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POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin roast 2 bay leaves
1
⁄2 teaspoon salt 1 whole clove
1
⁄4 teaspoon ground black pepper
1
⁄2 cup water
1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of
garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,
and other ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).
5
1
⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts of
vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in
broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in
stoneware and continue as recipe directs.
PORK CHOPS ON RICE
1
⁄2 cup brown rice
1
⁄2 teaspoon salt
2
⁄3 cup converted white rice
1
⁄4 teaspoon ground black pepper
1
⁄4 cup butter or margarine 4 to 6 boneless pork chops,
3
⁄4- to 1-inch thick
1
⁄2 cup chopped onion 1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided
1
⁄2 teaspoon paprika
1
⁄2 teaspoon rubbed sage
1
⁄4 teaspoon ground nutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (4 to 5-lb.) fresh or thawed
1
⁄2 teaspoon dry basil, dried
2 tablespoons butter or margarine
1
⁄2 teaspoon rubbed sage
1
⁄4 cup garden vegetable-flavored
1
⁄2 teaspoon dry thyme
whipped cream cheese
1
⁄4 teaspoon ground black pepper
1 tablespoon soy sauce
1
⁄4 teaspoon garlic powder
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).