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GERMAN BEEF STEW
1½ pounds beef chuck, cut in 2-inch cubes
2 tablespoons flour
½ teaspoon celery salt
¼ teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon pepper
1 1-pound 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 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 pot on base. Simmer at Setting #3½(Low) for 6 to 8 hours. Add raisins 30 minutes before serving. Keep warm for
serving at Setting#2(Keep Warm). Serve over hot cooked noodles. Makes 6 servings.
Slo-Cooked Chili
2 pounds ground beef
1½ cups chopped onion
1 cup chopped green pepper
2 garlic cloves, finely cut
1 28-ounce can whole tomatoes, undrained
2 16-ounce cans kidney beans undrained
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon ground cumin
1. Preheat pot on electric or gas rangetop heating unit over medium heat. Add ground beef and brown. Remove from heat and place
pot on base.
2.Add onion, green pepper, garlic, tomatoes, kidney beans, salt, chili powder, pepper and cumin. Stir to combine. Cover and simmer at
Setting #3½(Low) for 7 to 10 hours. Keep warm for serving at Setting #2(Keep Warm). Makes 8 to 10 servings.
Vegetable-Frank Chowder
½ cup chopped onion
½ cup thinly-sliced celery, cut diagonally
1 16-ounce can whole kernel corn, undrained
1 6-ounce can whole tomatoes, undrained
5 to 6 (8-ounces) frankfurters, cut into ½-inch slices
½ cup water
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon sugar
½ teaspoon leaf basil
¼ teaspoon hot pepper sauce
1. Place all ingredients in pot. Break up tomatoes with spoon.
2. Cover and place on base. Simmer at Setting #3½(Low) for 2 to 3 hours. Keep warm for serving at Setting #2(Keep Warm). Makes
6 to 8 servings.
Chicken Vegetable Stew
2½ pounds chicken parts, skinned if desired
5 carrots, cut into ½-inch pieces