Hamilton Beach 840096800 - Manual (Page 8)

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Sweet & Pungent Meat Balls
1 2 (3 lbs) bags frozen cooked meatballs
1 2 (12 oz) jars grape jelly
1 2 (12 oz) jars currant jelly
1 2 (12 oz) bottles chili sauce
1 2 (12 oz) bottles cocktail sauce
Combine all ingredients in the crock. Stir well. Makes 3 or 6
quarts. Cover and cook on: Low – 6 hours; OR High – 3 hours.
Tex-Mex Beef Barbecue
3 6 lbs brisket of beef
1 2 (18 oz) bottles hickory-smoked
barbecue sauce
1 2 (1.25 oz) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire Sauce
1 ⁄ 2 1 cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well.
Add meat and stir well to coat. Cover and cook on: Low – 10
hours; OR High – 5 hours.
Remove the meat and shred. Return the meat to the crock.
Stir well. Serve on soft rolls. Makes 2 or 4 quarts.
Broasted New Potatoes
3 6 lbs new red potatoes, unpeeled
1 2 tablespoons olive oil
1 2 envelopes zesty Italian dressing mix
Pour the oil in a plastic bag and add the potatoes and shake
to coat well. Add the salad dressing mix and shake well until
all the potatoes are coated. Place potatoes into the crock and
cook on: Low – 8 hours; OR High – 4 hours. Makes 8 to 14
servings.
Chocolate Fondue
1 2 (8 oz) boxes semi-sweet baking chocolate
1 2 (8 oz) boxes unsweetened baking chocolate
1 2 (6 oz) boxes white baking chocolate
1 2 (14 oz) cans sweetened condensed
milk, not evaporated
1 2 cups milk
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cup blackberry-flavored brandy,
or other fruit-flavored brandy
Suggested foods for dipping: Strawberries, pineapple chunks,
banana chunks, cake cubes, marshmallows, and cookies.
Combine all fondue ingredients in the crock. Stir well.
Cover and cook on: High – 45 minutes*
Stir well after 45 minutes. Turn Control Knob to Low. Serve
immediately or keep warm as desired. Refrigerate leftovers
and use as chocolate sauce. Makes: about 1 or 2 quarts.
*Only the High setting is recommended for this recipe.
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