Hamilton Beach 33690BV Use & Care W - Page 15

840096700 Ev02 2/28/02 9:24 AM Page 15 Swedish Meatballs 3 to 5 qt 51⁄2 to 7 qt 21⁄2 5 pounds frozen cooked meatballs 1 2 (101⁄2 oz) cans cream of mushroom soup, undiluted 1 2 (101⁄2 oz) cans golden mushroom soup, undiluted 1 2 (14 oz) cans beef broth 1 2 (3⁄4 oz) envelopes brown gravy mix Combine all ingredients in crock. Stir well. Cover and cook: Low - 6 hours OR High - 3 hours. Makes about 3 or 5 quarts. Sweet & Pungent Meat Balls 3 to 5 qt 51⁄2 to 7 qt 21⁄2 5 pounds frozen cooked meatballs 1 2 (12 oz) jars grape jelly 1 2 (12 oz) jars currant jelly 1 2 (12 oz) bottles chili sauce 1 2 (12 oz) bottles cocktail sauce Combine all ingredients in crock. Stir well. Cover and cook: Low - 6 hours OR High - 3 hours. Makes about 3 or 5 quarts. Tex-Mex Beef Barbecue 3 to 5 qt 3 1 1 1 1 1 1⁄2 51⁄2 to 7 qt 6 pounds brisket of beef 2 (18 oz) bottles hickory-smoked barbecue sauce 2 (1.25 oz) envelopes chili seasoning 2 teaspoons chopped garlic 2 teaspoons lemon juice 2 tablespoons Worcestershire sauce 1 cup chopped onion Combine all ingredients, except meat, in crock. 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 crock. Stir well. Serve on soft rolls. Makes 8 or 16 servings. 15