Hamilton Beach 840161800 Operator's Manual page 8

840161800 Ev01 2/8/07
German-Style Pot Roast
1 ⁄ cup (80 ml) cider vinegar
3
2 tablespoons (30 ml) ketchup
1 ⁄ cup (60 ml) chopped onion
4
1 ⁄ teaspoon (2.5 ml) chopped garlic
2
1 (14 oz/400 g) can beef broth
8 ginger snap cookies
1 (0.8 oz/20 g) envelope brown gravy mix
2-3 pounds (900 g-1.35 kg) boneless chuck or bottom round roast
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir
well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes
about 4 to 5 servings.
Sweet & Spicy Meat Balls
2 1 ⁄ pounds (1.125 kg) frozen cooked meatballs
2
1 (12 oz/350 g) jar grape jelly
1 (12 oz/350 g) jar currant jelly
1 (12 oz/350 g) bottle chili sauce
1 (12 oz/350 g) bottle cocktail sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 quarts (3 L).
Tex-Mex Beef Barbecue
3 pounds (1.35 kg) brisket of beef
1 (18 oz/500 g) bottle hickory-smoked barbecue sauce
1 (1.25 oz/30 g) envelope chili seasoning
1 teaspoon (5 ml) chopped garlic
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) Worcestershire sauce
1 ⁄ cup (125 ml) chopped onion
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 servings.
Asian Spareribs
2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) teriyaki sauce
1 (10 oz/285 g) jar duck sauce or sweet and sour sauce
3 pounds (1.35 kg) country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 servings.
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