marilyn neill - crock-pot cooking

8/13/2019 Marilyn Neill - Crock-Pot Cooking

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C R O C K P O TCOOKINGBY MARILYN NEILL

Director of Hom e E conomics, Rival Manufacturing Com pany

ILLUSTRATIONS BY PAT STEWART

M) GOLDEN PRESS NEW YORK* WESTERN PUBLISHING CO MPA NY , INC .RACINE, WISCON SIN


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T h e R i v al C ro c k -P o t h a s e a rn e d t h e G o o d H o u s e k e e p i n g S e al.

A l l t h e re c i p e s i n t h i s c o o k b o o k h a v e b e e n re v i e w e db y t h e e d i t o r s o f t h e G o o d H o u s e k e e p i n g I n s t i t u t e .

C o v e r p h o t o g r a p h b y V i c t o r S c o c o z z aP i c t u re d o n t h e c o v e r : C ro c k - P o t S t e w , S t u f f e d R o a s t e d C h i c k e n ,

Lou i se 's B rocco l i Cassero le , Pear G lace Choco la te Cake ,N u t - F i l l e d B a k e d A p p l e s , S o u r d o u g h B r ea d

a n d O r a n g e - C i d e r P u n c h .

C o p y r i g h t 1 9 75 b y R iv a l M a n u f a c t u r i n g C o m p a n y .A l l ri gh t s rese rved . N o po r t i o n o f t h i s bo ok may be re p r i n ted

o r r e p r o d u c e d i n a n y f o r m o r a n y m a n n e r w i t h o u t t h e w r i t t e np e rm i s s i o n o f t h e p u b l i s h e rs , e x c e p t b y a r e v i e w e r w h o w i s h e s

t o q u o t e b r i e f p a s s a g e s i n c o n n e c t i o n w i t h a r e v i e w .

P ro d u c e d i n t h e U n i t e d S t a t e s o f A m e r i c a .

L i b ra ry o f C o n g re s s C a t a l o g C a rd N u m b e r : 7 5 -1 5 1 9 7

C r o c k - P o t is a t r a d e m a r k o f R iv a l M a n u f a c t u r i n g C o m p a n y .G o l d e n a n d G o l d e n P re s s a re t r a d e m a rk s o f

W e s t e r n P u b l i s h i n g C o m p a n y , I n c .


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This book is dedicated to the Crock-Pot cook-In a very spec ia l w ay . A n d w i t h o ur tha nk s. For had i t n o tbeen for your in terest and that o f thousands o f o ther Crock-Pot co ok s, w e m igh t never have rea l ized tha t the C roc k-P otdeserved an a l l -new cookbook o f rec ipesa book to comp lement the bas ic rec ipes and how- to techn iques tha t camewi th your s low cooker .I n te res ti ng ly en ou gh , w he n R ival de ve lo pe d the Croc k -Po t ,w e be li eved its ma jo r a t t r ac t i on w o u ld be t he k i t chen - f r eef le x i b i l i ty it w o u l d g iv e y o u . A l t h o u g h w e d i d m e n t i o n e c o n om y a t the t im e, w e never d rea m ed tha t the p resen t andforecasted shor tages and pr ices would put the Crock-Pot 'smoney-sav ing ab i l i t i es so much in the fo re f ron t .O f course , the C rock -Po t 's rea l b less ing is that a l l th is ec o n omy does no t mean d u l l , m o n o t o n o u s o r f o r k - b e n d i n g f a r e .And that 's the reason for th is book. Af ter many years oftes t ing and tas t ing, I can gua rantee that the re are p len ty o fideas here to keep your Crock-Pot out and busy. We'veinc luded the k inds o f rec ipes you 've spec i f ica l ly asked for :a w id e var ie ty o f meats and m a in d ishes (m an y par t i cu la r l ywe l l su i ted to f reez ing) , some in te res t ing par ty appe t i ze rs ,spec ia l t reatments for game, rec ipes s ized jus t fo r two andby popu la r demanda spec ia l sec t ion o f d ie t -w ise rec ipes ,comp le te w i t h ca lo r i e coun ts .


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N ot i c e , t o o , t ha t t he re is a vo lu m e measu re f o l l o w in g t heyie ld fo r each a nd every rec ipe . U sin g tha t m easure as agu ide , and cons ide r i ng t he s i ze o f t he Crock -Po t you own ,yo u can de te rm ine w he th er to use the rec ipe as is . . . o rwhether you can doub le i t . Remember , the ing red ien ts o f anyrecipe must f i l l a t least one and one-hal f inches of yourCrock-Po t .A l l o f the rec ipes in th is book were deve loped in the IVi-qu ar t C rock -Po t (excep t , o f cou rse, fo r the spec ia l 2 -quar tand 5-quar t rec ipes in the "Crock-Pot Spec ia l t ies" chapter ) .T imed and tested for use in the Riva l Crock-Pot , they mayno t be sat is fac tory i f p rep ared in a s lo w c oo ke r w i t h diffe rent character is t ics .Away a l l day? F l ip through the pages for th is symbol : {)Every rec ipe w e a r in g th is bad ge can co o k for 9 hou rs . . .and som et ime s longer . W h a t m ore c ou ld a busy co ok askfor?So if yo u l ike co o k in g in a C rock -Po t , yo u ' l l l ove Crock-PotCooking.

Director of Hom e EconomicsRival Manufacturing Com pany


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ContentsBEEF, P OR K A N D L A M B 9

POULTRY 71FISH A N D SEA FO OD 87

BEANS, RICE A N D PASTA 99SOUPS A N D SAUCES 115

VEGETABLES 133C R O C K -P O T SPECIALTIES 143

Party StartersDieter 's Fare

G a m e s m a n s h i pFo r t he TwosomeGroup Ga the r i ngs

BREADS, CAKES A N D SU CH 181INDEX 205


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^ K %

If for nothingelse,your Crock-Pot more than earns its keepby keeping your meat budget from going completely berserk.

It's ideal for coddling thoselessexpensive cuts ofbeef,pork and Iamb. It simply takes its t i m e . . .

while you take yours elsewhere.And this means you can econom ize anytime,

rather than waiting for a stay-at-home day.On the followingpages,you'll find a repertoire

of main-course meats for every taste and every occasion,for the family and for company, too.

Whether you choose a roast or ragout, a meat loaf or casserole,let your Crock-Pot do the cooking for you .


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1 0 BEEF, PORK AN D LAMB

Italian Roast Beef4 -l b . bee f ru m p roast 1 large stalk celery2 on ions 2 oz . salt po rk or baco n2 cloves garlic Flour

Tr im al l excess fat f ro m roast . G r in d 1 o n io n , the gar l ic , ce lery,and sa l t pork . L ight ly f lour roast ; rub wi th ground mix ture .S l ice remain ing on ion; p lace in Crock-Pot . P lace roast ono n i o n . C over and c o o k o n Low se t t ing for 8 to 10 hou rs .6 to 8 servings (about 3Vi quarts).

Sauerbraten4 -l b . beef ru m p roast 3 to 4 w ho le cloves1 cu p dry rose w in e 1 table spo on salt

V*cup cider vinegar Vi teaspoon pepp er3 large on ion s, sl iced 3 tablespo ons flour2 stalks celery , sl iced 3 tablespo ons wa ter1 clov e garl ic 1 cup crush ed gingersnap2 w ho le al lspice cookies

Tr im roast o f a l l excess fa t . In la rge b o w l , c o m b in e a l l ing red i ents except roast , f lour , water and g ingersnaps; s t i r w e l l . Placeroas t in mar ina de w i t h fa t s ide d o w n ; re fr ige ra te ove rn igh t .

Pour vege tab le mar inade in to Crock-Po t . P lace mar ina tedroast in Crock-Pot wi th fa t s ide up. Cover and cook on Lowset t ing for 8 to 12 hours.

Th i r t y m inu te s be fo re serv ing , rem ove roast and tu rn toHigh se t t ing . Make a smooth pas te o f f l ou r and wate r ; s t i ri n to Croc k-Po t w i th g ingersnaps . C oo k and s tir un t i l t h i c ke ne d .Sl ice roast and return to gravy for serv ing.6 to 8 servings (about 31A quarts).


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BEEF, PORK AND LAMB 11

TO BROWN OR NOT TO BROWN?Yo u w i l l n o t e t h a t s o m e m e a t s a re b r o w n e d b e f o r e b e in g u s e din t he Crock -P o t . In Cro ck -Po t co o k i n g , t he pu rp ose o f suchb ro w n in g is t o e l i m ina te f at s ( t oo m uc h f a t can cause ove r co ok in g ) . If t he mea t is w e l l t r i m m e d and no t h ig h lym a r b l e d , it n e e d n o t b e b r o w n e d ; it s h o u ld , h o we v e r , be w ip e dth o ro ug h l y t o abso rb a l l excess ju i ces and any package res idue .

America's Favorite Pot Roast31/2-to 4-lb . bee f arm or 2 small o nio n s, sliced

bone less po t roast 1 stalk ce lery , cut int o1/4 cu p flou r 2-inc h pieces2 teaspoons salt 1 jar (2 oz .) m us hro om s,

1/ teaspoon pep per dra ine d, orV cup3 carrots, pa red , sliced m ush roo m gravy

lengthw ise and cut 3 tablespoons f lourinto 2-inch pieces % cup wa ter

3 potatoes, peeled andquartered

T r i m a l l e x c es s f a t f r o m r o a s t ; b r o w n a n d d r a i n if u s i n g c h u c ko r a n o t h e r h i g h l y m a r b l e d c u t . C o m b i n e 'A c u p f l o u r , t h es alt a n d p e p p e r . C o a t m e a t w i t h t h e f l o u r m i x t u r e . P la c ea l l v e g e t a b l e s e x c e p t m u s h r o o m s i n C r o c k - P o t a n d t o p w i t hr o a s t ( c u t r o a s t i n h a l f , i f n e c e s s a r y , t o f i t e a s i l y ) . Sp r e a dm u s h r o o m s e v e n l y o v e r t o p o f r o a st . C o v e r a n d c o o k o nL o w s e t t i n g f o r 7 t o 1 0 h o u r s .

If d e s i r e d , t u r n t o H i g h s e t t i n g d u r i n g la st h o u r t o s o f t e nv e g e t a b l e s a n d m a k e a g r a v y . T o t h i c k e n g r a v y , m a k e as m o o t h p a s t e o f t h e 3 t a b l e s p o o n s f l o u r a n d th e w a t e r a n ds t i r i n t o C r o c k - P o t . S e a s o n t o t a s t e b e f o r e s e r v i n g . ' " "4 to 6 servings (about 3Vi quarts).


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12 BEEF, PORK AN D LAMB

Beef Roast with Dried Fruit2 onions, sl iced3-to 4- lb . beef arm or

boneless pot roast,2 inches thick

1 p ackage (11 oz . ) mixe ddried frui t

V*cup beer1 cup water1 clove garl ic, minced

% cup brown sugar(packed)1 teaspoon dried parsley

flakes1 bay leaf

V* teaspoon c innam on2Y2 teaspoons salt

% teaspoon pepperSpiced apple rings

Place s l iced on ions in bot tom of Crock-Pot and p lace roaston top (cut in hal f , i f necessary, to f i t easi ly) . Cover wi thdr ied f ru i t . M ix rema in ing ing red ien ts excep t app le r ings andpo ur ov er roast. Co ver and c o ok on Low set t ing for 6 to 8hours .Serve garn ish ed w i t h sp iced a pp le r ings.4 to 6 servings (about Vh quarts).

Beef Diablo3- to 4-l b. bee f arm or

boneless pot roast2 to 3 potatoes, peeled and

sliced1 onion, s l iced2 tablespoons f lour1 tab lespoon prepared

mustard

1 tablespoon chi l i sauce1 tab lespoon Worcester

shire sauce1 teaspoon vinegar1 teaspoon sugar

Tr im al l excess fat f rom roast . P lace potatoes and onion inbo t tom o f C rock -Po t .

