Tiffany SC65SS - SPICY CHICKEN CASSEROLE; LEMON AND HERB ROAST CHICKEN; CHICKEN FRICASSEE

2 medium Onions, sliced and separated 2 cans (285gr) Sliced mushrooms
drained into rings
or 225g mushrooms
Hot buttered noodles or fluffy rice (as required)
Trim all excess fat from steak and cut meat into 8cm strips about 12mm wide. Combine 1/2
cup flour, salt, pepper and dry mustard; toss with steak strips to coat thoroughly.
Place coated steak strips in slow cooker, stir in onion rings and mushrooms. Add beef broth
and wine; stir well. Cover and cook on LOW setting for 8 to 10 hours.
Before serving, combine sour cream with 1/4 cup flour and stir into slow cooker. Serve
Stroganoff over hot buttered noodles or fluffy rice; garnish with minced parsley. (Serves 8)
SPICY CHICKEN CASSEROLE
1kg Diced chicken fillets 1¼ cups Water
2 tablespoons Flour 1 teaspoon Sugar
¼ teaspoon Ginger 1 teaspoon Salt
¼ teaspoon Mustard 1 tablespoon Lemon juice
¼ teaspoon Curry powder 1 tablespoon Tomato paste
¼ teaspoon Mixed spice ¼ cup Sultanas
1 sliced Carrot 2 tablespoons Plum sauce
1 sliced Onion 1 tablespoon Vinegar
Mix flour, ginger, mustard, curry powder, mixed spice and roll chicken in mixture. Combine all
other ingredients and pour over meat. Add carrot and onion. Cook on "AUTO" for 5-6 hours.
LEMON AND HERB ROAST CHICKEN
1.3kg - 1.8kg roasting chicken ½ teaspoon Salt
¼ cup Onion, chopped 1 tablespoon Parsley,
fresh; (or 1
2 tablespoons Butter or margarine teaspoon parsley
flakes)
¼ teaspoon Paprika ¼ teaspoon Leaf thyme
Juice of 1 lemon
Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity of the chicken
and rub the skin with butter or margarine. Place chicken in slow cooker. Squeeze the juice of
the lemon over the chicken and sprinkle with the remaining seasonings. Cover and cook on
LOW setting for 8 - 10 hours.
CHICKEN FRICASSEE
1.3 -1.8kg Stewing chicken or fryer 1 Bay leaf
Cut into serving pieces 1 cup Chicken broth
2 teaspoons Salt ½ cup Flour
1 teaspoon Paprika ½ cup Water
2 medium Onions; sliced, cooked and drained 1 packet Noodles (285gr
2 Carrots; pared and sliced 3 stalks Celery;
sliced
Chopped parsley
Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and
bay leaf in slow cooker.
Place chicken pieces on top of vegetables. Pour in chicken broth. Cover and cook on LOW
setting for 8 - 10 hours.