Combine water, sugar. And juices. Stir until sugar is dissolved. Place cloves in double thickness of cheesecloth and tie with string. Add to slow cooker. Add cinnamon candies. Cover and cook on low 2-3 hours. Or until heated thoroughly. Remove spice gab before serving.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves
Combine all ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.
3 Pounds turkey breast
1/2 Cup fresh lemon juice
6 Cloves garlic, minced
1/4 Teaspoon dried parsley
1/4 Teaspoon dried tarragon
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried sage
1/4 Teaspoon salt
Place the turkey breast in the Crock-Pot® stoneware, adjusting the turkey to fit as needed.
In a small bowl, combine the remaining ingredients.
Pour the sauce over the turkey breast.
Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours.
2 to 3 Cups chicken, cooked, cut up (large chunks)
1/2 Small onion, chopped
10 3/4 Ounces condensed cream of chicken soup
1/2 Cup mayonnaise
3 Tablespoons flour
2 Stalks celery, thinly sliced
10 Ounces frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 Teaspoon curry powder
1 Tablespoon lemon juice
Hot buttered noodles
In medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased stoneware.
Cover; cook on Low setting for 7 to 9 hours or on High setting for 2 to 3 hours.
Serve with hot buttered noodles, spooning sauce over top.