Corned Beef and Cabbage, Fajita Steak Rolls

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices	1 cup water
1 (3-lb.) corned beef brisket	1⁄2 to 1 small head cabbage, cut into wedges
2 medium onions, quartered

Put all ingredients, except cabbage wedges in stoneware in order listed.

Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. 5 1⁄2–6 QUART UNITS: You may cook 2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of vegetables and cook as directed.

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about	2 tablespoons fresh cilantro, minced
1 to 1 1⁄2-lbs. each, cut 1⁄4-inch thick	2 cloves garlic, minced
1 tablespoon olive oil	2 tablespoons lime juice
1 medium onion, chopped	1 jalapeño pepper, seeded and minced
1⁄2 cup chopped green bell pepper	1 can (2-oz.) chopped green chilies
1⁄2 cup chopped red bell pepper	1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 1⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1⁄2 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining 1⁄4 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture.

SWISS STEAK

2 round steaks, about 1⁄2-lb. each,		1 large onion, thinly sliced
	cut 3⁄4-inch thick	2 carrots, sliced
1⁄4	cup all-purpose flour	2 stalks celery, chopped
1⁄2	teaspoon ground black pepper	1 can (15-oz.) tomato sauce

Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in bottom of stoneware; add meat on top. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).

BARBEQUED RIBS

2 slabs pork spareribs (3 to 4 lbs. each)		1 onion, sliced
1⁄2	teaspoon salt	1 jar (16-oz.) barbeque sauce
1⁄2	teaspoon ground black pepper

Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).

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