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6
Hearty Chicken Noodle Soup
1½ lbs. Chicken, cut into cubes
3 cups water
1 medium onion – chopped
3 carrots – cut into
1
/
2
-inch pieces
3 ribs of celery – cut into
1
/
2
-inch pieces
1 14½ ounce can whole tomatoes – undrained – cut up
2 tsp instant chicken bouillon
2 tsp dried parsley flakes
½ tsp salt
¼ tsp dried rosemary leaves
¼ tsp pepper
¾ cup uncooked fine egg noodles
Cooking Time: LO = 8 to 9 hours HI = 5 to 6 hours
1. Combine all ingredients, except egg noodles in the cooking vessel. Place
cooking vessel into heating base, cover and cook at desired heat setting for time
given or until chicken and vegetables are tender.
2. Remove chicken pieces from cooking vessel and set aside to cool slightly. Set
control to HI and add noodles, stirring to combine. Cover and continue to cook
30 minutes.
3. Remove chicken from bones and cut into bite-size pieces. Return meat to
cooking vessel and cook until noodles are tender. Serves 4. Set at Keep Warm
for serving, if desired.
Herbed Pork Roast
3 large garlic cloves – quartered
2½-3 Lb pork roast – boneless or bone-in
¾ tsp salt
¾ tsp ground thyme
¼ tsp rubbed sage
¼ tsp ground cloves
½ tsp grated lemon peel
½ cup water
2 tbsp cornstarch - optional
2 tbsp water - optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine
salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour
1
/
2
cup water into the cooking vessel. Add roast. Place cooking vessel into
heating base, cover and cook at desired heat setting for time given or until meat
thermometer inserted into center of roast reads 170°F or higher.
3. Remove roast and allow to stand 10 to 15 minutes before carving. Remove
garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch
in water. Set control to HI. Stir slowly into juices until thickened. Serves 4 to 6.