| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken or turkey parts |
|
|
with the fat and skin |
|
|
removed |
| 1/2 |
c |
Pitted prunes, diced |
| 1/4 |
c |
Lemon juice |
| 2 |
t |
Turmeric |
|
|
Lots of mixed diced |
|
|
vegetables such as |
|
|
onions |
|
|
carrots potatoes and |
|
|
turnip |
INSTRUCTIONS
* Procedure ** Place the poultry, prunes, and turmeric at the bottom
of a large (about 4 litre or 4 quart) slow cooker or crock pot. Fill
the pot to no closer than 3 cm (1 inch) of the top, with the diced
vegetables. Then fill with cold water until the vegetables are
covered. Cook on high for 1 1/2 hours. Then cook on low for about 8
hours. Just before serving, mix in the lemon juice and remove the
bones. : ** Variations ** Replace the prunes with other
dried fruit, such as apricots or raisins. Replace the turmeric with 2
teaspoons of cinnamon. Contributed by: Walter Brown, ab684 August,
1994 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”