Hamilton Beach Stay or Go 33162 Mode D'emploi page 8

840133300 Ev01 5/11/05
Recipes
Jambalaya
1 1 ⁄ pounds (675 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
2
1 pound (450 g) sausage, cooked
2 (28-ounce/795 g) cans tomatoes, crushed
1 cup (250 ml) onion, chopped
1 cup (250 ml) green pepper, chopped
1 cup (250 ml) chicken broth
1 ⁄ cup (125 ml) white wine
2
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) parsley
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) seasoning
1 1 ⁄ pounds (675 g) shrimp, cooked
2
2 cups (500 ml) quick cooking rice
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well.
Cover and cook: Low – 8 hours OR High – 5 hours. Stir in rice and shrimp. Cover
and cook for an additional 15 minutes. Makes: 5 quarts (4.7 L).
Arroz con Pollo
2 (3-pound/1.35 kg) chickens, cut in pieces
1 14.5-ounce (415 g) can Italian-style stewed tomatoes
1 16-ounce (450 g) bag frozen peas
2 (14-ounce/400 g) cans chicken broth
1 12-ounce (350 g) jar roasted red peppers, drained and cut in strips
2 (8-ounce/225 g) boxes Spanish-style yellow rice mix
2 teaspoons (10 ml) garlic salt
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 8 hours OR High – 5 hours. Makes: 8 servings.
Chicken in a Pot
2 (16-ounce/450 g) packages frozen mixed vegetables
2 (1.5-ounce/40 g) envelopes beef stroganoff sauce mix
2 (3-pound/1.35 kg) whole chickens
Paprika, onion powder, and garlic powder
Combine vegetables and sauce mix in the cooking vessel. Sprinkle seasonings on
the chicken. Place the chicken in the cooking vessel over the vegetables.
Cover and cook: Low – 8 hours OR High – 5 hours. Makes: 8 servings.
8
1:48 PM Page 8