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4/9/07
2:26 PM
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8
Recipesfor 2-Quart Stoneware
Artichoke
Dip
2 cans (14 ounce/400
g) artichoke
hearts in water, drained and chopped
1 small onion, chopped
3/4 cup (175 ml) mayonnaise
1 cup (250 ml) Parmesan cheese, grated and divided
In stoneware
dish, mix artichoke,
onion, mayonnaise
and 1/2 cup (125 ml) cheese. Cover and Cook on MEDIUM for 2-3 hours.
One-half hour prior to serving,
reduce temperature
to WARM, top with additional
1/2-cup (125 ml) cheese, and cover. Serves 8.
Salsa con Queso
1 (1 Ib/450 g) package pasteurized
prepared
cheese, cubed
2 cups (500 ml) salsa
1 (4 ounce/115
g) can chopped
green chilies
2 teaspoons
(10 ml) chili powder
1/2 teaspoon
(2.5 ml) garlic powder
4 ounces (115 g) Monterey
Jack cheese, shredded
Place cubed cheese, salsa, chilies, chili powder,
and garlic powder
in stoneware
dish. Cover and cook on MEDIUM
for 1 hour.
Stir and continue
to cook until mixture
is heated. Stir in Monterey
Jack cheese just prior to serving.
Serves 12.
Chicken
Breasts
with
Lemon
and Fresh
Rosemary
2-3 chicken breasts (skin on, bone-in),
rinsed and patted dry
Juice of 1 lemon
3 sprigs of fresh rosemary
2-3 tablespoons
smoked
paprika
Salt and freshly
ground pepper
Place chicken
breasts in stoneware
dish. Pour lemon juice over chicken breasts and sprinkle
liberally with smoked paprika. Season
chicken breasts with salt and freshly ground
pepper. Top with rosemary
sprigs. Cook on LOW for approximately
4 hours or on HIGH
for approximately
3 1/2 hours until internal temperature
reaches 180°F (82°C) *. Serves 6.
*Per USDA Food Safety guidelines.
Visit foodsafety.gov
for more information.
