Kitchen Charm Cookbook

Beef Stew

6-quart Dutch Oven with Cover

  • 1 ½ pounds lean stew beef
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 (28-ounce) can stewed tomatoes
  • 4 unpeeled medium potatoes, chopped
  • 4 carrots, chopped
  • 2 turnips, chopped
  • 1 cup water
  • 1 cup red wine
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons chopped fresh parsley

 

 Directions

Preheat the Dutch Oven over medium heat for 5 minutes. Add the beef. Cook until brown on all sides, turning frequently. The beef may stick at first but will loosen as it browns. Add the onion and garlic and mix well.

Cook until the onion is tender, stirring frequently. Stir in the undrained tomatoes, potatoes, carrots, turnips, water, wine, salt and pepper. Place the cover on the Dutch Oven with the Redy-cook valve open. Cook for 10 minutes or until it whistles. Close the Redy-cook valve. Reduce the heat to low. Simmer for 1 hour. Ladle into bowls. Sprinkle with the parsley. Serve immediately.

Black Bean Soup

4-quart Dutch Oven with Cover

  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon cumin
  • 1 cup fresh or frozen whole kernel corn
  • 1 teaspoon (heaping) paprika
  • 2 (15-ounce) cans black beans, drained, rinsed
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • ¼ cup chopped fresh cilantro
  • ½ cup nonfat sour cream or nonfat plain yogurt

 

Directions

Preheat the saucepan at medium-high temperature for 3 minutes. Add the onion, garlic,

and cumin. Sauté for 3 minutes or until the onion is tender. Stir in the corn and sauté for 1

to 2 minutes. Stir in the paprika.

Stir in the beans, broth, oregano, salt and black pepper. Reduce the heat to medium.

Place the cover on the Dutch Oven with the Redy-cook valve open. Simmer for 15 to 20

minutes at medium heat until the valve whistles. Close the valve and turn off the heat. Ladle

into soup bowls. Sprinkle with the cilantro and top with the sour cream. Serve immediately.

French Onion Soup

4-quart Dutch Oven with Cover

  • 2 tablespoons butter or margarine
  • 4 medium white onions cut into 1?8-inch slices
  • ¼ cup dry white wine
  • 5 cups beef stock or bouillon
  • ½ teaspoon pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • 1 cup grated Gruyere or mozzarella cheese
  • 6 slices French bread, toasted

 

 Directions

Heat the butter in the Dutch Oven over medium heat until melted. Add the onions. Sauté until tender and light brown. Stir in the wine. Cook for 2 minutes. Add the stock, pepper, thyme and marjoram and mix well; cover. Bring to a boil. Reduce the heat to low when the cover is hot to the touch. Simmer for 5 to 10 minutes, stirring occasionally. Sprinkle 2 tablespoons of the cheese over the bottom of each of 6 preheated heatproof soup bowls. Pour the soup over the cheese. Top each serving with 1 toasted bread slice and sprinkle with 1 tablespoon

of the remaining cheese. If desired, arrange the soup bowls on a baking sheet. Broil for 3 to 5 minutes or until bubbly. Serve immediately.

To reduce calories and fat grams, sprinkle each serving with ½ teaspoon grated Parmesan cheese instead of 1 tablespoon Gruyere or mozzarella cheese.

Chicken Soup

6-quart Dutch Oven with Cover

  • 4 ounces (1 cup) elbow macaroni or turret noodles
  • 1 stewing chicken, cut up
  • 5 cups cold water
  • 2 cubes chicken bouillon
  • 1 small onion, chopped
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup chopped fresh parsley

 

Directions

Prepare the macaroni using package directions, omitting the oil and salt. Drain and rinse with cold water. Place the chicken in the Dutch Oven. Pour the cold water over the chicken and add the bouillon cubes. Place the cover on the Dutch Oven and leave the Redy-cookR valve open. Cook over medium heat until the valve whistles. Close the valve and reduce the heat to low.

Simmer for 1. to 2 hours or until the chicken is tender. Stir in the onion, celery, carrots, salt and pepper. Cook until the vegetables are tender, stirring frequently. Remove the chicken with a slotted spoon to a platter. Cool slightly. Chop the chicken, discarding the skin and bones. Return the chicken to the Dutch Oven. Stir in the pasta. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with the parsley. Serve immediately.

If time is of the essence, add the uncooked pasta to the Dutch Oven 30 minutes before the chicken is cooked through. You may substitute rice, barley or vermicelli for the macaroni or noodles.

