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4/9/07
2:26 PM
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Recipes for 4-Quar Stoneware
Arroz
con Polio
1 (3 pound/1.35
kg) chicken, cut in pieces
1 (14.5 oz/415 g) can Italian-style
stewed
tomatoes
10-ounce (285 g) box frozen peas
1 (14 oz/400 ml) can chicken broth
3/4cup (175 ml) roasted red peppers, drained and cut in strips
1 (8 oz/225 g) box Spanish-style
yellow
rice mix
1 teaspoon
(5 ml) garlic salt
Combine
all ingredients
in stoneware
dish. Stir well. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serves 4.
Chili
1 pound (450 g) hot Italian sausage, removed
from casings
1 pound (450 g) lean ground
beef
1 medium
onion, chopped
1 (3/4oz/20 g) envelope
chili seasoning
mix
1 (16 oz/450 g) can kidney beans, drained
1 (14 oz/400 g) can diced tomatoes
1 (6 oz/170 g) can tomato
paste
1 (15 oz/425 ml) can chicken broth
Crumble
sausage and ground
beef into large skillet. Add onion. Over medium
high heat, partially
cook sausage, ground
beef and
onion. Place cooked meat mixture
in stoneware
dish. Add remaining
ingredients.
Cover and cook on LOW for 8 hours or on HIGH
for 4 hours. Serves 4-6.
10
Y_Y
