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SWEET AND SOUR SHRIMP
1 package (6 ounces) frozen 1 cup boiling water
Chinese pea pods, partially thawed
1
⁄2 cup reserved pineapple juice
1 can (13 ounces) juice-pack pineapple 2 teaspoons soy sauce
chunks or tidbits (drain and reserve juice)
1
⁄2 teaspoon ground ginger
2 tablespoons cornstarch 2 cans (4
1
⁄2 ounces each) shrimp,
3 tablespoons sugar rinsed and drained
1 chicken bouillon cube 2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with
juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for
about 1 minute or until thickened and transparent. Gently blend sauce into pea pods
and pineapple. Cover and cook on LOW for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up
shrimp. Serve over hot rice.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1
⁄4 cup molasses
1
⁄8 to
1
⁄4 teaspoon hot pepper sauce
2 tablespoons cider vinegar 2 tablespoons orange juice
2 tablespoons Worcestershire sauce 3 whole bone-in chicken breasts, halved
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 4 teaspoons minced fresh thyme, divided
3 Cornish hens (22-oz. each), thawed
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.