Hamilton Beach 33850 Use & Care - Page 17

840086500 Ev04 6/22/01 4:30 PM Page 17 Main Dish/Entrees (Using Double Dish BOWLS in the CROCK) Chicken and Glazed Carrots 4 boneless chicken breasts (about 11⁄2 lbs) 1 (10-ounce) can cream of celery condensed soup 1 (16-ounce) bag baby carrots 1⁄4 cup butter, melted 1⁄4 cup brown sugar Layer chicken breasts and soup in one double dish bowl. Cut carrots in half, lengthwise. Combine carrots, butter, and brown sugar in the other double dish bowl. Pour water in crock. Place bowls in crock. Makes 4 servings. Cover and cook: Low - 5 to 6 hours Roast Beef and Potatoes 2 pound beef chuck roast 1⁄4 cup water 1 envelope dry onion soup mix 11⁄2 pounds small new red potatoes 1 tablespoon vegetable oil 1 teaspoon Italian herb seasoning Cut roast to fit into one double dish bowl. Add the water then sprinkle with soup mix. Cut potatoes into halves or quarters, not larger than a golf ball. Toss potatoes with oil and herb seasoning. Pour into the other double dish bowl. Pour water in crock. Place bowls in crock. Makes 4 to 6 servings. Cover and cook: Low - 8 hours 17