Crock-Pot SCVT650-PS Owner's Manual page 13

CHICKEN WITH TROPICAL BARBEQUE SAUCE
⁄ cup molasses
1
2
⁄ cup cider vinegar
1
4
⁄ cup Worcestershire sauce
1
4
1 Tablespoon prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
4-5 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 or 5 cloves garlic, minced and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and
pepper; drizzle over hens. Sprinkle with
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
SPAGHETTI WITH MARINARA SAUCE
2-lbs. ground hamburger, browned
and drained
2 cups chopped onion
3 cloves garlic, minced
1 package (16-oz.) dry spaghetti,
broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH: during last hour
and stir in dry spaghetti.
RECIPES
⁄ to ⁄ teaspoon hot pepper sauce
1 1
4 2
⁄ cup orange juice
1
4
6 whole bone-in chicken breasts, halved
4 teaspoons minced fresh thyme, divided
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
2
⁄ cup sliced almonds, toasted and divided
1
2
⁄ cup sliced almonds.
1
4
3 cans (15-oz. each) tomato sauce
2 to 3 teaspoons Italian seasoning
2 cups sliced mushrooms
Dash red pepper
-E13-