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English
Baby Back Ribs
2 - 3 lbs. Baby Back Ribs, cut apart
1 medium Onion, chopped
1 Bay leaf
Hot water to cover meat
1/2 to 3/4 cup Barbecue sauce
Set control to HIGH. Lightly wipe cook pot with cooking oil.
Add meat, onion, bay leaf and hot water. Cook 6 to 7 hrs. or until meat is tender.
Remove meat from cook pot. Carefully lift out cook pot; slowly pour out and discard hot
water. Clean cook pot and return meat to cook pot. Brush sauce even over meat and cook
additional 15 - 30 minutes or until sauce has set.
Serves 4
Beef Stew
4 large Carrots, cut into large chunks
1 Green Pepper, coarsely chopped
1 cup Celery, coarsely chopped
3 cups Potato, cut into large chunks
1 large Onion, quartered
1-1/2 tsp. Salt
1 Tbsp. Worchestershire® Sauce
3 cups hot Water
2 Beef Bullion cubes
2 2 lbs. Beef Stew meat, cut into 1” cubes
1/3 cup Tapioca
1 cup Sherry
Set control to HIGH, Lightly wipe cook pot with cooking oil.
Add all ingredients to cook pot and stir until well blended. As soon as bubbles appear
around sides, reduce heat to LOW setting and cook 8-10 hours.
Serves 6
Cajun Red Beans and Rice
1 lb. dry Red Kidney beans
4 cups Water
1 tsp. Cayenne Pepper
3/8 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Marjoram
1/2 tsp. Paprika
4 tsp. Chili powder
1/4 tsp. Oregano
1/4 tsp. Salt
1/2 tsp. Pepper
1-1/2 tsp. Cajun seasoning
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1 stalk Celery, chopped
1/2 Green Pepper, chopped
1 lb. German or Polish sausage, cut into small pieces
Set control to HIGH, Lightly wipe cook pot with cooking oil.
Combine all top ingredients; stir until well blended. Cook for 8 hours, stir occasionally.
Add Celery, Green Pepper and Sausage. Cook an additional 1-1/2 hrs. Serve over Rice.
Serves 8
