Chicken and Ham Pie

2 8-ounce cans cream of mushroom soup

2 cups diced ham

2 cups diced boneless chicken

1 12-ounce package frozen peas and onions

1 8-ounce package frozen corn ½ stick butter, melted

¼teaspoon dried marjoram

¼teaspoon dried thyme ½ cup chopped celery

2 tablespoons cornstarch (+ 2 teaspoons water)

1-2 packages buttermilk biscuits (unbaked)

1.Combine soup, ham, chicken, frozen vegetables, celery, marjoram, and thyme in VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 4-5 hours or on High for 1-3 hours. Remove stoneware from base.

2.Mix cornstarch and water together in bowl; add to stoneware.

3.Place biscuits on top of mixture, brush with butter and bake in oven at 350 ºF for 25-30 minutes, until biscuits are golden brown. Remove from oven and serve.

4.Pie maybe held in VersaWare™ stoneware in heating base on Warm setting until ready to serve.

Serves 8-10

 

Note: when using an electric stovetop, the heat diffuser

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MUST ALWAYS be used with the VersaWare™ stoneware.

Braised Pork Shanks with Israeli Couscous and Root Vegetable Stew

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City.

2 cups water Pinch salt

11/3 cup Israeli couscous (or regular couscous)

4 24-ounce pork shanks, bone in, skin removed Coarse salt

Freshly ground black pepper 1 cup olive oil

4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe)

1 Spanish onion, peeled and quartered

4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this recipe)

4 cloves garlic, peeled and smashed

2 cups dry white wine

¼cup distilled white vinegar

¼cup tomato paste

1-1½ quarts low sodium chicken broth (amount will vary depending on the size of the shanks)

2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be made without this item)

1 tablespoon whole black peppercorns

Couscous:

1.Place the VersaWare™ stoneware on stovetop set to medium-low heat. Add 2 cups of water and a pinch of salt, and bring to a boil.

2.Add 11/3 cups of Israeli couscous and cook, stirring until tender about

6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use.

Recipe continued on next page.

 

Note: when using an electric stovetop, the heat diffuser

 

MUST ALWAYS be used with the VersaWare™ stoneware.

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