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8
Pepper Steak - 5 Qt.
1½ lbs Round steak, cut into thin strips
1 Clove garlic, minced
1 cup Chopped onion
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Ginger
1 tsp. Sugar
½ cup Soy sauce
1 Large green pepper, cut into thin
strips
4 Tomatoes, cut into eighths, or 1 1-
pound can whole tomatoes, undrained
1 lb. Can bean sprouts, drained
1 tbsp. Cornstarch
½ cup Cold water
1. Brown steak in cooking vessel on range unit over medium heat. Transfer
cooking vessel to heating base using hot pads.
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy
sauce. Pour over steak. Cover and slow cook at “LO” (#3) for 6 to 8 hours
or “HI” (#5) for 4 to 5 hours.
3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook
an additional hour. Just before serving, increase heat to “HI” (#5). Combine
cornstarch and water. Gradually add to pepper steak, stirring until
thickened. Reduce to Keep Warm, “WM” (#2) for serving.
Corned Beef and Cabbage - 5 Qt.
3 - 4 lb. Corned beef brisket
1 Medium onion, sliced
½ tsp. Celery seed
½ tsp. Mustard seed
1 Clove garlic, minced
1 Bay leaf
Water
1 Small head cabbage, cut into wedges
1. Place brisket with liquid and spices from package in cooking vessel. Add
onion, celery seed, mustard seed, garlic and bay leaf. Add just enough
water to cover brisket (about 4 cups). Cover and cook at “LO” (#3) for 7 to 9
hours or until brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at
“LO” (#3). Discard cooking liquid and spices.
Hearty Chicken Noodle Soup - 5 Qt.
2 lbs. Chicken parts, skinned if desired
5 cups Water
1 Medium onion, chopped
4 Carrots, cut into ½-inch pieces
4 Ribs celery, cut into ½-inch pieces
1 16 oz. Can whole tomatoes, cut up
1 tbsp. Instant chicken bouillon
1 tbsp. Minced parsley
1 tsp. Salt
½ tsp. Dried rosemary
¼ tsp. Pepper
1 cup Uncooked fine egg noodles
1. Combine all ingredients, except egg noodles, in cooking vessel. Cover and
cook at “LO” (#3) for 6 to 8 hours or at “HI” (#5) for 3 to 4 hours or until
chicken and vegetables are tender.
2. Remove chicken pieces from cooking vessel and set aside to cool slightly.
Increase heat to “HI” (#5) and add noodles, stirring to blend. Cover and
continue to cook for 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pieces.
Return meat to cooking vessel to heat as noodles finish cooking. Reduce
heat to Keep Warm, “WM” (#2) for serving.