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1 tablespoon garlic powder
2 to 3 pound flat cut corned beef brisket
3 carrots, cut into
3
⁄
4
-inch slices
1 large onion, cut into eighths
Rub garlic powder on all surfaces of corned beef. Add carrot slices to multi-cooker with crockery liner in
place. Place corned beef, onion, and bay leaves on top of carrots. Add water. Set heat control at 250° to 300°.
Cover and cook for 4 to 5 hours. Add cabbage wedges, making sure to moisten with accumulated liquid.
Cover and cook for 3 hours.
Note: If seasoning packet is provided with corned beef, spinkle contents of packet over corned beef and
omit bay leaves.
6 servings.
2 bay leaves
1 cup water
******
1
⁄
2
head small cabbage, cut into wedges
Corned Beef Dinner
3 pounds baby back ribs, cut into serving
pieces
1 tablespoon dry mustard
1 tablespoon chili powder
1
⁄
2
teaspoon cayenne pepper
2 cloves garlic, minced
1
⁄
2
cup chopped onion
Trim excess fat from ribs. Place ribs in the multi-cooker with crockery liner in place. In a medium size bowl
combine remaining ingredients; pour over ribs. Set heat control at 250° to 300°. Cover and cook for 6 to 8
hours. 4 servings.
2
⁄
3
cup ketchup
1
⁄
4
cup lemon juice
1
⁄
4
cup light molasses
1 teaspoon oregano
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon ground pepper
2 drops liquid smoke
Presto Ribs
3 pounds pork, cut into 1-inch cubes
1 package dry onion soup mix
2 cups water
Add pork cubes to the multi-cooker with crockery liner in place. Spinkle pork with onion soup mix. Combine
remaining ingredients and pour into the crockery liner. Set heat control at 250° to 300°. Cover and cook for
4 to 6 hours. 10 servings.
3
⁄
4
cup ketchup
1
⁄
2
cup brown sugar
1
⁄
2
cup vinegar
Sweet and Sour Pork
2 cups chopped ham
1
⁄
2
cup chopped onion
1
⁄
2
cup chopped green pepper
2 cloves garlic, minced
1 15-ounce can diced tomatoes
1
⁄
2
cup chicken stock
Combine all ingredients except shrimp in the multi-cooker with crockery liner in place. Set heat control
at 250° to 300°. Cover and cook for 4 to 6 hours. Add shrimp during the last 30 minutes of cooking.
6 servings.
1
⁄
2
teaspoon thyme
2 bay leaves, crumbled
salt as desired
1
⁄
2
teaspoon pepper
******
1 pound shrimp, peeled and cleaned
Jambalaya