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1995-09-27
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From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Newsgroups: rec.food.recipes
Subject: COLLECTION:Crockpot Recipes
Date: 1 Jan 1995 16:18:33 -0700
Organization: Arizona State University
Message-ID: <3e7d89$f2r@mack.rt66.com>
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Thai LemonGrass Chicken
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1 (2 1/2 to 3lb) whole chicken, cleaned & patted dry
1 c water
1 small onion, minced fine
2 T red pepper flakes
10 6" pieces of lemon grass stalk
(available at oriental markets, or a weed if you grow it!)
salt & pepper to taste
1/2 c heavy cream
1 lb fresh mushrooms of choice, sliced thin
Stuff half the lemongrass shoots into the chicken cavity. Put
the chicken in the crockpot. Dump the rest in, and cook on low
for 4-6 hrs until the chicken is fork tender. Note: If you like
spicy food, use more than 2 T red pepper flakes - to taste really.
I like hot food, so I've added up to 5 T. Season also with salt and
black pepper to taste. Serve the chicken with rice and veggies.
Save the stock for soup. If you prefer a creamier soup, you can
add sour cream to get the desired consistency, or if you like
more authenticity, try coconut milk.
---------------------------------
Hearty Beef Soup
---------------------------------
Leftover broth & bones from the classic crockpot roast
(leave a little of the meat on the bones for more flavor)
2-3 carrots, peeled & sliced fairly thin
1 med onion, diced
1-2 med potatoes, diced
3-5 cloves, whole
3-4 peppercorns, whole
2 bay leaves
2 c beans of choice (soaked first overnight)
1 can (28oz) stewed tomatoes, or italian tomatoes
3 T dried oregano
3 T dried basil
1/2 c uncooked buckwheat, optional
and/or 1 c mini-shell pasta, optional
Put all but the shell pasta (optional) in the crockpot. Fill it
to the very top of the rim with water (doesn't have to be hot). Turn it
on high for one hour to cook the vegetables until they are tender. Then
turn the crockpot down to low, and cook until soup is flavored as you
like. Season with salt & pepper to taste. If you like a spicy version,
use cayenne instead of regular pepper.
If you are using mini pastas, add them for the last half hour of
stewing. Remove the bay leaf, peppercorns, bones, and cloves (or warn
the folks eating the soup!).
You can also adapt this recipe as desired to make soup from a leftover
chicken or turkey carcass. Just dump it all in and add water to
fill to the top. Try also, different spices (cumin, cilantro, etc...)