M ak e a sm oo th pas te o f f l ou r , m us ta rd , ch i l i sauce , W orces tershi re sauce, v ine ga r an d sugar. Spread ove r to p of roast


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BEEF, PORK A N D LAMB 1 3(cut roast in half, i f necessary, to f i t easily). Place roast inCrock-Po t on top o f po ta toes and on ions . Cover and cookon Low se t t ing for 8 to 10 ho urs (on H igh se t t ing for 3 to 4hours) .4 to 6 servings (about 3 quarts).

Bavarian Pot Roast3-to 4-lb. beef arm pot 4 medium apples, coredroast and quartered1 teaspoon vegetable oil 1 small on ion , slicedVA teaspoons salt ft cup apple juiceVa teaspoon pepper or waterft teaspoon ground ginger 3 to 4 tablespoons flour3 whole cloves 3 to 4 tablespoons water

Wipe roast wel l and t r im.of f a l l excess fat . L ight ly rub top ofmeat wi th o i l . Dust wi th sa l t , pepper and g inger . Inser tc loves in roast . P lace apples and onions in Crock-Pot andtop with roast (cut roast in half , i f necessary, to f i t easi ly) .Pour in app le ju ice . Cover and cook on Low set t ing for 8 to12 hours.

Remove roast and app les to warm p la t ter . Turn Crock-Potto H igh set t ing . M ak e a sm o o th paste o f the f lou r an d w ater ;s t i r i n to Crock-Po t . Cover and cook un t i l th i ckened .6 to 8 servings (about 3Vi quarts).

A WAY WITH VEGETABLESBecause vegetables ten d to cook slow ly, cut them into 4- toV4-inch slices and place them near the bo tto m of the Crock-P ot.


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i Glazed Corned Beef1 bay leaf V/2cups water1 medium on ion, sliced 4-to 5-lb. corned beef2 to 3 strips of fresh (preferably round ororange peel (about rump cut)2 inches each) Glaze (be low )3 whole clovesCombine a l l i ng red ien ts excep t co rned bee f and G laze inC rock -Po t . A d d corn ed beef w i t h fa t s ide up . Cover andco ok on Low s et t ing for 8 to 12 hou rs or un t i l fo rk tender(on H igh s et t in g for 3 to 4 ho urs ) .

Re mo ve me at f ro m b ro th . Score to p o f co rne d beef ind iamond shapes . Inser t add i t iona l c loves to decora te .

A b o u t 30 m inu tes be fo re serv ing , p lace corn ed bee f onheatproof p la t ter . Prepare Glaze and spoon over cornedbeef. Bake in 375 o ve n f or 20 to 30 m in u te s, bas t ing o ccas iona l l y w i th G laze .8 to 10 servings (about 31A quarts).

GLAZE3 tablespoons frozen 3 tablespoons honeyorange juice concen- 1 tablespoon Dijon mustardtrate, thawed

Mix t oge the r un t i l smoo th and b lended .


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BEEF,PORK AN D LAMB 15

Simple Brisket4-to 5-lb. fresh beef brisket 1 can (4 oz .) mushrooms,1 envelope (IVi oz.) dry undrainedonion soup mix

Tr im a l l excess fa t f rom br isket . Combine on ion soup mixw i th m us hroo m s and the i r l i qu id . P lace b r iske t in Cro ck-P o tw i th fat side up, cu t t i n g to f it if necessary . Spread on io n so upmix tu re over top o f b r i ske t , mo is ten ing w e l l . Cover and cookon Low se t t ing for 10 to 14 ho urs .

Remove br isket and cut across the gra in in to th in s l ices.Serve wi th meat ju ices poured over top of s l ices.8 to 10 servings (about 3Vi quarts).

Marinated Barbecue Brisket4- to 5-lb. fresh beef brisket % teaspoon garlic salt2 teaspoons unseasoned 14 cup liquid smokemeat tenderizer 14 cup WorcestershireV2 teaspoon celery salt sauceYi teaspoon seasoned salt V/i cups barbecue sauce

Place br isket on la rge p iece o f heavy-duty a luminum fo i l .Spr inkle tender izer and seasonings on both s ides of meat .Pour l i qu id smoke and Worces te rsh i re sauce over top . Coverand m ar inate in re f r igera tor 6 to 10 hou rs or o ve rn ig ht .

P lace fo i l -w ra p p e d b r isket in C rock -Po t (cu t br isket in ha l f ,i f necessary, to f i t easi ly) . Cover and cook on Low set t ing for8 to 10 hours.

Chi l l br isket , then cut across the gra in in to th in s l ices.Before serv ing , reheat in yo ur fav or i te ba rbe cu e sauce.8 to 10 servings (about 3V2 quarts).


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1 6 BEEF, PORK A N D LAMB

Favorite Brisket4-lb. fresh beef brisket Ya teaspoon pepper2 teaspoons salt Yi to 1 teaspoon garlic2 teaspoons dry mustard powder2 teaspoons paprika

Tr im a l l excess fa t f rom br isket . Combine seasonings unt i l we l lb l e n d e d ; rub into br isket . P lace meat in Crock-Pot wi th fats ide u p , c u t t in g to f i t if necessary. Co ver and co ok o n Lowset t ing for 8 to 12 hours.

Remove br isket f rom l iqu id and cut across the gra in in tothin sl ices. Serve au jus.6 to 8 servings (about 3 quarts).

Boiled Beef with Vegetables2-lb . fresh beef brisket or 6 small white onionsstewing beef V teaspoon leaf thyme1 marrow bone 1 bay leaf2 carrots, pared, sliced 2 whole cloveslengthwise and 2 cups beef broth or waterquartered Salt2 turnips, peeled and cut 1 medium cabbage, cutinto 1-inch cubes into wedges

Place a l l ingredients except cabbage in Crock-Pot ; s t i r we l l .Cov er and co ok on Low set t ing for 8 to 12 hou rs .

Be fo re serv ing , rem ove 1 cu p o f b ro th f ro m Croc k-Po t .Pour in to sk i l l e t ; add cabbage wedges and s immer un t i ltend er . C ut m eat across the gra in an d serve o n a ho t p lat terw i th vege tab les . Serve w i th b ro th .6 to 8 servings (about 3Vi quarts).


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Cholent2- to 3-lb. froz en be ef brisket 2 teaspoon s garlic salt2 cups dry l ima beans V> teaspoon coarsely2 on ions , sl iced grou nd pe pp er4 cups water Vi teaspoon papr ika

T r i m a l l e x ce s s f a t f r o m b r i s k e t . C o m b i n e d r y l i m a b e a n s ,o n i o n s a n d w a t e r i n C r o c k - P o t ; m i x w e l l . A d d b r is k e t a n ds e a s o n i n g s . C o v e r a n d c o o k o n L o w s e t t i n g f o r 16 t o 2 4h o u r s . S e rv e s l i c e d m e a t o v e r l i m a s a n d o n i o n s w i t h t h en a t u r a l j u i c e s o v e r a l l .4 to 6 servings (about 3 quarts).

Flank Steak Teriyaki2- lb . beef f lank steak 2 tables poo ns b ro w n sugar6 slices cann ed juice-pac k 1 teasp oon W orce stersh ire

pineapple (reserve Vicup sauceju ice) 2 ch icken bo ui l lon cubes2 tablespo ons soy sauce 1V2 cups bo iling w ate r

14 teaspoon grou nd ginger 1 cup raw long -grain1 tablespo on dry sherry co nve rted r ice

R o l l f l a n k s t e a k , t i e a n d c u t i n t o 6 i n d i v i d u a l s t e a k s . Ins h a l l o w b o w l , s ti r t o g e t h e r p i n e a p p l e j u i c e , s o y s a u c e , g i n g e r ,s h e r ry , s u g ar a n d W o r c e s t e r s h i r e s a u c e . M a r i n a t e s te a k s a b o u t1 h o u r in s oy m i x t u r e at r o o m t e m p e r a t u r e . D i s s o l v e b o u i l l o nc u b e s in b o i l i n g w a t e r ; c o m b i n e w i t h r ic e a n d Vic u p o f s o ym i x t u r e in C r o c k - P o t . T o p e a c h s t e ak w i t h a p i n e a p p l e r i n g ,t h e n p l a c e i n C r o c k - P o t . C o v e r a n d c o o k o n L o w s e t t i n g f o r6 t o 8 h o u r s ( o n H i g h s e t t i n g f o r 2 t o 3 h o u r s ) .6 servings (about 2V2 quarts).


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Smothered Flank Steak2% - lb . beef f lank or roun d 2 m ed ium onions, th in lysteak sliced

Salt and pepper Yi lb . mushrooms, sl iced,1 table sp oo n W orc es ter- or 2 cans (4 oz . eac h)

shire sauce sliced m us hro om s,1 tab lespoon vegetable o i l drained

Paprika Ch op pe d parsleyW it h sharp kn i fe , score meat abou t V i n ch deep i n d iamondpa t tern o n to p s ide. Season w i t h salt an d p epp er. Rub inW orce stersh i re sauce an d o i l . Spr ink le top wi th pap r ika .P lace s l iced on ions and mushrooms in Crock-Pot . Ro l l f lanksteak, i f necessary to f i t easi ly, and place on top of onions.Co ver and co ok on Low set t ing for 6 to 10 hours .

Remove s teak to warm carv ing p la t ter and cut across thegra in in th in d iag on al s l ices. Serve w i t h o n io ns an d mu sh room s, po ur ing u n th ick en ed g ravy over a l l . Spr ink le w i thparsley.6 servings (about 2Vi quarts).

Flemish Carbonnades2- lb . rou nd steak, 1 inch 6 to 8 small ne w po tatoes ,

thick peeledVtcup f lour 1 env elope (V A oz.) dry1 teasp oo n sugar on ion soup mix% teaspoon pepp er % cup beer

Tr im round s teak and cu t in to se rv ing por t ions . Combinef lour , sugar and pepper ; toss wi th s teak to coat thoroughly .Place potatoes in Crock-Pot and cover wi th steak p ieces.Thorough ly combine on ion soup mix and beer . Pour over


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BEEF,PORK AN D LAMB 1 9

s t e a k , m o i s t e n i n g w e l l . C o v e r a n d c o o k o n L o w s e t t i n g f o r8 t o 12 h o u r s . T h i c k e n g r a v y b e f o r e s e r v i n g , if d e s i r e d .4 to 6 servings (about 3 quarts).

Savory Pepper Steak11/2-to 2- lb . beef round

steak, about Yi inchthick

Y*cup f lourYi teaspoon saltVa teaspoon pepper1 med i u m o n i o n , ch o p p ed1 small clove garlic,minced2 large green peppers,

seeded and cut into'/i-inch strips

1 can (16 oz . ) wh o letomatoes

1 tablespoon beef f lavorbase (paste orgranules)

1 tablespoon soy sauce2 teaspoons Worcester

shire sauceFluffy rice

C u t s te a k i n t o s t r ip s . C o m b i n e 'Ac u p f l o u r , t h e s a lt a n d p e p p e r ; t os s w i t h s t e a k s t r ip s t o c o a t t h o r o u g h l y . A d d t o C r o c k -P o t w i t h o n i o n , g a r l i c a n d h a l f o f g r e e n p e p p e r s t r ip s ; s ti r .

C o m b i n e t o m a t o e s w i t h b e e f b a s e , s o y s a u c e a n d W o r c e s t e r s h ir e s a u c e . P o u r i n t o C r o c k - P o t , m o i s t e n i n g m e a t w e l l .C o v e r a n d c o o k o n L o w s e t t i n g f o r 8 t o 12 h o u r s .

O n e h o u r b e f o r e s e r v i n g , t u r n t o H i g h s e t t i n g a n d s t ir i nr e m a i n i n g g re e n p e p p e r s t r i ps . If t h i c k e n e d g r a v y is d e s i r e d ,m a k e a s m o o t h p a s t e o f 3 t a b l e s p o o n s f l o u r a n d 3 t a b l e s p o o n s w a t e r ; s t i r i n t o C r o c k - P o t . C o v e r a n d c o o k u n t i l t h i c k e n e d . S e r v e g r a v y w i t h P e p p e r S t e a k o v e r h o t f l u f f y r i c e .4 servings (about 2 quarts).


