Hamilton Beach 33690BV Use & Care W - Page 10

840096700 Ev02 2/28/02 9:24 AM Page 10 Chunky Chicken Barley Soup 3 to 5 qt 51⁄2 to 7 qt 1 2 (14 oz) cans chicken broth 1 2 (16 oz) packages frozen vegetables for soup or stew 2⁄3 11⁄4 cups pearl barley 1 2 cups fresh mushroom slices 2 4 cups water 1 2 (1.8 oz) envelopes dry vegetable soup mix 1 2 pounds boneless chicken breasts, cut in cubes 1⁄2 1 teaspoon salt 1⁄8 1⁄4 teaspoon pepper Combine all ingredients in crock. Cover and cook: Low - 6 hours OR High - 3 hours. Makes about 3 or 5 quarts. Cream of Tomato Soup 3 to 5 qt 51⁄2 to 7 qt 1 1 1 1 1 1 1 1 11⁄2 tsp. 2 (28 oz) cans tomato puree 1 (6 oz) can tomato paste 1 (1.8 oz) envelope white sauce mix 2 (12 oz) cans evaporated milk 2 cups water 2 (14 oz) cans vegetable or chicken broth 2 teaspoons salt 2 teaspoons sugar 1 tablespoon dried basil Combine all ingredients in the crock. Stir well. Cover and cook: Low - 6 hours OR High - 3 hours. Makes about 21⁄2 or 41⁄2 quarts. Creamy Corn & Potato Chowder 3 to 5 qt 51⁄2 to 7 qt 3 6 (16 oz) cans creamed corn 1⁄4 1⁄2 cup chopped onion 1 1 (12 oz) can evaporated milk 1 1 (14 oz) can chicken broth 1 2 cups water 1 1 (7.06 oz) box sour cream and chive flavored, dry mashed potato mix Combine all ingredients in crock. Stir well. Cover and cook: Low - 6 hours OR High - 3 hours. Makes about 3 or 5 quarts. 10