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Swedish Meat Balls
3-½ to 4 hours
1 cup Milk
1-½ cups Bread crumbs
2 lbs. lean Ground Beef
2 eggs, beaten
1 Onion, medium, finely chopped
1-½ teaspoon Salt
1
1
/8 teaspoon Allspice
1
1
/8 teaspoon Nutmeg
1/8 teaspoon Pepper
2 tablespoons Vegetable Oil
¾ teaspoon Dill Seed
1 can - 10-¾ oz. Beef Broth
If desired add ¼ cup chopped mushrooms to broth
Add bread crumbs to milk and let stand 4 minutes.
Combine crumb mixture with meat, eggs, onions, salt,
pepper, allspice, and nutmeg. Shape into meat balls.
Heat vegetable oil in skillet and brown meat balls. After
browning, place meat balls into an ovenproof dish.
Sprinkle with dill seed. Add beef broth and mushrooms.
Cover and Slo-Cook
™
3-½ to 4 hours on lowest oven rack
level.
Brown Bagged Barbecue Chicken
3-½ to 4 hours
3 lbs. Chicken, cut into pieces
1 brown medium size grocery sack or bag
1 tablespoon Vegetable Oil or Shortening
Barbecue Sauce
2 teaspoons Catsup
2 teaspoons White Vinegar
2 teaspoons Butter or Margarine, melted
2 teaspoons Worcestershire sauce
4 teaspoons Water
2 teaspoons Lemon Juice
1 teaspoon prepared Mustard
1 teaspoon Paprika
1 teaspoon Chili Powder
Salt
Pepper To Taste
Salt and pepper chicken pieces to taste. Combine
barbecue sauce ingredients for making a sauce. Grease
inside of brown grocery bag with vegetable oil or
shortening. Dip each chicken piece in the barbecue
sauce. Put chicken pieces in bag and squeeze or fold top
of bag so ingredients can be held in bag. Place bag of
chicken in flat ovenproof dish. Slo-Cook
™
3-½ to 4 hours
on third oven rack level position from the bottom.
Braised Short Ribs
7 to 9 hours
3 lbs. Beef Short Ribs
½ cup Flour
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoons Vegetable Oil
½ teaspoon Ground Allspice
2 Onions, sliced thin
1 Bay leaf
Mix flour, salt and pepper and coat beef ribs. Heat
vegetable oil in skillet and brown flour coated ribs. Place
ribs on meat rack in ovenproof dish. Sprinkle ground
allspice over short ribs, place sliced onion on ribs and
crumble bay leaf over top. Cover and Slo-Cook
™
7 to 9
hours on second oven rack level from the bottom.
Chuck Roast Stroganoff
7 to 8 hours
3 lbs. Chuck Roast
1 tablespoon Vegetable Oil
1 cup hot Water
1 Beef Bouillon cube
½ cup Catsup
1 tablespoon Worcestershire Sauce
4 oz. sliced Mushrooms, drained
1 medium Onion, chopped
1-½ teaspoons Salt
¼ teaspoon Caraway Seed
2 tablespoons Butter or Margarine
2 tablespoons Flour
1 carton 8 oz. Sour Cream
Heat vegetable oil in skillet and brown chuck roast.
Dissolve bouillon cube in 1 cup hot water and pour into a
deep ovenproof dish. Add other ingredients except butter,
flour, and sour cream. Place browned chuck roast in dish
with combined ingredients. Cover and Slo-Cook
™
on
lowest oven rack level 7 to 8 hours. After cooking, remove
roast from the juices. Keep roast warm.
In a saucepan, melt butter, add flour, and ½ cup juices
from the cooked roast. Mix these ingredients until
blended. Stir in sour cream. Put these blended
ingredients into the remaining juices of the roast. Stir well.
Pour this sauce over the cooked chuck roast.