Chicken Stew Apritada

6-quart Dutch Oven with Cover

  • 1 (3-pound) chicken, skinned, cut up
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons soy sauce
  • 1 (15-ounce) can tomato sauce
  • 2 large potatoes, peeled, sliced
  • 3 carrots, sliced
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ¼ teaspoon pepper
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped

 

Directions

Preheat the Dutch Oven over medium heat for 3 minutes. Add the chicken. Cook until brown on all sides, turning occasionally. The chicken may stick at first, but it will loosen as it browns. Add the onion, garlic and soy sauce and mix well. Sauté until the onion is tender. Stir in the tomato sauce, potatoes, carrots, basil, oregano and pepper. Place the cover on the Dutch Oven, leaving the Redy-cook valve open. Cook over medium heat until the valve whistles, about 10 minutes. Close the valve and simmer for 30 minutes. Stir in the bell peppers. Simmer, covered, until done to taste.

 Cream of Mushroom Soup

3- or 4-quart Dutch Oven

  • ¼ cup (½ stick) butter or margarine
  • 1 pound fresh mushrooms, chopped
  • 4 cups 2% milk
  • 4 beef bouillon cubes
  • 1 cup boiling water
  • ½ cup 2% milk
  • ¼ cup flour
  • 1 teaspoon parsley flakes
  • ½ teaspoon salt

 

 Directions

Heat the butter in the Dutch Oven until melted. Add the mushrooms. Sauté over medium heat for 8 to 10 minutes. Stir in 4 cups 2% milk. Reduce the heat to low. Dissolve the bouillon cubes in the boiling water. Stir into the mushroom mixture. Cook just until the mixture almost comes to a boil, stirring frequently. Combine ½ cup 2% milk, flour, parsley flakes and salt in a bowl and mix well. Add to the soup mixture and mix well. Cook just until thickened, stirring frequently. Ladle into soup bowls.

Navy Bean Soup

6-Quart Dutch Oven with Cover

  • 1 (1-pound) package dried navy beans
  • 2 quarts water
  • 1 ham bone
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 garlic clove, finely minced
  • 1 (16-ounce) can stewed tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon basil

 

 Directions

Combine the beans with a generous amount of water in a bowl. Let stand for 8 to 10 hours; drain. Combine the beans, 2 quarts water, ham bone, onion, celery and garlic in the Dutch Oven and mix well. Stir in the undrained tomatoes, salt, pepper and basil. Place the cover on the Dutch Oven with the Redy-cook valve open. Cook over medium heat until it whistles. Reduce the heat to low. Close the Redy-cook valve. Cook for 3 hours or until the beans are tender. Ladle into soup bowls.

Cold Cabbage Salad

2-Quart Saucepan • Chef Knife or Food Cutter

  • ½ head green cabbage, shredded
  • ¼ head red cabbage, shredded
  • 1 apple, peeled, sliced
  • 1 carrot, shredded
  • ½ green bell pepper, sliced
  • 1 small onion, chopped
  • Salt and pepper to taste
  • ¾ cup vinegar
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • ¼ teaspoon celery seeds
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream

 

 Directions

Toss the green cabbage, red cabbage, apple, carrot, bell pepper and onion in a bowl. Season with salt and pepper. Combine the vinegar, water, brown sugar, oil and celery seeds in the saucepan and mix well. Cook over medium heat for 5 minutes, stirring frequently. Remove from heat. Let stand until cool. Pour over the cabbage mixture and stir until coated. Add a mixture of the mayonnaise and sour cream and mix well. Chill, covered, for 3 hours before serving. This salad is quick and easy with the Kitchen Charm Food Cutter. Shred the cabbage with the #4 cone; cut the apple with the #3 cone and the carrot, green pepper and onion with the #2 cone.

Fruit Salad

Chef Knife or Food Cutter

  • 3 bananas, cut into .-inch slices
  • 3 apples, diced into .-inch cubes
  • 3 pears, diced into .-inch cubes
  • 3 oranges, cut into quarters

 

 Directions

Toss the bananas, apples and pears in a bowl gently. Squeeze the juice from the orange uarters over the fruit mixture. Scrape the remaining orange pulp from the rind and add to the salad. Toss gently. Serve immediately.

