Hot’n Spicy Stew
3pounds beef stew meat, cut into
4carrots, cut into
2medium potatoes, cut into
1large onion, chopped
1
1
1teaspoon salt
1teaspoon chili powder ¼ teaspoon ground cumin
1tablespoon corn starch ¼ cup water
1.Combine all ingredients, except cornstarch and water in slow cooking pot. Stir well to blend.
2.Cover and cook at setting # 3 for 7 to 9 hours or at setting # 5 for 3 to 4 hours until meat and vegetables are tender.
3.Increase heat to setting # 5. Combine cornstarch and water. Stir slowly into stew mixture until thickened. Reduce heat to setting #2 for serving.
Makes 6 servings
Corned Beef and Cabbage
1
1medium onion, sliced ½ teaspoon celery seed ½ teaspoon mustard seed
1clove garlic, minced
1bay leaf water
1small 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 setting # 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 setting # 3. Discard cooking liquid and spices. Makes 6 servings
Oriental Chicken
12 ½ to 3 pound chicken, cut up
1cup chicken broth ¼ cup lemon juice ½ cup chopped onion 1½ teaspoons salt
¼ teaspoon pepper
1
1
1
1
2teaspoons soy sauce
1.Brown chicken pieces in slow cooking pot with a small amount of oil over medium heat on range top. Transfer cooking pot to heating base using hot pads. Add broth, lemon juice, onion, salt, and pepper. Cover and slow cook at setting # 3 for 6 to 8 hours or until chicken is tender.
2.Remove chicken pieces and place on warm platter. Increase heat setting to # 5. Add remaining ingredients; bring to boil. Thicken if desired with cornstarch and water. Pour over chicken for serving or place chicken pieces into cooking pot for serving and reduce heat to setting # 2.
Makes 4 to 6 servings
10
