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Baked Wild Rice
1 cup long grain and wild rice, mixed
2-½ cups water
3 tablespoons butter
½ teaspoon salt
Put all ingredients in buttered 1-½ quart ovenproof dish.
Stir. Cover dish with aluminum foil. Slo-Cook
™
beside the
sherried chicken on the lowest oven rack level.
Chicken Cacciatore
Cooking Time: 6 to 7 hours
3 lbs. chicken, cut in pieces
1 onion, slice thin
1 can 8 oz. tomato sauce
1 teaspoon oregano
1 teaspoon celery salt
¼ cup white cooking wine
2 cloves garlic, minced
½ teaspoon basil
½ teaspoon pepper
1 can (28 oz.) tomatoes
3 tablespoons vegetable oil
Heat vegetable oil in skillet, lightly brown chicken pieces.
After browning, place chicken pieces in a deep ovenproof
dish and arrange onion slices on top. Combine the other
ingredients and pour over the chicken and onion slices.
Cover and Slo-Cook
™
6 to 7 hours on the lowest oven rack
level.
Serve over hot buttered spaghetti or noodles.
Italian Spaghetti Sauce
Cooking Time: 7 to 9 hours
2 lbs. ground beef
1 large onion chopped
4 cloves garlic, minced
2 cans (4 oz.) sliced mushrooms with liquid
¼ cup chopped parsley
2 cans (28 oz.) tomatoes
4 cans (8 oz.) seasoned tomato sauce
2 cans (6 oz.) tomato paste
1 tablespoon oregano
2 teaspoons salt
½ teaspoon thyme
½ teaspoon pepper
2 bay leaves, crumbled
2 cups water
1 tablespoon sugar added to sauce after cooking.
In a large skillet lightly brown ground beef, onion and
garlic. Drain. In a large deep ovenproof casserole dish add
mushrooms including liquid and all other ingredients
except the sugar. Add sugar after cooking has been
completed. Cover and Slo-Cook
™
7 to 9 hours on lowest
oven rack level. Serve over spaghetti.
Chicken and Dressing
Cooking Time: 8 to 10 hours
Chicken
3 to 3-½ lbs. Chicken
salt
pepper
vegetable oil
paprika
Salt and pepper to taste cavity of chicken. Rub chicken
with vegetable oil on the outside and sprinkle with paprika.
Place on meat rack breast up in 3 qt. casserole dish.
Cover and Slo-Cook
™
on second rack level position from
the bottom.
Dressing
1 pkg. (8 oz.) herb stuffing mix
½ cup water
¼ lb. oleo or butter
1 egg beaten
¼ cup chopped celery
¼ cup chopped onion
1 jar (2½ oz.) chopped mushrooms
Heat water and melt butter in hot water. Add herb stuffing
mix and the other ingredients. Mix ingredients just enough
to blend. Spread evenly in an 8 x 8 x 2 ovenproof dish.
Cover with aluminum foil and place beside chicken on the
oven rack in second rack level position from the bottom.
Do not add additional food to oven. Do not stuff cavity of
chicken.
Sherried Chicken and Wild Rice
Cooking Time: 4 to 5 hours
Sherried Chicken
6 chicken breast skinned and boned
1 package onion soup mix
salt and pepper to taste
1 can (4 oz.) sliced mushrooms retain half the liquid
¾ cup cooking sherry
butter or margarine
Line an ovenproof dish with aluminum foil. (Use enough
foil so that you will be able to fold foil for making a sealed
package). Sprinkle onion soup mix on foil. Place chicken
breast on top of the onion soup. Salt and pepper to taste
and dot chicken with butter. Pour sherry and sliced
mushrooms with liquid over the chicken breast.
Fold foil to make a tightly sealed package so that steam
will not escape.
Slo-Cook
™
4 to 5 hours on lowest oven rack level.
Serve with wild rice saving the juices from the chicken to
pour over the rice.