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Main Dish
Sweet & Pungent Meat Balls
5 pounds (2,250 g) frozen cooked meatballs
2 (12-ounce/375 ml) jars grape jelly
2 (12-ounce/375 ml) jars currant jelly
2 (12-ounce/375 ml) bottles chili sauce
2 (12-ounce/375 ml) bottles cocktail sauce
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 6
hours OR High – 4 hours. Makes: 5 quarts (4.7 L).
Tex-Mex Beef Barbecue
6 pound (2.7 kg) brisket of beef
2 18-ounce (1.18 kg) bottles hickory-smoked barbecue sauce
2 (1.25-ounce/33 g) envelopes chili seasoning
2 teaspoons (10 ml) chopped garlic
2 teaspoons (10 ml) lemon juice
2 tablespoons (60 ml) Worcestershire sauce
1 cup (250 ml) chopped onion
Combine all ingredients, except meat, in the cooking vessel. Stir well. Add meat
and stir well to coat. Cover and cook:
Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to the cooking vessel. Stir well.
Serve on soft rolls.
Makes: 16 servings.
Sunday Chicken
7 pounds (3.15 kg) chicken, cut up
Paprika, salt, and pepper
2 (10-ounce/285 g) cans condensed cream of celery soup
3
⁄4 cup (175 ml) white wine or chicken broth
Rinse chicken in cold water. pat dry. Sprinkle chicken with paprika, salt, and
pepper. Combine soup and wine. Place half of chicken in cooking vessel and pour
half of soup mixture over chicken. Repeat layers. Cover and cook:
Low – 6 hours
OR High – 5 hours. Makes: 12 servings.
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