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SWISS CHICKEN CASSEROLE
4 boneless, skinless chicken breasts
6 slices Swiss cheese
1 10
⁄
oz can cream of celery soup
3
4
Lightly grease the stoneware with non-stick cooking spray. Arrange the chicken
breasts in the stoneware and top with the Swiss cheese. In a bowl combine the soup
and milk and mix well. Spoon the mixture over the cheese and sprinkle with the
stuffing mix. Drizzle the melted butter over the stuffing mix. Cover; cook on High
for 3
- 4 hours.
⁄
1
2
RISOTTO & LAMB CASSEROLE
2
⁄
lbs lamb, cubed
1
2
⁄
cup olive oil
1
3
2 tsp dried rosemary
⁄
tsp thyme
1
4
⁄
tsp white pepper
1
4
Salt to taste
In a large skillet over medium heat, lightly brown the lamb in the olive oil. Add the
rosemary, thyme, white pepper and salt to the lamb. When the meat is brown add
rice and sauté for 2 to 3 additional minutes. Add the vegetable broth. Stir well. Cook
for 3 minutes. Add the wine and tomatoes. Gently stir in the asparagus. Cook for an
additional 5 minutes and remove from heat. Spoon the mixture into the stoneware.
Cover; cook on High for 3
ORANGE PEANUT BAKED APPLES
6 baking apples, peeled and sliced
⁄
cup raisins
1
2
1
⁄
cups of flour
3
4
⁄
cup sugar
1
2
1 tsp cinnamon
⁄
tsp salt
1
8
Arrange the apple slices in the bottom of the stoneware. In a small bowl mix
together the flour, sugar, cinnamon, salt, orange peel, peanut butter and butter until
crumbly. Add the peanuts and raisins and sprinkle on the apples. In another bowl
mix water and orange juice and pour over the apples. Cover; cook on Low for 8
hours.
RECIPES
1 cup evaporated milk
2 cups herb-seasoned stuffing cubes
⁄
cup butter, melted
1
2
1
⁄
cups Arborio rice
1
2
4
⁄
cup vegetable broth
1
2
1
⁄
cup dry white wine
1
2
1 28 oz can of diced tomatoes
1 10 oz package of frozen asparagus, cut
⁄
cup Parmesan cheese, grated
3
4
to 4 hours.
⁄
1
2
1 tsp orange peel, grated
⁄
cup smooth peanut butter
1
4
⁄
cup butter
1
2
⁄
cup water
1
2
⁄
cup orange juice
1
2
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