GE 106724 - Manuel (Page 12)

5 1 ⁄
2
to 7 qt
5 1 ⁄
2
to 7 qt
5 1 ⁄
2
to 7 qt
12
Pot au Feu
3 6 pounds boneless beef stewing cubes
1 2 Polish kielbasa or other smoked sausage
1 1 (1.5 ounce) envelope brown gravy mix
1 2 (16 ounce) bags frozen vegetables for soup or stew
1 1 (14 ounce) can beef broth
1 2 tablespoons Worcestershire sauce
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 10 hours;
OR High – 5 hours. Makes about 2
1 ⁄
2
or 5 quarts.
Chili
1 1 1 ⁄
2
pounds hot Italian sausage, removed from casings
1 1 1 ⁄
2
pounds lean ground beef
1 1 medium onion, chopped
1 2 ( 3 ⁄
4
ounce) envelopes chili seasoning mix
1 2 (16 ounce) cans kidney beans, drained
1 2 (14 ounce) cans diced tomatoes
1 2 (6 ounce) cans tomato paste
1 2 (15 ounce) cans chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef, and onion. Place cooked meat mixture in
crock. Add remaining ingredients. Cover and cook on: Low – 8 hours; OR High – 4 hours.
Makes about 3 or 5 quarts.
Texas Chili Soup
3 5 (16 ounce) cans red kidney beans, drained
1 2 (1.25 ounce) envelopes chili seasoning
1 2 (15 ounce) cans tomato sauce
1 ⁄
2
1 cup chopped onion
1 1 ⁄
2
3 pounds stew beef, cut in cubes
1 2 (14 ounce) cans beef broth
1 ⁄
2
1 teaspoon salt
1 ⁄
2
1 teaspoon garlic powder
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 10 hours;
OR High – 5 hours. Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
3 to 5 qt
840093400 ENv00.qxd 3/8/02 3:05 PM Page 12