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CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices 1 cup water
1 (3-lb.) corned beef brisket
1
⁄2 to 1 small head cabbage, cut into wedges
2 medium onions, quartered
Put all ingredients, except cabbage wedges in stoneware in order listed.
Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges
to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3
hours. 5
1
⁄2–6 QUART UNITS: You may cook 2 (3 lbs. each) corned beef briskets if
desired. Add listed amounts of vegetables and cook as directed.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced
1 to 1
1
⁄2-lbs. each, cut
1
⁄4-inch thick 2 cloves garlic, minced
1 tablespoon olive oil 2 tablespoons lime juice
1 medium onion, chopped 1 jalapeño pepper, seeded and minced
1
⁄2 cup chopped green bell pepper 1 can (2-oz.) chopped green chilies
1
⁄2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon
1
⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
1
⁄2 cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining
1
⁄4 cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
SWISS STEAK
2 round steaks, about
1
⁄2-lb. each, 1 large onion, thinly sliced
cut
3
⁄4-inch thick 2 carrots, sliced
1
⁄4 cup all-purpose flour 2 stalks celery, chopped
1
⁄2 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 on top. 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).
BARBEQUED RIBS
2 slabs pork spareribs (3 to 4 lbs. each) 1 onion, sliced
1
⁄2 teaspoon salt 1 jar (16-oz.) barbeque sauce
1
⁄2 teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).