CROCKPOT CHICKEN AND RICE CASSEROLE
4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell’s Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice
Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (forexample: 2 cans cream of chicken soup and one can celery soup).Add the diced celery, onion, and garlic and stir. Submerge thechicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for4-5 hours. Or cook on high for 3-4 hours.
Variation: leave out the rice and serve over cooked Pennsylvaniastyle wide noodles.
Note: Use temperature setting recommended by your owner’s manual forcooking. Some crockery cookers have 3 settings – high, medium, andkeep warm.
Don’t use the “keep warm” setting instead of the “cooking” settingsfor extended periods. Sometimes the high setting will causeovercooking and you will lose the benefits of using a slow cooker.The high setting is best used to bring food up to a safe temperaturequickly before beginning slow cooking at the “medium” or “normal”setting.
Check your manual for best results!
PA Dutch Batter Fried Apples
3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar
Peel and core apples and cut into round slices. Beat eggs and graduallyaddall ingredients (except apples). Beat until smooth batter. Dip slicedapplesinto batter and fry in hot oil until lightly browned. Sprinkle withpowderedsugar and serve warm..