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Beef Roulades

I V i - lb . beef roun d steak, % cup d iced on ionft inch thick Vi cup d iced green pepper4 slices bac on 1 can (10 oz .) beef gravy% cup diced celery

C u t s te a k i n t o f o u r s e r v i n g p i e c e s . P l a c e b a c o n s l i c e o n e a c hp i e c e o f m e a t . M i x c e l e r y , o n i o n a n d g r e e n p e p p e r ; p l a c ea b o u t Vi c u p m i x t u r e o n e a c h p i e c e o f m e a t . R o l l u p m e a t ;s e c u re e n d s w i t h w o o d e n p i c k s .

W i p e b e e f ro l ls w i t h p a p e r t o w e l s . P la c e i n C r o c k - P o t . P o u rg r a v y e v e n l y o v e r s te a ks t o t h o r o u g h l y m o i s t e n . C o v e r C r o c k -P o t a n d c o o k o n L o w s e t t i n g f o r 8 t o 1 0 h o u r s . S k i m o f f f a tb e f o r e s e r v i n g .4 servings (about 2V2 quarts).

Beef Stroganoff3- lb . beef rou nd steak, 1 can (1014 oz . ) con den sedft inch thick beef bro th

ft cup f lour V*cup dry w h i te w in e2 teaspoons salt (op t ion al)ft teaspoon pepper 1ft cups sour cream1/2 teaspo on dry mu stard % cup f lour2 m ed ium on ions , th in ly Ho t bu t tered nood les o r

sliced an d sep arated f luffy riceinto r ings 3 tablespoo ns fresh m ince d

2 cans (4 oz . ea ch ) sliced parsleymushrooms, d ra ined ,or ft lb . mushrooms,sliced

T r i m a l l e x c e s s f a t f r o m s t e a k a n d c u t m e a t i n t o 3 - i n c h s t r i p sa b o u t Vi i n c h w i d e . C o m b i n e Vi c u p f l o u r , t h e s a lt , p e p p e r


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and dry mustard ; toss wi th s teak s t r ips to coat thoroughly .Place co ate d steak str ips in C ro ck -P ot ; s t i r in o n io n r ingsand mush rooms . Add bee f b ro th and w ine ; s t i r w e l l . Coverand coo k o n Low set t ing for 8 to 10 ho urs .

Be fo re serv ing , co m b in e sour c ream w i t h 'Ac u p f lo ur ; s t irin to Crock -Pot . Serve St roga nof f over ho t but t er ed no od les ;garn ish wi th minced pars ley.8 servings (about 3 quarts).

Braciole2'/2-lb. round steak, Vi to Vi 1 large on ion , finelyinch thick choppedVz lb. bulk Italian sausage 1 teaspoon salt1 tablespoon dried parsley 1 can (16 oz .) Italian-flakes style tomatoesViteaspoon leaf oregano 1 can (6 oz .) tomato paste2 small cloves garlic, 1 teaspoon salt

minced 1 teaspoon leaf oreganoTr im al l excess fat f ro m ro u n d steak. C ut in to 8 ev en ly sha pe dpieces. Pound s teak p ieces between waxed paper unt i l veryth in and easy to ro l l . In sk i l le t , l igh t ly brown sausage. Dra inwe l l and comb ine w i t h pa rs ley , Vi teasp oon o reg ano , thegar l ic , onion and sal t ; mix w e l l . Spread each steak wi th 2 to3 tab lesp oon s o f sausage m ix tu re . Ro l l up je l ly - ro l l fash ionand t ie.

S tack s teak ro l l s in Crock-Po t . Combine tomatoes , tomatopaste, salt and 1 tea spo on ore ga no ; po ur o ver ro l ls . Co verand coo k o n Low set t ing for 7 to 10 ho urs .

Serve steak rol ls with sauce.8 servings (about 3 quarts).


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Swiss Steak2- lb. beef round steak,about 1 inch thick

VA cup f lour1 teaspoon salt1 stalk celery, chopped2 carrots, pared and

ch o p p ed

VA cup chopped on ion% teaspoon Worcestershi resauce

1 can (16 oz. ) wholetomatoes

Vi cup grated processAmerican cheese

Cu t steak in to 4 serv ing p ieces. D red ge in f lo ur m ixed w i t hsa lt; p lace in Crock -P o t . A dd c ho pp ed vege tab les and Wo rces tersh i re sauce. Pour tomatoes over meat and vegetab les. Coveran d coo k o n Low se t t ing for 7 to 10 hou rs.

Just be for e serv ing , sp r ink le w i t h grated cheese.4 servings (about 2 quarts). Rec ipe may be d o ub le d fo r 5-q u a r t C ro ck -Po t . Co o k t h e ma x imu m t ime .

Marinated Beef 2- lb. beef round steak,

very thinly sliced1 cup wh i te w ine

VA teaspoon leaf thyme1 bay leaf4 peppercorns3 medium onions, s l iced

2 tablespoons f lour2 tablespoons butter ,

mel tedSalt and pepper

2 to 3 tab lespoons cho ppe dparsley

Place s teak s l i ces in bowl . Mix toge ther wh i te w ine , thyme,bay leaf and peppercorns and pour over s teak. Cover and ref r i ge ra te un t i l morn ing .

Place a l ternate layers o f s l iced on ion and meat in Crock-Pot .Pour in m ar ina de . Co ver and co ok on Low se t t ing fo r 6 to 8hours .


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BEEF, PORK AN D LAMB 23O n e ho ur before serv ing, m ix f lou r and b ut ter ; add to

Crock -Pot . Taste for season ing. C o n t in u e to co ok u n t i l th ick ened . Serve spr ink led w i th ch op p e d pars ley .4 servings (about 2VJ quarts).

English Beef Pot Pie2 lb. beef round steak, cut 3 medium potatoes, peeledinto 1-inch cubes and sliced3 tablespoons flour 1 large onio n, thinly sliced1 teaspoon salt 1 can (16 oz .) whole'/ teaspoon pepper tomatoes2 medium carrots, pared Biscuit Topping (be low )

and slicedPlace s teak cubes in Crock-Pot . Combine f lour , sa l t and pepper ; toss wi th s teak to coat thoroughly . S t i r in remain ingingred ien ts excep t B iscu i t Topp ing and mix thorough ly . Coverand coo k o n Low set t ing for 7 to 10 hou rs .

O n e hou r be fo re serv ing , rem ove m eat an d vege tab lesf rom Crock-Pot and pour in to sha l low 2 ' /2 -quar t bak ing d ish.Preheat ov en to 425. C ove r mea t m ixt ur e w i t h Biscui t T o p p ing . Bake for 20 to 25 m in ut es .4 servings (about 2Vi quarts).

BISCUIT TOPPING2 cups flour V*cup shortening1 teaspoon salt % cup milk3 teaspoons baking powder

Mix dry ingred ients . Cut in shor ten ing unt i l mix ture resemblescoarse cornmeal . Add mi lk a l l a t one t ime; s t i r w e l l . Pat outon f lou red board ; ro l l ou t to cover bak ing d ish .

i


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24 BEEF, PORK AND LAMB

Steak and Kidney PieV/z lb. beef kidneysVh lb. beef round steak orchuck, well trimmedand cut into112-inchcubes1 onion, thinly sliced

1 cup beef broth1 teaspoon saltVi teaspoon pepperPrepared pie crust orbiscuit topping

C oo k k idn ey in sa l ted w ate r for 8 m inu tes ; dr a in and pat dry .Tr im o f f excess fa t and cu t k idney in to cubes. Combine k i d ney, s teak and o n io n in C roc k-P ot . Ad d beef b ro th , sa lt andpe ppe r. Co ver and co ok on Low se t t ing for 8 to 10 hou rs (onH igh set t ing for 3 to 4 ho urs ) .

Remove con ten ts o f Crock -Po t to bak ing d i s h ; cover w i thpie cru st . Bake in pre he ate d 400 ov en for 15 to 20 m inu te s.4 servings (about 2 quarts).NOTE: Th is f reezes beaut i fu l ly ; add crust just before baking.

Crock-Pot Curry3 lb. beef round steak orlean stewing beef, cutinto iy2-inch cubes>2 cup flour1 tablespoon curry powder2 cloves garlic, minced1 cup raisins2 apples, peeled, cored andsliced

1 cup diced onion2 teaspoons saltVi teaspoon pepper1 can (14 oz.) beef broth2 apples (unpeeled), coredand finely choppedFluffy rice

W i p e b e e f w e l l . Mix f lour and curry powder . Coat meatcubes w i th f lour mix tu re . P lace meat in Crock-Pot . Add gar l i c ,


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BEEF, PORK AN D LAMB 2 5

ra is ins, s l iced apples , o n io n , salt an d pe pp er. Pour in b ro thand s t i r to b lend. Cover and cook on Low set t ing for 8 to10 hou rs or un t i l m eat is ten de r .

Before serv ing, s tir in a d d i t io na l cur ry p o w d e r to tas te (upto 1 tab les po on ) and c h o p p e d app les. Serve over ho t r ice .6 to 8 servings (about 2V2 quarts).NOTE: Three pounds cubed lean lamb may be subs t i tu ted fo rthe beef.

Beef TipsVicup flour 1 can (101/2 oz.) condensed1 teaspoon salt beef broth% teaspoon pepper 1 teaspoon Worcestershire4 lb. beef or sirloin tips sauceVicup chopped shallots or 2 teaspoons tomato pastegreen onions or ketchup2 cans (4 oz. each) sliced % cup dry red wine or watermushrooms, drained, 3 tablespoons flour

or Vi lb. mushrooms, Buttered noodlesslicedC o m b i n e Vi cu p f lou r w i t h the salt an d pep per an d toss w i t hbee f cubes to coa t tho rough ly . P lace in Crock-Po t . Add sha l l o t s and mush rooms . Comb ine bee f b ro th , Worces te r sh i r esauce and tomato paste. Pour over beef and vegetables; st i rwe l l . Cover and co o k o n Low set t ing for 7 to 12 ho urs .

O n e ho ur be fo re serv ing , tu rn to H igh se t t ing . M ak e asm oo th paste o f red w in e and 3 tab les po on s f lo ur ; s tir in toCrock-Po t , m ix ing w e l l . Cover and cook un t i l th i ckened . Serveover hot but tered noodles.8 to 10 servings (about 3 quarts).


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BCrock-Pot Stew

3 to 4 lb. beef round orchuck steak, Vh inchesthick, cut into1 -inchcubesVicup flour1 teaspoon saltYi teaspoon cracked pepper2 to 3 carrots, pared, splitlengthwise and cut inhalf2 large stalks celery, cutinto 1-inch pieces6 small white onions6 to 8 small new potatoes,peeled1 can (4 oz.) sliced mushrooms,drained

1 package (10 oz.) frozenpeas,corn, green beansor lima beans, partiallythawed1 can (\QVT> oz.) condensedbeef brothVi cup dry red wine orwater2 teaspoons brown sugar2 teaspoons KitchenBouquet1 can (14'2 oz.) tomatowedges or slices,drained (optional)Vi cup flourVi cup water

I f beef is extra l ean , t h o r o u g h l y w i p e c u b e d b e ef o n ab sorb ent tow e ls to d ry . If m eat co n ta ins fa t , qu ick ly b ro w n inlarge sk i l le t to sear and remove fa t ; dra in we l l .

Place bee f cubes in Cro ck -P o t . C o m b in e V i cu p f l ou r w i ththe sa l t and pepper ; toss w i th beef to coa t thorough ly . Adda l l vegetab les except tomato wedges to Crock-Pot and mixw e l l . Co m b in e b e ef b r o t h , w in e , sug ar a n d K i t ch e n Bo u q u e t .Pour over meat and vegetab les ; s t i r care fu l ly . Add dra inedtomatoes and s t i r w e l l . Cover and cook on Low se t t ing fo r10 to 14 ho urs (o n H igh se tt ing fo r 4 to 5^2 ho ur s) .

