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Main Dish/Entrees

(Using Double Dish BOWLS in the CROCK)

Chicken and Glazed Carrots

4 boneless chicken breasts (about 112 lbs)

1(10-ounce) can cream of celery condensed soup

1(16-ounce) bag baby carrots

14 cup butter, melted

14 cup brown sugar

Layer chicken breasts and soup in one double dish bowl. Cut carrots in half, lengthwise. Combine carrots, butter, and brown sugar in the other double dish bowl. Pour water in crock. Place bowls in crock.

Makes 4 servings.

Cover and cook:

Low – 5 to 6 hours

Roast Beef and Potatoes

2pound beef chuck roast 14 cup water

1envelope dry onion soup mix

112 pounds small new red potatoes

1 tablespoon vegetable oil

1 teaspoon Italian herb seasoning

Cut roast to fit into one double dish bowl. Add the water then sprinkle with soup mix. Cut potatoes into halves or quarters, not larger than a golf ball. Toss potatoes with oil and herb seasoning. Pour into the other double dish bowl. Pour water in crock. Place bowls in crock.

Makes 4 to 6 servings.

Cover and cook:

Low – 8 hours

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Hamilton Beach 33158 manual Main Dish/Entrees, Chicken and Glazed Carrots, Roast Beef and Potatoes