22
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
Savory Roast Beef Sandwiches
3
5
pounds boneless beef chuck roast
1
⁄
4
1
⁄
3
cup soy sauce
1
2
tablespoons brown sugar
1
2
teaspoons salt
1
2
teaspoons ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef.
Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls.
Makes 6 to 12 servings.
Orange-Juiced Pork Chops
1
2
(6 oz) cans frozen orange juice, undiluted
1
⁄
2
1
cup brown sugar, packed
1
2
teaspoons soy sauce
2
4
tablespoons cornstarch
1
⁄
2
1
teaspoon garlic powder
6
12
1-inch thick boneless, center cut pork chops
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and
stir well to coat.
Cover and cook: Low – 6-8 hours OR High – 3 to 4 hours.
Makes 6 to 12 servings.
Sunday Chicken
3
1
⁄
2
7
pounds chicken, cut up
Paprika, salt, and pepper
1
2
(10 oz) cans condensed cream of celery soup
1
⁄
2
3
⁄
4
cup white wine or chicken broth
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and
pepper. Combine soup and wine. Place half of chicken in crock and pour half
of soup mixture over chicken. Repeat layers.
Cover and cook: Low – 6 hours
OR High – 4 hours.
Makes 6 to 12 servings.
3 to 5 qt
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