Hamilton Beach 33143 Use & Care W - Page 17

840096700 Ev02 2/28/02 9:24 AM Page 17 Corned Beef 3 to 5 qt 51⁄2 to 7 qt 3 5 pounds corned beef brisket with pickling spices 1 1 medium onion, sliced 1 2 carrots, sliced 1 2 ribs celery, sliced Water Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and celery. Add enough water to just cover meat. Cover and cook: Low - 8 hours OR High - 4 hours. Makes about 3 to 5 pounds corned beef. Classic Beef Roast With Mushroom-Onion Gravy 3 to 5 qt 3 1 1 51⁄2 to 7 qt 5 pounds boneless beef chuck roast 2 (1 oz) envelopes dry onion soup mix 2 (10 oz) cans condensed cream of mushroom soup Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup. Cover and cook: Low - 8 hours OR High - 4 hours. Makes about 6 or 10 servings. Barbecued Brisket 3 to 5 qt 3 1 1 51⁄2 to 7 qt 5 pounds beef brisket 11⁄2 teaspoons salt 11⁄2 cups barbecue sauce Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket. Cover and cook: Low - 10 hours OR High - 5 hours. Makes about 3 to 5 pounds brisket. Asian Spareribs 3 to 5 qt 51⁄2 to 7 qt 2 4 tablespoons cornstarch 2 4 tablespoons teriyaki sauce 1 2 (10 oz) jars duck sauce or sweet and sour sauce 3 6 pounds country-style pork spare ribs Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low - 8 hours OR High - 4 hours. Makes 4 to 8 servings. 17