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THE RECIPES
HERBED TURKEY BREAST
1 turkey breast (4 to 5-lb.) fresh or thawed
1
⁄2 teaspoon dry basil leaves
2 tablespoons butter or margarine
1
⁄2 teaspoon rubbed sage
1
⁄4 cup garden vegetable-flavored
1
⁄2 teaspoon dry thyme leaves
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).
THE RECIPES
CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 1
1
⁄2 teaspoons crushed red pepper flakes
1 tablespoon paprika 1
1
⁄2 teaspoons sugar
2 teaspoons salt
1
⁄2 teaspoon dry mustard
1
⁄2 teaspoon ground black pepper
1
⁄2 teaspoon garlic salt
1 (4 to 6 pound) boneless pork butt
1
⁄4 teaspoon cayenne
or shoulder roast Hamburger buns
3
⁄4 cup cider vinegar Coleslaw, optional
Place onions in stoneware. Combine brown sugar, paprika, salt and
pepper; rub over roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar,
mustard, garlic salt and cayenne; stir to mix well. Drizzle about one
third vinegar mixture over roast; cover and refrigerate remaining
vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours
(HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture
over roast during last half hour of cooking. Remove meat and onions,
drain. Chop or shred meat and chop onions. Serve meat and onions
on buns. If desired, top sandwiches with coleslaw. Pass remaining
vinegar mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced 1 teaspoon salt
2 onions, sliced
1
⁄2 teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces
1
⁄2 cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 3 to 4-lb.
1
⁄2 teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware. Place whole
chicken on top of vegetables. Sprinkle with salt and pepper and add
liquid over top. 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.
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