Jerk Chicken
8 | green onions, cut in | 1 | teaspoon ground pepper |
6 | jalapeno peppers, seeded and | 3 | tablespoons Balsamic vinegar |
| each cut into 4 pieces | 3 | tablespoons soy sauce |
2 | large onions, quartered | 1 | chicken (about 4 pounds), |
11⁄2 | tablespoons allspice |
| cut up, skin removed |
11⁄2 | tablespoons dry mustard |
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1 | tablespoon cinnamon | 1 | can |
1 | tablespoon nutmeg |
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1.Using a food processor or blender, combine green onions, jalapeno peppers, onions, allspice, dry mustard, cinnamon, nutmeg, pepper, Balsamic vinegar and soy sauce. Process to chop and blend well. Coat chicken pieces with mixture (it will be thick).
2.Cover, and marinate overnight in refrigerator.
3.Transfer chicken to Stoneware Bowl, including all marinade. Add chicken broth. Position Stoneware Bowl in Slow Cooker Base.
4.Cover and turn to Hi or Auto setting.
5.Cook for 3 hours on Hi or 4 hours on Auto.
6.Serve with rice, if desired, and pass the cooking sauce.
Makes: About
Hot Fudge Sauce
3⁄4 | cup (11⁄2 sticks) butter, cut into | 1 | package |
| 9 pieces |
| chocolate morsels |
4 | cans | 3 | packages |
| condensed milk |
| butterscotch morsels |
1 | package |
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| chocolate morsels | 3 | teaspoons vanilla |
1.Combine butter, sweetened condensed milk, and chocolate and butterscotch morsels into Stoneware Bowl.
2.Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi setting.
3.Cook for no more than 11⁄2 hours.
4.Add vanilla and stir well to mix melted ingredients. Serve over ice cream.
Makes: About 12 cups sauce (or 48
Mulled Orange Cider
12 | cups apple cider | 1⁄2 | cup packed brown sugar |
6 | cups orange juice | 2 | navel oranges, cut in half |
4 | sticks cinnamon |
| and then sliced |
1 | teaspoon allspice |
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1.Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.
2.Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi.
3.Cook for 3 hours, or until desired temperature is reached.
Makes: About 32
10
