Hamilton Beach 33064 How To Use Manual page 15

840096700 Ev02 2/28/02 9:24 AM Page 15
Swedish Meatballs
3 to 5 qt 5 1 ⁄
2
2 1 ⁄
2
1
1
1
1
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Sweet & Pungent Meat Balls
3 to 5 qt 5 1 ⁄
2
2 1 ⁄
2
1
1
1
1
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3 to 5 qt 5 1 ⁄
2
3
1
1
1
1
1
1 ⁄
2
Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to
coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to crock. Stir well. Serve
on soft rolls. Makes 8 or 16 servings.
to 7 qt
5 pounds frozen cooked meatballs
2 (10 1 ⁄ oz) cans cream of mushroom soup, undiluted
2
2 (10 1 ⁄ oz) cans golden mushroom soup, undiluted
2
2 (14 oz) cans beef broth
2 ( 3 ⁄ oz) envelopes brown gravy mix
4
to 7 qt
5 pounds frozen cooked meatballs
2 (12 oz) jars grape jelly
2 (12 oz) jars currant jelly
2 (12 oz) bottles chili sauce
2 (12 oz) bottles cocktail sauce
to 7 qt
6 pounds brisket of beef
2 (18 oz) bottles hickory-smoked barbecue sauce
2 (1.25 oz) envelopes chili seasoning
2 teaspoons chopped garlic
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
1 cup chopped onion
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