11
German Beef Stew
1½ lbs. Beef chuck, cut into 2-inch cubes
2 tbsp. Flour
½ tsp. Celery salt
¼ tsp. Garlic powder
½ tsp. Ground ginger
¼ tsp. Pepper
1 lb. Can whole tomatoes, undrained
2 cups Thinly sliced carrots
¼ cup Sherry cooking wine
¼ cup Dark molasses
¼ cup Raisins
1. Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic
powder, ground ginger and pepper. Sprinkle over beef.
2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.
3. Cover and place cooking pot on base. Simmer at “LO” for 6 to 8 hours. Add
raisins 30 minutes before serving. Reduce heat to keep warm (“WM”) for
serving. Serve over hot cooked noodles.
Cheese Curried Entree
2 10 oz. Packages frozen chopped
broccoli, partially thawed
3 cups (¾ pound) diced cooked ham,
turkey or chicken
1 11 oz Can condensed cheddar
cheese soup
1 cup Water
½ cup Salad dressing or mayonnaise
¼ cup Finely chopped onion
1 tbsp. Lemon juice
½ tsp. Curry powder
1. Place broccoli evenly in bottom of cooking pot. Add ham, turkey or chicken.
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in
small mixing bowl; stir to blend. Pour soup mixture into cooking pot.
3. Place cooking pot on base, cover and simmer at “HI” for 2 hours or “LO” for
3 to 4 hours; or until broccoli is fork tender. Reduce heat to keep warm
(“WM”) for serving. Serve over toast or hot biscuits.
Country Ribs with Apples ‘N Kraut
3 lbs. Lean country-style pork ribs,
trimmed of any excess fat
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and
separated into rings
1 8 oz Can mushrooms stems and
pieces, drained
1 Large or 2 small apples, cored and
cut into wedges
¼ cup Brown sugar
½ tsp. Celery seed
1. Preheat cooking pot on electric or gas range top heating unit over medium
heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking pot. Layer sauerkraut, onion, mushrooms, apple
wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking pot on base, cover and cook at “LO” for 7 to 9 hours or at
“HI” for 3 to 4 hours until meat is tender. Reduce heat to keep warm (“WM”)
for serving.