O n e h ou r be fo re serv ing , tu rn to H igh s e t t ing . M ake asmoo th pas te o f VA cup f lour and the water ; s t i r in to Crock-Po t . Cover and cook un t i l t h i ckened .8 to 10 servings (about 3Vi quarts).NOTE: For bet ter co lor , add ha l f o f the f rozen vegetab les atb e g i n n i n g ; add rema in ing ha l f du r ing las t hou r .


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BEEF, PORK AND LAMB 2 7

Hearty Beef Ragout lb . boneless beef chu ck, 1 can (16 oz . ) w h o lecut into 1-inch p ieces tom atoe sVicup f lour 1 teasp oo n leaf ore ga no2 teaspoon s salt 2 cloves ga rlic, m inc ed

V*teaspo on pe pp er >/2 cup beef bro th1 package (8 oz . ) prec ook ed 1 teaspoon Ki tchensausage links, cut into Bo uq ue t1-inch p ieces 2 tablespo ons f lour

2 cups cho pp ed leeks 3 tab lespoons wa ter3 to 4 stalks celery, cut up3 potatoes, peeled and

cubedW i p e b e e f w e l l . C o m b i n e '/s c u p f l o u r w i t h sa lt a n d p e p p e r .T o ss b e e f c u b e s w i t h f l o u r m i x t u r e t o c o a t t h o r o u g h l y ; p l a c ein C r o c k - P o t . A d d r e m a i n i n g in g r e d i e n t s e x c e p t 2 t a b l e s p o o n sf l o u r a n d t h e w a t e r i n o r d e r l i s t e d ; s t ir w e l l . C o v e r a n d c o o ko n L o w s e t t i n g f o r 7 t o 12 h o u r s .

O n e h o u r b e f o r e s e r v i n g , t u r n t o H i g h s e t t i n g . M a k e as m o o t h p a s t e o f 2 t a b l e s p o o n s f l o u r a n d t h e w a t e r ; s t i r i n t oC r o c k - P o t , m i x i n g w e l l . C o v e r a n d c o o k u n t i l t h i c k e n e d .8 servings (about 3 quarts).

HERBS AND SPICES: THE FLAVOR SAVORSI t's best to use w h o le herbs and sp ices ra the r than th e cru sh edo r g round fo rms . The f l avo r o f c rushed o r g round he rbs andsp i ces tends to d i ss i pa te du r i ng the ex tended cook ing t imesca l led fo r in the Crock-Po t . The lea f fo rm, on the o therh a n d , takes a m uc h lon ge r t im e to re lease it s f l avor ; he nc e ,i t w i l l be nearer i t s peak a t se rv ing t ime. A lways tas te befor e serv ing , an d ad ju st th e sea son ings i f necessary.


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Nabil's Grecian Beef Stew2 lb. lean stewing beef,cut into1 -inchcubes2 onions, sliced2 cloves garlic, chopped2 tablespoons vegetableoil1 eggplant (unpeeled),cubed1 cup beef broth2Viteaspoons cinnamon

2 teaspoons saltPepper1 can (16 oz.) garbanzos,drained1 can (16 oz.) tomatowedges, drained1 tablespoon KitchenBouquet

In large sk i l le t , b ro w n beef , on ion s an d gar l ic in o i l ; dr a in .Place in Crock-Pot.

Parbo i l egg plan t in 2 cup s bo i l i n g sa l ted water for 2 m i n utes; d ra in . Add to beef mix tu re ; s t i r w e l l . Comb ine bee fb ro th w i th c in n a m o n , salt and pepper and pou r in to Crock -Pot; stir w e l l . C over and c oo k o n Low set t ing for 8 to 10 hou rs.

O n e ho ur be fore serv ing , s tir in garba nzos , to m at o wedgesand K i t chen Bouque t .4 to 6 servings (about 3 quarts).


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Bachelor's Stew lb . beef chuck, cut into1- to 2-inch cubesVi cup dry bread crumbs1 teaspoon saltVs teaspoon pepper1 large o n io n , cut into

eighths3 carrots, pared, spli t

lengthwise and cutinto 4-inch strips

4 cele ry stalks, cu t in to1-inch pieces

1 teaspoon leaf basil% cup qu ick-cooking

tapioca1 can (4 oz. ) sl iced mush

rooms, undra ined1 teaspoon Ki tchen

Bouquet2 cans (103/4 oz. each)

condensed tomato soup1 cup beef broth or water

W i p e be e f c u b e s w e l l . C o m b i n e b r e a d c r u m b s w i t h s a l t a n dp e p p e r a n d t os s w i t h b e e f . P l a ce c o a t e d b e e f c u b e s i n C r o c k -P o t a n d a d d r e m a i n i n g i n g r e d i e n t s ; s t ir w e l l . C o v e r a n d c o o ko n L o w s e t t i n g f o r 1 0 t o 1 2 h o u r s ( o n H i g h s e t t i n g f o r 3 t o 5h o u r s ) .6 servings (about 3 quarts).

Good 'n Easy Stew3 lb . lean stewing beef ,

cut into 11/2-inch cubes1 enve lope (V A oz. ) dry

onion soup mixYi cup sauterne wine or

beef broth

1 can ( K M o z . ) co n d en sedcream o f mushroomsoup or cream ofcelery soup

1 can (4 oz. ) sl iced mushrooms, drained(opt iona l )

C o m b i n e a l l i n g r e d i e n t s i n C r o c k - P o t . C o v e r a n d c o o k o n L o ws e t t i n g f o r 8 t o 1 2 h o u r s . If d e s i r e d , t h i c k e n g r a v y .8 servings (about 3 quarts).


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3 0 BEEF, PORK AND LAMB

i Hungarian Beef Stew2 lb. lean stewing beef,cut into 1'/2-inchcubes1 large onion, f inelychopped2 medium pota toes ,

peeled and cubed2 carrots, pared and sliced1 package (10 oz.) frozen

l ima beans, thawed

2 cloves garlic, chopped1 green pepper, seededand cut into strips

2 teaspoons dried parsleyflakes

Vi cup beef broth2 teaspoons paprika

1 2 teas po on s salt1 can (16 oz . ) w ho le

tomatoesP l a ce a l l i n g r e d i e n t s e x c e p t b e e f b r o t h , p a p r i k a , s alt a n d t o m a t o e s i n C r o c k - P o t . M i x b e e f b r o t h , p a p r i k a , s a lt a n d t o m a t o e s ; p o u r o v e r t o p a n d s t i r t o b l e n d . C o v e r a n d c o o k o nL o w s e t t i n g f o r 8 t o 1 0 h o u r s .4 to 6 servings (about 2V2 quarts).

g Stairwell Stew2 lb. lean stewing beef,cut into iy2- inch cubes1 to 2 cloves garlic, sliced2 large stalks celery, sliced14 to Yicup pitted green

ol ives, drained1 can (4 oz.) sl iced mush

rooms, dra ined

1 can (16 oz.) w ho letomatoes

2 tablespoons flour2 tablespoons water

Grated mozzarel la cheese(opt iona l )

T r i m a n d w i p e s t e w m e a t t h o r o u g h l y . C o m b i n e a l l i n g r e d i e n t s e x c e p t f l o u r , w a t e r a n d m o z z a r e l l a c h e e s e i n C r o c k - P o t .C o v e r a n d c o o k o n L o w s e t t i n g f o r 8 t o 1 0 h o u r s ( o n H i g h s e tt i n g f o r 3 t o 4 h o u r s ) .


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O ne h our be fo re serv ing , tu rn to H igh se t t ing . M ak e asmooth paste o f f lour and water ; s t i r in to Crock-Pot . Coverand cook un t i l th i ckened . Spr ink le mozzare l la cheese gener ously over top.4 to 6 servings (about 2Vi quarts).NOTE: A 3 - lb . cu t -up ch icken o r round s teak may be subs t i tu ted for the s tewing beef .

Braised Oxtails3 to 4 lb. oxtails, cut into 1 bay leaf

pieces 2 teaspoons salt2 onions, thinly sliced Vs teaspoon pepper1 carrot, pared and sliced 1 cup beef broth3 potatoes, peeled and 3 tablespoons ketchupcubed 3 tablespoons flour1 turnip, peeled and cubed % cup water or red wine(optional) % cup chopped parsleyVi teaspoon leaf thymePlace oxta i ls on bro i ler rack and broi l for 15 to 20 minutesto b rown and remove fa t ; d ra in . P lace b rowned ox ta i l s inCrock-Po t . Add a l l rema in ing ing red ien ts excep t f l ou r , wa te rand pars ley; s t i r we l l and push vegetab les down to be cove red and mo is tened by b ro th . Cover and cook on Low se t t ingfor 8 to 12 hours.O n e ho ur be fore serv ing, tu rn to H igh se t t ing . M ak e asmooth paste o f f lour and water ; s t i r in to Crock-Pot . Coverand cook un t i l t h i ck en ed . Sp r ink le w i t h c ho pp ed pars ley be fore serving.6 servings (about V/i quarts).


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Beef Shanks with Gravy1 med i u m o n i o n , t h i n lysliced2 carrots, pared and thin ly

sliced2 stalks celery, sliced4 peppercorns2 whole c loves2 tablespoons brown sugar2 tablespoons vinegar

Salt2 cans (103/4 oz. each)condensed tomato soup

2 lb. cross-cut beef shanks3 tablespoons f lour

(op t iona l )3 tablespoons water

(op t iona l )

C o m b in e a l l i ng red ien ts excep t bee f shanks, f l ou r and wate rin Crock-Pot ; s t i r w e l l . A d d bee f shanks , pu sh ing d o w n tocoa t w i th tomato mix tu re . Cover and cook on Low se t t ingfor 10 to 12 hours.

Remove meat w i th s lo t ted spoon . Bone and cu t meat in tosmal l p ieces; return to gravy.If th ic ke ne d gravy is de s i red , ma ke a sm oo th paste o f the

f lour and water . Turn to High set t ing and st i r in paste. Coveran d co ok for 1 ho ur or un t i l g ravy is th ick en ed .6 servings (about 2Vi quarts).

Individual Pot Roasts4 to 5 small cross-cut

beef shanks1 enve lope (V/i oz. ) dry

onion soup mix2 cans (4 oz. each) sliced

mushrooms, d ra inedand l iquid reserved

2 large baking potatoes,peeled and sl icedV*inch thick

2 medium carrots , paredand halved lengthwise

Wipe bee f shanks w e l l . T h o r o u g h l y c o m b i n e o n i o n s o u p m ixand l iqu id f rom mushrooms; s t i r i n s l i ced mushrooms. Spread


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BEEF, PORK AND LAMB 3 3a sma ll am ou n t o f mu sh roo m m ix tu re on top o f each bee fshank.

Place s l iced potatoes and carrots in bot tom of Crock-Pot .Place beef shanks on top of vegetab les. Pour any remain ingmushroom mix tu re over the top . Cover and cook on Low se t t ing for 8 to 10 hours.

Serve w i th u n th icke ne d g ravy po u re d ove r top .4 to 5 servings (about 3V2 quarts).

Braised Short Ribs3 to 4 lb. lean beef short 1 clove garlic, chopped

ribs (optional)ft cup flour 1 cup beer, beef broth orVA teaspoons paprika waterV/i teaspoons salt 2 tablespoons flourft teaspoon dry mustard (optiona l)2 medium onions, sliced 3 tablespoons waterand separated into (optional)ringsPlace short r ibs on broi ler rack or in ski l let and brown to remove fa t ; dra in w e l l . C o m b i n e Vicup f l ou r w i th the p ap r i ka ,sa l t and dry mustard; toss wi th short r ibs. Place remain ingingred ien ts except 2 tab lesp oon s f lou r and the water in C rock-Pot ; s t i r to mix beef r ibs wi th on ion r ings (be sure on ions areunder beef r ibsnot on top). Cover and cook on Low set t ingfor 7 to 12 hours.

