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STEAK SOUP
1-lb. coarsely ground chuck, 1 package (10-oz.) frozen mixed vegetables
browned and drained 2 to 4 tablespoons beef base granules
3 cups water
1
⁄2 teaspoon ground black pepper
1 medium onion, chopped
1
⁄2 cup butter, melted
3 stalks celery, chopped
1
⁄2 cup all-purpose flour
2 carrots, sliced 1 can (14
1
⁄2-oz.) tomatoes, diced
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware;
stir until well blended. Season soup, if desired with salt. Cover and cook on HIGH
until thickened.
SWISS STEAK
1
1
⁄2-lbs. round steak,
3
⁄4-inch thick 1 medium onion, thinly sliced
2 tablespoons all-purpose flour 1 carrot, chopped
1
⁄2 teaspoon salt 1 small stalk celery, chopped
1
⁄4 teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat. Top with carrots and celery and cover with tomato
sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BEEF STEW
2-lbs. beef stew meat, cut into 1-inch cubes 1 bay leaf
1
⁄4 cup flour 1 teaspoon paprika
1
⁄2 teaspoon salt 4 carrots, sliced
1
⁄2 teaspoon ground black pepper 3 potatoes, diced
1
1
⁄2 cups beef broth 1 onion, chopped
1 teaspoon Worcestershire sauce 1 stalk celery, sliced
1 clove garlic, minced
Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat
meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on
LOW 10 to 12 hours (HIGH: 4 to 6 hours). Stir stew thoroughly before serving.
SPANISH RICE
2-lbs. ground chuck or beef 1 cup water
1 medium onion, chopped 2
1
⁄
2
teaspoons chili powder
1 green pepper, chopped
1
⁄
2
teaspoon salt
1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce
2 cans (8-oz. each) tomato sauce 1 cup uncooked rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir
thoroughly. Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).