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Tex-Mex Beef Barbecue
3 pounds brisket of beef
1 (18 oz) bottle hickory-smoked barbecue sauce
1 (1.25 oz) envelope chili seasoning
1 teaspoon chopped garlic
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1
⁄
2
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 serv-
ings.
North Carolina Pork Barbecue
3 pounds boneless pork butt, shoulder or blade roast
1 (14 oz) can diced tomatoes
1
⁄
2
cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 heaping tablespoons crushed red pepper flakes
1 tablespoon salt
2 teaspoons black pepper
Combine all ingredients in crock.
Cover and cook: Low – 8-10 hours OR High
– 5 hours.
Remove and shred meat to serve.
Makes about 3 pounds barbecue.
Family Meat Loaf
2 eggs, beaten
3
⁄
4
cups milk
3
⁄
4
cups dry bread crumbs
1 (1 oz) envelopes dry onion soup mix
2 pounds lean ground beef (8% fat)
To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won’t touch sides of crock. Place in crock.
Cover and cook: Low – 6
hours OR High – 3 hours.
Makes about 6 servings.
Corned Beef
3 pounds corned beef brisket with pickling spices
1 medium onion, sliced
1 carrot, sliced
1 rib celery, sliced
Water
Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and
celery. Add enough water to just cover meat.
Cover and cook: Low – 8 hours
OR High – 4 hours.
Makes about 3 pounds corned beef.
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