Herbed Turkey Breast; Chicken With 40 Cloves Of Garlic; Chicken With Tropical Barbeque Sauce - Rival Crock-Pot 5070 Owner's Manual

HERBED TURKEY BREAST

1 turkey breast (5 to 7-lb.) fresh or thawed
2 tablespoons butter or margarine
1⁄4 cup garden vegetable-flavored
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

CHICKEN WITH 40 CLOVES OF GARLIC

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
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
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.

CHICKEN WITH TROPICAL BARBEQUE SAUCE

1/2 cup molasses
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
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.
1⁄2 teaspoon dry basil leaves
1⁄2 teaspoon rubbed sage
1⁄2 teaspoon dry thyme leaves
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon garlic powder
1 (6-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
1⁄2 teaspoon ground black pepper
1 ⁄ to 5 hours).
2
1/4 to 1/2 teaspoon hot pepper sauce
1/4 cup orange juice
6 whole bone-in chicken breasts, halved
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