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CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (3-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage 40 cloves garlic, unpeeled
2 sprigs Italian parsley 1⁄2teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 31⁄2to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
FRENCH ONION SOUP
1 quart beef bouillon or brown stock 1 tablespoon sugar
3 medium yellow onions, thinly sliced 2 tablespoons flour
3 tablespoons butter 1⁄4cup dry vermouth or cognac (optional)
1⁄2teaspoon salt 1 cup grated Parmesan cheese
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
SWEET AND SOUR SHRIMP
1 package (6 ounces) frozen 1 cup boiling water
Chinese pea pods, partially thawed 1⁄2cup reserved pineapple juice
1 can (13 ounces) juice-pack pineapple 2 teaspoons soy sauce
chunks or tidbits (drain and reserve juice) 1⁄2teaspoon ground ginger
2 tablespoons cornstarch 2 cans (41⁄2ounces each) shrimp,
3 tablespoons sugar rinsed and drained
1 chicken bouillon cube 2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with
juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for
about 1 minute or until thickened and transparent. Gently blend sauce into pea pods
and pineapple. Cover and cook on LOW for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up
shrimp. Serve over hot rice.
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HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed 1⁄2teaspoon dry basil leaves
2 tablespoons butter or margarine 1⁄2teaspoon rubbed sage
1⁄4cup garden vegetable-flavored 1⁄2teaspoon dry thyme leaves
whipped cream cheese 1⁄4teaspoon ground black pepper
1 tablespoon soy sauce 1⁄4teaspoon garlic powder
1 tablespoon fresh minced parsley
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).
CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 11⁄2teaspoons crushed red pepper flakes
1 tablespoon paprika 11⁄2teaspoons sugar
2 teaspoons salt 1⁄2teaspoon dry mustard
1⁄2teaspoon ground black pepper 1⁄2teaspoon garlic salt
1 (4 to 6 pound) boneless pork butt 1⁄4teaspoon cayenne
or shoulder roast Hamburger buns
3⁄4cup cider vinegar Coleslaw, optional
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced 1 teaspoon salt
2 onions, sliced 1⁄2teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces 1⁄2cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 2 to 3-lb. 1⁄2teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 31⁄2to 5 hours, using 1 cup
water). Remove chicken and vegetables with spatula.
R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 10