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Old 03-07-2007, 07:05 PM   #11
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Sherin, that really sounds different ..... and great!
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Old 03-08-2007, 07:12 AM   #12
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Crockpot "cassoulet"
Put a layer of onions in the bottom of a crockpot.Add 2 cans of cannellini beans, drained. Put in a chicken. cut up a pound of smoked sausage. Pour over the chicken 1/2 C white wine and 2C chicken broth. Cook on low for 6 hours. Serve with quartered new potatoes.

I made this the other day and I think my crockpot controls are reversed--it cooked pretty high and the chicken was VERY done. However, it was good and the broth was TDF.
I took the leftovers--potatoes included--added a large can of tomatoes and a can of tomato sauce, shredded the chicken, put it in a stockpot and simmered a half hour. VOILA, pretty good Brunswick stew.
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Old 03-08-2007, 06:29 PM   #13
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Candocook, Thanks for the Slow Cooking website. I would have never thought of Chicken and Sausage together. Sounds Yummy
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Old 03-08-2007, 07:11 PM   #14
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Water, Corn, rye, barley, sugar...let it rest for a few days..to get kind of bubbly..then cook and drink.
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Old 03-21-2007, 06:10 PM   #15
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This has become a favorite at our house: Lemon Chicken
2 to 3 Pound chicken (I use chicken breasts)
1/4 cup all purpose flour
2 tablespoons cooking oil(I use evoo)
1 6-ounce can frozen lemonade concentrate,thawed
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
2 tablespoons cold water
2 tablespoons cornstarch
hot cooked rice

Combine the flour with 1-1/4 teaspoons salt; coat chicken thoroughly.

Brown chicken pieces on all sides in hot oil;drain. Transfer to Crock Pot. Stir together the lemonade concentrate,brown sugar, catsup and vinegar;pour over chicken. Cover and cook on high setting for 3 to 4 hours. Remove chicken pour cooking liquid into saucepan. Return chicken to cooker cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings.
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