GE 840093400 New England Boiled Dinner, ’Wursts and Sauerkraut, Belgian Beef Stew, 3 to 5 qt

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New England Boiled Dinner

3 to 5 qt	51⁄2 to 7 qt
2 pound	1	(4 pound) boneless, smoked ham
1	2	(16 ounce) cans whole potatoes, drained
1	2	(16 ounce) 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 on: 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 ounce) cans sauerkraut
1	1	envelope dry onion soup mix
3⁄4 cup	1	(12 ounce) bottle beer

11 tablespoon Worcestershire sauce

24 pounds pre-cooked bratwurst, knockwurst, or kielbasa

Combine all ingredients, except the wursts, in the crock. Stir well. Add the meat and stir. Cover and cook on: Low – 6 hours; OR High – 3 hours. Makes 6 or 12 servings.

Belgian Beef Stew

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

Combine all ingredients in the crock. Cover and cook on: Low – 10 hours; OR High – 5

hours. Makes about 3 or 5 quarts.

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