Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---For a 3 1/2 or 4 qt Cooker--- |
| ½ cup | Catsup |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Quick-cooking tapioca |
| 1 tablespoon | Vinegar |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Crushed red pepper |
| 2½ pounds | Turkey thighs; frozen -For a 5 or 6 qt Cooker--- |
| ¾ cup | Catsup |
| 3 tablespoons | Brown sugar |
| 4 teaspoons | Quick-cooking tapioca |
| 4 tablespoons | Vinegar |
| 2 teaspoons | Worcestershire sauce |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Crushed red pepper |
| 3½ pounds | Turkey thighs; frozen |
In the crockery cooker combine all ingredients except the turkey. Place frozen tukey thighs atop the catsup mixture, meaty side down and flat on the cooker. Cover and cook on low heat for 10 to 12 hour or high heat for 5-6 hours. Serve over rice. 4-6 servings. Pecked by Jazzbel's two fibgers at jazzbel@...
Recipe by: Better Homes & Garden New Crockery Cooker Cookbook Posted to Bakery-Shoppe Digest V1 #237 by "Jazzbel" <jazzbel@...> on Sep 14, 1997