840093400 ENv00.qxd 3/8/02 3:05 PM Page 9
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
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.
9
