lamb leg, rolled
garlic clove; minced
5 c water
1/2 c soy sauce
1 pk onion soup mix (1.5 oz)
2 onions, large sweet; sliced
Combine all ingredients in a crock pot. Cook 8 to 10 hours on low. Remove roast and let set 20 minutes before carving. Slice thin. Make sandwiches using french rolls or large croissants, sliced and buttered with slices of Swiss Cheese. Dip in bowls of the onion soup broth. Also can be made into a complete dinner by adding vegetables to the broth.
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced and drained
1/4 c. butter, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover and cook on high 2 1/2 hours, stirring occasionally. Rice will become mushy if overcooked, so watch carefully.
Mix rice, canned soup, water, mushrooms and water together in crockpot. Flour and brown the phesants if desired. Place pheasants in crockpot. Sprinkle with onion soup mix. Cover. Cook on LOW 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.