Cream of Celery Casserole

Utensils: Electric skillet for Saladmaster users; frying pan and casserole dish for regular cookware users.

Ingredients:

• 1 can of cream of celery*
• 2-3 onions diced
• 1/2-3/4 stalk of celery
• 3/4 cup frozen corn
• 1 can of black eyed peas
• 1/2 pound pound turkey
• Whole wheat noodles (precooked** when using the oven method; raw using Saladamaster)
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/2 tablespoon garlic powder

Directions:

1. Cook ground turkey with onions and celery until celery is well done.
2. Place half the mixture in the bottom of the pan (reserve half  for top layer). Then layer corn and black eyed peas.
3. Place enough noodles (**dry for Saladmaster users/cooked for oven users) to cover the pan. Then layer 2nd half of ground turkey mixture.
4. Cover with cream of celery soup (pre-mixed with 1 can of water). *For Saladmaster users, add at least one more can of water to help cook the noodles.

Chicken Adobo (Taken from the Saladmaster website)

Makes:  8 servings
Utensils:

• Saladmaster Machine
• 5 Qt./4.7 L Roaster with Cover
• large mixing bowl

Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Adobo is a very popular method of preparing meat, chicken and fish in Filipino cuisine. The adobo-style of preparation was used as a way of preserving meats before refrigerators. There are now many variations to this dish, but the main ingredients include soy sauce and vinegar.

Ingredients

• 4 pounds chicken thighs, bone-in or whole chicken cut into pieces
• 3⁄4 cup natural soy sauce or tamari
• 1 small onion, strung, use Cone #2
• 4 cloves garlic, peeled and crushed
• 1⁄2 cup Filipino palm vinegar
• 1⁄4 cup water
• 2 bay leaves
• 1 teaspoon black pepper, ground

Directions

Trim excess fat from chicken. Place chicken in a bowl, pour ¼ cup of soy sauce over chicken and toss to combine. Marinate for 30 minutes.
Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, remove chicken from soy sauce, shake off excess sauce and place skin side down in roaster. Cook for 3 - 4 minutes on each side until golden brown. Cook chicken in 2 batches; do not overcrowd roaster. Remove chicken when it is browned and set aside.
Add onions and garlic to roaster and sauté for several minutes, until softened.
Add remaining soy sauce, vinegar, water, bay leaves and ground pepper. Stir to combine.
Add browned chicken. Stir to combine and cover.
When Vapo-Valve™ clicks, reduce heat to low. Cook chicken for 35 - 40 minutes or until internal temperature when tested with a thermometer reaches 165°F/74°C.
Remove cover and turn heat to medium. Cook for an additional 10 minutes until liquid reduces.
Serve chicken with adobo sauce.
Tips

Chicken adobo is traditionally served with white rice.
Substitute palm vinegar for cider vinegar, white vinegar or coconut vinegar.

- See more at: http://recipes.saladmaster.com/recipe/chicken-adobo#sthash.iAzmayPg.dpuf