Rival Crock-Pot 5445 BCN Guide Du Propriétaire page 9

5445BCN04EFSM1 V.qxd 10/22/04
THE RECIPES
HERBED TURKEY BREAST
1 turkey breast (4 to 5-lb.) fresh or thawed
2 tablespoons butter or margarine
1 ⁄ cup garden vegetable-flavored
4
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush
over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6
hours).
15:10 Page 16
1 ⁄ teaspoon dry basil leaves
2
1 ⁄ teaspoon rubbed sage
2
1 ⁄ teaspoon dry thyme leaves
2
⁄ teaspoon ground black pepper
1
4
1 ⁄ teaspoon garlic powder
4
-E16-
THE RECIPES
CAROLINA BARBEQUED PORK
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1 ⁄ teaspoon ground black pepper
2
1 (4 to 6 pound) boneless pork butt
or shoulder roast
⁄ cup cider vinegar
3
4
Place onions in stoneware. Combine brown sugar, paprika, salt and
pepper; rub over roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar,
mustard, garlic salt and cayenne; stir to mix well. Drizzle about one
third vinegar mixture over roast; cover and refrigerate remaining
vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours
(HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture
over roast during last half hour of cooking. Remove meat and onions,
drain. Chop or shred meat and chop onions. Serve meat and onions
on buns. If desired, top sandwiches with coleslaw. Pass remaining
vinegar mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 3 to 4-lb.
Put carrots, onion and celery in bottom of stoneware. Place whole
chicken on top of vegetables. Sprinkle with salt and pepper and add
liquid over top. Sprinkle basil over top. Cover and cook on LOW 8 to
10 hours (HIGH: 3 1 ⁄ to 5 hours, using 1 cup water). Remove chicken
2
and vegetables with spatula.
-E17-
4 teaspoons Worcestershire sauce
1 1 ⁄ teaspoons crushed red pepper flakes
2
1 1 ⁄ teaspoons sugar
2
⁄ teaspoon dry mustard
1
2
1 ⁄ teaspoon garlic salt
2
1 ⁄ teaspoon cayenne
4
Hamburger buns
Coleslaw, optional
1 teaspoon salt
⁄ teaspoon ground black pepper
1
2
1 ⁄ cup water, chicken broth or white wine
2
1 ⁄ teaspoon dried basil
2