GE 840093400, 106724 manual Swedish Meatballs, Sweet & Pungent Meat Balls, Tex-Mex Beef Barbecue

840093400 ENv00.qxd 3/8/02 3:05 PM Page 15

Swedish Meatballs

3 to 5 qt	51⁄2 to 7 qt
21⁄2	5	pounds frozen cooked meatballs
1	2	(101⁄2	ounce) cans cream of mushroom soup, undiluted
1	2	(101⁄2	ounce) cans golden mushroom soup, undiluted
1	2	(14 ounce) cans beef broth
1	2	(3⁄4 ounce) envelopes brown gravy mix

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours;

OR High – 3 hours. Makes about 3 or 5 quarts.

Sweet & Pungent Meat Balls

3 to 5 qt	51⁄2 to 7 qt
21⁄2	5	pounds frozen cooked meatballs
1	2	(12 ounce) jars grape jelly
1	2	(12 ounce) jars currant jelly
1	2	(12 ounce) bottles chili sauce
1	2	(12 ounce) bottles cocktail sauce

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours;

OR High – 3 hours. Makes about 3 or 5 quarts.

Tex-Mex Beef Barbecue

3 to 5 qt	51⁄2 to 7 qt
3	6	pound brisket of beef
1	2	(18 ounce) bottles hickory-smoked barbecue sauce
1	2	(1.25 ounce) envelopes chili seasoning
1	2	teaspoons chopped garlic
1	2	teaspoons lemon juice
1	2	tablespoons Worcestershire sauce
1⁄2	1	cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat. Cover and cook on: Low – 10 hours; OR High – 5 hours.

Remove the meat and shred. Return the meat to the crock. Stir well. Serve on soft rolls. Makes 8 or 16 servings.

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