Hamilton Beach 33690BV Use & Care W - Page 9

840096700 Ev02 2/28/02 9:24 AM Page 9 New England Boiled Dinner 3 to 5 qt 51⁄2 to 7 qt 2 pound 1 1 1 pound 1⁄4 1 (4 pound) boneless, smoked ham 2 (16 oz) cans whole potatoes, drained 2 (16 oz) bags frozen baby carrots 1 (2 pound) cabbage, cut in 6 wedges 1⁄2 cup water Place the meat in the crock and fit the vegetables around it. Add water. Cover and cook: Low - 6 hours OR High - 3 hours. Makes 4 or 8 servings. 'Wursts and Sauerkraut 3 to 5 qt 1 1 3⁄4 cup 1 2 51⁄2 to 7 qt 2 (28 oz) cans sauerkraut 1 envelope dry onion soup mix 1 (12 oz) bottle beer 1 tablespoon Worcestershire sauce 4 pounds pre-cooked bratwurst, knockwurst, or kielbasa Combine all ingredients, except wursts, in crock. Stir well. Add meat and stir. Cover and cook: Low - 6 hours OR High - 3 hours. Makes 6 or 12 servings. Soups & Stews Belgian Beef Stew 3 to 5 qt 51⁄2 to 7 qt 3 1 cup 1 1 2 Tblsp. 2 Tblsp. 1 6 pounds boneless beef stewing cubes 1 (12 oz) bottle beer 2 (16 oz) packages frozen vegetables for stew 1 (14 oz) can beef broth 1⁄4 cup vinegar 1⁄4 cup brown sugar, packed 2 (0.87 oz) envelopes brown gravy mix Combine all ingredients in crock. Cover and cook: Low - 10 hours OR High - 5 hours. Makes about 3 or 5 quarts. 9