MAXI-MATIC Elite GOURMET MST-350X Manual De Instrucciones página 13

SOUTHWESTERN CHICKEN
1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the
chicken. Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until
meat juices run clear. Serve with warm tortillas; top with cheese.
CHICKEN PAPRIKA WITH DUMPLINGS
6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tbsp. cornstarch or flour
Dumplings:
3 eggs
1/3 cup water
2-1/2 cups all-purpose flour, sifted
Add onions to slow cooker. Add seasonings, chicken and broth
Cover and cook on LOW 5 to 6 hours
Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir
into slow cooker and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired).
Serve with dumplings (recipe below)
Dumplings
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth.
Drop from teaspoon into boiling salted water and cook until dumplings rise to the
top, approximately 10 minutes.
CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese
1 small onion, chopped
1 lb. raw shrimp
Place cheese, half-and-half, Ro-tel tomatoes, onion and garlic in slow cooker and cook
on Low for 4 hours.
RECIPES
1 (16-oz.) carton half-and-half
4 pods garlic, minced
Cooked pasta of choice