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2. Put beef in large bowl. Pour hot marinade mixture over roast. Store, covered, in refrigerator for 24 to 72 hours. Turn roast twice
daily.
3. Remove roast from marinade and wipe dry with paper toweling. Reserve marinade.
4. Preheat pot on range top heating unit over medium heat for 2 minutes. Melt butter or margarine. Add roast and brown 5 minutes
per side. Add reserved marinade and bring liquid to a boil (about 4 to 5 minutes).
5. Place pot on electric base and simmer, covered, at Setting #3½ (Low) for 5 to 6 hours.
6. Remove roast to hot platter and keep warm. Strain marinade liquid and return strained liquid to pot.
7. Place pot on electric base and increase heat to Setting #5(High). Stir in crushed gingersnaps and sour cream. Heat until liquid just
reaches a boil and gingersnaps are dissolved (about 15 minutes). Stir occasionally. While liquid is thickening, thinly slice roast. Pour
hot gravy over roast. Makes 8 to 10 servings.
Corned Beef and Cabbage
3 to 4-pound corned beef brisket
1 medium onion, sliced
½ teaspoon celery seed
½ teaspoon 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 into pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just
enough water to cover brisket, about 4 cups.
2. Place pot on base, cover and cook at Setting #3½(Low) for 6 to 8 hours or until brisket is fork tender. If liquid boils, reduce Setting
to #3.
3. During last hour of cooking add cabbage wedges and continue cooking at Setting #3½ (Low). Discard cooking liquid and spices
before serving. Makes 6 servings.
Chicken and Dumplings
1 3-pound 4-ounce can whole canned chicken, undrained
2 cups packaged Bisquick mix
¾ cup milk
1 tablespoon snipped parsley
1. Cut up chicken and place in pot with broth from can. Cover and place pot on base. Heat at Setting #3½(Low) for 1½ to 2 hours until
chicken is hot and broth simmers.
2. In small bowl, combine Bisquick mix, milk and parsley. Mix just until moistened. Increase heat to Setting #5(High). Drop
dumpling mixture by spoonfuls over steaming chicken. Cover pot and steam 30 minutes. Reduce heat to Setting #2(Keep Warm) for
serving. Dumplings are best when served immediately. Makes 4 servings.
California Chicken
1 3-pound chicken, quartered
1 cup orange juice
½ cup chili sauce
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons chopped green pepper
3 medium oranges, sliced into half cartwheels OR
1 13½-ounce can mandarin oranges, drained
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