840161800 Ev01 2/8/07 1:25 PM Page 7
Chunky Chicken Barley Soup
1 (14 oz/400 g) can chicken broth
1 (16 oz/450 g) package frozen vegetables for soup or stew 2⁄3 cup (150 ml) pearl barley
1 cup (250 ml) fresh mushroom slices
2 cups (500 ml) water
1 (1.8 oz/50 g) envelope dry vegetable soup mix
1 pound (450 g) boneless chicken breasts, cut in cubes 1⁄2 teaspoon (2.5 ml) salt
1⁄8 teaspoon (.63 ml) pepper
Combine all ingredients in crock. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 quarts (3 L).
Italian-Style Beef Stew
2 pounds (900 g) boneless beef stewing cubes
1 (10 oz/285 g) box frozen mixed vegetables
1 (15 oz/425 g) can tomato sauce
1 tablespoon (15 ml) Worcestershire sauce
2 tablespoons (30 ml) cup chopped onion
1 (1.5 oz/45 g) envelope 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 (3 L).
Chili
1 pound (450 g) hot Italian sausage, removed from casings 1 pound (450 g) lean ground beef
1 medium onion, chopped
1 (3/4 oz/20 g) envelope chili seasoning mix 1 (16 oz/450 g) can kidney beans, drained 1 (14 oz/400 g) can diced tomatoes
1 (6 oz/170 g) can tomato paste
1 (15 oz/425 g) can chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock. Add remaining ingredients. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes about 3 quarts (3 L).
Slow Cooked Beef Stew
11⁄2 pounds (675 g) boneless beef chuck roast, cubed 11⁄2 large potatoes, cubed
1 (103/4 oz/305 g) can condensed cream of tomato soup 1 cup (250 ml) water
1 (1.5 oz/45 g) envelope beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables. Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 3 quarts (3 L).
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