Fruit Slaw

Food Cutter or Chef Knife

  • 1 firm banana
  • 1 wedge green cabbage
  • 1 apple, cored
  • 1 (8-ounce) can crushed pineapple
  • 1 cup chopped nuts, carrots or raisins (optional)

 

 Directions

Cut the banana and then the cabbage into a salad bowl using the Food Cutter and the #3 cone. Use the #2 cone to cut the apple into the bowl. Add the undrained pineapple and nuts and toss to mix.

Summer Salad

Chef Knife or Food Cutter

  • ½ medium head green cabbage
  • ¼ medium head red cabbage
  • 2 bananas
  • 2 apples
  • 2 pears
  • 1 bunch broccoli with stalks
  • 2 carrots
  • 1 (20-ounce) can crushed pineapple (undrained)

 

 Directions

Shred the green cabbage and red cabbage with the chef knife. Slice the bananas and combine with the cabbage in a salad bowl. Chop the apples, pears, broccoli and carrots. Add to the salad bowl with the undrained pineapple and mix gently. Chill, covered, until serving time. You may omit the crushed pineapple and add fresh orange juice or drain the pineapple and substitute your favorite raspberry vinaigrette for the pineapple juice. Sprinkle with sunflower kernels, chopped nuts, almond slivers and/or raisins for added flavor. You can save time by using the Kitchen Charm Food Cutter. Cut the cabbage with the #4 cone; the bananas, apples and pears with the #3 cone; and the broccoli and carrots with the #2 cone.

Vegetable Bean Salad

Chef Knife

  • 1 ½ pounds small tomatoes
  • 1 large onion
  • 12 ounces cilantro
  • 2 (15-ounce) cans pinto beans, drained, rinsed
  • ½ teaspoon olive oil
  • 4 limes cut into halves
  • 1 teaspoon salt
  • ½ teaspoon pepper

 

 Directions

Chop the tomatoes, onion and cilantro with the chef knife. Combine with the beans in

a bowl and mix gently. Stir in the olive oil. Squeeze the juice from the limes over the bean

mixture. Add the salt and pepper and toss to mix. You may substitute fresh spinach for the cilantro.

French Toast

10.-Inch Skillet or Griddle

  • 3 eggs, beaten
  • 1 cup milk
  • ½ teaspoon salt
  • 2 tablespoons margarine or butter, melted
  • 8 slices bread

 

 Directions

Combine the eggs, milk and salt in a bowl and mix well. Melt the margarine in the skillet over medium heat. Dip the bread into the egg mixture, coating both sides. Add to the skillet and cook until brown on both sides, turning once. Serve with margarine and maple syrup, honey, applesauce or jelly.

 Skillet Corn Bread

10.-Inch Skillet with Cover

  • 1 ¼ cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup yellow cornmeal
  • 1 cup 2% milk
  • 2 tablespoons vegetable oil
  • 2 eggs

 

Spray the skillet with nonstick cooking spray. Combine the flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cornmeal. Whisk the milk, oil and eggs in a bowl until blended. Fold into the cornmeal mixture. Spoon the batter into the prepared skillet. Place the cover on the skillet with the Redy-cook valve closed. Cook over low heat for 25 to 30 minutes.

Add shredded Jalapeno Jack cheese for a Mexican flavor.

American Casserole

10.-Inch Skillet with Cover

  • 4 boneless skinless chicken breasts
  • 2 (10-ounce) cans broccoli cheese soup
  • 16 ounces fresh or frozen broccoli, chopped
  • 1 large potato, chopped
  • 6 ounces Cheddar cheese, shredded

 

 Directions

 Preheat the skillet over medium-high heat for 3 minutes. Cut the chicken into 1-inch strips. Add the chicken to the skillet and sauté until brown; the chicken will stick to the skillet at first but will release juices and loosen as it cooks. Add the soup, broccoli and potato and mix well. Cover and leave the Redy-cook valve open. Cook over medium heat until the valve whistles. Close the valve and reduce the heat to low. Cook for 20 minutes longer. Remove from the heat and sprinkle with the cheese. Cover and let stand for 3 minutes or until the cheese melts. Serve as a casserole or in flour tortillas.

Chicken Mole And Rice

2-Quart Saucepan with Cover • 8-Quart Dutch Oven with Cover • 10½-Inch Skillet

  • 5 cups uncooked instant rice
  • 5 cups boiling water
  • 4 pounds cut-up chicken
  • 4 cups water
  • 2 tablespoons chicken bouillon granules
  • 3 cups chicken broth
  • 8 ounces sweet chocolate, broken
  • 5 to 8 ounces mole mix
  • 4 pounds medium tomatoes

 

 Directions

Stir the rice into 5 cups of boiling water in the 2-quart saucepan. Remove from the heat and cover; let stand for 5 minutes or until the rice is tender; keep warm.

