840086500 Ev04 6/22/01 4:30 PM Page 13
Main Dish/Entrees (Using traditional crock)
German-Style Pot Roast
5 qt | 6 or 7 qt |
|
1⁄3 | 3⁄4 | cup cider vinegar |
2 Tbs. | 1⁄4 | cup ketchup |
1⁄4 | 1⁄2 | cup chopped onion |
1 | 1 | |
8 | 12 | ginger snap cookies |
11
24 pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat.
Makes about 4 or 8 servings.
Cover and cook:
Low – 8 to 10 hours
OR
High – 4 to 5 hours
Hawaiian Chicken
5 qt | 6 or 7 qt |
|
3 | 6 | pounds skinless, boneless chicken breasts, halved |
1 | 2 | |
1 | 2 | |
2 Tbs. | 1⁄4 | cup cornstarch |
2 Tbs. | 1⁄4 | cup brown sugar, packed |
2 Tbs. | 1⁄4 | cup lemon juice |
1⁄4 | 1⁄2 | teaspoon salt |
1⁄4 | 1⁄2 | teaspoon ground ginger |
Combine all ingredients in the crock. Stir well.
Makes about 6 to 8 servings or 12 to 16 servings.
Cover and cook:
Low – 5 to 6 hours
OR
High – 3 to 4 hours
Classic Beef Roast With Mushroom-Onion Gravy
5 qt | 6 or 7 qt |
|
3 | 5 | pounds boneless beef chuck roast |
| ||
1 | 2 | |
1 | 2 |
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Makes about 6 or 10 servings.
Cover and cook:
Low – 8 hours
OR
High – 4 hours
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