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HOW TO ADAPT A TYPICAL RECIPE




Source of Recipe


internet


List of Ingredients




Here's a sample recipe. Here's what would happen to it. (CAPS = THE CROCK POT ADAPTATION!)

Chicken-Seafood Casserole

1 pound raw shrimp, shelled and deveined (RINSE AND DRAIN ONLY)
2 1/2 teaspoons salt
3/4 cup regular white rice (NOT INSTANT RICE!)
2 chicken legs and thighs, boned and skinned (WASH AND PAT DRY)
2 whole chicken, boneless and skinless (WASH AND PAT DRY)
3 Tablespoons salad oil (DON'T NEED)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (10 1/2 oz.) condensed tomato soup, undiluted
1 cup heavy cream (SEE BELOW)
1/2 cup dry sherry
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
2 Tablespoons chopped parsley

Recipe



1.) In a large saucepan, bring 1 quart of water to a boil, add shrimp and salt. Return to boiling; reduce heat, and simmer, covered 10 minutes and drain. (SKIP!)

2.) Preheat oven to 350. Cook the rice as package label directs. Wash chicken and pat dry with towel. (SKIP!)

3.) In hot oil in 4-quart Dutch oven, brown chicken well on all sides, remove pieces as browned. (SKIP THIS ONE, TOO!)

4.) Discard all but 2 tablespoons drippings from Dutch oven. In hot drippings saute onion and green pepper until tender about 5 minutes. (SKIP-O-RAMA!)

5,) Stir in soup, cream (ADD CREAM DURING LAST HOUR. PUT ALL INGREDIENTS IN CROCK POT AND MIX WELL.), sherry, 1 1/2 teaspoons salt, the Worcestershire sauce, pepper and thyme until well blended. Add cooked rice (ADD 1 CUP EXTRA CHICKEN BULLION, BROTH OR WATER), chicken and shrimp. (STIR TOGETHER THOROUGHLY.)

6.) Bake, covered, 60 minutes, or until chicken is tender. Sprinkle with parsley. (COOK 8-10 HOURS ON LOW OR HIGH FOR 4 HOURS.)