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-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
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.
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
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
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.
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
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.