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Recipes for Slow Cook
Slow Cook Turkey Breast
1 turkey breast
2 cups chicken broth
1 medium onion, sliced
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon pepper
In a roasting pan, place turkey breast meat-side up. Rub salt
and pepper under the skin, and inside the cavity. Pour chicken
broth around turkey breast, adding the onions and garlic. Cover
roasting pan with lid or foil. Using the Slow Cook feature pad,
set control on “Lo” setting for 7 to 8 hours, or the “Hi” setting for
4 to 5 hours. 4 to 6 servings.
Parmesan Green Beans and Potatoes
32oz frozen whole green beans
6 medium red potatoes, sliced
1 large onion, sliced
1 tablespoon seasoning salt
½ cup margarine
1 cup parmesan cheese, grated
Combine green beans, potatoes, onions, seasoning salt,
margarine and parmesan cheese in large casserole dish.
Cover with lid or aluminum foil.
Using the Slow Cook feature pad, set control on “Lo” setting for
7 to 8 hours, or the “Hi” setting for 4 to 5 hours. 4 to 6 servings.
Orange Surprise Cake
1 - pkg. orange cake mix
1 - 3.3oz pkg. white chocolate instant pudding
1 - 16oz. container sour cream
¾ cup vegetable oil
1 cup orange juice
4 eggs
1 – 9oz pkg. white chocolate pieces
Combine all ingredients, except white chocolate pieces. Blend
well; then add white chocolate pieces. Pour mixture into a 5
quart oven safe dish coated with nonstick cooking spray.
Using the Slow Cook feature pad, set control on “Lo” setting for
5 to 6 hours, or the “Hi” setting for 3 to 4 hours. Spoon into bowl
while still warm and serve with vanilla bean ice cream, or
whipped cream.
4 to 6 servings.
Pork Chops with Potatoes
1 can (10 ¾ oz) cream of mushroom soup
¼ cup dry white wine
¼ cup Dijon mustard
1 teaspoon dry thyme, crushed
1 teaspoon garlic, minced
6 pork chops, cut ¾” thick
1 teaspoon pepper seasoning
1 teaspoon salt seasoning
1 tablespoon parsley
6 medium potatoes, sliced
1 medium onion, sliced
Roast Beef with Vegetables
3 to 3 ½ lb sirloin tip roast
2 cups water
4 to 5 medium potatoes, quartered
1 lb. small carrots
2 large onion, quartered
4 garlic cloves
¼ cup worstershire sauce
salt
pepper
Center roast in large roasting pan. Add water. Spread potatoes,
carrots, onions and garlic cloves evenly around roast. Pour
worstershire sauce on top of roast. Sprinkle all with salt and
pepper to taste. Cover with lid or aluminum foil.
Using the Slow Cook feature pad, set control on “Lo” setting for
5 to 6 hours, or the “Hi” setting for 3 to 4 hours. 4 to 6 servings.
Peach Cobbler
1 cup self rising flour
1 cup sugar
1 cup milk
½ cup butter, melted
1 lb. frozen peaches
In 5 quart oven safe dish, combine first four ingredients. Blend
well. Stir in peaches. Place on rack in oven.
Using the Slow Cook feature pad, set control on “Lo” setting for
5 to 6 hours, or the “Hi” setting for 3 to 4 hours. 4 to 6 servings.
In a large mixing bowl, combine first 5 ingredients; blend well.
In a roasting pan, spread potatoes and onions over the bottom
of the pan. Pour soup mixture over potatoes and onions;
topping with the pork chops. Sprinkle pepper seasoning and
parsley on top of pork chops. Cover pan with lid or aluminum
foil and place on rack in the oven.
Using the Slow Cook feature pad, set control on “Lo” setting for
5 to 6 hours, or the “Hi” setting for 3 to 4 hours. 4 to 6 servings.
Apple Bread Pudding
5 cups sour dough bread cubes ( ½ “)
½ cup butter, melted
¾ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of salt
4 to 5 cups apples, peeled and sliced thickly
1 cup raisins
1 cup walnuts, chopped
In large mixing bowl, combine all ingredients; blend well. Pour
mixture into a 5quart oven safe dish. Cover with lid or
aluminum foil and place on rack in oven.
Using the Slow Cook feature pad, set control on “Lo” setting for
5 to 6 hours, or the “Hi” setting for 3 to 4 hours. 4 to 6 servings.
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