I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.
6 pounds turkeys breast, frozen
1 can cream of onion soup 10 3/4 oz, condensed
Defrost meat completely; season well with seasoned salt; place on trivet in removable liner. Pour cream of onion soup over meat. Place liner in base. Cook on auto 7 hours, low 8-10 hours or high 4-5 hours. Remove meat and trivet. Let meat stand 15-20 minutes before carving so juices settle and meat is easier to carve. If needed, add 1/4 to 1/3 cup instant-mixing flour to juices in liner. Cook on high 15-20 minutes to thicken.
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