19
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
Swedish Meatballs
2
1
⁄
2
5
pounds frozen cooked meatballs
1
2
(10
1
⁄
2
oz) cans cream of mushroom soup, undiluted
1
2
(10
1
⁄
2
oz) cans golden mushroom soup, undiluted
1
2
(14 oz) cans beef broth
1
2
(
3
⁄
4
oz) envelopes brown gravy mix
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 6 hours OR
High – 3 hours.
Makes about 3 or 5 quarts.
Sweet & Pungent Meat Balls
2
1
⁄
2
5
pounds frozen cooked meatballs
1
2
(12 oz) jars grape jelly
1
2
(12 oz) jars currant jelly
1
2
(12 oz) bottles chili sauce
1
2
(12 oz) bottles cocktail sauce
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 6 hours OR
High – 3 hours.
Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3
6
pounds brisket of beef
1
2
(18 oz) bottles hickory-smoked barbecue sauce
1
2
(1.25 oz) envelopes chili seasoning
1
2
teaspoons chopped garlic
1
2
teaspoons lemon juice
1
2
tablespoons Worcestershire sauce
1
⁄
2
1
cup chopped onion
Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to
coat.
Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to crock. Stir well. Serve
on soft rolls.
Makes 8 or 16 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
840105900 Ev06 2/17/03 1:56 PM Page 19
