5
1
⁄2-7 qt
5
1
⁄2-7 qt
5
1
⁄2-7 qt
5
1
⁄2-7 qt
13
12
Hawaiian Chicken
3 6 lbs skinless, boneless chicken
breasts, halved
1 2 (16 oz) cans pineapple slices, drained
1 2 (15 oz) cans mandarin oranges, drained
2 4 tablespoons cornstarch
3 4 tablespoons brown sugar, packed
2 4 tablespoons lemon juice
1
⁄4
1
⁄2 teaspoon salt
1
⁄4
1
⁄2 teaspoon ground ginger
Combine all ingredients, except the chicken, in the crock. Stir
well. Add the meat and stir well to coat. Cover and cook on:
Low – 6 to 8 hours; OR High – 3 hours.
Makes 6 or 12
servings.
Onion-Coated Beef Roast
1
⁄4
1
⁄2 cup steak sauce
2
1
⁄2 5 lbs bottom round or rump beef roast
1 2 tablespoons dried minced onion
Pour steak sauce into the crock. Place meat in the crock
and coat both sides with the sauce. Sprinkle each side with
1
⁄2 tablespoon of the dried onion. Cover and cook on:
Low –
10 hours; OR High – 5 hours.
Makes 6 or 12 servings.
Orange-Juiced Pork Chops
6 12 oz can frozen orange juice, undiluted
1
⁄2 1 cup brown sugar, packed
1 2 teaspoons soy sauce
2 4 tablespoons cornstarch
1
⁄2 1 teaspoon garlic powder
6 12 (1-inch thick) boneless,
center cut pork chops
Combine all ingredients, except the meat, in the crock. Stir
well. Add the meat and stir well to coat. Cover and cook on:
Low – 6 to 8 hours; OR High – 3 to 4 hours.
Makes 6 or 12
servings.
Oriental Spareribs
2 4 tablespoons cornstarch
2 4 tablespoons teriyaki sauce
1 2 (10 oz) jars duck sauce or
sweet and sour sauce
3 6 lbs country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and
put in crock. Stir well. Add the meat and stir well to coat.
Cover and cook on:
Low – 8 hours; OR High – 4 hours.
Makes 4 to 8 servings.
3-5 qt
3-5 qt
3-5 qt
3-5 qt
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