-13-
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.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 package (1-oz.) country-style gravy mix
1 onion, chopped
1 can (10
1
⁄
2
-oz.) cream of mushroom soup
1 pound, fully-cooked ham,
2 cups water
cut into 1-inch cubes
2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on
LOW
7 to 9 hours (
HIGH
: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and
1
⁄
2
teaspoon cream of tartar; drain and proceed with recipe.
JAMBALAYA
2 cups diced boiled ham
1 tbsp. minced parsley
2 medium onions, coarsely chopped
1
⁄
2
tsp. leaf thyme
2 stalks celery, sliced
2 whole cloves
1
⁄
4
green pepper, seeded and diced
2 tablespoons salad oil
1 can (28 ounces) whole tomatoes
1 cup raw long-grain converted
1
⁄
4
cup tomato paste
converted rice
3 cloves garlic, minced
1 pound fresh or frozen shrimp,
shelled and cleaned
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on
LOW
for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH
. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained
2 to 3 teaspoons Italian seasoning
1 cup chopped onion
2 cans (4-oz. each) sliced mushrooms, drained
2 cloves garlic, minced
6 cups tomato juice
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
Summary of Contents for Stoneware 3100
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