BEEF STEW
2-lbs. beef stew meat, cut into 1-inch cubes 1 bay leaf
1⁄4cup flour 1 teaspoon paprika
1⁄2teaspoon salt 4 carrots, sliced
1⁄2teaspoon ground black pepper 3 potatoes, diced
11⁄2cups beef broth 1 onion, chopped
1 teaspoon Worcestershire sauce 1 stalk celery, sliced
1 clove garlic
Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat
meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on
LOW
10 hours (
HIGH
6 hours). Stir stew thoroughly before serving.
“WHITE” CHILI
1-lb. Great Northern beans, soaked 11⁄2teaspoons cayenne pepper
1 medium onion, chopped 1⁄2teaspoon salt
3 cloves garlic, minced 2-lbs. skinless, boneless chicken breasts
2 cans (4-oz. each) green chilies 1 can (141⁄2-oz.) reduced-sodium chicken broth
2 teaspoons ground cumin 1 cup water
1 teaspoon dried oregano
Put beans in medium pan and cover with water. Bring to boil; reduce heat and
allow to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch
pieces and brown if desired. Put all ingredients in stoneware. Stir to mix
thoroughly. Cover and cook on
LOW
10 hours (
HIGH
6 hours).
PASTA FAGIOLI SOUP
1 can (151⁄2-oz.) Great Northern beans 1⁄2teaspoon ground black pepper
1 onion, chopped 1⁄4teaspoon dried marjoram
1 stalk celery 1⁄4teaspoon cayenne
2 cloves garlic, minced 1⁄4teaspoon liquid hot pepper sauce
2 cans (101⁄2-oz. each) beef broth 2 cups water
2 cans (141⁄2-oz. each) whole tomatoes 1 teaspoon dried basil
1 cup dry shell pasta, cook according to package directions
Combine all ingredients, except pasta in stoneware. Cover and cook on
LOW
8 hours
(
HIGH
4 hours).
THE RECIPES
NEW FASHIONED BEAN SOUP
1 pound dry navy beans (soaked overnight) 1 teaspoon salt
11⁄2quarts water 1 teaspoon ground black pepper
1-lb lean, boneless ham, cut into cubes 1⁄2cup chopped celery leaves
1 bay leaf (optional)
Drain the soaked beans, discard water. Combine all ingredients in stoneware.
Cover and cook on
LOW
10 hours (
HIGH
6 hours).
HERBED TURKEY BREAST
5 to 6 pound turkey breast, fresh or thawed 1⁄2teaspoon dry basil
2 tablespoons butter or margarine 1⁄2teaspoon rubbed sage
1 tablespoon soy sauce 1⁄4teaspoon ground black pepper
1 tablespoon fresh parsley, minced 1⁄4teaspoon garlic powder
1⁄4cup garden vegetable- flavored whipped cream cheese
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on
LOW
8 hours (
HIGH
4 hours).
HONEY CHICKEN WITH PECAN DRESSING
1 cup chopped onion 1⁄4teaspoon salt
1 cup chopped celery 1⁄4teaspoon ground black pepper
1 large clove garlic, minced 1 can (141/2-oz) chicken broth
1 package (7-oz.) herbed seasoned stuffing cubes 4 boneless, skinless chicken breast halves
1⁄4cup egg substitute 3 tablespoons apple juice
3 tablespoons chopped pecans, toasted 2 tablespoons honey
1 teaspoon poultry seasoning
Spray a medium non-stick skillet with non-stick vegetable coating; place over
medium-
high
heat until hot. Add onion, celery, and garlic; cook until tender. Place
cooked vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans,
poultry seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing
into stoneware. Place chicken breasts on top of dressing. Combine apple juice and
honey; brush on top of chicken. Cover; cook on
LOW
8 hours.
THE RECIPES
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