Recipe: Clay Pot Recipes (17)

MEZETTI

1 lb. ground beef
1/4 c. chopped green pepper
1 medium onion, finely chopped
1 Tbsp. chili powder
1 tsp. garlic salt
1 (8 oz.) pkg. fine egg noodles
1 (10 oz.) can condensed tomato soup
1 (10 oz.) can condensed mushroom soup
1 c. water
1 c. shredded Cheddar cheese

Place crumbled ground beef, green pepper and onion in
water-soaked clay* pot. Cover with water-soaked lid. Micro-
wave for 6 minutes on High. Drain off excess fat. Stir in
chili powder and garlic salt. Sprinkle noodles over top. Mix
together in medium bowl, tomato and mushroom soups and water.
Pour over meat and noodles. Rinse lid of clay pot with warm
water and re-cover. Microwave for 10 minutes on High. Micro-
wave for 15 to 18 minutes on Simmer or until noodles are
cooked. Sprinkle shredded cheese on top. Cover and let stand
5 minutes or until cheese is melted. Makes about 6 servings.

*Corning Ware dish and lid may be substituted for clay
pot.

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CHICKEN SOUP AND DUMPLINGS

1/2 stewing hen (3 1/2 to 4 lb.)
2 medium onions, chopped
3 carrots, sliced
2 stalks celery, chopped
3 c. water
4 tsp. instant chicken bouillon
2 tsp. salt
1/4 tsp. pepper
1 Tbsp. dried parsley flakes
Dumplings:
1 1/2 c. unsifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 tsp. dried parsley flakes
2/3 c. milk
1 egg
2 Tbsp. cooking oil

Place chicken in water-soaked clay* pot. Stir in
remaining ingredients except dumplings. Cover with water-

soaked lid. Microwave for 15 minutes on High. Stir well,
turning chicken pieces; re-cover. Microwave for 75 to 80
minutes on Simmer or until meat is fork tender. Remove chicken
from broth; set aside to cool. Drop dumplings by tablespoon-
fuls into soup. Re-cover and continue cooking for 10 to 12
minutes on Simmer or until dumplings are no longer doughy. Let
stand, covered 5 minutes. Remove chicken from bones and cut
into small pieces. Return chicken to clay pot and serve.
Dumplings: Combine dry ingredients in medium mixing
bowl. Blend milk, egg and oil in 2-cup measure. Pour into
flour mixture. Stir until moistened. Makes 5 to 6 servings.
*Corning Ware dish and lid may be substituted for clay
pot.

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PASTRAMI IN CLAY POT

5 lb. brisket or arm roast
4 c. water
3 Tbsp. salt
2 Tbsp. brown sugar
4 tsp. minced parsley
3 whole cloves, crushed
2 onions, chopped
2 tsp. pickling spice
2 garlic cloves, crushed
1 tsp. saltpeter
ground black pepper
dash of cayenne pepper
cracked fresh black pepper
liquid smoke

Submerge meat in water (adding water to cover, if
necessary). Do not use metal container. Add salt, brown
sugar, parsley, cloves, onions, spices, ground black pepper,
cayenne and saltpeter. (Buy saltpeter at a pharmacy.) Remove
meat form brine; after it has stood in brine in refrigerator
for a week or 10 days. Rub cracked black pepper and liquid
smoke on surface. Place in in a presoaked clay pot. Bake for
2 hours at 450 degrees. Slice thin to serve.

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GAME HENS WITH APPLE STUFFING
(In Clay Pot)

2 Cornish game hens
2 Tbsp. butter
1 onion, finely chopped
1 apple, peeled and thinly sliced
1 stalk celery, chopped
1 1/2 c. bread crumbs
1 1/2 c. apple cider or chicken broth
2 tsp. sage
1/2 tsp. salt
freshly ground black pepper
1 egg, lightly beaten
2 strips bacon, cut in half

Soak the clay pot in water for 10 minutes. Place a
tablespoon of butter in the cavity of each hen and truss
securely. Combine the onions, apples, celery, bread crumbs,
cider or broth, sage, salt, pepper and egg in a bowl. Place
this mixture in the clay pot. Place Cornish hens on top of the
stuffing mixture, breast side up. Cover breast with bacon.
Cover the pot and place in a cold oven. Adjust the heat to
450 degrees and cook for 1 hour.

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CHICKEN AND RICE IN THE CLAY POT
(Serves 4)

4 oz. can mushrooms, drained
1 c. long grain rice, uncooked
1 tsp. garlic powder
1 tsp. dry onion flakes
1/2 tsp. dried parsley
10 3/4 oz. can cream of chicken soup
1 c. water
2 chicken breasts (4 halves)

Presoak clay pot in cold water for 20 minutes. In
bottom of clay pot combine all ingredients except chicken and
Micro Shake; mix well. Place chicken over top of mixture, skin
side up. Sprinkle chicken with Micro Shake. Microwave for 15
minutes covered at High (100% power). Rearrange chicken
pieces, microwave for 30 minutes covered (50% power). Let
stand covered for 5 minutes.

