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Recipe by: savio
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See below ingredients and instructions of the recipe
JUDY GARNETT PJXG05A-----
1 sm Cabbage -- cut in wedges
And frozen
1 c Mushrooms -- canned
1 Jars Meatless spaghetti
Sauc
2 tb Tapioca -- quick cooking
Parmesan cheese -- grated
1 Chicken -- broiler or fryer
In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken
pieces atop vegetables. Pour spaghetti sauce over chicken. Cover;
cook on low-heat setting for 10 to 12 hours. Transfer to a serving
platter. Sprinkle with Parmesan Cheese. Makes 6 servings.
Recipe By :
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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