ROASTED LEMON ALMOND CORNISH HENS
3 lemons | 4 teaspoons minced fresh thyme, divided | |
3 Cornish hens | 1⁄2 | teaspoon salt |
2 tablespoons butter, melted | 1⁄2 | teaspoon ground black pepper |
4 cloves garlic, minced and divided | 1⁄2 | cup sliced almonds, toasted and divided |
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Sprinkle with 1⁄4 cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon slices and remaining almonds.
EASY-DOES-IT SPAGHETTI
2 to 3 teaspoons Italian seasoning | |
1 cup chopped onion | 2 cans |
2 cloves garlic, minced | 6 cups tomato juice |
2 cans |
|
1 package
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and stir in dry spaghetti.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced | 1 package |
1 onion, chopped | 1 can (10 |
1 pound, | 2 cups water |
cut into | 2 cups cheddar cheese, shredded |
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1⁄2 teaspoon cream of tartar; drain and proceed with recipe.
