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10
4 cups cooked chicken, chopped
1 cup wild rice, rinsed
1
⁄
2
cup chopped celery
1 cup chopped carrots
1 cup sliced mushrooms
1 cup chopped onion
1
⁄
4
cup pimento
Combine first 12 ingredients plus
1
⁄
2
cup of almonds in the multi-cooker with crockery liner in place.
Mix well. Top with reserved almonds. Set heat control at 250° to 300°. Cover and cook for 2 to 4 hours.
10 servings.
1
⁄
2
teaspoon marjoram
1
⁄
2
teaspoon thyme
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
teaspoon pepper
2 cups chicken broth
1 cup blanched, slivered almonds, divided
Chicken and Wild Rice
Baked Beans
2 cups dry navy beans
6 cups water
******
1 pound ham, diced
1 15-ounce can diced tomatoes
3 tablespoons molasses
1 teaspoon dry mustard
1 onion, chopped
1
1
⁄
2
tablespoons brown sugar
******
salt and pepper, as desired
Place beans and water in multi-cooker (without crockery liner). Set heat control at 375°. Cover and bring to
a boil; boil 2 to 3 minutes. Turn control off; allow beans to stand 1 to 2 hours. Drain.
Place crockery liner in multi-cooker; add drained beans and remaining ingredients, except salt and pepper.
Set heat control at 250° to 300°. Cover and cook 8 to 10 hours. Season to taste with salt and pepper.
4 servings.
3 pounds potatoes, peeled and sliced
8 ounces ham, cubed
1
⁄
2
cup minced onion
1
⁄
2
cup chopped green pepper
1 10
1
⁄
2
-ounce can condensed cream of
mushroom soup
1 cup water
salt and pepper, as desired
Scalloped Potatoes and Ham
Place potatoes, ham, onion, and green pepper in the multi-cooker with crockery liner in place. Combine
soup, water, salt, pepper, and pour over potatoes. Set heat control at 250° to 300°. Cover and cook for 4 to
6 hours. 8 to 10 servings.
1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1
⁄
2
cup chopped green pepper
2 15-ounce cans diced tomatoes
2 6-ounce cans tomato paste
Preheat multi-cooker (without crockery liner) at 375°. Brown ground beef; drain excess fat and remove meat.
Wipe multi-cooker with damp cloth. Place crockery liner in multi-cooker; add browned meat and remaining
ingredients to the crockery liner. Set heat control at 250° to 300°. Cover and cook for 5 to 6 hours. Serve
meat sauce over spaghetti and sprinkle with Parmesan cheese. 10 to 12 servings.
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon oregano
1
⁄
2
teaspoon basil
1
⁄
2
teaspoon thyme
1
⁄
4
teaspoon cayenne pepper
1 teaspoon sugar
Marinara Sauce