Rival Crock-Pot SCV551B-CN Owner's Manual page 11

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THE RECIPES
TURKEY POT PIE WITH CORNBREAD CRUST (CONT.)
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned.
Saute mushrooms in 2 tablespoons butter or margarine in skillet over
medium-high heat. Spoon mushrooms into stoneware along with carrots
and potatoes. Proceed as recipe directs. Turkey stew is also excellent served
without the cornbread crust or a cornbread muffin mix can be substituted
for cornbread crust recipe.
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.
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1 ⁄ to 1 ⁄ teaspoon hot pepper sauce
8 4
2 tablespoons orange juice
3 whole bone-in chicken breasts, halved
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THE RECIPES
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
cup sliced almonds. 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.
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained
1 cup chopped onion
2 cloves garlic, minced
2 cans (15-oz. each) tomato sauce
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.
4 teaspoons minced fresh thyme, divided
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon ground black pepper
2
⁄ cup sliced almonds, toasted and divided
1
2
2 to 3 teaspoons Italian seasoning
2 cans (4-oz. each)
sliced mushrooms, drained
6 cups tomato juice
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1 ⁄
4