Remove short r ibs to warm serv ing p la t ter . I f th ickened gravyis des i red , m ake a sm oo th pas te o f f lou r a nd w ater . T urnCrock-Pot to High set t ing and st i r in paste. Cover and cookunt i l gravy is th ickened.6 servings (about 3 quarts).


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Beef Hash2 to 3 cups cut -u p cook ed 1 on io n, f ine ly cho ppe dbeef V*cup butter or m argarine,2 packages (10 oz. eac h) m elted

froz en hash br ow n 1 cup gravy or beef bro thpota toes, th aw ed Salt and pep per

Place a l l ingred ients in Crock-Pot . Cover and cook on Lowse t t ing for 6 to 8 ho urs (on H igh se t t ing for 2 to 3 ho urs) .4 servings (about Vh quarts). D o u b le rec ipe fo r 5 -quar t Crock-Pot.

?Meat Loaf with Souffle Crown1 lb . grou nd beef1 package (V/i oz. )

textured vegetableprote in mix wi thmeat loaf seasoning

3 medium pota toes ,peeled and sl iced1 can (16 oz. ) tomato

wedges, dra ined

IV i cups grated Cheddarcheese

1 cup sour cream% cup flour1 teaspoon salt3 eggs, beatenDash cayenne pepper

M ix g ro un d beef w i t h vege tab le p ro te in m ix , f o l l o w in g pack age d i rect ions on mix . P lace s l iced pota toes in Crock-Pot .Pat meat loa f mix ture even ly over pota toes. Ar range dra inedtomato wedges over meat , then spr ink le w i th cheese .

Comb ine rema in ing i ng red ien t s ; bea t un t i l smoo th . Sp readover meat loa f and to m a to w edges . Cover Crock -Po t and s l ipa w o o d e n p ick be tw ee n the l i d and po t to ven t . Co ok on Lowse t t ing fo r 7 to 10 hou rs.6 servings (about 3 quarts).


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TREATING GROUND MEAT M o s t g r o u n d m e a ts s h o u l d b e p r e - b r o w n e d a n d t h o r o u g h l yd ra i ne d be fo re be i ng c o ok ed i n t he C roc k -Po t . The b ro w n i n ge l iminates excess fa t and he lps the meat to main ta in a bet te rtex tu re . Loaves , pa t t ies and g ro un d m ea ts co ok ed w i t h r iceo r pas ta do no t requ i re p re -b ro w n in g . To m ain ta in the i r f i rmn ess , meat loaves sh ou ld be p lacedon s l iced vegetables or on the accessory Meat Rack.

Peppered Meat Loaf

ilb. gro un d chuck 2 eggs% lb. bulk sausage 2 teaspoon s W orc este rsh ire1 large o n io n , f inely saucech op pe d 2 teaspoon s seasoned salt3 cloves garl ic, minced V*teaspoo n seasoned1 can (8 oz. ) tom ato sauce pep per

Vi cup ketch up 1 to 2 potato es, pee led and3/4 cup crushed saltine cut into fingers

crackers S a u c e ( b e l o w )C o m b i n e a ll i n g r e d i e n t s e x c e p t p o t a t o e s a n d S a u c e ; m i x w e l la n d s h a p e i n t o a l o a f. P la c e p o t a t o e s i n b o t t o m o f C r o c k - P o t .T o p p o t a t o e s w i t h m e a t l o a f . P o u r S a u c e o v e r a l l . C o v e r a n dc o o k o n L o w s e t t i n g f o r 8 t o 12 h o u r s . T u r n t o H i g h s e t t i n ga n d r e m o v e c o v e r f o r la st h o u r .6 to 8 servings (about 2Vi quarts).

S A U C E

1 cup ke tchu p IV2 teaspoon s dry mu stardVt cup b row n sugar Yi teaspoon nutm eg

M i x i n g r e d i e n t s w e l l .


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i Gourmet Meat Loaf1 slice breadV*cup milk1 egg, beaten1 medium onion, choppedVA teaspoons curry powder2 teaspoons lemon juice'/4 cup chopped almonds 8 dried apricots, soakedand chopped1/4 cup chutneySalt and pepperXVi lb. ground beef2 bay leaves, broken inseveral piecesSoak bread in m i lk ; squeeze dry . M ix egg w i t h m i lk . A d d a l lingred ients except bay leaves to ground beef ; b lend we l l .Shape into a loaf. Insert bay leaves in top of meat loaf. Placein C rock -Po t . Co ver an d co ok on Low s et t ing for 8 to 10hours. Remove bay leaves before serv ing.4 to 6 servings (about 2 quarts).

Norwegian Meatballs in SauceVh lb. extra-lean ground

beefV i lb. extra-lean groundpork or veal1 egg1 cup mashed potatoesVi cup dry bread crumbsI'i cup milk2 teaspoons seasoned saltV teaspoon ground cloves

Vt teaspoon allspiceVt teaspoon ground gingerVtteaspoon black pepperVi teaspoon nutmegft teaspoon brown sugarY 2 cup flour1 cup beef brothY2 cup heavy creamVicup chopped parsley

Thorough ly combine a l l i ng red ien ts excep t f l ou r , bee f b ro th ,heavy c ream and chopped pars ley . B lend we l l and shape in toabou t twen ty - four T ' /Hnch meatba l l s . Ro l l l i gh t l y in f l ou r .Place o n rack of b ro i le r pa n in pre he ate d 400 ov en fo r 20minutes. Dra in and p lace in Crock-Pot . Pour beef bro th over


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m e a t b a l l s . C o v e r a n d c o o k o n L o w s e t t i n g f o r 6 t o 8 h o u r s( o n H i g h s e t t i n g f o r 1Vi t o 2Vi h o u r s ) .

B e f o r e s e r v i n g , c a r e f u l l y r e m o v e m e a t b a l l s t o w a r m p l a t t e r .S tir h e a v y c r e a m i n t o b r o t h i n C r o c k - P o t ; m i x u n t i l s m o o t h .P o ur s a u c e o v e r m e a t b a l l s , t h e n s p r i n k l e w i t h t h e c h o p p e dpars ley .6 to 8 servings (about 2Vi quarts).

Meatballs in Gravy1 lb. lean grou nd beef

Vi lb. ground vealVi lb. lean ground porkVi lb. bulk sausage1 egg2 tablespoons dried

parsley flakes

Vi cup grated Parmesancheese

Vh teaspoons saltVi teaspoon pep per

11/2 cups fresh bread crumbsGravy (below)

M i x t h o r o u g h l y a l l i n g r e d i e n t s e x c e p t G r a v y . S h a p e i n t om e a t b a l l s a n d b r o w n i n s k i l l e t o r o n b r o i l e r r a c k i n 40Cf o v e n .P r e pa r e G r a v y i n C r o c k - P o t . A d d m e a t b a l l s . C o v e r a n d c o o ko n L o w s e t t i n g f o r 6 t o 8 h o u r s ( o n H i g h s e t t i n g f o r 2 t o 4h o u r s ) .4 to 6 servings (about 2 quarts).

G R A V Y1 can (4 oz. ) mushrooms,

dra ined1 can (10% oz .) con dens ed

cream of mushroomsoup

1 cup sour creamVs cup f lourVi teaspo on instant coffeeVi cup dry sherry1 teaspoon paprika

C o m b i n e a l l i n g r e d i e n t s in C r o c k - P o t ; s ti r t h o r o u g h l y .


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Meatbal l Stewteaspoon garlic powderViteaspoon seasoned salt2 teaspoons Italianseasoning4 carrots, pared and sliced3 large potatoes, peeledand diced1 medium onion, sliced

2 tablespoons cornstarchV cup cold water

1 lb. lean ground beef1 medium onion, chopped1 egg1 cup dry bread crumbsVi teaspoon saltVi teaspoon pepper2 tablespoons margarineor butter1 can (16 oz.) wholetomatoes, undrained,chopped1 cup water2 tablespoons beef flavorbase (paste orgranules)

C o m b i n e g r o u n d b e e f w i t h c h o p p e d o n i o n , e g g , b re a dcrumbs, sa l t and pepper . Shape mix ture in to about 24 meat bal ls , then b ro w n in margar ine ; d ra in we l l .

St i r together tomatoes, water , beef base and seasonings.P lace car ro ts , pota toes and s l iced o n io n in b o t to m of C rock -Pot; to p w i t h m eatba l ls . Pour to m a to m ix tur e over a l l . Coveran d co ok o n H igh se t t ing for 1 ho ur . Turn to Low set t ingand c oo k for 5 to 7 hou rs .

Be fo re serv ing , rem ove me atba l ls w i th a s lo t ted sp oo n .M ak e a sm oo th paste o f the corn starch and w ater and s ti r in tovege tab les . Cover and cook on H igh se t t ing fo r 10 minu testo th icken. Return meatba l ls to s tew and serve.6 servings (about 3 quarts).


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8EEF,PORK AND LAMB 39

Ham burger Hot Pot JQ'/2 lb. ground chuck or 3 medium onions, slicedlean ground beef 1 can (103/4 oz.) condensedV teaspoon garlic pow der golden mushroom soup2 teaspoons salt % cup waterVA teaspoon pepper6 medium potatoes,peeled and sliced

In sk i l le t , l igh t ly brown ground beef ; d ra in w e l l . Add gar l icpowder, sal t and pepper; set aside. P lace hal f the potatoesand ha l f the on ion s in greased C rock -Po t . A d d br o w n e d beef.T o p w i t h r e m a i n in g p o t a to e s a n d o n i o n s . C o m b i n e m u s h r o o msoup and water ; spread over top, be ing sure to mois ten andcover even ly . Cove r and co ok on Low set t ing for 8 to 10hou rs (on H igh se t t ing for 3 to 4 ho urs ) .4 to 6 servings (about 2Vi quarts).

Barbecue BurgersVh lb. ground chuck 2 tablespoons sugar3 potatoes, peeled and 1 tablespoon cider vinegarthinly sliced 1 tablespoon Worcester-% cup ketchup shire sauce

1 onion, finely choppedShape gr ou nd ch uc k in to 6 burgers . P lace s l iced po ta toe s inCrock -Po t . Comb ine rema in ing i ng red ien t s and coa t eachburger wi th sauce mix ture ; ar range over pota toes in Crock-Pot. Cover an d coo k o n Low set t ing for 4 to 8 hou rs .6 servings (about 2Vi quarts).NOTE: I f you have the accessory Meat Rack, p lace over potatoes and arrange burgers on rack.


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Stuffed Cabbage12 large cabbage leaves1 lb. lean ground beef or

lambYi cup cooked r iceYi teaspoon saltMs teaspoon pepper

% teaspoon leaf thymeV*teaspoon nutm egY*teaspoon c innam on1 can (6 oz.) tomato paste% cup water

W a s h c a b b a g e l e a ve s . B o i l 4 c u p s w a t e r . T u r n h e a t o f f . S o a kle a ve s i n w a t e r f o r 5 m i n u t e s . R e m o v e , d r a i n a n d c o o l .

C o m b i n e r e m a i n i n g i n g r e d i e n t s e x c e p t t o m a t o p a s te a n dw a t e r . P la c e 2 t a b l e s p o o n s o f m i x t u r e o n e a c h le a f a n d r o l lf i r m l y . S ta c k in C r o c k - P o t . C o m b i n e t o m a t o p a s te a n d w a t e ra n d p o u r o v e r s t u f f e d c a b b a g e . C o v e r a n d c o o k o n L o w s ett i n g f o r 8 t o 1 0 h o u r s .6 servings (about 2VJ quarts).

