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The following recipes are designed for a 4 quart slow cooker. Based on
the size of your model, you may chose to increase the recipes by half.
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
1 teaspoon salt
2 large carrots, thinly sliced
1
⁄
2
teaspoon ground black pepper
1 onion, sliced
1
⁄
2
cup water or beef broth
1 (3 to 4-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then
place in pot on top of vegetables. Add liquid. Cover and cook on
LOW
10 to 12 hours (
HIGH
: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (3 to 4-lb.) beef brisket
1
⁄
2
teaspoon each celery salt,
1
⁄
2
cup liquid smoke
garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with
1
⁄
4
cup of liquid smoke and
1
⁄
2
teaspoon each of celery salt, garlic salt and
onion powder. Wrap well and put into stoneware. Cover and cook on
LOW
10 to 12 hours (
HIGH
: 4 to 6 hours). Slice brisket into thin slices.
Serve warm with juices poured over each slice.
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices
1 cup water
1 (3-lb.) corned beef brisket
1
⁄
2
to 1 small head cabbage, cut
2 medium onions, quartered
into wedges
Put all ingredients, except cabbage wedges in stoneware in order listed.
Cover and cook on
LOW
10 to 12 hours (
HIGH
: 5 to 6 hours). Add
cabbage wedges to liquid, pushing down to moisten. Turn to
HIGH
and
cook and additional 2 to 3 hours.
5
1
⁄
2
- 6
1
⁄
2
QUART UNITS:
You may cook
2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of
vegetables and cook as directed.
RECIPES
RECIPES
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about
2 tablespoons fresh cilantro, minced
1 to 1
1
⁄
2
-lbs. each, cut
1
⁄
4
-inch thick
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons lime juice
1 medium onion, chopped
1 jalapeño pepper, seeded and minced
1
⁄
2
cup chopped green bell pepper
1 can (2-oz.) chopped green chilies
1
⁄
2
cup chopped red bell pepper
1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients
except salsa in mixing bowl and blend well. Measure out about half of
vegetable mixture and set aside for later use. Spoon remaining
vegetable mixture evenly over each steak. Roll steaks, beginning at
narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in
stoneware. Spoon
1
⁄
4
cup salsa evenly over beef rolls. Cover and cook on
LOW
for 8 to 10 hours (
HIGH
: 4 to 5 hours). Meanwhile, stir
1
⁄
2
cup salsa
into reserved vegetable mixture. Cover and refrigerate. Spoon
remaining
1
⁄
4
cup salsa over beef rolls during last 15 minutes of cooking.
Slice steaks into serving portions and accompany with vegetable-salsa
mixture.
SWISS STEAK
2 round steaks, about
1
⁄
2
-lb. each,
1 large onion, thinly sliced
1
⁄
4
cup all-purpose flour
cut
3
⁄
4
-inch thick
2 carrots, sliced
2 stalks celery, chopped
1
⁄
2
teaspoon ground black pepper
1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in
plastic bag. Add steak pieces, a few at a time, shake to cover with flour
mixture. Place onion slices in bottom of stoneware; add meat on top.
Top with carrots and celery and cover with tomato sauce. Cover and
cook on
LOW
for 8 to 10 hours (
HIGH
: 3 to 5 hours).
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