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-19-
RECIPES
CHICKEN IN MUSHROOM GRAVY
2 to 3-pound chicken, cut up
1
⁄
4
cup dry white wine or chicken broth
(or 3 whole chicken breasts, halved) 1 can (4-oz.) sliced mushrooms, drained
1 can (10
3
⁄4-oz.) condensed cream Salt and pepper
of mushroom soup
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and
soup; pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
(HIGH: 3 to 4 hours).
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken
pieces to warm serving platter. Stir together 1 cup sour cream and 1⁄4 cup flour. Stir
sour cream mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over
chicken with rice or noodles.
FRENCH ONION SOUP
1 quart beef bouillon or brown stock 1 tablespoon sugar
3 medium yellow onions, thinly sliced 2 tablespoons flour
3 tablespoons butter
1
⁄
4
cup dry vermouth or cognac (optional)
1
⁄
2
teaspoon salt 1 cup grated Parmesan cheese
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
-18-
RECIPES
FAVORITE CHILI
1
⁄
4
pound dry pinto or kidney beans 1 clove garlic, minced
(see page 6) 2 tablespoons chili powder
1 can (14
1
⁄
2
-oz.) tomatoes
1
⁄
2
teaspoon ground cumin
1 pound coarsely ground chuck,
1
⁄
2
teaspoon ground black pepper
browned and drained
1
⁄
2
green bell pepper, seeded and chopped
1 small onion, chopped Salt to taste
Completely soften beans as directed on page 4. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for
dry beans.
CHICKEN IN A POT
1 to 2 carrots, sliced 1 teaspoon salt
1 to 2 onions, sliced
1
⁄
2
teaspoon coarse black pepper
1 to 2 celery stalks, sliced
1
⁄
2
cup water, chicken broth or white wine
2 to 3 pound whole broiler/fryer chicken
1
⁄
2
to 1 teaspoon basil
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper,
liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. (HIGH: 3
1
⁄
2
to 5
hours, using 1 cup water). Remove chicken and vegetables with spatula.
NEW ENGLAND STYLE BAKED BEANS
1 pound dry navy beans
1
⁄
2
cup packed brown sugar
1 pound smoked ham or ham hocks
1
⁄
2
cup maple syrup
or
1
⁄
2
-pound cubed salt pork 1 teaspoon salt
1
⁄
2
cup chopped onion 1 teaspoon dry mustard
1
1
⁄
2
cups water
Completely soften beans as directed on page 4. Drain and put beans in stoneware.
Add all remaining ingredients along with the water; mix well. Cover; cook on LOW 10
to 12 hours. (HIGH: 4 to 5 hours, stirring occasionally).
Cut ham from bone and return to slow cooker.
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