Working Girl 's Favorite1 lb. extra- lean g rou nd

beef2 stalks celery, sliced1 smal l green pepper,

seeded and chopped1 can (10% oz.) c ond ens ed

cream of mushroomsoup

2 tablespoons instantminced on ion

2 teaspoons sugarYi teaspoon salt

Dash pepperVi tea sp oo n leaf basil

Hot biscuits or toastedwaffles

T h o r o u g h l y c o m b i n e a l l i n g r e d i e n t s e x c e p t b i s c u i t s in l i g h t l yo i l e d C r o c k - P o t . C o v e r a n d c o o k o n L o w s e t t i n g f o r 6 t o 10h o u r s . S e r ve s p o o n e d o v e r h o t b i s c u i t s .4 servings (about 2 quarts).


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Brunch Casserole1 '2 lb. lean gro un d b eef

1 large onion, f inelychopped

2 tablespoons olive oil orbutter

2 cloves garl ic, minced1 can (4 oz.) sl iced mush

rooms, dra ined2 teaspoons saltVi teaspoon n utm eg

% teaspoon leaf oregano% package (10 oz . ) froz en

chopped spinach,thawed and dra ined

3 tablespoons f lour6 eggs, beaten

V*cup m ilk, scaldedYicup grated sharpCheddar cheese

In s k i l le t , l i g h t l y b r o w n g r o u n d b e e f a n d o n i o n i n o l i v e o i l ;d r a i n w e l l . P l ac e i n w e l l - g r e a s e d C r o c k - P o t . S t i r i n r e m a i n i n gi n g r e d i e n t s e x c e p t e g g s, m i l k a n d c h e e s e u n t i l w e l l b l e n d e d .

B e a t e g gs a n d m i l k t o g e t h e r . P o u r o v e r o t h e r i n g r e d i e n t s ;s t i r w e l l . D u s t w i t h a d d i t i o n a l n u t m e g . C o v e r a n d c o o k o nL o w s e t t i n g f o r 7 t o 1 0 h o u r s o r u n t i l f i r m .

) us t b e f o r e s e r v i n g , s p r i n k l e w i t h g r a t e d c h e e s e .6 to 8 servings (about 2Vi quarts).


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HChuckwagon Beef

1 lb. extra-lean ground Vi cup raw long-grainbeef converted rice1 can (16 oz.) whole 1 teaspoon salttomatoes Vi teaspoon leaf basil1 green pepper, seeded Dash pepperand finely chopped 4 slices American cheese,1 on ion , finely chopped cut into trianglesPlace a l l ingredients except cheese t r iangles in Crock-Pot .S t i r tho rough ly to m ix g round bee f w i th o ther ing red ien ts .P lace 4 cheese tr iang les on to p . Cov er and c oo k o n Low sett in g for 7 to 10 ho urs .

Before serv ing , to p w i t h rem ain ing 4 cheese tr iang les.4 servings (about 2 quarts).Chuckw agon Venison:Su bst i tu te gro u n d ven ison fo r the beef.

Jenny Joe's2 lb. lean ground beef % cup ketchup1 medium on ion, chopped 1 tablespoon prepared1 teaspoon salt mustardVtteaspoon pepper 8 toasted hamburger rolls1 can (10% oz.) condensedchicken gumbo soup

In sk i l l e t , b rown g round bee f ; d ra in w e l l . Comb ine a l lingred ients except hamburger ro l ls in Crock-Pot ; s t i r we l l .Co ver and co ok o n Low set t ing for 6 to 9 hou rs (on Highse t t ing for 2 to 3 ho urs) .

Serve spooned over toasted hamburger ro l ls .8 servings (about 2 quarts).


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>- - ITaverns -_.~ 1'/2 lb. lean grou nd beef 1 teaspoo n dry mu stard1 large on ion , cho ppe d 1 teas po on salt

1 cup ketch up 2 cups beef bro th or w ater1 teaspoo n chi l i po w de r Toasted ham burg er rolls

In s k i l l e t , b r o w n g r o u n d b e e f ; d r a i n w e l l . P la c e b r o w n e d b e e fa n d r e m a i n i n g i n g r e d i e n t s e x c e p t h a m b u r g e r r o l l s i n C r o c k -Po t ; s t i r w e l l . C o v e r a n d c o o k o n L o w s e t t i n g f o r 6 t o 1 2 h o u r s .

T a s te f o r s e a s o n i n g b e f o r e s e r v i n g . S e rv e s p o o n e d o v e rt o a s t e d h a m b u r g e r r o l l s .6 to 8 servings (about 2 quarts).

Simple Stroganoff1 % lb. lean ground beef Vh teaspoons salt

% cup f lour 1 teaspo on oreg anoft cup chopped on ion VA teaspoon gar l ic powder1 cup cream-style cottage Dash pep percheese 1 can (4 o z.) sl iced m us h-1 can (6 oz . ) tom ato paste room s, dra ined1 tablespo on W orc este r- 1 can (14 oz . ) beef bro th

shire sauce or 2 cups m ea t stockIn s k i l l e t , b r o w n g r o u n d b e e f , f l o u r a n d o n i o n ; d r a i n w e l l .P la c e i n C r o c k - P o t .W h i p c o t t a g e c h e e s e u n t i l s m o o t h ; a d d t o m a t o p a s te a n ds e a s o n in g s . M i x w e l l a n d a d d t o m e a t m i x t u r e w i t h m u s h r o o m s a n d b e e f b r o t h . S t i r u n t i l s l i g h t l y b l e n d e d . C o v e r a n dc o o k o n H i g h s e t t i n g f o r 1 h o u r . T u r n t o L o w s e t t i n g a n dc o o k f o r 4 t o 6 h o u r s .4 to 6 servings (about 2V2 quarts).


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Layered Beef 'n Potatoes

1 lb . gro un d be ef1 can (8 oz . ) tomatosauce and bits

1 can (12 oz . ) M ex ico rn ,d ra ined

1 tablespoon instantmi n ced o n i o n

1 teaspoon salt

Dash pepperV/i cups dried m ashedpotato f lakes

V/z cups sour cream% cup water

V/i cups grate d processAmerican cheese

In s k i l le t , b r o w n g r o u n d b e e f ; d r a i n w e l l . P l a ce i n C r o c k - P o ta n d a d d t o m a t o s a u c e , c o r n , o n i o n , s a lt a n d p e p p e r ; m i xw e l l . I n b o w l , m i x p o t a t o f l a k e s w i t h s o u r c r e a m a n d w a t e r .S p r e a d p o t a t o m i x t u r e o v e r b e e f . T o p w i t h g r a t e d c h e e s e .C o v e r a n d c o o k o n L o w s e t t i n g f o r 7 t o 1 0 h o u r s .4 servings (about 2Vi quarts).

Alamo Tamale Supper1 can (15 oz. ) beef tamales1 med ium on ion , f ine ly

c h o p p e d1 can (8 oz . ) wh o le -kern e l

c o r n , d ra ined

1 can (8 oz . ) to m ato sauce1 teaspoon chi l i powder1 cup grated sharp process

cheeseVA cup slice d, pitte d ripe olives

S l i c e t a m a l e s i n h a l f c r o s s w i s e a n d a r r a n g e i n b o t t o m o fg r e as e d C r o c k - P o t . S p r i n k l e c h o p p e d o n i o n o v e r t a m a l e s .A d d c o r n . M i x t o m a t o s a u c e a n d c h i l i p o w d e r ; p o u r i n t oC r o c k - P o t . T o p w i t h g r a t e d c h e e s e a n d s p r i n k l e w i t h s l ic e dr i p e o l i v e s . C o v e r a n d c o o k o n L o w s e t t i n g f o r 5 t o 7 h o u r s( o n H i g h s e t t i n g f o r 2 h o u r s ) .4 servings (about Vh quarts). D o u b l e r e c i p e f o r 5 - q u a r t C r o c k -Po t .


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Beef Tacos w ith M exican Sauce*2 lb . lean gro un d beef2 med ium on ions , f ine ly

ch o p p ed1 to 2 tablespoo ns chi l i

p o w d er1 teaspoon leaf oregano1 teaspoon paprika2 teaspoons saltVi cup taco sauce

1 tab lespoon Worcester shire sauce

1 can (16 oz . ) p in to beansor green peas,drained and pureed inb lender

Taco shellsMexican Sauce (be low)

In l a r g e s k i l l e t , b r o w n g r o u n d b e e f a n d o n i o n s ; d r a i n w e l l .P l a c e b e e f a n d o n i o n s i n C r o c k - P o t . S t i r i n r e m a i n i n g i n g r e d i e n t s e x c e p t t a c o s h e l ls a n d M e x i c a n S a u c e . C o v e r a n dc o o k o n L o w s e t t i n g f o r 4 t o 1 0 h o u r s . T a s t e f o r s e a s o n i n g . F il lt a c o s h e l l s a n d s e r v e w i t h s a u c e .Fills 2 to 3 dozen taco shells (about 2V2 quarts).N O T E : T h i s t a c o f i l l i n g f re e z e s b e a u t i f u l l y .

M E X I C A N S A U C E

2 cups chop ped pee ledtom atoes o r 1 can(16 oz. ) w ho letomatoes

1 smal l on ion, quartered1 clove garlic

1 tab lespoon chi l i powderVi teaspoo n leaf orega no1 teaspoon salt1 smal l ja lapef io pe pp er ,

fresh or canned(opt iona l )

C o m b i n e a l l i n g r e d i e n t s in b l e n d e r c o n t a i n e r ; b l e n d u n t i ls m o o t h . P o u r i n t o s m a l l s a u c e p a n ; s i m m e r f o r 3 0 m i n u t e s .About 31/2 cups.


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Veal Ragout -to 4-lb . veal breast 2 teaspoons salt1 onion, chopped 2 cups water1 carrot, pared and sliced Sauce (belo w)1 stalk celery, sliced 1 cup heavy cream1 bay leaf 1 egg, lightly beatenTrim al l excess fat f rom vea l . P lace vea l and chopped vegetab les in Crock-Pot ; add remain ing ingred ients except Sauce,cream and egg. Co ver an d co ok on Low se t t ing for 7 to 9hours . Ref r igera te cooked vea l and bro th in conta iner . Ch i l lunt i l fa t r ises to top and can easi ly be removed. Remove meatf rom bones and cu t in to 1-inch cubes. (There shou ld bea b o u t Vh cups vea l .) Re m ove 2 cu ps b ro th for sauce.

O n e to 3 hours be fo re serv ing , p repare Sauce . Co m b in eSauce and cubed vea l in Crock-Pot . Cover and cook onLow set t ing for 30 m inu tes (or up to 3 hou rs) to a l lo wf lavors to b len d . Th i r t y m inu tes be fo re serv ing , c o m b in e heavycream and egg; s tir in to C rock -Po t . Serve w i t h sm al l o n io nsand car ro ts s immered on top o f range in Vz cup vea l s tock.8 servings (about 2Vi quarts).

SAUCEVi cup butter or margarine % cup flourVipound fresh mushrooms, 2 cups veal broth

sliced Vi cup dry white wineOn top o f range (or in microwave oven us ing 2-quar t g lasscassero le ) , me l t bu t te r in m ed ium -s iz e saucepan over m e d iu mheat . S t i r in mushrooms and saute l igh t ly . Add f lour , s t i r r ingconstant ly ; s t i r in bro th and wine. Cook and s t i r unt i lt h i ckened .


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Roast Pork3-to 4-lb. pork loin roast, 3 to 4 sweet potatoes orwell trimmed baking potatoes, wholeKitchen Bouquet (peeled or unpeeled)Garlic saltSalt and pepper

Brush pork roast we l l w i th K i tchen Bouquet . Spr ink le wi thgar l ic sal t , sa l t and pepper. P lace potatoes in bot tom ofCrock-Pot . P lace pork roast on " rack" o f pota toes. ( I f poss i b le , inser t a me at the rm om et e r in t o roast a t an ang le if co ok ing to m e d iu m stage, 170.) Co ver and co ok on High set t ingfor 2 ho urs , the n tu rn to Low se t t ing for 2 to 3 hou rs (orco ok en t i re t im e on L ow set t ing for 5 to 7 ho urs ) .4 to 6 servings (about 3 quarts).

