Chicken and Wild Rice
4 | cups cooked chicken, chopped | 1⁄2 | teaspoon marjoram |
1 | cup wild rice, rinsed | 1⁄2 | teaspoon thyme |
1⁄2 | cup chopped celery | 1⁄2 | teaspoon salt, or to taste |
1 | cup chopped carrots | 1⁄2 | teaspoon pepper |
1 | cup sliced mushrooms | 2 | cups chicken broth |
1 | cup chopped onion | 1 | cup blanched, slivered almonds, divided |
1⁄4 | cup pimento | | |
Combine first 12 ingredients plus 1⁄2 cup of almonds in the multi-cooker with crockery liner in place. Mix well. Top with reserved almonds. Set heat control at 250° to 300°. Cover and cook for 2 to 4 hours. 10 servings.
Baked Beans
2 | cups dry navy beans | 1 | teaspoon dry mustard |
6 | cups water | 1 | onion, chopped |
| ****** | 11⁄2 | tablespoons brown sugar |
1 | pound ham, diced | | ****** |
1 | 15-ounce can diced tomatoes | | salt and pepper, as desired |
3 | tablespoons molasses | | |
Place beans and water in multi-cooker (without crockery liner). Set heat control at 375°. Cover and bring to a boil; boil 2 to 3 minutes. Turn control off; allow beans to stand 1 to 2 hours. Drain.
Place crockery liner in multi-cooker; add drained beans and remaining ingredients, except salt and pepper. Set heat control at 250° to 300°. Cover and cook 8 to 10 hours. Season to taste with salt and pepper. 4 servings.
Scalloped Potatoes and Ham
3pounds potatoes, peeled and sliced
8 ounces ham, cubed
1⁄2 cup minced onion
1⁄2 cup chopped green pepper
1101⁄2-ounce can condensed cream of mushroom soup
1cup water
salt and pepper, as desired
Place potatoes, ham, onion, and green pepper in the multi-cooker with crockery liner in place. Combine soup, water, salt, pepper, and pour over potatoes. Set heat control at 250° to 300°. Cover and cook for 4 to 6 hours. 8 to 10 servings.
Marinara Sauce
1 | pound lean ground beef | 1⁄2 | teaspoon salt |
1 | cup chopped onion | 1⁄2 | teaspoon oregano |
2 | cloves garlic, minced | 1⁄2 | teaspoon basil |
1⁄2 | cup chopped green pepper | 1⁄2 | teaspoon thyme |
2 | 15-ounce cans diced tomatoes | 1⁄4 | teaspoon cayenne pepper |
2 | 6-ounce cans tomato paste | 1 | teaspoon sugar |
Preheat multi-cooker (without crockery liner) at 375°. Brown ground beef; drain excess fat and remove meat. Wipe multi-cooker with damp cloth. Place crockery liner in multi-cooker; add browned meat and remaining ingredients to the crockery liner. Set heat control at 250° to 300°. Cover and cook for 5 to 6 hours. Serve meat sauce over spaghetti and sprinkle with Parmesan cheese. 10 to 12 servings.