Remove and discard the skin and fat from the chicken. Combine the chicken with 4 cups water and bouillon granules in the 8-quart Dutch Oven. Bring to a boil over medium-high heat. Cover and leave the Redy-cook valve closed. Cook over medium-high heat for 15 minutes. Remove from the heat.

Combine the chicken broth, chocolate and mole mix in a 2-quart saucepan. Cook until the chocolate melts, stirring to mix well. Spray the skillet with nonstick cooking spray. Add the whole tomatoes and cook over medium heat until the tomatoes are dark brown on all sides. Peel the tomatoes and puree in the blender. Add to the chocolate sauce. Stir the mixture into the chicken. Bring to a boil and serve over the rice.

Mexican Casserole

  1. -Inch Skillet with Cover
  • 4 boneless skinless chicken breasts
  • 1 (28-ounce) jar picante sauce
  • 2 (15-ounce) cans black beans
  • 1 large potato, chopped
  • 1 cup crushed tortilla chips
  • 6 ounces Monterey Jack cheese, Cheddar cheese or Colby cheese, shredded

 

 Directions

Preheat a 10.-inch skillet over medium-high heat for 3 minutes. Cut the chicken into 1-inch strips. Add the chicken to the skillet and sauté until brown; the chicken will stick to the skillet at first, but will release juices and loosen as it cooks.

Add the picante sauce, black beans, and potato and tortilla chips and mix well. Reduce the heat to medium; cover and leave the Redy-cook valve open. Close the valve when it whistles and reduce the heat to low. Cook for 20 minutes.

Remove from the heat and sprinkle with the cheese. Cover and let stand for 3 minutes or until the cheese melts. Serve as a casserole or in flour tortillas.

You may substitute pork or ground beef for the chicken.

Chicken Roast

6-Quart Dutch Oven with Cover

  • 1 (2½-pound) whole chicken, boned
  • 1 garlic clove, crushed
  • 1?3 cup orange juice
  • 2 medium onions, sliced, separated into rings
  • 2 pounds small red potatoes
  • 1 pound carrots cut into 2-inch slices
  • ½ teaspoon pepper
  • Salt and pepper to taste

 

 Directions

Preheat the Dutch oven over medium heat. Place the chicken in the Dutch oven. Cook for 5 to 10 minutes or until brown on both sides, turning frequently. The chicken will stick to the bottom of the pan at first but will loosen as it browns. Add the garlic. Cook for 1 minute or until the garlic is brown.

Pour the orange juice over the chicken and arrange the onion rings over the top. Place the potatoes and carrots around the chicken. Sprinkle with salt and pepper and cover. Cook for

5 minutes longer. Reduce the heat to low when the cover is hot to the touch. Cook for 45 to 60 minutes; the longer the cooking time the more tender the chicken.

The cover should spin and float easily when the correct cooking temperature is maintained.

Remove the chicken and vegetables to a platter, reserving the pan drippings for chicken gravy

if desired.

Chicken Fricassee

6-Quart Dutch Oven with Dome Cover • 2-Quart Combination Unit • 6-Hole Poaching Rack

  • 3 pounds cut-up chicken
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 (26-ounce) jar tomato sauce
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1¾ cups uncooked rice
  • 2 cups water

 

 Directions

Combine the chicken, onion, green pepper, tomato sauce, oregano, garlic powder, salt and pepper in the Dutch oven. Place the poaching rack inside the Dutch oven. Combine the rice and water in the combination unit and place on the poaching rack; cover with the dome cover.

Cook over medium heat for 10 minutes or until the dome cover begins to rattle. Reduce the heat to low and cook for 40 minutes longer or until the chicken is cooked through.

 Ginger Orange Chicken

6-Quart Dutch Oven with Cover

  • 2 tablespoons olive oil
  • 3 pounds boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons ground gingerroot
  • ¼ teaspoon oregano
  • 1 tablespoon ground basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons cornstarch
  • 4 teaspoons vinegar
  • 1 cup orange juice
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 oranges (sliced sections)
  • 12 to 15 fresh pea pods

 

 Directions

Heat the olive oil in the Dutch oven over medium heat. Cut the chicken into strips. Add the chicken, onion, garlic, ginger, oregano and basil to the Dutch oven and sauté until the chicken is brown. Season with salt and pepper.

