Pepper Steak - 5 Qt. |
|
1½ lbs Round steak, cut into thin strips | 1 Large green pepper, cut into thin |
1 Clove garlic, minced | strips |
1 cup Chopped onion | 4 Tomatoes, cut into eighths, or 1 1- |
½ tsp. Salt | pound can whole tomatoes, undrained |
¼ tsp. Pepper | 1 lb. Can bean sprouts, drained |
¼ tsp. Ginger | 1 tbsp. Cornstarch |
1 tsp. Sugar | ½ cup Cold water |
½cup Soy sauce
1.Brown steak in cooking vessel on range unit over medium heat. Transfer cooking vessel 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 “HI” (#5) for 4 to 5 hours.
3.Add green peppers, 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, “WM” (#2) for serving.
Corned Beef and Cabbage - 5 Qt. |
|
| |
3 | - 4 lb. Corned beef brisket | 1 | Clove garlic, minced |
1 | Medium onion, sliced | 1 | Bay leaf |
½ tsp. Celery seed | Water | ||
½ tsp. Mustard seed | 1 | Small head cabbage, cut into wedges |
1.Place brisket with liquid and spices from package in cooking vessel. 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.
Hearty Chicken Noodle Soup - 5 Qt. |
| |
2 lbs. Chicken parts, skinned if desired | 1 tbsp. Instant chicken bouillon | |
5 cups Water | 1 tbsp. Minced parsley | |
1 | Medium onion, chopped | 1 tsp. Salt |
4 | Carrots, cut into | ½ tsp. Dried rosemary |
4 | Ribs celery, cut into | ¼ tsp. Pepper |
1 | 16 oz. Can whole tomatoes, cut up | 1 cup Uncooked fine egg noodles |
1.Combine all ingredients, except egg noodles, in cooking vessel. Cover and cook at “LO” (#3) for 6 to 8 hours or at “HI” (#5) for 3 to 4 hours or until chicken and vegetables are tender.
2.Remove chicken pieces from cooking vessel and set aside to cool slightly. Increase heat to “HI” (#5) and add noodles, stirring to blend. Cover and continue to cook for 30 minutes.
3.Meanwhile, remove chicken from bones and cut into
8