Rival Crock-Pot KMAN004 Notice D'emploi page 10

KMAN004(9100050000671).qxd
RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast,
cut into ⁄ -inch cubes
1
2
⁄ cup all-purpose flour, divided
2
3
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ teaspoon cayenne pepper
4
2 carrots, sliced
2 stalks celery, sliced
CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt 1 ⁄ cup vegetable oil
4
Combine 1 ⁄ cup flour, salt, black pepper and cayenne pepper in a bowl.
3
Toss turkey cubes with flour/spice mixture and place in stoneware. Add
carrots, celery, potatoes, onions, frozen peas and carrots (or frozen
mixed vegetables), garlic and mushrooms. Pour broth and sherry over
all. Stir to blend. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5
hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven to
400° F. Blend remaining 1 ⁄ cup flour with
3
smooth, then blend into stew in Crock-Pot
occasionally, 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and sugar
in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift
removable stoneware from slow cooker base and place in preheated
oven. Bake 15 to 20 minutes or until cornbread is golden brown. Allow
to stand 15 minutes before serving.
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2 potatoes, peeled and chopped
2 medium onions, chopped
2 cups frozen peas and carrots,
or frozen mixed vegetables
2 cloves garlic, minced
1 can (4-oz.) sliced mushrooms, drained
2 cups chicken broth
1 ⁄ cup sherry
4
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
1 ⁄ cup cold water; stir until
3
® slow cooker. Cook, stirring
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RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST (CONT.)
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for
canned. Saute mushrooms in 2 tablespoons butter or margarine in
skillet over medium-high heat. Spoon mushrooms into stoneware along
with carrots and potatoes. Proceed as recipe directs. Turkey stew is also
excellent served without the cornbread crust or a cornbread muffin mix
can be substituted for cornbread crust recipe.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
⁄ cup molasses
1
4
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper
sauce and orange juice. Arrange chicken in stoneware. Brush sauce over
chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced 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 ⁄ cup sliced almonds. Cover and cook on LOW 8 to 10
4
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.
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⁄ to ⁄ teaspoon hot pepper sauce
1 1
8 4
2 tablespoons orange juice
3 whole bone-in chicken breasts, halved
4 teaspoons minced fresh thyme, divided
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
2
⁄ cup sliced almonds, toasted and divided
1
2