3837
Mushroom Veal Roast
2 oz. dried porcini mushrooms
1 cup hot water
2 14 1/2 oz. cans chicken broth
6 tbs. dry sherry
4 1 1/2 oz. packages cream of mushroom soup mix
1 lb. button mushrooms, sliced
2 red peppers, diced
2 small leeks, trimmed and thinly sliced
3-4 lb. veal shoulder or round bone roast
Soak the dried mushrooms in a bowl filled with water for 20 minutes,
or until soft. Stir in the broth, sherry and soup mix and stir well.
Place the roast in the Crock-Pot
®
Slow Cooker and add the mixture,
mushrooms and leeks. Cook on Low for 8 to 9 hours or on High
for 4-5 hours.
Recommended Unit Size: 4 - 7 Quarts
Beef and PorkBeef and Pork
Smoked Sausage with
Cabbage and Apples
1 1/2 lbs. smoked sausage, cut into 2 inch lengths
3 cooking apples, thickly sliced
1/2 head of red cabbage, shredded
1 onion, sliced
1/2 cup brown sugar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup apple juice
Layer the sausage, apples, cabbage and onion in the Crock-Pot
®
Slow Cooker in the order listed above. Sprinkle the brown sugar,
salt and black pepper on top. Pour the apple juice over all the other
ingredients, do not stir. Cover; cook on Low for 6 - 8 hours or on
High for 3 - 4 hours.
Recommended Unit Size: 4 - 7 Quarts
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