Sweet And Sour Shrimp; Chicken With Tropical Barbeque Sauce; Roasted Lemon Almond Cornish Hens - Crock-Pot 3060 W Owner's Manual

SWEET AND SOUR SHRIMP

1 package (6 ounces) frozen
Chinese pea pods, partially thawed
1 can (13 ounces) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with
juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for
about 1 minute or until thickened and transparent. Gently blend sauce into pea pods
and pineapple. Cover and cook on LOW for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up
shrimp. Serve over hot rice.

CHICKEN WITH TROPICAL BARBEQUE SAUCE

1 ⁄ cup molasses
4
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons 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
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 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.
1 cup boiling water
1 ⁄ cup reserved pineapple juice
2
2 teaspoons soy sauce
⁄ teaspoon ground ginger
1
2
2 cans (4 ⁄ ounces each) shrimp,
1
2
rinsed and drained
2 tablespoons cider vinegar
1 ⁄ to 1 ⁄ teaspoon hot pepper sauce
8 4
2 tablespoons orange juice
3 whole bone-in chicken breasts, halved
4 teaspoons minced fresh thyme, divided
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
2
1 ⁄ cup sliced almonds, toasted and divided
2
1 ⁄ cup sliced almonds.
4
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