Crock-Pot 3060, Owner'S Manual

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SWEET AND SOUR SHRIMP

1 package (6 ounces) frozen

1 cup boiling water

Chinese pea pods, partially thawed

1

⁄

2

cup reserved pineapple juice

1 can (13 ounces) juice-pack pineapple 

2 teaspoons soy sauce

chunks or tidbits (drain and reserve juice)

1

⁄

2

teaspoon ground ginger

2 tablespoons cornstarch

2 cans (4

1

⁄

2

ounces each) shrimp,

3 tablespoons sugar

rinsed and drained

1 chicken bouillon cube

2 tablespoons cider vinegar

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

⁄

4

cup molasses

1

⁄

8

to 

1

⁄

4

teaspoon hot pepper sauce

2 tablespoons cider vinegar

2 tablespoons orange juice

2 tablespoons Worcestershire sauce

3 whole bone-in chicken breasts, halved

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

4 teaspoons minced fresh thyme, divided

3 Cornish hens (22-oz. each), thawed

1

⁄

2

teaspoon salt

2 tablespoons butter, melted

1

⁄

2

teaspoon ground black pepper

4 cloves garlic, minced and divided

1

⁄

2

cup sliced almonds, toasted 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 

1

⁄

4

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.