Week of 2/18/2002

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Rosemary-Garlic Chicken
This slow-cooker recipe is easy to assemble and ready when you get home...

1 5 1/2-pound whole chicken, rinsed and patted dry
1 1/2 tsp. salt
1 tsp. pepper
20 whole garlic cloves, lightly crushed
1/2 lb. yellow onions, sliced into 1/2 inch rounds
1 lb. red potatoes (about 14), halved
1 Tbls. chopped fresh oregano (or 1 tsp. dried, toasted)
1 tsp. minced fresh rosemary
1/2 cup fresh lemon juice

Sprinkle the chicken skin and cavity with 1/2 tsp. salt and 1/2 tsp. pepper and place 10 garlic cloves inside. In a slow cooker, layer the onions and potatoes and sprinkle with the remaining salt, pepper, 1/2 of the oregano and 1/2 of the rosemary. Place the chicken, breast side down, on top of the potatoes and onions in the slow cooker. Sprinkle with the remaining rosemary and oregano. Add the remaining garlic cloves and lemon juice. Cover and cook on low for 6 hours. Pull meat from the bones and serve hot with the broth and vegetables. Serves 6.

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Slow Cooker Barbecue Brisket Sandwiches
Flavorful and so easy to prepare. Slow cooking makes the brisket very tender and delicious!

1 3-pound beef brisket, trimmed
1 1/2 tsps. coarse salt
3/4 tsp. pepper
1 Tbls. vegetable oil
1 large onion (about 1 1/2 cups), coarsely chopped
1 1/2 Tbls. minced garlic
1/2 cup dark beer (such as porter or stout)
1 Tbls. Worcestershire sauce
2 Tbls. lemon juice
3 Tbls. honey
1/2 cup ketchup
1 tsp. paprika
6 Kaiser (or other sandwich) rolls

Season the brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the brisket, brown on all sides and transfer to a slow cooker. Add the remaining ingredients to the slow cooker and stir well. Slow-cook, covered, until the meat is very tender-8 hours. remove the meat, place it on a cutting board, and let it rest for 15 minutes. Reserve the sauce. Carve brisket into thin slices and divide it among the sandwich rolls. Top with reserved sauce. Serve warm. Makes 6-8 sandwiches.

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Pina Colada Cheesecake
Sure to become a favorite!

6 Tbls. unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 Tbls. sugar
3 (8 oz.) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8 oz.) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 tsp. coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325û for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. garnish if desired. Glaze: 1 Tbls. cornstarch, 1 Tbls. water, 1 (8 oz.) can crushed pineapple, 1/4 cup sugar, 2 Tbls. lemon juice. Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely. Makes 1 cup.