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Soups & Stews
Chunky Chicken Barley Soup
1 (14 oz) can chicken broth
1 (16 oz) package frozen vegetables for soup or stew 2⁄3 cup pearl barley
1 cup fresh mushroom slices
2 cups water
1 (1.8 oz) envelope dry vegetable soup mix
1 pound boneless chicken breasts, cut in cubes
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
Combine all ingredients in crock. Cover and cook: Low – 6 hours OR High – 3
hours. Makes about 3 quarts.
Hungarian Beef, Beans, & Barley Stew
2 pounds beef ribs, (cut for barbecue), or boneless short ribs 2 (16 oz) cans red kidney beans, drained
1 (14 oz) can beef broth
1⁄2 cup pearl barley
1⁄4 cup chopped onion
1 tablespoon paprika
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 quarts.
Italian-Style Beef Stew
2 pounds boneless beef stewing cubes
1 (10 oz) box frozen mixed vegetables
1 (15 oz) can tomato sauce
1 tablespoon Worcestershire sauce
2 tablespoon cup chopped onion
1 (1.5 oz) envelopes beef stew seasoning mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 quarts.
Manhattan Clam Chowder
1 (32 oz) bottle tomato juice
1 (6 oz) can tomato paste
3 (61⁄2 oz) cans chopped clams, with liquid
1 (16 oz) bag frozen mixed vegetables for soup or stew 1 (16 oz) can sliced potatoes, drained
1⁄2 teaspoon garlic powder
1⁄2 teaspoon Italian seasonings
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 quarts. | 9 |
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