Hamilton Beach 840059300 Oriental Spareribs, Sweet & Pungent Meat Balls, Tex-Mex Beef Barbecue

Oriental Spareribs

LG	MD
4	2	tablespoons cornstarch
4	2	tablespoons teriyaki sauce
2	1	(10 ounce) jar duck sauce or sweet and sour sauce
6	3	pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook on:

Low – 8 hours

High – 4 hours

Makes 4 to 8 servings.

Sweet & Pungent Meat Balls

LG	MD
2	1	(3 pounds) bag frozen meatballs, thawed
2	1	(12 ounce) jar grape jelly
2	1	(12 ounce) jar currant jelly
2	1	(12 ounce) bottle chili sauce
2	1	(12 ounce) bottle cocktail sauce

Combine all ingredients in the crock. Stir well. Cover and cook on:

Low – 6 to 7 hours

High – 4 hours

Makes 3 or 6 quarts.

Tex-Mex Beef Barbecue

LG	MD
6	3	pounds brisket of beef
2	1	(18 ounce) bottle hickory-smoked barbecue sauce
2	1	(1.25 ounce) envelope chili seasoning
2	1	teaspoon chopped garlic
2	1	teaspoon lemon juice
2	1	tablespoon Worcestershire Sauce
2	1⁄2	cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat. Cover and cook on:

Low – 10 hours

High – 5 hours

Remove the meat and shred. Return the meat to the crock. Stir well. Serve on soft rolls. Makes 2 or 4 quarts.

Broasted New Potatoes

LG	MD
6	3	pounds new red potatoes, unpeeled
2	1	tablespoon olive oil
2	1	envelope zesty Italian dressing mix

Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add the salad dressing mix and shake well until all the potatoes are coated. Place potatoes into the crock and cook on:

Low – 8 hours

High – 4 hours

Makes 8 to 14 servings.

14 15