Apple-Glazed Pork Roast3-to 4-lb. pork loin roast, 1/4 cup apple juicewell trimmed 3 tablespoons brown sugarSalt and pepper 1 teaspoon ground ginger4 to 6 apples, cored andquartered

Rub roast wi th sal t and pepper. Brown pork roast underbro i le r to remove excess fa t ; d ra in w e l l . P lace apple quar tersin bot tom of Crock-Pot . P lace roast on top o f app les. Comb ine app le ju ice , b rown sugar and g inger . Spoon over topsur face o f roast , mois ten ing w e l l . Cover and cook on Lowset t ing for 8 to 12 hou rs or un t i l d o ne .6 to 8 servings (about 3 quarts).


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BEEF, PORK AN D LAMB 4 9

Mexican Pork Roast2 medium onions, chopped Yi teaspoon leaf oregano2 carrots, pared and sliced Yi teaspoon cumin seed3-to 4%-lb. pork loin or Yi teaspoon coriandershoulder roast 2 cups water2 teaspoons salt

Place o n io ns an d carrots in C roc k-P ot . Rub pork roast w i t hseasonings. P lace on top of vegetables; add water . Coverand coo k on Low set t ing for 8 to 12 ho urs .

Good when sh redded and se rved i n ho t bu t t e red t o r t i l l aswi th spicy taco sauce.6 to 8 servings (about iVi quarts).

Braised Pork

i-to 4-lb. pork loin roast, 1 cup chicken brothwell trimmed Yi cup dry vermouth3 cloves garlic, slivered V*cup pimiento-stuffedSalt and pepper olives, slicedYi teaspoon sage V*cup flourBrown pork roast under bro i ler to remove excess fat ; dra inw e l l . Insert gar l ic sl ivers in roast and season l ight ly with salt ,pep per and sage. P lace b ro w n e d p ork roast in Cro ck-P ot . A d dremain ing ing red ien ts excep t f l ou r . Cover and cook on Lowset t ing for 8 to 10 ho urs . Rem ove roast . In sm al l b o w l , c o m b in ef l ou r w i t h Vz cu p g ravy ju ices f rom Cro ck-Po t . Turn to H ighset t ing an d st ir in f lo ur p aste. C oo k a nd sti r u n t i l th ic k e n e d . Serve sauce over pork, wi th regular or saf f ron r ice.8 servings (about 3 quarts).


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Stuffed Pork Chops4 double pork loin chops,well trimmedSalt and pepper1 can (12 oz.) whole-kernelcorn, drained1 small onion, chopped1 small green pepper,seeded and chopped

1 cup fresh bread crumbs% teaspoon leaf oregano orleaf sageVs cup raw long-grainconverted rice1 can (8 oz.) tomato sauce

Cut a po cke t in each c h o p , cu t t in g f rom the edge a lmos t tothe bone. L ight ly season pockets wi th sa l t and pepper . Inb o w l , comb ine a l l i ng red ien t s excep t po rk chops and toma tosauce. Pack vegetab le mix ture in to pockets . Secure a long fa ts ide w i t h w o o d e n p i cks .

Pour any rema in ing vege tab le m ix tu re in to Crock-Po t .Mo is ten top sur face o f each chop w i th tomato sauce . Addstuf fed pork chops to Crock-Pot , s tacking to f i t i f necessary.Pour any rema in ing tomato sauce on top . Cover and cook onLow set t ing for 7 to 10 hou rs or un t i l d o n e.

To serve , rem ove chop s to hea tp roo f p la t te r and m o u n dvegetab le- r ice mix ture in center .4 servings (about 3 quarts).


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BEEF,PORK AND LAMB 51

Spicy Pork and CabbageHto 6 pork loin chops(about 1 inch thick),well trimmedSalt and pepperKitchen Bouquet4 cups coarsely shreddedcabbage

3 to 4 tart apples, coredand diced

Vismall onion, chopped2 whole cloves'A small bay leafV cup sugar1 cup water2 tablespoons cider vinegar2 teaspoons salt

Season pork chops l igh t ly wi th sa l t and pepper and brushw i th K i tch en Bo uq ue t ; se t as ide. P lace cab ba ge , app les a ndon ion in Crock-Po t . Add rema in ing ing red ien ts excep t porkchops. Toss together wel l to even ly d is t r ibu te sp ices. Ar rangechops on top o f cabbage mix ture , s tack ing to f i t . Cover andco ok o n L ow se t t ing for 7 to 10 ho urs (on H igh s et t in g for2 to 3 hours) .4 to 6 servings (about 31A quarts).

Fruited Pork Chops6 pork loin chops(about 1 inch thick),well trimmed2 tablespoons cooking oilSalt

6 tart apples, cored andthickly slicedVt cup dried currants1 tablespoon lemon juiceVi cup brown sugarIn sk i l le t , b ro w n cho ps in o i l . Spr ink le w i th sa lt du r in g b ro w n ing ; d ra in w e l l . P lace cho ps in Croc k-Po t . C o m b in e rem a in ingingred ients and pour over chops. Cover and cook on Low set t ing for 5 to 8 ho urs .6 servings (about 2Vi quarts).


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Pork Chops and Apple Slices4 pork loin chops (about1 inch thick), welltrimmed2 medium apples, peeled,cored and sliced

1 teaspoon butterVi teaspoon nutmeg(optional)Salt and pepper

I n sk i l l e t , b rown po rk chops qu i ck l y ; d ra in w e l l . Arrange alayer of s l iced apples in Crock-Pot , then a layer of pork chops;repea t. D o t w i t h b u t te r ; sp r ink le w i t h nu tm eg . A dd sa lt andpep per . Co ve r and co ok on Low set t ing for 6 to 8 hou rs .4 servings (about 2Vi quarts).

Pork and Veal with Sauerkraut1 can (16 oz.) sauerkraut1 lb.veal, cut into Hi-inchcubes1 lb. pork, well trimmedand cut into iy2-inchcubes1 can (16 oz.) tomatowedges

V i to 1 teaspoon carawayseed1 cup sour creamYA cup flour2 teaspoons salt% teaspoon pepper

Rinse sauerkraut under co ld water ; d ra in w e l l . C o m b i n esauerk rau t , vea l , pork , tomato wedges and caraway seed inCrock-Pot ; s t i r w e l l . Cover and cook on Low set t ing for6 to 12 hours.

O n e ho ur b e fo re serv ing , co m b in e sour c ream , f lou r , saltan d pepp er . S tir ge nt ly in to C roc k-P ot . Cove r and co ok un t i lt h i c k e n e d .6 servings (about 2Vi quarts).


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Chop Suey2 to 3 pork shou lder

chops, boned , we l lt r immed and d iced

2 cups cubed cooked orraw chicken

Vicup ch icken broth1 cup diagonally sliced

celery

2 teaspoons soy sauceVi teaspoon sugar

SaltV/i cups wa ter chestnuts,

thinly slicedV/i cups bamboo shoots,

in julienne strips

Combine a l l ingred ien ts in Crock-Pot ; s t i r w e l l . Cover andco ok on Low se t t ing for 7 to 10 hou rs (on H igh se t t ing for2 to 3 hou rs) . If de s i red , th ic ke n sauce w i t h a co rn s ta rch -water paste just before serv ing.4 servings (about 2 quarts). D ou b le rec ipe fo r 5 -qua r t Crock -Pot.

Mexican Carnitas1 lb. lean boneless pork,cut into small cubes

V2 teaspoon monosod iumglutamate

1 package (10 oz . ) f roze nFrench-style greenbeans, part ial ly thawed

2 tab lespoons minced.on ion2 tab lespoons chopped

p imien toVi teas po on seasoned saltVi teaspoon pepp er

Spr ink le po rk cubes w i th monosod ium g lu tamate and tossl igh t ly . P lace green beans in Crock-Pot . Top w i th on ion ,p imien to , seasoned sa l t and pepper ; add cubed pork . Coverand coo k on H igh se t t ing fo r 30 m inu tes , the n tu rn to Lowset t ing for 4 to 7 hours.3 to 4 servings (about V/i quarts). D o ub le rec ipe fo r 5 -qua r tCrock-Pot .


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gChili Verde

'/3 cupch op ped parsleyor2 tablespoons driedparsley flakes

1 teaspoon sugar2 teaspoons cumin seedor

1 tab lespoon groundcumin

2 whole c lovesVicupbeef bro th

2 lb.extra- lea n bonelessp o r k , cut into 1-inchcubes

1 lb.boneless beef ch uck ,cut into 1-inch cubes

1 large green pepper,seeded and ch o p p ed

2 cloves garl ic, minced1 can (28 oz.) w h o l e

tomatoes , mashed1 can (4 oz.)gree n chi l i

peppers , d ra ined ,seeded and ch o p p ed

Combine all ingredients in Crock-Pot; stir thoroughly. Coverand cook on Low setting for 8 to 10 hours.

Before serving, taste for seasoning and add salt and morecumin if needed.6 to 8 servings about 3 quarts).

Cantonese Sweet-Sour Pork2- lb . lean po rk sho ulde r,

cut into strips1 green pepper , seeded

and cut into stripsVim ed i u m o n i o n , t h in ly

slicedV cupbr ow n sugar

(packed)

2 tablespoons cornstarch2 cups pineapple chunks

(reserve ju ice)% cupcider vinegarV*cup water1 tab lespoon soysauce

% teaspoon saltChow mein nood les

Place pork strips in Crock-Pot. Add green pepper and slicedonion. In bowl, mix brown sugar and cornstarch. Add 1 cup


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BEEF,PORK AND LAMB 55reserved p ineapple ju ice , the v inegar , water , soy sauce andsalt; b len d un t i l sm o o th . Pour ove r m eat an d vegetab les. Coverand coo k o n Low set t ing for 5 to 7 ho urs .

O ne hou r be fo re serv ing , add p inea pp le chu nk s ; s tir i n tomeat and sauce.

Serve over c h o w m ein no od les.4 to 6 servings (about 21A quarts).

Pork Subgum lb. lean boneless pork, '/2-inch strip crystallizedcubed and brow ned ginger or 1 teaspoon1 medium on ion , chopped ground ginger1 medium green pepper, 1 cup chicken brothseeded and cut into 1 tablespoon soy sauce'/4-inch strips Salt and pepper2 cans (4 oz. each) sliced 1 can (16 oz.) Chinesemushrooms, drained vegetables, drained1 can (7 oz .) water chest- 3 tablespoons cornstarchnuts,drained and 3 tablespoons water

sliced Chow mein noodlesCombine a l l i ng red ien ts excep t Ch inese vege tab les , c o r n starch, wa te r and c h o w m e in no od les in Cro ck-P o t ; stir we l l .Cover and co ok o n Low se t t ing for 6 to 10 hou rs (on H ighsett ing for 3'/2 hours).

O n e ho ur b efore serv ing, tu rn to H igh se t t ing an d s tir inCh inese vege tab les . Combine corns ta rch and wate r and addto Crock-Po t . Tas te fo r season ing . Cover and con t inue cooki ng un t i l t h i ckened .

Serve over c h o w m ein no od les.4 to 6 servings (about 2 quarts). D o u b le rec ipe fo r 5 -quartCrock-Pot .


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56 BEEF, PORK A N D LAMB

Candied Polynesian Spareribs2 lb. lean pork spareribs% cup soy sauce1 tab lespoon ground

ginger% cup cornstarchVi cup cider vinegar1 cup sugar

Vt cup water1 tablespoon saltV2 teaspoon dry mustard1 small piece gingerroot or

crystall ized ginger(about 1 inch)

C u t s p a r e r i b s i n t o i n d i v i d u a l 3 - i n c h p i e c e s . M i x s o y s a u c e ,g r o u n d g i n g e r a n d c o r n s t a r c h u n t i l s m o o t h ; b r u s h m i x t u r eo ve r sp a r e r i b s . P l a ce r i b s o n r a ck o f b r o i l e r p a n . B a ke i np r e h e a t e d 4 25 o v e n f o r 2 0 m i n u t e s t o r e m o v e f a t ; d r a i n .C o m b i n e r e m a i n i n g in g r e d i e n t s i n C r o c k - P o t ; s ti r w e l l . A d db r o w n e d r i b s . C o v e r a n d c o o k o n L o w s e t t i n g f o r 6 t o 1 0h o u r s .

