Hamilton Beach 840096700 manual Soups & Stews, New England Boiled Dinner, ’Wursts and Sauerkraut

New England Boiled Dinner

3 to 5 qt	51⁄2 to 7 qt
2 pound	1	(4 pound) boneless, smoked ham
1	2	(16 oz) cans whole potatoes, drained
1	2	(16 oz) bags frozen baby carrots
1 pound	1	(2 pound) cabbage, cut in 6 wedges
1⁄4	1⁄2	cup water

Place the meat in the crock and fit the vegetables around it. Add water. Cover and

cook: Low – 6 hours OR High – 3 hours. Makes 4 or 8 servings.

’Wursts and Sauerkraut

3 to 5 qt	51⁄2 to 7 qt
1	2	(28 oz) cans sauerkraut
1	1	envelope dry onion soup mix
3⁄4 cup	1	(12 oz) bottle beer
1	1	tablespoon Worcestershire sauce
2	4	pounds pre-cooked bratwurst, knockwurst, or kielbasa

Combine all ingredients, except wursts, in crock. Stir well. Add meat and stir.

Cover and cook: Low – 6 hours OR High – 3 hours. Makes 6 or 12 servings.

Soups & Stews

Belgian Beef Stew

3 to 5 qt	51⁄2 to 7 qt
3	6	pounds boneless beef stewing cubes
1 cup	1	(12 oz) bottle beer
1	2	(16 oz) packages frozen vegetables for stew
1	1	(14 oz) can beef broth
2 Tblsp.	1⁄4	cup vinegar
2 Tblsp.	1⁄4	cup brown sugar, packed
1	2	(0.87 oz) envelopes brown gravy mix

Combine all ingredients in crock. Cover and cook: Low – 10 hours OR

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

9