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5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
Swedish Meatballs
2
1
⁄2 5 pounds frozen cooked meatballs
1 2 (10
1
⁄2 oz) cans cream of mushroom soup, undiluted
12(10
1
⁄2
oz) cans golden mushroom soup, undiluted
1 2 (14 oz) cans beef broth
12(
3
⁄4
oz) envelopes brown gravy mix
Combine all ingredients in crock. Stir well. Cover and cook: 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 oz) jars grape jelly
1 2 (12 oz) jars currant jelly
1 2 (12 oz) bottles chili sauce
1 2 (12 oz) bottles cocktail sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3 6 pounds brisket of beef
1 2 (18 oz) bottles hickory-smoked barbecue sauce
1 2 (1.25 oz) 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 crock. 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 crock. Stir well. Serve
on soft rolls. Makes 8 or 16 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
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