Filter
Top Products
17
6-Quart Recipes
Italian Round Steak
2
Lbs Beef round steak, ½-inch thick, cut into 8 serving pieces
2
Beef bouillon cubes
1
28 oz. Can whole tomatoes, drain and reserve liquid
1¼
Cups
Liquid, (reserved tomato liquid plus enough hot water to
make 1¼ cups)
1
Cup Chopped onion
1
Garlic clove, finely cut
1
Tsp Salt
½
Tsp Pepper
½
Tsp Oregano
1½
Tsp Worcestershire sauce
¼
Cup Cornstarch
¼
Cup Cold water
1. Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved
tomato liquid/hot water.
2. In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and
Worcestershire sauce. Pour over steak. Add bouillon-liquid mixture.
3. Cover pot and place on base. Heat at LO (#3) for 8 to 9 hours. To thicken liquid,
increase heat to HI (#5) 15 minutes before serving. In a small bowl, combine
cornstarch and water. Stir into hot liquid and thicken. Reduce heat to Keep
Warm (#2) for serving. Makes 8 servings.
Chicken and Dumplings
3
Lb Can whole canned chicken, undrained
2
Cups Packaged Bisquick mix
¾
Cup Milk
1
Tbsp Snipped parsley
1. Cut up chicken and place in pot with broth from can. Cover and place pot on
base. Heat at LO (#3) for 1½ to 2 hours until chicken is hot and broth simmers.
2. In a small bowl, combine Bisquick mix, milk and parsley. Mix just until
moistened. Increase heat to HI (#5). Drop dumpling mixture by spoonfuls over
steaming chicken. Cover pot and steam 30 minutes. Reduce heat to Keep
Warm (#2) for serving. Dumplings are best when served immediately. Makes
4 servings.