Hamilton Beach 840096800 Hawaiian Chicken, Onion-Coated Beef Roast, Orange-Juiced Pork Chops

Hawaiian Chicken

3-5 qt 51⁄2-7 qt

36 lbs skinless, boneless chicken breasts, halved

1 2 (16 oz) cans pineapple slices, drained

12 (15 oz) cans mandarin oranges, drained

24 tablespoons cornstarch

34 tablespoons brown sugar, packed

2	4	tablespoons lemon juice
1⁄4	1⁄2	teaspoon salt
1⁄4	1⁄2	teaspoon ground ginger

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

Low – 6 to 8 hours; OR High – 3 hours. Makes 6 or 12 servings.

Onion-Coated Beef Roast

3-5 qt	51⁄2-7 qt
1⁄4	1⁄2	cup steak sauce
21⁄2	5	lbs bottom round or rump beef roast
1	2	tablespoons dried minced onion

Pour steak sauce into the crock. Place meat in the crock and coat both sides with the sauce. Sprinkle each side with 1⁄2 tablespoon of the dried onion. Cover and cook on: Low –

10 hours; OR High – 5 hours. Makes 6 or 12 servings.

Orange-Juiced Pork Chops

3-5 qt	51⁄2-7 qt
6	12	oz can frozen orange juice, undiluted
1⁄2	1	cup brown sugar, packed

12 teaspoons soy sauce

24 tablespoons cornstarch

1⁄2 1 teaspoon garlic powder

612 (1-inch thick) boneless, center cut pork chops

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

Low – 6 to 8 hours; OR High – 3 to 4 hours. Makes 6 or 12 servings.

Oriental Spareribs

3-5 qt	51⁄2-7 qt
2	4	tablespoons cornstarch
2	4	tablespoons teriyaki sauce

12 (10 oz) jars duck sauce or sweet and sour sauce

3 6 lbs 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; OR High – 4 hours.

Makes 4 to 8 servings.

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