Proctor-Silex 840149500 manual Barbecued Brisket, Asian Spareribs, Savory Roast Beef Sandwiches

840149500 Ev05 6/8/06 1:26 PM Page 17

Barbecued Brisket

5 pounds (2.2 kg) beef brisket

11⁄2 teaspoons (7.5 ml) salt

11⁄2 cups (375 ml) barbecue sauce

Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 5 pounds (2.2 kg) brisket.

Asian Spareribs

4 tablespoons (60 ml) cornstarch

4 tablespoons (60 ml) teriyaki sauce

2 (10 oz / 285 g) jars duck sauce or sweet and sour sauce 6 pounds (3 kg) 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: Low – 8 hours OR

High – 4 hours. Makes 8 servings.

Savory Roast Beef Sandwiches

5 pounds (2.2 kg) boneless beef chuck roast

1⁄3 cup (80 ml) soy sauce

2 tablespoons (30 ml) brown sugar

2 teaspoons (10 ml) salt

2 teaspoons (10 ml) 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 12 servings.

Orange-Juiced Pork Chops

2 (6 oz / 170 g) cans frozen orange juice, undiluted 1 cup (250 ml) brown sugar, packed

2 teaspoons (10 ml) soy sauce

4 tablespoons (60 ml) cornstarch

1 teaspoon (5 ml) garlic powder

12 1-inch (2.5 cm) thick boneless, center cut pork chops

Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low – 6-8 hours OR High – 3 to 4 hours.

Makes 12 servings.

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