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English - 8
Corned Beef and Cabbage - 5 Qt.
3 - 4 lb. Corned beef brisket
1 Medium onion, sliced
½ tsp. Celery seed
½ tsp. Mustard seed
1 Clove garlic, minced
1 Bay leaf
Water
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 “LOW” for 7 to 9 hours or until brisket is
fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at
“LOW”. Discard cooking liquid and spices.
Hearty Chicken Noodle Soup - 5 Qt.
2 lbs. Chicken parts, skinned if desired
5 cups Water
1 Medium onion, chopped
4 Carrots, cut into ½-inch pieces
4 Ribs celery, cut into ½-inch pieces
1 16 oz. Can whole tomatoes, cut up
1 tbsp. Instant chicken bouillon
1 tbsp. Minced parsley
1 tsp. Salt
½ tsp. Dried rosemary
¼ tsp. Pepper
1 cup Uncooked fine egg noodles
1. Combine all ingredients, except egg noodles, in cooking vessel. Cover and
cook at “LOW” for 6 to 8 hours or at “HIGH” 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 “HIGH” and add noodles, stirring to blend. Cover and continue
to cook for 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return
meat to cooking vessel to heat as noodles finish cooking. Reduce heat to
“WARM” for serving.
Chili - 5 Qt.
1½ lbs. Ground beef
1 cup Onion, chopped
1 cup Green pepper, chopped
1 Clove garlic, minced
1 28 oz. Can whole tomatoes,
undrained
1 16 oz Can kidney beans, undrained
1½ tbsp. Chili powder
1 tsp. Salt
1 tsp. Ground cumin
½ tsp. Pepper
1. Brown ground beef with onion and green pepper in cooking vessel over
medium heat of range unit. Remove excess grease.
2. Transfer cooking vessel to heating base using hot pads. Add remaining
ingredients, stir to blend. Cover and slow cook at “LOW” for 7 to 8 hours.
Reduce heat to “WARM” for serving.
Slow Cooker Roast - 5 Qt.
1 - 3lb Boneless beef chuck roast
1 cup Water
1 (.7 oz.) packet Italian-style dressing mix
1 (.75 oz.) packet Dry brown gray mix
1 (1 oz.) packet Ranch dressing mix
1. Place the beef roast into the cooking vessel.
2. Whisk the water, ranch dressing mix, gravy mix, and Italian dressing mix
together until smooth. Pour over beef roast.
3. Cover and slow cook at “LOW” for 6 to 8 hours or “HIGH” for 4 to 5 hours.
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