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Oriental Spareribs
4 2 tablespoons cornstarch
4 2 tablespoons teriyaki sauce
2 1 (10 ounce) jar duck sauce or sweet and sour sauce
6 3 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 on:
Makes 4 to 8 servings.
Sweet & Pungent Meat Balls
2 1 (3 pounds) bag frozen meatballs, thawed
2 1 (12 ounce) jar grape jelly
2 1 (12 ounce) jar currant jelly
2 1 (12 ounce) bottle chili sauce
2 1 (12 ounce) bottle cocktail sauce
Combine all ingredients in the crock. Stir well. Cover and
cook on:
Makes 3 or 6 quarts.
Tex-Mex Beef Barbecue
6 3 pounds brisket of beef
2 1 (18 ounce) bottle hickory-smoked barbecue sauce
2 1 (1.25 ounce) envelope chili seasoning
2 1 teaspoon chopped garlic
2 1 teaspoon lemon juice
2 1 tablespoon Worcestershire Sauce
2
1
⁄
2
cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well.
Add meat and stir well to coat. Cover and cook on:
Remove the meat and shred. Return the meat to the crock.
Stir well. Serve on soft rolls. Makes 2 or 4 quarts.
Broasted New Potatoes
6 3 pounds new red potatoes, unpeeled
2 1 tablespoon olive oil
2 1 envelope zesty Italian dressing mix
Pour the oil in a plastic bag and add the potatoes and shake
to coat well. Add the salad dressing mix and shake well until
all the potatoes are coated. Place potatoes into the crock
and cook on:
Makes 8 to 14 servings.
Low – 8 hours
High – 4 hours
Low – 10 hours
High – 5 hours
Low – 8 hours
High – 4 hours
Low – 6 to 7 hours
High – 4 hours
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