Pepper Steak
1½ Lbs
1
1Cup
½Tsp ¼ Tsp ¼ Tsp
1Tsp
½Cup
4
1 Lb
1Tbsp
½Cup
Round steak, cut into thin strips Clove garlic, minced Chopped onion
Salt Pepper Ginger Sugar Soy sauce
Large green pepper, cut into thin strips
Tomatoes, cut into eighths, or 1
Can bean sprouts, drained Cornstarch
Cold water
1.Brown steak in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads.
2.In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at LO (#3) for 6 to 8 hours or Med (#4) for 4 to 5 hours.
3.Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to HI (#5). Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.
Corned Beef and Cabbage
3 – 4 Lb
1
½Tsp
½Tsp
1
1
1
Corned beef brisket
Medium onion – sliced
Celery seed
Mustard seed
Clove garlic – minced
Bay leaf
Water
Small head cabbage – cut into wedges
1.Place brisket with liquid and spices from package in slow cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until brisket is fork tender.
2.During last hour of cooking, add cabbage wedges and continue cooking at LO (#3). Discard cooking liquid and spices. Makes 6 servings.
12
