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NEW FASHIONED BEAN SOUP
1 pound dry navy beans (soaked overnight) 1 teaspoon salt
1
1
⁄2 quarts water 1 teaspoon ground black pepper
1-lb lean, boneless ham, cut into cubes
1
⁄2 cup chopped celery leaves
1 bay leaf (optional)
Drain the soaked beans, discard water. Combine all ingredients in stoneware.
Cover and cook on LOW 10 hours (HIGH 6 hours).
HERBED TURKEY BREAST
5 to 6 pound turkey breast, fresh or thawed
1
⁄2 teaspoon dry basil
2 tablespoons butter or margarine
1
⁄2 teaspoon rubbed sage
1 tablespoon soy sauce
1
⁄4 teaspoon ground black pepper
1 tablespoon fresh parsley, minced
1
⁄4 teaspoon garlic powder
1
⁄4 cup garden vegetable- flavored whipped cream cheese
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 8 hours (HIGH 4 hours).
HONEY CHICKEN WITH PECAN DRESSING
1 cup chopped onion
1
⁄4 teaspoon salt
1 cup chopped celery
1
⁄4 teaspoon ground black pepper
1 large clove garlic, minced 1 can (14
1
/
2
-oz) chicken broth
1 package (7-oz.) herbed seasoned stuffing cubes 4 boneless, skinless chicken breast halves
1
⁄4 cup egg substitute 3 tablespoons apple juice
3 tablespoons chopped pecans, toasted 2 tablespoons honey
1 teaspoon poultry seasoning
Spray a medium non-stick skillet with non-stick vegetable coating; place over medium-
high heat until hot. Add onion, celery, and garlic; cook until tender. Place cooked
vegetables in large mixing bowl. Add stuffing cubes, egg substitute, pecans, poultry
seasoning, salt and pepper. Stir in chicken broth to moisten. Spoon dressing into
stoneware. Place chicken breasts on top of dressing. Combine apple juice and honey;
brush on top of chicken. Cover; cook on LOW 8 hours.
FAVORITE CHILI
1
⁄2-lb. dry pinto or kidney beans 2 cloves garlic, crushed
2 can (14
1
⁄2-oz. each) tomatoes 2 to 3 tablespoon chili powder
2-lbs. coarsely ground chuck, 1 teaspoon ground black pepper
browned and drained 1 teaspoon cumin
1 green bell pepper, coarsely chopped 1 teaspoon salt
1 medium onion, coarsely chopped
Completely soften beans as directed on page 4. Put all ingredients in stoneware in order
listed. Stir once. Cover and cook on LOW 10 hours (HIGH 6 hours).
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