Chicken Breasts Á L’orange; Steak Soup - Rival Crock Pot Owner's Manual

CHICKEN BREASTS Á L'ORANGE
3 whole chicken breasts, halved
2⁄3 cup flour
1 teaspoon salt
1 teaspoon nutmeg
1⁄2 teaspoon cinnamon
Dash ground black pepper
Dash garlic powder
2 to 3 sweet potatoes, peeled and cut into 1⁄4-inch slices
Buttered rice
Rinse chicken breasts and pat dry. Combine 2⁄3 cup flour with salt, nutmeg,
cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.
Place sweet potato slices in bottom of stoneware. Place chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir well. Pour soup
mixture over chicken breasts. Cover and cook on Low for 8 to 10 hours or on High for
3 to 4 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.

STEAK SOUP

2 to 3 cups water
1 can (141⁄2 oz.) tomatoes
1 to 2 onions, chopped
1⁄2 teaspoon ground black pepper
1 pound ground beef, coarsely ground
or chuck roast, finely diced and drained
1⁄2 cup flour
Put all ingredients except butter and flour in stoneware. Cover and cook on LOW
8 to 12 hours. (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH. Make a
paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until
blended. Cook on HIGH until thickened.
RECIPES
1 can (103⁄4 ounces) condensed cream
of celery or cream of chicken soup
1 can (4 ounces) sliced mushrooms, drained
1⁄2 cup orange juice
1⁄2 teaspoon grated orange rind
2 teaspoons brown sugar
3 tablespoons flour
2 carrots, sliced
1 package (10-oz.) frozen mixed vegetables
2 to 3 stalks celery, chopped
2 to 4 tablespoons beef base,
granules or paste
1⁄2 cup butter, melted
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