| 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" <Robert-Miles@usa.net> on Aug 09, 98
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