Hamilton Beach 33260 Use & Care - Page 11

840126500 Ev03 7/6/04 3:27 PM Page 11 Main Dish Sweet & Pungent Meat Balls 5 pounds (2,250 g) frozen cooked meatballs 2 (12-ounce/375 ml) jars grape jelly 2 (12-ounce/375 ml) jars currant jelly 2 (12-ounce/375 ml) bottles chili sauce 2 (12-ounce/375 ml) bottles cocktail sauce Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low - 6 hours OR High - 4 hours. Makes: 5 quarts (4.7 L). Tex-Mex Beef Barbecue 6 pound (2.7 kg) brisket of beef 2 18-ounce (1.18 kg) bottles hickory-smoked barbecue sauce 2 (1.25-ounce/33 g) envelopes chili seasoning 2 teaspoons (10 ml) chopped garlic 2 teaspoons (10 ml) lemon juice 2 tablespoons (60 ml) Worcestershire sauce 1 cup (250 ml) chopped onion Combine all ingredients, except meat, in the cooking vessel. 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 the cooking vessel. Stir well. Serve on soft rolls. Makes: 16 servings. Sunday Chicken 7 pounds (3.15 kg) chicken, cut up Paprika, salt, and pepper 2 (10-ounce/285 g) cans condensed cream of celery soup 3⁄4 cup (175 ml) white wine or chicken broth Rinse chicken in cold water. pat dry. Sprinkle chicken with paprika, salt, and pepper. Combine soup and wine. Place half of chicken in cooking vessel and pour half of soup mixture over chicken. Repeat layers. Cover and cook: Low - 6 hours OR High - 5 hours. Makes: 12 servings. 11