Instructions / Assembly
Start with...
1
6-ounce can tuna
1
cup cooked seafood, shrimp, lobster, etc.
1
8-ounce can salmon
1
/2 pound crumbled ground meat, well browned
1
cup cooked leftover meat or poultry
1
/2
pound grated or diced cheese
Add 2 cups of cooked...
Noodles
Macaroni
Spaghetti
Rice
Potatoes, sliced,
cubed, etc.
Hominy
Dried beans
Add 1 cup any cooked vegetable...
Stir in
1
/2 cup milk or water and 1 cup...
Cream of celery soup
Cream of chicken soup
Cream of mushroom soup
Cream of tomato soup
Cream of shrimp soup
Cheddar cheese soup
Golden mushroom soup
Chicken gumbo soup
Tomato sauce
Spaghetti sauce
Canned gravy
Reconstituted dehydrated sauce or gravy mix
Season with salt, pepper, and a pinch of...
Sauted minced garlic
Sauted chopped onion
Sauted chopped green pepper
Instant onion, chopped or diced
Crumbled cooked bacon
Chopped parsley
Minced chives
Sliced black olives
Instant bouillon
Chopped pimiento
Garlic powder
Celery salt
Onion salt
Worcestershire sauce Tabasco sauce
Soy sauce
Thyme
Oregano
Basil
Marjoram
Sage
Set heat control at 250˚and bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 20 to 30 minutes.
Just before serving, top your casserole with...
Paprika
Toasted wheat germ
Buttered bread crumbs
Crushed crackers
Crumbled potato or corn chips
Grated cheese
Buttered stuf ng
Create a name for your exciting casserole dish. 4-6 servings.
2
cups dried beans
water
1
/2
pound salt pork, diced
1
small onion, diced
3
tablespoons brown sugar
1
teaspoon salt
3
tablespoons molasses
1
/2
teaspoon dry mustard
2
tablespoons catsup
water
Place beans in multi-cooker. Add water to well cover beans. Let stand
overnight. Drain.
Preheat multi-cooker at 375˚. Brown salt pork. Add onion and sauté
lightly. Remove excess fat. Add soaked beans, brown sugar, salt, molasses,
dry mustard, and catsup; mix well. Add enough water to well cover beans.
Turn heat control down until pilot light goes out. Cover and simmer 4 to
6 hours or until beans are tender. Add water if necessary. 4-6 servings.
3
pound duckling, quartered
1
13
1
/4 ounce can pineapple chunks
2
teaspoons soy sauce
1
/8
teaspoon ginger
1
/4
teaspoon salt
1
/8
teaspoon pepper
1
tablespoon butter
1
onion, nely chopped
1
/2
green pepper, nely chopped
2
tablespoons cornstarch
1
/4
cup water
Remove excess fat from duckling. Place duckling in a shallow dish.
Drain pineapple. Combine pineapple liquid, soy sauce, ginger, salt, and
pepper. Pour mixture over duckling and marinate 3 hours or longer,
turning duckling occasionally. Remove duckling from marinade and pat
dry. Reserve marinade. Preheat multi-cooker at 375˚. Melt butter and
brown duckling. Remove duckling. Saute onion and green pepper. Stir
in marinade. Add duckling. Turn heat control down until pilot light goes
out. Cover and simmer 1 hour. Remove duckling. Combine cornstarch
and water. Pour into multi-cooker, stirring constantly until gravy has
thickened. 4-6 servings.
croutons
Toasted chopped nuts
Crumbled cooked bacon
Sliced stuffed green olives
Sliced hard cooked eggs
Chopped parsley
Boston Beans with Pork
Boston Beans with Pork
Pineapple Duckling
Pineapple Duckling