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CAPON WITH CRUNCHY STUFFING

1/4 c. butter or margarine
2 1/2 c. finely diced celery
1 medium onion, chopped
1 Tbsp. instant chicken bouillon
2 tsp. poultry seasoning
1 tsp. salt
1 tsp. dried parsley flakes
1/4 tsp. pepper
1/2 c. chopped almonds
8 slices fresh bread, cubed
1/2 c. hot tap water
5 to 6 lb. capon or roasting chicken, cleaned

Combine butter, celery and onion in medium glass bowl.
Microwave for 8 minutes on High or until vegetables are cooked.
Stir in remaining ingredients except poultry. Stuff capon
cavity and neck opening. Tie drum sticks together and wings to
body cavity. Place bird, breast side down, in water-soaked
clay* pot. Cover with water-soaked lid. Microwave for 10
minutes on High. Turn breast side up, re-cover and continue
cooking for 10 minutes on High. Microwave for about 45 minutes
on Simmer or until microwave meat thermometer registers 180 degrees.
Let stand, covered, 10 minutes before serving. Makes about 6
servings.

*Corning Ware dish and lid may be substituted for clay
pot.

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HERBED LAMB SHANKS

2 1/2 to 3 lb. lamb shanks
1 large onion, sliced
2 cloves garlic, finely
chopped
1 (3/4 oz.) pkg. brown gravy mix
1 tsp. rosemary
1/2 tsp. basil leaves
1/4 c. water

Place lamb shanks in water-soaked clay* pot. Add onion
and garlic; sprinkle with brown gravy mix and seasonings. Add
water. Cover with water-soaked lid. Microwave for 15 minutes
on High. Turn shanks over; re-cover. Microwave for 50 to 55
minutes on Simmer or until meat is fork tender. Let stand,
covered, 5 minutes before serving. Makes about 4 servings.
*Corning Ware dish and lid may be substituted for clay
pot.

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MEAT LOAF

1 lb. ground beef
1/2 c. dried bread crumbs
1/4 c. finely chopped onion
1 tsp. salt
1 tsp. sage
1/2 tsp. pepper
2/3 c. milk
2 eggs, beaten
Topping:
3 Tbsp. brown sugar
1/4 c. catsup
1 tsp. dry mustard
1/4 tsp. nutmeg
1/2 c. shredded Swiss cheese

Mix meat loaf ingredients except Topping, in medium
mixing bowl. Place meat mixture in water-soaked clay* pot and
shape into loaf. Mix Topping ingredients except cheese, in
small bowl and spread over meat mixture. Cover with water-

soaked lid. Microwave for 28 to 30 minutes on Roast or until
meatloaf is done. Top with cheese and cover. Let stand 5
minutes before serving.
Tip: Sharp Cheddar cheese may be substituted for the
Swiss cheese.

*Corning Ware dish and lid may be substituted for clay
pot.

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PORCUPINES

1 lb. ground beef
1/3 c. uncooked long grain rice
4 green onions, sliced
2 tsp. Beau Monde seasoning
1/8 tsp. pepper
1 (10 oz.) can condensed tomato soup
1/4 c. water

Mix all ingredients except tomato soup and water in
medium mixing bowl. Shape into 8 or 9 meatballs. Place
meatballs in water-soaked clay* pot with water-soaked lid.
Microwave for 5 minutes on High. Mix tomato soup and water;
pour over meatballs. Re-cover. Microwave for 25 to 30 minutes
on Simmer or until meatballs are done. Let stand, covered 5
minutes before serving.

Tip: Substitute a mixture of celery seed, onion powder
and salt for Beau Monde seasoning.

*Corning Ware dish and lid may be substituted for clay
pot.

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COUNTRY POT ROAST

2 1/2 to 3 lb. beef chuck roast
1 Tbsp. dried parsley flakes
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. pepper
2 medium onions, quartered
2 stalks celery, cut into chunks
3 carrots, peeled and cut into chunks
6 to 8 small red potatoes

Place roast in water-soaked clay* pot. Sprinkle with
seasonings. Cover with water-soaked lid. Microwave for 15
minutes on High. Turn roast over; add vegetables and re-cover.
Microwave for 50 to 55 minutes on Simmer or until meat and
vegetables are tender. Let stand, covered 5 minutes before
serving. Makes 4 to 6 servings.

*Corning Ware with lid may be substituted for clay pot.

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SWISS STEAK

3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef round steak, cut into serving pieces
1 medium onion, chopped
1/4 green pepper, chopped
1 (8 oz.) can whole tomatoes
1 (6 oz.) can tomato paste

Combine flour and seasonings in shallow dish. Coat meat
in seasoned flour, pound into meat. Place meat in water-soaked
clay* pot. Place onion and green pepper over meat. Add
tomatoes and tomato paste. Cover with water-soaked lid.
Microwave for 10 minutes on High. Rearrange meat pieces;
re-cover. Microwave for 55 to 60 minutes on Simmer or until
meat is fork tender. Let stand 5 minutes, covered, before
serving. Makes 4 to 6 servings.

