5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
12
Pot au Feu
3
6
pounds boneless beef stewing cubes
1
2
Polish kielbasa or other smoked sausage
1
1
(1.5 oz) envelope brown gravy mix
1
2
(16 oz) bags frozen vegetables for soup or stew
1
1
(14 oz) can beef broth
1
2
tablespoons Worcestershire sauce
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 10 hours
OR High – 5 hours.
Makes about 2
1
⁄
2
or 5 quarts.
Chili
1
1
1
⁄
2
pounds hot Italian sausage, removed from casings
1
1
1
⁄
2
pounds lean ground beef
1
1
medium onion, chopped
1
2
(
3
/
4
oz) envelopes chili seasoning mix
1
2
(16 oz) cans kidney beans, drained
1
2
(14 oz) cans diced tomatoes
1
2
(6 oz) cans tomato paste
1
2
(15 oz) cans chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef and onion. Place cooked meat mixture
in crock. Add remaining ingredients.
Cover and cook: Low – 8 hours OR
High – 4 hours.
Makes about 3 or 5 quarts.
Texas Chili Soup
3
5
(16 oz) cans red kidney beans, drained
1
2
(1.25 oz) envelopes chili seasoning
1
2
(15 oz) cans tomato sauce
1
⁄
2
1
cup chopped onion
1
1
⁄
2
3
pounds stew beef, cut in cubes
1
2
(14 oz) cans beef broth
1
⁄
2
1
teaspoon salt
1
⁄
2
1
teaspoon garlic powder
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 10 hours
OR High – 5 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
