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THE RECIPES
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (4-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage 40 cloves garlic, unpeeled
2 sprigs Italian parsley
1
⁄2 teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken
cavity. Place celery in stoneware. Put chicken on top of celery. Add
garlic, unpeeled around chicken. Chop remaining herbs; sprinkle
herbs and pepper over chicken. Cover and cook on LOW 8 to 10
hours (HIGH: 3
1
⁄2
to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices then
spread with a knife.
THE RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast, 2 potatoes, peeled and chopped
cut into
1
⁄2-inch cubes 2 medium onions, chopped
2
⁄3 cup all-purpose flour, divided 2 cups frozen peas and carrots,
1 teaspoon salt or frozen mixed vegetables
1
⁄2 teaspoon ground black pepper 2 cloves garlic, minced
1
⁄4 teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained
2 carrots, sliced 2 cups chicken broth
2 stalks celery, sliced
1
⁄4 cup sherry
CORNBREAD
1 cup all-purpose flour 2 tablespoons sugar
1 cup yellow cornmeal 1 egg, lightly beaten
1 tablespoon baking powder 1 cup milk
1 teaspoon salt
1
⁄4 cup vegetable oil
Combine
1
⁄3 cup flour, salt, black pepper and cayenne pepper in a
bowl. Toss turkey cubes with flour/spice mixture and place in
stoneware. Add carrots, celery, potatoes, onions, frozen peas and
carrots (or frozen mixed vegetables), garlic and mushrooms. Pour
broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to
9 hours (HIGH: 4 to 5 hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven
to 400° F. Blend remaining
1
⁄3 cup flour with
1
⁄3 cup cold water; stir
until smooth, then blend into stew in Crock-Pot
®
slow cooker. Cook,
stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and
sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift
removable stoneware from slow cooker base and place in preheated
oven. Bake 15 to 20 minutes or until cornbread is golden brown.
Allow to stand 15 minutes before serving.
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