Blend the cornstarch, vinegar and orange juice in a small bowl. Add to the Dutch oven and cook until thickened, stirring constantly. Stir in the bell peppers, orange sections and pea pods. Cook, covered, over low heat for 8 minutes. Serve over hot cooked rice.

 Italian Casserole

10.-Inch Skillet with Cover

  • 4 boneless skinless chicken breasts
  • 1 (26-ounce) jar spaghetti sauce
  • 2 cups water
  • 1 cup uncooked rice
  • 1 large zucchini, chopped
  • 1 onion, chopped
  • 1 green bell pepper chopped
  • 2 garlic cloves, minced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 ounces mozzarella cheese, shredded

 

 Directions

Preheat the skillet over medium heat for 3 minutes. Cut the chicken into 1-inch strips. Add the chicken to the skillet and sauté until brown; the chicken will stick to the skillet at first but will release juices and loosen as it cooks. Add the spaghetti sauce and water and mix well. Stir in the rice, zucchini, onion, bell pepper and garlic. Season with paprika, salt and pepper. Reduce the heat to medium and cover the skillet, leaving the Redy-cook valve open. Close the valve when it whistles and reduce the heat to low.

Cook for 20 minutes. Remove from the heat and sprinkle with the cheese. Cover and let stand for 3 minutes or until the cheese melts. You may substitute veal or pork for the chicken.

 Italian Chicken

Paella Pan with Cover

  • 6 boneless skinless chicken breasts
  • 1 (26-ounce) jar spaghetti sauce
  • 1 medium red bell pepper, sliced
  • 1 medium yellow squash, sliced
  • 1 medium zucchini, julienned
  • 1 medium onion, chopped
  • 8 ounces mushrooms, sliced
  • 6 ounces mozzarella cheese, shredded

 

Directions

Preheat the skillet over medium-high heat. Add the chicken to the skillet and sauté until brown; the chicken will stick to the skillet at first but will release juices and loosen as it cooks. Add the spaghetti sauce, bell pepper, squash, zucchini, onion and mushrooms. Cover the skillet and cook with the Redy-cook valve open. Close the valve when it whistles and reduce the heat to low. Simmer for 15 minutes. Remove from the heat and sprinkle with the cheese. Cover and let stand until the cheese melts.

Chicken Tetrazzini

3- or 4-Quart Saucepan • 6-Quart Dutch Oven with Cover

  • 8 ounces uncooked vermicelli
  • 3 boneless skinless chicken breasts
  • 4 ounces mushrooms, chopped
  • 2 tablespoons chopped pimento
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 1 tablespoon butter, melted
  • ½ cup 1% milk
  • 1 (10-ounce) can cream of chicken soup
  • ¾ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons minced parsley

 

 Directions

Cook the vermicelli in the saucepan using the package directions; drain and keep warm.

Preheat the Dutch oven over medium heat. Cut the chicken into 1-inch strips. Add the chicken to the Dutch oven and sauté until brown; the chicken will stick to the skillet at first but will release juices and loosen as it cooks.

Add the mushrooms, pimento, celery, onion and butter and sauté until the onion is translucent.

Reduce the heat to low and add the milk, soup, cheese, salt and pepper; mix well. Cover and leave the Redy-cook valve closed. Simmer for 10 to 12 minutes or until done to taste. Serve over the vermicelli; sprinkle with the parsley.

For variety, serve over rice, egg noodles or other pasta.

Chicken Divan

Paella Pan or 6-Quart Dutch Oven with Cover

  • 1 (10-ounce) can cream of chicken soup
  • 1 (10-ounce) can cream of mushroom soup
  • ¾ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 cup bread crumbs
  • 1 tablespoon butter, melted
  • 6 boneless skinless chicken breasts
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 (10-ounce) packages frozen broccoli spears, thawed, drained
  • ½ cup shredded Cheddar cheese

 

 Directions

Blend the soups, mayonnaise and lemon juice in a bowl. Toss the bread crumbs and butter in a bowl.

Preheat the Paella Pan or Dutch Oven over medium heat. Cut the chicken into –inch cubes. Add the chicken to the skillet and sauté until brown on all sides; the chicken will stick to the skillet at first but will release juices and loosen as it cooks. Season with salt and pepper.

Reduce the heat to low and add the broccoli; mix well. Stir in the soup mixture. Cover and leave the Redy-cook valve closed. Simmer for 20 minutes.

