Recipes24

2 tablespoons Frozen OJ
2 cups Chicken stock
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Tomato paste
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 Cloves garlic — minced
1 dash Allspice
Remaining ingredients:
4 pounds Chicken — breasts and thighs
1/4 pound Mushrooms — sliced
2 tablespoons Margarine or butter
11 ounces (1 can) mandarin orange
Sections — drained
1/2 Of a medium-large bell
Pepper — sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water
|Marinade:

The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

1/2 Stewing hen or fowl
2 quarts Chicken stock or broth
1/4 cup Onion — coarsely chopped
1/2 cup Carrots — coarsely chopped
1/2 cup Celery; coarsely chopped
1 teaspoon Saffron threads — (optional)
3/4 cup Corn kernels — (fresh/frozen)
1/2 cup Celery — finely chopped
1 tablespoon Parsley — fresh chopped
1 cup Egg noddles — cooked
|Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces.
Strain the saffron broth through a fine sieve. (Note:
The soup can be made through this step in advance.
Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth

4 lb Roast
1 pk Italian Seasoning Mix
1 Jar Salad Peppers
1 cn Beer
|3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning
mix (dry, kind used to make salad dressing), 1 jar of salad peppers
(temperature dependent on preference [hot or medium recommended]), 1
can of beer (again your choice). Cook on low overnight, break up and
serve on hoagie rolls.