Rival Crock-Pot 5445 BCN Guide Du Propriétaire page 10

5445BCN04EFSM1 V.qxd 10/22/04
THE RECIPES
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken
cavity. Place celery in stoneware. Put chicken on top of celery. Add
garlic, unpeeled around chicken. Chop remaining herbs; sprinkle
herbs and pepper over chicken. Cover and cook on LOW 8 to 10
hours (HIGH: 3 1 ⁄ to 5 hours).
2
To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices then
spread with a knife.
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1 (4-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
⁄ teaspoon ground black pepper
1
2
-E18-
THE RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast,
cut into 1 ⁄ -inch cubes
2
2 ⁄ cup all-purpose flour, divided
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
3
bowl. 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 ⁄ cup flour with
1
3
until smooth, then blend into stew in Crock-Pot
stirring 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.
-E19-
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
⁄ cup sherry
1
4
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
⁄ cup cold water; stir
1
3
slow cooker. Cook,
®