| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Crockpot, Chicken, Gaye | 6 | Servings |
INGREDIENTS
| From: Judy Garnett PJXG05A | ||
| 1 | Sm Cabbage; cut in wedges | |
| 1 | c | Mushrooms; canned |
| 2 | tb | Tapioca; quick cooking |
| 1 | Chicken; broiler or fryer – | |
| And frozen | ||
| 1 | Jar Meatless spaghetti sauce | |
| Parmesan cheese; grated |
INSTRUCTIONS
In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken n breasts. Posted by: Gaye Levy 1:343/210 Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Aug 09, 98
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