Hamilton Beach SC63 Manual Del Usuario página 8

Recipes for 2-Quart Setting
Spinach Artichoke Dip
Ingredients:
24 oz. (680 g) frozen chopped spinach, thawed and squeezed dry
1 can (14 oz./397 g) artichoke hearts, drained and chopped
1 1/2 cups (355 ml) shredded mozzarella cheese
1 package (8 oz./227 g) cream cheese, softened
1/2 cup (118 ml) Parmesan cheese, grated
1/4 cup (59 ml) mayonnaise
2 cloves garlic, minced
1 cup sour cream
Salt and pepper to taste
Assorted crackers
Directions:
1. Spray slow cooker crock with nonstick cooking spray.
2. Mix all ingredients together, except sour cream.
3. Cook on LOW for 2–3 hours, stirring after 1 hour.
4. Stir in sour cream and cook an additional 1/2 hour on LOW.
5. Serve with assorted crackers.
Serves: 18–20
8
Slow Cooker Lemon Chicken with Rosemary
Ingredients:
2 pounds (907 g) bone-in chicken breast halves
1 large lemon
Lemon pepper seasoning
Seasoned salt
4 sprigs fresh rosemary
Directions:
1. Place chicken in slow cooker crock.
2. Squeeze lemon over chicken and sprinkle generously with
seasoned salt and lemon pepper. Top with rosemary sprigs.
3. Cover and cook on HIGH for 1 1/2 to 2 hours or LOW for 3 to
4 hours.
Serves: 6
TEST KITCHEN TIP: For food safety, chicken must reach an
internal temperature of 165°F. Visit www.foodsafety.gov for more
information on safe internal cooking temperatures.