*Corning Ware dish with lid may be substituted for clay
pot.

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CORNED BEEF AND CABBAGE

2 3/4 to 3 lb. corned beef
brisket with seasonings
1 medium onion, sliced
1 small head cabbage, cut into wedges

Place corned beef brisket in water-soaked clay* pot.
Sprinkle with seasonings included with meat; add onion. Cover
with water-soaked lid. Microwave for 30 minutes on Simmer.
Turn brisket over; add cabbage and re-cover. Continue cooking
for 60 to 65 minutes on Simmer or until meat is fork tender.
Let stand, covered, 5 minutes before serving. Makes 4 to 6
servings.

*Corning Ware with lid may be substituted for clay pot.

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SHRIMP AND RICE

1/4 c. butter or margarine
1 small onion, finely chopped
1/2 green pepper, chopped
1 c. uncooked long grain rice
2 (10 1/2 oz. each) cans condensed beef consomme
1 (12 oz.) pkg. uncooked frozen shrimp, thawed
1/2 tsp. garlic powder

Place butter and onion in water-soaked clay* pot.
Microwave for 3 minutes on High. Stir in remaining ingredi-
ents. Cover with water-soaked lid. Microwave for 8 minutes on
High. Stir; re-cover. Microwave for 20 to 22 minutes on
Simmer or until rice is done. Let stand covered, 5 minutes
before serving. Makes about 6 servings.

*Corning Ware dish and lid may be substituted for clay
pot.

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BBQ RIBS

2 1/2 to 3 lb. pork spareribs, cut into serving pieces
1 medium onion, finely chopped
1 c. catsup
1 (6 oz.) can tomato paste
1/4 c. vinegar
3 Tbsp. packed brown sugar
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. salt
2 tsp. dry mustard
1/4 tsp. pepper

Place ribs in water-soaked clay* pot. Combine remaining
ingredients in small bowl; mix well. Pour over ribs. Cover
with water-soaked lid. Microwave for 15 minutes on High. Turn
ribs; re-cover. Microwave for 55 to 60 minutes on Simmer or
until ribs are fork tender. Let stand, covered, 5 minutes
before serving. Skim off excess fat. Makes 4 to 6 servings.

*Corning Ware dish and lid may be substituted for clay
pot.

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CLAY POT GINGER CHICKEN

2 slices peeled fresh ginger, about 3/4-inch cut in thin slices
1 Tbsp. oil
2/3 c. (or more) sliced mushrooms
6 green onions (tops and all), cut in 2-inch julienne
1 (3 to 4 lb.) chicken, wash and pat dry
2 c. chicken stock (or canned broth)
1/4 c. soy sauce
3 Tbsp. sherry
2 Tbsp. honey
1 to 1 1/2 Tbsp. curry powder
(to taste)
1 Tbsp. cornstarch
2 Tbsp. water
1/2 c. chutney

Soak clay cooker pan. Saute ginger in oil. Add mush-
rooms and onions; saute until tender. Spoon this mixture into
chicken cavity. Place chicken, breast side up, into cooker.
Combine broth, soy sauce, honey, sherry, curry powder and 1/2
of the chutney. Pour over and into chicken. Place covered
cooker into cold oven. Turn heat to 475 degrees and cook for 1 1/4
hours. Pour juice off chicken into small pan. Return chicken
to oven uncovered to crisp it; turn oven off.
Thicken juices with rest of chutney with water and
cornstarch. Carve and serve.

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KAH-LE-LAK-TA-QUA

5 to 6 large potatoes
1 large onion
1 large can salmon
1 tsp. salt
1/2 tsp. pepper
1 can mushroom soup
1/2 can water

Slice potatoes and onions in whole, thin slices.
Alternate potatoes, onion and salmon in layers in 2 to 3 quart
baking casserole, beginning with potatoes and ending with
salmon. Mix soup and water and pour over mixture. Salt and
pepper. Cover with foil with 3 to 4 holes in top to let steam
out. Bake at 375 degrees for 1 to 1 1/2 hours.

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TENDER BEEF TONGUE

3 lb. beef tongue
1 medium onion, sliced
2 tsp. salt
2 tsp. pickling spices
1 Tbsp. Worcestershire sauce

Tie tip to body of tongue with string; place in water-soaked clay* pot. Sprinkle remaining ingredients over tongue.
Cover with water-soaked lid. Microwave for 15 minutes on High.
Turn tongue over; re-cover. Microwave for 65 to 70 minutes on
Simmer or until meat is fork tender. Let stand, covered, 5
minutes. Remove from clay pot and run cold water over tongue
to cool. Immediately remove skin and membrane; slice to
serve.

Tip: Serve cold and thinly sliced with rye bread and
horseradish sauce.

*Corning Ware dish and lid may be substituted for clay
pot.