Assessments - 4, GPA: 3.8
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Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. -10 SPICY CHICKEN CHOW MEIN 1 tablespoon cooking oil 1.3 cup reduced-sodium soy sauce 1 1.2-lbs. skinless, boneless chicken breasts, 1.4 teaspoon crushed red pepper flakes cut into 1-inch cubes 1.4 teaspoon ground ginger 4 large carrots, thinly sliced 1 clove garlic, minced 4 green onions, sliced (including green tops) 1 can (8-oz.) bean sprouts 3 stalks celery, sliced 1 can (8-oz.) sliced water chestnuts 1 cup reduced-sodium chicken broth 1.4 cup cornstarch 1 tablespoon sugar 1.2 cup water Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown. Drain and put in slow cooker. Add remaining ingredients, except cornstarch and water; stir to combine. Cover and cook on LOW 6 to 8 hours. Turn to HIGH. In small bowl stir cornstarch into cold water until dissolved. Stir into liquid in stoneware. Place cover slightly ajar on stoneware. Cook until thickened (15 to 30 minutes). Serve with chow mein noodles or over cooked rice. May be doubled for 5 quart models. CHICKEN ’N NOODLES 3 to 4-lb. broiler/fryer chicken, cut up 2 cups water 1 teaspoon salt 1 package (10-oz.) egg noodles 1.2 teaspoon ground black pepper Put chicken in stoneware. Season with salt and pepper; add water. Cover and cook on LOW 8 to 10 hours (HIGH 4 to 5 hours). Remove chicken from broth. Turn slow cooker to HIGH; add noodles. Bone and cut up chicken. Stir into noodles. Cover and cook 30 to 45 additional minutes; stirring occasionally. MINESTRONE SOUP 1 medium onion, chopped 2 cloves garlic, minced 2 medium carrots, thinly sliced 2 cans (14 1.2-oz. each) reduced-sodium 2 stalks celery, cut into 1.2-inch pieces beef broth 1 red bell pepper, seeded and 1 can (28-oz.) crushed tomatoes cut into 1.2-inch pieces 2 cans (15 1.2-oz.) kidney beans, drained 1 medium zucchini, scrubbed, 2 teaspoons dried marjoram and sliced into 1.2-inch rounds 1.4 teaspoon coarsely ground black pepper 1 1.2 cups cooked rice Add all ingredients except rice to stoneware. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours). Add cooked rice and stir to combine. -11 NEW ENGLAND STYLE BAKED BEANS 1 1.2 -lbs (3 cups) dry navy beans 1 1.2 cups brown sugar 1-lb. lean, boneless ham 1 1.2 cups water 1 medium onion, chopped 1 tablespoon dry mustard powder 1 1.2 cups ketchup 1.4 cup molasses 1.2 teaspoon salt Completely soften beans as directed on page 4. Drain; put in stoneware and add ham. In small bowl, combine remaining ingredients. Add to slow cooker; mix well. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). VEGETABLE PASTA 2 tablespoons butter or margarine 1.2 teaspoon dried basil 1 zucchini, sliced 1.4-inch thick 1.4 teaspoon salt 1 yellow squash, sliced 1.4-inch thick 1.2 teaspoon ground black pepper 2 carrots, thinly sliced 1 cup grated Parmesan cheese 11.2 cups sliced fresh mushrooms 12-oz. fettuccine 1 package (10-oz.) frozen broccoli cuts 1 cup (4-oz.) mozzarella cheese, shredded 4 green onions, sliced 1 cup cream 1 clove garlic, minced 2 egg yolks Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli cuts, onions, garlic, seasonings and Parmesan cheese in stoneware. Cover and cook on HIGH 2 hours. Cook fettuccine according to package directions; drain. Add cooked fettuccine, mozzarella, cream and egg yolk. Stir to blend well. Allow to heat 15 to 30 minutes. For serving, turn to LOW for up to 30 minutes. BAKED APPLES 2 tablespoons raisins 1 teaspoon ground cinnamon 1.4 cup sugar 2 tablespoon butter 6 to 8 medium baking apples, washed and cored Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with butter. Put in stoneware; add 1.2 cup water. Cover and cook on LOW 7 to 9 hours (HIGH: 2 1.2 to 3 1.2 hours). CHUNK-STYLE APPLESAUCE 8 to 10 large cooking apples, peeled, cored and sliced or cut into chunks 1.2 cup water 1 teaspoon ground cinnamon 1.2 to 1 cup sugar Put ingredients in stoneware. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4 hours). Serve warm. Add cream if desired. -12 MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, 1 carton (12-oz.) cottage cheese broken into bite-size pieces 2 cans (6-oz. each) tomato paste 1-lb. ground beef 1.2 cup water 1.2-lb. Italian sausage 1.4 teaspoon salt 1 onion, chopped 1.2 teaspoon ground black pepper 1 clove garlic, minced 1 1.2 tablespoons dried parsley 12-oz. Mozzarella cheese, shredded 1 teaspoon dried basil Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put i...
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