with wild rice saving the juices from the chicken to pour over the rice.

Baked Wild Rice

1 cup long grain and wild rice mixed

2-½ cups water

3 tablespoons butter ½ teaspoon salt

Put all ingredients in buttered 1-½ quart ovenproof dish. Stir. Cover dish with aluminum foil. Slo-Cook™beside the sherried chicken on the lowest oven rack level.

Chicken Cacciatore

6 to 7 hours

3 lbs. Chicken, cut in pieces

1 Onion, slice thin

1 can 8 oz. Tomato Sauce

1 teaspoon Oregano

1 teaspoon Celery Salt

¼cup White Cooking Wine

2 cloves Garlic, minced ½ teaspoon Basil

½ teaspoon Pepper

1 can 28 oz. Tomatoes

3 tablespoons Vegetable Oil

Heat vegetable oil in skillet, lightly brown chicken pieces. After browning, place chicken pieces in a deep ovenproof dish and arrange onion slices on top. Combine the other ingredients and pour over the chicken and onion slices.

Cover and Slo-Cook™6 to 7 hours on the lowest oven rack level.

Serve over hot buttered spaghetti or noodles.

Italian Spaghetti Sauce

7 to 9 hours

2 lbs. Ground Beef

1 large Onion chopped

4 cloves Garlic, minced

2 cans (4 oz.) sliced Mushrooms with liquid ¼ cup chopped Parsley

2 cans (28 oz.) Tomatoes

4 cans (8 oz.) seasoned Tomato Sauce

2 cans (6 oz.) Tomato Paste

1 tablespoon Oregano

2 teaspoons Salt

½teaspoon Thyme

½teaspoon Pepper

2 Bay leaves, crumbled

2 cups Water

1 tablespoon sugar added to sauce after cooking.

In a large skillet lightly brown ground beef, onion and garlic. Drain. In a large deep ovenproof casserole dish add mushrooms including liquid and all other ingredients except the sugar. Add sugar after cooking has been completed. Cover and Slo-Cook™7 to 9 hours on lowest oven rack level. Serve over spaghetti.

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