Top with the buttered bread crumbs and cheese. Cook, covered, for 5 minutes longer or until the cheese melts. Remove the cover and let stand for 5 minutes before serving.

Steam-Baked Chicken and Noodles

6-Quart Dutch Oven with Cover • Senior Steamer/Colander

  • 8 boneless skinless chicken breasts,
  • 2. to 3 pounds
  • 1 rib celery, chopped
  • 2 small green onions, chopped
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 16 ounces uncooked noodles
  • 1 (26-ounce) can cream of mushroom soup

 

Directions

Heat 2 inches of water in the Dutch oven over medium-high heat. Place the chicken in the steamer/colander unit and sprinkle with the celery, green onions, tarragon, parsley and half the salt and pepper. Place the steamer unit in the Dutch oven; cover and leave the Redy-cook valve open. Close the valve when it whistles and reduce the heat to low. Cook over low heat for 50 to 60 minutes or until the chicken is tender.

Remove the steamer unit with the chicken and vegetables from the Dutch oven and let stand, covered.

Increase the heat under the Dutch oven to medium-high. Add the remaining salt and pepper to the water in the Dutch oven and bring to a boil. Add the noodles and cook using the package directions. Stir in the soup.

Replace the steamer unit in the Dutch oven and reduce the heat. Cook for 5 minutes longer.

Cornish Game Hens with

Fruit Sauce

6-Quart Dutch Oven with Cover • 1½-Quart Saucepan

  • 4 Cornish game hens
  • ¼ cup water
  • ¾ cup applesauce
  • ½ cup raisins
  • ¼ cup lemon juice
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon zest
  • ½ teaspoon salt
  • ¾ cup mayonnaise

 

Directions

Preheat the Dutch oven over medium heat. Add the game hens 2 at a time and cook until browned on all sides. Add the water; cover and leave the Redy-cook valve open. Cook over medium-high heat until the valve whistles. Reduce the heat to low and cook for 45 minutes or until the game hens are tender.

Combine the applesauce, raisins, lemon juice, sugar, lemon zest and salt in the saucepan and mix well. Cook over low heat just until heated through; do not boil. Beat in the mayonnaise.

Serve over the game hens.

No-Baste Turkey

6-Quart Dutch Oven with Cover

  • ¼ cup vegetable oil
  • 1 (5- to 6-pound) turkey, cut up
  • ¾ cup flour
  • ¼ cup water
  • ½ teaspoon salt
  • ¼ teaspoon pepper

 

 Directions

Heat the oil in the Dutch oven over medium heat. Coat the turkey with the flour, shaking off and reserving any excess flour. Add to the Dutch oven, adding the meaty pieces first and

cooking until brown on both sides, turning occasionally. Drain the oil and add the water.

Cover and leave the Redy-cook valve open. Close the valve when it whistles and reduce the heat to low. Cook for 1 hour or until the thickest portions are fork-tender, turning several times.

Remove the cover and cook for 10 to 15 minutes longer to crisp. Season with the salt and pepper. You may thicken the juices with the reserved flour for gravy if desired.

Turkey-Stuffed Peppers

6-Quart Dutch Oven with Cover • 8-Inch Skillet

  • 3 large red bell peppers
  • 3 large green bell peppers
  • ½ cup water
  • 8 ounces ground turkey
  • ¼ cup chopped onion
  • 1 garlic clove, minced
  • 2 cups cooked rice
  • 3 ounces mozzarella cheese, shredded
  • 3 Tablespoons fresh bread crumbs
  • 2 tablespoons margarine
  • 1 ½ cups canned stewed tomatoes

 

 

Directions

Cut off the tops of the bell peppers and discard the seeds; rinse well. Combine with the water in the Dutch oven. Cover and leave the Redy-cook valve open. Cook over medium heat until the valve whistles. Close the valve and reduce the heat to low. Cook for 5 minutes longer or until the peppers are tender-crisp but still retain their shape. Remove the peppers and rinse under cool water; discard the water.

 

Preheat the skillet over medium heat. Add the ground turkey, onion and garlic to the skillet and cook until brown, stirring until the turkey is crumbly; drain. Stir in the rice.

 

Spoon the turkey mixture into the peppers. Return the peppers to the Dutch oven and top with cheese and bread crumbs; dot with margarine. Pour the tomatoes around the peppers. Cover and cook over low heat for 30 minutes; the cover should float and spin freely when the vapor seal is properly formed.

You may mix the tomatoes in with the turkey and rice mixture before stuffing the peppers if preferred.