5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
3 to 5 qt
9
New England Boiled Dinner
2 pound 1 (4 pound) boneless, smoked ham
1 2 (16 oz) cans whole potatoes, drained
1 2 (16 oz) bags frozen baby carrots
1 pound 1 (2 pound) cabbage, cut in 6 wedges
1
⁄4
1
⁄2 cup water
Place the meat in the crock and fit the vegetables around it. Add water. Cover and
cook: Low – 6 hours OR High – 3 hours. Makes 4 or 8 servings.
’Wursts and Sauerkraut
1 2 (28 oz) cans sauerkraut
1 1 envelope dry onion soup mix
3
⁄4 cup 1 (12 oz) bottle beer
1 1 tablespoon Worcestershire sauce
2 4 pounds pre-cooked bratwurst, knockwurst, or kielbasa
Combine all ingredients, except wursts, in crock. Stir well. Add meat and stir.
Cover and cook: Low – 6 hours OR High – 3 hours. Makes 6 or 12 servings.
Belgian Beef Stew
3 6 pounds boneless beef stewing cubes
1 cup 1 (12 oz) bottle beer
1 2 (16 oz) packages frozen vegetables for stew
1 1 (14 oz) can beef broth
2 Tblsp.
1
⁄4 cup vinegar
2 Tblsp.
1
⁄4 cup brown sugar, packed
1 2 (0.87 oz) envelopes brown gravy mix
Combine all ingredients in crock. Cover and cook: Low – 10 hours OR
High – 5 hours. Makes about 3 or 5 quarts.
3 to 5 qt
Soups & Stews
3 to 5 qt
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