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RECIPES
CHICKEN BREASTS Á L’ORANGE
3 whole chicken breasts, halved 1 can (103⁄4 ounces) condensed cream
2⁄3 cup flour of celery or cream of chicken soup
1 teaspoon salt 1 can (4 ounces) sliced mushrooms, drained
1 teaspoon nutmeg 1⁄2 cup orange juice
1⁄2 teaspoon cinnamon 1⁄2 teaspoon grated orange rind
Dash ground black pepper 2 teaspoons brown sugar
Dash garlic powder 3 tablespoons flour
2 to 3 sweet potatoes, peeled and cut into 1⁄4-inch slices
Buttered rice
Rinse chicken breasts and pat dry. Combine 2⁄3 cup flour with salt, nutmeg,
cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.
Place sweet potato slices in bottom of stoneware. Place chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir well. Pour soup
mixture over chicken breasts. Cover and cook on Low for 8 to 10 hours or on High for
3 to 4 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.
STEAK SOUP
2 to 3 cups water 2 carrots, sliced
1 can (141⁄2 oz.) tomatoes 1 package (10-oz.) frozen mixed vegetables
1 to 2 onions, chopped 2 to 3 stalks celery, chopped
1⁄2 teaspoon ground black pepper 2 to 4 tablespoons beef base,
1 pound ground beef, coarsely ground granules or paste
or chuck roast, finely diced and drained 1⁄2 cup butter, melted
1⁄2 cup flour
Put all ingredients except butter and flour in stoneware. Cover and cook on LOW
8 to 12 hours. (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH. Make a
paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until
blended. Cook on HIGH until thickened.
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