RECIPES
Beef Vegetable Soup
1½ pounds beef soup bones or 1 pound beef short ribs 1 ½ quarts water
1Teaspoon salt ¼ Teaspoon pepper
2Carrots, chopped
2 Ribs, celery, chopped
2Potatoes, peeled and chopped
1Small onion
1Bay leaf
1
1.Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into slow cooking pot. Cover and slow cook at setting #3 for 6 to 7 hours.
2.Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added if desired.
Makes 6 servings
Chili
1 ½ pounds ground beef
1 cup chopped onion
1cup chopped green pepper
1clove garlic, minced
1
1
1½ tablespoons, chili powder
1teaspoon salt
1teaspoon ground cumin ½ teaspoon pepper
1.Brown ground beef with onion and green pepper in slow cooking pot over medium heat of range unit. Remove excess grease.
2.Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at setting # 3 for 7 to 8 hours. Reduce heat to setting # 2 for serving.
Makes 6 to 8 servings.
Hearty Chicken Noodle Soup
2pounds chicken parts, skinned if desired
5cups water
1medium onion, chopped
4carrots, cut into ½ inch pieces
4ribs celery, cut into ½ inch pieces
1
1tablespoon instant chicken bouillon
1tablespoon minced parsley
1teaspoon salt
½ teaspoon dried rosemary ¼ teaspoon pepper
1cup uncooked fine egg noodles
1.Combine all ingredients except egg noodles, in slow cooking pot. Cover and cook at setting # 3 for 6 to 8 hours or at Setting # 5 for 3 to 4 hours or until chicken and vegetables are tender.
2.Remove chicken pieces from cooking pot and set aside to cool slightly. Increase heat to setting # 5 and add noodles, stirring to blend. Cover and continue to cook for 30 minutes.
3.Meanwhile, remove chicken from bones and cut into
Makes 6 servings.
6