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5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
15
Swedish Meatballs
2
1
⁄2 5 pounds frozen cooked meatballs
1 2 (10
1
⁄2 ounce) cans cream of mushroom soup, undiluted
1 2 (10
1
⁄2 ounce) cans golden mushroom soup, undiluted
1 2 (14 ounce) cans beef broth
12(
3
⁄4 ounce) envelopes brown gravy mix
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours;
OR High – 3 hours.
Makes about 3 or 5 quarts.
Sweet & Pungent Meat Balls
2
1
⁄2 5 pounds frozen cooked meatballs
1 2 (12 ounce) jars grape jelly
1 2 (12 ounce) jars currant jelly
1 2 (12 ounce) bottles chili sauce
1 2 (12 ounce) bottles cocktail sauce
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours;
OR High – 3 hours.
Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3 6 pound brisket of beef
1 2 (18 ounce) bottles hickory-smoked barbecue sauce
1 2 (1.25 ounce) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1
⁄2 1 cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well
to coat. Cover and cook on:
Low – 10 hours; OR High – 5 hours.
Remove the meat and shred. Return the meat to the crock. Stir well.
Serve on soft rolls. Makes 8 or 16 servings.
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