13
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
New England Boiled Dinner
2 pound
1
(4 pound) boneless, smoked ham
1
2
(16 oz) cans whole potatoes, drained
1
2
(16 oz) bags frozen baby carrots
1 pound
1
(2 pound) cabbage, cut in 6 wedges
1
⁄
4
1
⁄
2
cup water
Place the meat in the crock and fit the vegetables around it. Add water.
Cover and
cook: Low – 6 hours OR High – 3 hours.
Makes 4 or 8 servings.
’Wursts and Sauerkraut
1
2
(28 oz) cans sauerkraut
1
1
envelope dry onion soup mix
3
⁄
4
cup
1
(12 oz) bottle beer
1
1
tablespoon Worcestershire sauce
2
4
pounds pre-cooked bratwurst, knockwurst, or kielbasa
Combine all ingredients, except wursts, in crock. Stir well. Add meat and stir.
Cover and cook: Low – 6 hours OR High – 3 hours.
Makes 6 or 12 servings.
Belgian Beef Stew
3
6
pounds boneless beef stewing cubes
1 cup
1
(12 oz) bottle beer
1
2
(16 oz) packages frozen vegetables for stew
1
1
(14 oz) can beef broth
2 Tblsp.
1
⁄
4
cup vinegar
2 Tblsp.
1
⁄
4
cup brown sugar, packed
1
2
(0.87 oz) envelopes brown gravy mix
Combine all ingredients in crock.
Cover and cook: Low – 10 hours OR
High – 5 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
Soups & Stews
3 to 5 qt
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