Savory Roast Beef Sandwiches
3 to 5 qt | 51⁄2 to 7 qt |
|
3 | 5 | pounds boneless beef chuck roast |
1⁄4 | 1⁄3 | cup soy sauce |
1 | 2 | tablespoons brown sugar |
1 | 2 | teaspoons salt |
1 | 2 | teaspoons ground ginger |
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours. Serve on sandwich rolls. Makes 6 to 12 servings.
Orange-Juiced Pork Chops
3 to 5 qt | 51⁄2 to 7 qt |
|
1 | 2 | (6 oz) cans frozen orange juice, undiluted |
1⁄2 | 1 | cup brown sugar, packed |
1 | 2 | teaspoons soy sauce |
2 | 4 | tablespoons cornstarch |
1⁄2 | 1 | teaspoon garlic powder |
6 | 12 |
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low –
Makes 6 to 12 servings.
Sunday Chicken
3 to 5 qt | 51⁄2 to 7 qt |
|
31⁄2 | 7 | pounds chicken, cut up |
|
| Paprika, salt, and pepper |
1 | 2 | (10 oz) cans condensed cream of celery soup |
1⁄2 | 3⁄4 | cup white wine or chicken broth |
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and pepper. Combine soup and wine. Place half of chicken in crock and pour half of soup mixture over chicken. Repeat layers. Cover and cook: Low – 6 hours
OR High – 4 hours. Makes 6 to 12 servings.
18
