Hamilton Beach 840133300 Mixed Italian Bean Casserole, Zesty New Potatoes, Belgian Beef Stew

Mixed Italian Bean Casserole

3 16-ounce/500 ml cans red kidney beans, drained

316-ounce/500 ml cans chick peas (garbanzo beans), drained

316-ounce/500 ml cans cannellini beans, drained

316-ounce/500 ml cans great northern beans, drained

1teaspoon (5 ml) salt

1teaspoon (5 ml) garlic powder

1teaspoon (5 ml) Italian seasonings

21-ounce/25 g envelopes dry onion soup mix

Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low – 6-8 hours OR High – 4-5 hours. Makes 5 quarts (4.7 L).

Zesty New Potatoes

6 pounds (2.7 kg) (small) new red potatoes, unpeeled

2 tablespoons (30 ml) olive oil

2 1-ounce/25 g envelopes zesty Italian dressing mix

Potatoes should be the size of golf balls. If not, cut in half or quarter.

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 pota- toes into the cooking vessel. Cover and cook: Low – 7-8 hours OR High – 5 hours.

Belgian Beef Stew

6 pounds boneless beef stewing cubes

1 (12 oz) bottle beer

2 (16 oz) packages frozen vegetables for stew

1 (14 oz) can beef broth

1⁄4 cup vinegar

1⁄4 cup brown sugar, packed

2 (0.87 oz) envelopes brown gravy mix

Combine all ingredients in crock. Cover and cook: Low – 10 hours OR

High – 5 hours. Makes about 5 quarts.

Pot au Feu

6 pounds boneless beef stewing cubes

2 Polish kielbasa or other smoked sausage

1 (1.5 oz) envelope brown gravy mix

2 (16 oz) bags frozen vegetables for soup or stew 1 (14 oz) can beef broth

2 tablespoons Worcestershire sauce

Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours

OR High – 5 hours. Makes about 5 quarts.

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