If d e s i r e d , b r o w n a n d c r i s p r ib s i n b r o i l e r f o r 1 0 m i n u t e sb e f o r e s e r v i n g .4 servings (about 2V2 quarts).

Honey Ribs and Rice2 lb. extra -lean back ribs1 can (101/2 oz . ) cond ensed

beef consommeV2 cup water2 tablespoons maplesyrup

2 tab lespoons honey3 tablespoons soy sauce2 tab lespoons barbecue

sauceYi teasp oon dry mu stardV/2 cups quick-cooking r ice

If r i b s a re f a t , p l a c e o n b r o i l e r r a ck a n d b r o i l f o r 15 t o 2 0m i n u t e s ; d r a i n w e l l . O t h e r w i s e , w a s h r ib s a n d p a t d r y . C u tr ib s i n t o s i n g l e s e r v in g s . C o m b i n e r e m a i n i n g in g r e d i e n t s ex c e p t r i c e in C r o c k - P o t ; s t ir t o m i x . A d d r i b s . C o v e r a n d c o o k


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BEEF, PORK AN D LAMB 57on Low s et t ing for 6 to 8 ho urs (on H igh se t t ing for 3 to 4hours) .

Remove r ibs and keep warm. Turn Crock-Pot to High set t ing ; add 1Vicups qu i ck - c oo k in g r ice and cook un t i l do ne .Serve r ice on warm plat ter surrounded by r ibs.

4 servings (about 2 quarts).

G lazed H am w ith Cherry Saucei-to 5-lb. canned ham, 3 tablespoons cornstarchdrained 3 tablespoons dry white wineVicup apple jelly 1 can (21 oz .) cherry pie2 teaspoons prepared fillingmustard1 tablespoon dry whitewine

Score fa t on ham in a d ia m o n d pa t te rn , the n p lace in C rock -Pot wi th fa t s ide up. Combine app le je l ly , mustard and 1tab lespoon whi te wine; spread g laze over top sur face o fh a m . Cover and co ok on Low set t ing for 6 to 12 hou rs .

O n e ho ur before serv ing, tu rn to H igh se t t ing an d bastesur face o f ham wi th g laze and ju ices. Remove ham to warmserv ing p la t ter . Ma ke a paste o f the corn starc h an d 3 tab lespoons wh i te w ine and add to Crock-Po t w i th cher ry p ief i l l i ng ; stir w e l l . Cook on H igh se t t ing un t i l smooth andth i ckened .

Spoon ha l f o f the sauce over ham and serve the remaining sauce separately.8 to 12 servings (about 3 quarts).


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5 8 BEEF,PORK A N D LAMB

Ham 'n ColaYicup bro wn sugar % cup cola-type soft drink1 teaspoon dry mustard 3- to 4-lb. precooked ham1 teaspoon preparedhorseradish

Thorough ly combine b rown sugar , mus ta rd and horserad ish .M o is ten w i th just en ou gh co la to make a sm oo th pas te ;reserve remain ing co la . Rub ent i re ham wi th mix ture . P laceham in Cro ck-P o t and add rem a in in g co la . Cover and coo kon Lo w s et t in g for 6 to 10 hou rs (on H igh se t t ing for 2 to 3hours) .9 to 12 servings (about 3 quarts).NOTE: A 5- lb. ham may be used in the 5-quar t Crock-Pot .

Smoked Ham with Oranges2 to 3 sweet potatoes, 3 tablespoons frozen

peeled and thinly orange juice concen-sliced (% inch thick ) trate, thawed1 large smoked ham slice 3 tablespoons honey(about 1 inch thic k), % cup brown sugarcut into serving pieces 2 tablespoons cornstarch3 seedless oranges, peeledand slicedPlace sweet pota toes in Crock-Pot . Ar range ham and oranges l i ces on sweet po ta toes . Combine rema in ing ing red ien ts ;st ir un t i l co ns isten cy o f a th in paste. L igh t ly spread over hamand oranges. Co ver an d co ok on Low set t ing for 7 to 10hours .4 servings (about 2Vi quarts).


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Ham-Burger Balls with Yams2 cups ground ham (about 2 cans (23 oz. each) yams,Vi lb.) drained and cut intoVilb. ground chuck cubes1 cup whole wheat bread Yi cup dark corn syrupcrumbs Yi cup apple juice or1 egg, beaten pineapp le juiceVA cup minced onion V teaspoon nutmeg2 tablespoons salted 1 to 2 tablespoons corn-sunflower seeds or starch% teaspoon salt

Th oro ug h ly m ix g r ou nd mea ts , b read c ru m bs , egg , o n i o n andsunf lower seeds. Shape in to 12 to 16 meatbal ls . Place onrack in br oi le r pa n. Bake m ea tba l ls in pr eh ea ted 425 ov e nfor 15 minutes.

P lace yams in Crock -P o t . C o m b in e co r n sy rup , j u i ce andnutmeg and pour ha l f over the yams. P lace browned meat ba l ls over yams and top w i th remain ing sauce. Cover andco ok on Low s et t ing for 4 to 6 ho urs .

Transfer meatbal ls to serv ing d i s h ; p lace yams in serv ingbowl and keep warm. St i r corns ta rch in to sauce. Cover andcook on H igh se t t i ng un t i l t h i ckened ; pou r ove r yams be fore serv ing.4 to 6 servings (about 3 quarts).

A NOTE ABOUT PORKBecause fat can cause your dish to overcook and lose flavor,be sure your pork choice is well trimmed. Pre-brown ribs,roasts and other fatty cuts by broil ing for 20 minutes; drainwel l . If using chops , choose 1-inch-thick loi n chops (ribchops are too fat and too small to cook satisfactorily).


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Ham Tetrazzini1 can (10% oz. )condensed cream of

mushroom soup\' i cup ev apo rated or

scalded mi lkVh teaspoons prepared

horseradishYi cup grated Romano or

Parmesan cheese1 to V/i cups cubedcooked ham

Vi cup stuffed olives, sliced(opt ional )1 can (4 oz.) sliced mush

rooms, drainedVA cup dry sherry or dry

whi te w ine1 package (5 oz.)

spaghetti2 tablespoons butter ,mel ted

Comb ine a l l i ng red ien ts excep t spaghe t t i and bu t te r i n Crock -Pot; stir w e l l . Co ver an d coo k o n Low set t ing for 4 to 8 hours.

Just be fore serv ing , co o k sp aghe t t i ac co rd ing to packaged i rec t ions ; d ra in and toss w i th bu t te r . S t i r in to Crock-Pot .Sp r ink le add i t i ona l g ra ted cheese ove r top .4 servings (about 2 quarts). Th is rec ipe may be do ub le d fo rthe 5-quar t C rock -Po t .

Ham and Turnip Bake5 cups diced turnips2 cups coarsely ground

cooked ham1 cup f inely ch op ped

on ion1 cup f inely chopped

celery1/2 cup f inely chopped

green pepper

1 egg3 tablespoons butter ormargar ine, melted

Vi cup fresh bread crumbsSalt and pepper

1 cup grated processAmerican cheese

C oo k d ic ed tu rn ips in 1 inch o f bo i l in g water fo r ab ou t 15m inu tes o r un t i l t ender ; d ra in and mash . A dd rem a in ing in -


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gredients except cheese. Pour in to l ight ly greased Crock-Pot .Cover and co ok on H igh se t t ing fo r 2 to 4 hou rs (on Lowset t ing fo r 4 to 8 hou rs) . Be fore serv ing , spr ink le w i t h g ra tedcheese.4 servings about 2 quarts).NOTE: G ro u n d co o ke d ch i ck e n , t u rke y o r b e ef ma y be su b s t i tu ted fo r the ham.

Ham and Cheese Supper2 cups ground cooked ham 2 tablespoons butter(about Vilb.) 2 tablespoons vegetableVicup finely crushed oilcheese crackers % cup evaporated milk1 egg 1 cup grated mozzarellaVicup barbecue sauce cheese4 large potatoes, peeled 1 teaspoon saltand thinly sliced V teaspoon paprika1 medium onion, thinly 1/ teaspoon pepper

slicedC om b in e g ro un d ha m , c rushed c racke rs , egg and ba rbec uesauce and shape in to 6 pat t ies. In a sk i l le t , saute po ta to an don ion s lices in bu t te r and o i l ove r m ed iu m hea t , t u rn in g f requen t l y to p reven t b rown ing . Dra in and p lace in Crock -Po t .

Comb ine mi l k , cheese and season ings and pour ove r po ta toes and on ions . Layer ham pat t ies on top . Cover and cookon Low set t ing for 3 to 5 ho urs .6 servings about 3 quarts).


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6 2 BEEF,PORK AN D LAMB

Cranberry Canadian Bacon4 lb. Canadian bacon, 1 cup whole or jelliedunsliced cranberry sauce

Remove cas ing f rom Canad ian bacon. P lace bacon in Crock-Pot, cut t ing to f i t i f necessary. St i r cranberry sauce and spoonover b ac on . Co ver an d co o k o n Low s e t t ing fo r 6 to 8 hours .

Rem ove bac on f rom sauce; cu t in to ' /H nc h- th ick s l ices.Arrange bacon on heatproo f p la t te r and spoon sauce overt o p . Bro i l for 10 to 15 m in u te s to glaz e.72 to 76 servings (about 2Vi quarts).

Sausage and Cheese Casserole1 lb. bulk sausage 3 cups uncooked noodles2 chicken bouillon cubes Yi green pepper, chopped2 cups boiling water 1 small on ion , chopped-4 cup flour 2 carrots, pared and grated2 tablespoons butter 1 jar (2 oz.) pim iento,4 oz. bleu cheese, crumbled drained

In sk i l le t , brown sausage; dra in w e l l . In large bowl , d isso lvech icken bou i l l on cubes in bo i l i ng wa te r ; add f l ou r , bu t te rand b leu cheese and mix unt i l smooth (or process in b lendera fe w seco nds). Sti r sausage, no od les an d vegetab les in tosauce and pour in to g reased Crock-Pot . Cover and cook onLow se t t ing for 3 to 4 ho urs.4 to 6 servings (about 2Vi quarts).NOTE: C oo k in g t im e m ay be ex te nde d to 8 hours if thenoo d les a re co ok ed separa te ly u n t i l bare ly tende r , d ra in edand tossed in a sm al l a m o u n t o f o i l . Reduce wa ter to 1 cu p.


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Polish Sausage and Cabbage% head cabbage, coarselysliced or shredded1 small potato, peeledand diced1 teaspoon saltVi teaspoon caraway seed(optional)

1 large onion, thinlyslicedV/i lb. Polish sausage, cutinto1-inch pieces1 can (14 oz.) chickenbroth

Place s l iced cabbage in Crock-Pot . Toss w i th d iced po ta to ,salt an d caraw ay seed . A d d s l iced o n io n a nd Pol ish sausage.Pour ch icke n br o th ov er a l l ; s tir l igh t ly . Co ver and coo k onLow set t ing for 6 to 10 hou rs (on H igh se t t ing for 2 to 4hours) .

Th is d ish is de l ic io us served w i th m us tard , horserad ish a ndbo i led new po ta toes .4 servings (about Vh quarts).


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i Bologna-'Baga Bake1'/2 lb. ring bologna, sliced3 large potatoes, peeledand diced1 small rutabaga, peeledand diced 1 medium onion, choppedSalt and pepper4 cups water% to % cup m ilkButterComb ine a l l i ng red ien ts excep t m i l k and bu t te r i

marilyn neill - crock-pot cooking

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