Proctor-Silex 840149500 Quick Temperature Probe Recipes, Fiesta Chicken, Apricot Glazed Chicken

840149500 Ev05 6/8/06 1:26 PM Page 11

Quick Temperature

Probe Recipes

Refer to pages 6-7 for cooking times, temperatures, and probe instructions.

Fiesta Chicken

Place 3 lb. (1.5 kg) boneless chicken breasts in slow cooker and top with your favorite salsa or fresh pico de gallo. Cover, insert probe, and cook according to cooking guide.

Tenderloin of Pork with Balsamic Glaze

Place one 14 oz (396 g) bag petite whole onions and one 14 oz. (396 g) bag petite whole carrots in slow cooker. Place 2-3 lb. (1-1.5 kg) pork tenderloin, trimmed, on top of vegetables in slow cooker and season with salt and pepper. Stir together 3 tablespoons (45 ml) balsamic vinegar, 2 tablespoons (30 ml) brown sugar, and 1/4 cup (60 ml) orange juice. Pour over pork and vegetables. Cover, insert probe, and cook according to cooking guide.

Cajun Spiced Turkey Breast

Remove neck and giblets from 6-7 lb. (3-3.5 kg) turkey breast, rinse and pat dry. Using your favorite Cajun spice mix (available in spice aisle of most grocery stores), season cavity and outside of turkey breast liberally. Place turkey breast, breast side up, in slow cooker. Cover, insert probe, and cook according to cook- ing guide.

Apricot Glazed Chicken

Remove neck and giblets from 3-4 lb. (1.5-2 kg) whole chicken. Rinse, pat dry and season with salt and pepper. Place in slow cooker and pour contents of 12 oz. (360 ml) jar of apricot preserves over chicken. Cover, insert probe, and cook according to cooking guide.

Citrus Pineapple Smoked Ham

Place 71⁄2 lb. (3.5 kg) precooked smoked ham in slow cooker. Press 1⁄2 cup (125 ml) of brown sugar on surface of ham. Drain one 16 oz. (454 g) can of pineapple chunks, reserving juice, and place pineapple on and around ham. Pour 1⁄2 cup (125 ml) of reserved pineapple juice in bottom of slow cooker. Zest one large orange and spread over ham. Cover, insert probe, and cook according to cooking guide.

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