Swedish Meatballs
3 to 5 qt | 51⁄2 to 7 qt |
|
21⁄2 | 5 | pounds frozen cooked meatballs |
1 | 2 | (101⁄2 oz) cans cream of mushroom soup, undiluted |
1 | 2 | (101⁄2 oz) cans golden mushroom soup, undiluted |
1 | 2 | (14 oz) cans beef broth |
1 | 2 | (3⁄4 oz) envelopes brown gravy mix |
Combine all ingredients in crock. Stir well. Cover and cook: 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 oz) jars grape jelly |
1 | 2 | (12 oz) jars currant jelly |
1 | 2 | (12 oz) bottles chili sauce |
1 | 2 | (12 oz) bottles cocktail sauce |
Combine all ingredients in crock. Stir well. Cover and cook: 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 | pounds brisket of beef |
1 | 2 | (18 oz) bottles |
1 | 2 | (1.25 oz) 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 crock. Stir well. Add meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to crock. Stir well. Serve on soft rolls. Makes 8 or 16 servings.
15