German Beef Stew
1½ lbs. Beef chuck, cut into | 1 lb. Can whole tomatoes, undrained |
2 tbsp. Flour | 2 cups Thinly sliced carrots |
½ tsp. Celery salt | ¼ cup Sherry cooking wine |
¼ tsp. Garlic powder | ¼ cup Dark molasses |
½ tsp. Ground ginger | ¼ cup Raisins |
¼tsp. Pepper
1.Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef.
2.In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.
3.Cover and place cooking pot on base. Simmer at “LO” for 6 to 8 hours. Add raisins 30 minutes before serving. Reduce heat to keep warm (“WM”) for serving. Serve over hot cooked noodles.
Cheese Curried Entree
2 10 oz. Packages frozen chopped | 1 cup Water |
broccoli, partially thawed | ½ cup Salad dressing or mayonnaise |
3 cups (¾ pound) diced cooked ham, | ¼ cup Finely chopped onion |
turkey or chicken | 1 tbsp. Lemon juice |
1 11 oz Can condensed cheddar | ½ tsp. Curry powder |
cheese soup |
|
1.Place broccoli evenly in bottom of cooking pot. Add ham, turkey or chicken.
2.Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl; stir to blend. Pour soup mixture into cooking pot.
3.Place cooking pot on base, cover and simmer at “HI” for 2 hours or “LO” for 3 to 4 hours; or until broccoli is fork tender. Reduce heat to keep warm (“WM”) for serving. Serve over toast or hot biscuits.
Country Ribs with Apples ‘N Kraut
3 lbs. Lean
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and separated into rings
1 8 oz Can mushrooms stems and pieces, drained
1 Large or 2 small apples, cored and cut into wedges
¼cup Brown sugar ½ tsp. Celery seed
1.Preheat cooking pot on electric or gas range top heating unit over medium heat. Add ribs in batches to brown. Season with salt and pepper.
2.Return all ribs to cooking pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed.
3.Place cooking pot on base, cover and cook at “LO” for 7 to 9 hours or at “HI” for 3 to 4 hours until meat is tender. Reduce heat to keep warm (“WM”) for serving.
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