Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
1 1/2 lb. fish fillets salt and pepper to taste
1 med. onion, chopped
5 tbsp. chopped parsley
4 tsp. oil
2 tsp. grated lemon peel
2 tsp. grated orange peel
orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.
4 pork chops, loin (1-inch thick)
1 tablespoon pecans, finely chopped
1 1/2 to 2 cups corn bread stuffing, prepared salt pepper
2 tablespoons melted butter
1/4 cup corn syrup, light
1/3 cup orange juice
1/2 teaspoon orange peel, grated
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Combine stuffing with butter, 1/4 teaspoon of salt, orange juice and pecans. Fill pockets with stuffing. Sprinkle pork chops with salt and pepper. Place in Crock Pot. Brush with mixture of corn syrup and orange peel. Cover and cook on low for 6 to 8 hours.
Uncover; turn control to high, brush with corn syrup and orange peel mixture again, and cook another 15 to 20 minutes.
8 lamb rib chops
2 tablespoons vegetable oil
1/2 cup orange juice
2 tablespoons honey
1 teaspoon salt
2 tablespoons cornstarch
1 teaspoon grated orange peel
In skillet, brown lamb chops in vegetable oil; drain well. Thoroughly combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours).
2 pounds chicken breasts, boneless and skinless
1 16-oz package mixed frozen vegetables with water chestnuts (broccoli, carrots, water chestnuts)
2 tablespoons quick-cooking tapioca
1 cup chicken broth
4 tablespoons brown sugar
4 tablespoons teriyaki sauce
2 tablespoons dry mustard
1 1/2 teaspoons grated orange peel (or 1 tsp dried)
1 teaspoon ground ginger
hot boiled rice
Rinse chicken and pat dry. Cut chicken into 1″ pieces. In the Crock Pot place the frozen vegetables; sprinkle with tapioca. Place chicken on vegetables. Mix the remaining ingredients, except rice, together in a small bowl. Pour over chicken. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Serve over rice.