Bedienungsanleitung Sogo SS-10055 (Seite 16 von 36) (Englisch, Französisch, Italienisch, Spanisch)

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Best Crockpot Chicken

Ingredients:

6-8 lb roaster

8 red potatoes

4 celery sticks

1 Vidalia Onion

2 heads garlic(yes heads)

1 stick softened butter

4-8 pcs. frozen corn

Directions:

Cut potatoes and onion into medium chunks.

Cut celery in 1/4’s

Place all in bottom of crockpot.

Peel 1 head of garlic. Put 3 or 4 cloves to the

side. Break the rest and put in the bottom of

the crockpot.

Press saved cloves into the butter and mix

together. Put butter mixture under skin and

on top of legs and wings. Take the other

head and put in cavity. Put chicken on top of

vegetables.

Turn crockpot on high and cook for about 5 hrs.

Very carefully take chicken out, it is falling

apart, bake in a preheated oven at 350 for

15-20 min to brown the skin. At the same

time you take the chicken out put the

defrosted corn in with the vegetables. Make

gravy out of the drippings, It is wonderful.

Don’t forget about the head of garlic in the

cavity. Mix them with a little softened butter

for garlic bread. If you don’t like garlic you

can cut the qty down.

Lentil Soup

Ingredients:

1 c. dry lentils

1 c. chopped carrot

1 c. chopped celery

1 c. chopped onion

2 cloves garlic, minced

1/2 tsp. dried basil, crushed

1/2 tsp. dried oregano, crushed

1/4 tsp. dried thyme, crushed

1 bay leaf

3 1/2 c. chicken broth or veggie broth

1 1/2 c. water

1 (14 1/2 oz) can Italian-style stewed

tomatoes

1/4 c. snipped fresh parsley

2 Tbs. cider vinegar

Directions:

Rinse lentils. In CP place lentils, carrot,

celery, onion, garlic, basil, oregano, thyme,

and bay leaf. Stir in broth, water and

undrained tomatoes. Cover; cook on low-

heat setting for 12 hours or on high heat

setting for 5 to 6 hours. Discard bay leaf. Stir

in parsley and vinegar (if desired). Makes 6

servings.

Beef and Potato Stew

Ingredients:

2 lbs. stew beef

1/4 c. our

1 tsp. paprika

4 lg. carrots

3 lg. potatoes

1 c. condensed beef broth

1 1/2 tsp. salt

1/2 tsp. pepper

1/3 c. soy sauce

1 lg. onion

1 can tomato sauce (8 oz.)

Directions:

Layer potatoes, then carrots. Top with meat;

sprinkle meat with soy sauce, salt, paprika,

pepper & our. Spread with chopped onions.

Combine beef broth & tomato sauce & pour

overall. Cover & cook on low 7 - 8 hrs. or high

4 - 5 hrs. NOTES: Instead of sprinkling the

meat with soy sauce, salt, paprika, pepper

& our as the recipes says, I mix those all

together in a small bowl. This prevents the

our from becoming clumpy. Instead of

chopped onions, I use 3 or 4 small yellow

onions whole (I’m not an onion fan but still

like the taste they give the stew. ) I add

about 1/4 cup barbecue sauce to the top,

before putting the cover on. I use whatever

variety of sauce that I have on hand. I don’t

usually buy the “regular” avor of any brand,

but instead have hickory, brown sugar or

garlic and onion avors. The BBQ sauce

adds an extra “kick” to the meat and gravy.

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