Use and Care Manual

RECIPES – SLOW COOKING
ITALIAN MEATBALLS
1 lb. ground beef 1/2 lb. Italian sausage
2 eggs 1/4 C. milk
1/2 C. dry breadcrumbs 3 T. grated parmesan cheese
1/2 t. garlic powder salt and pepper
In a bowl, beat eggs and add milk. Add beef and Italian sausage. Mix together. Add
rest of ingredients and mix until combined. Shape the mixture into 1 inch balls and
place on a greased cookie sheet. Bake at 350°F. for 15 minutes. Set dial to “Slow
Cooker” and cook for 4-6 hours.
Sauce
1 15 oz. can tomato sauce 1 6 oz. can tomato paste
1 small onion chopped 1/2 C. green pepper
1/2 C. beef broth 1/3 C. water
2 garlic cloves minced 1 t. oregano
1 t. salt 1 t. sugar
1 2 t. pepper
Mix all ingredients in a bowl and pour over the meatballs.
Cover and set dial to “Slow Cooker” for 4 - 5 hours.
SLOPPY JOES
3 lbs. ground beef 1 C. onions diced
1 C. celery diced 1 C. green pepper diced
1 1/2 C. ketchup 2 T. Worcestershire sauce
1 6 oz. can tomato paste 3/4 C. water
1/2 t. paprika 3 T. vinegar
3 T. brown sugar 1 t. dry mustard
salt and pepper
Brown ground beef in a skillet and break up into small pieces. Add to slow cooker.
Add the rest of the ingredients and mix well. Set dial to “Slow Cooker” and cook for 8
hours. Serve on hamburger buns.
CHILI DIP
1 lb. ground beef 1 16 oz. jar mild picante sauce
2 cans refried beans 8 oz. sour cream
1/2 t. chili powder 1/2 C. chopped onion
8 oz. cheddar cheese shredded Jalapenos or mild chilies to taste
Brown ground beef and onion in a pan. Drain and add to pot. Add beans, picante
sauce, jalapenos (if using) and chili powder. Set dial to “Slow Cooker” and cook for 2 -
3 hours. Add cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
5
Beef Stroganoff
1-1/2 – 2 lbs Cut up Stew Meat
1 Cup Chopped Onions
10-3/4 oz. Can Condensed Cream Mushroom Soup
10-3/4 oz. Can Condensed Cream Onion Soup
6 oz. Jar Slice Mushrooms, drained
8 oz. Pkg. Cream Cheese, cubed
8 oz. Sour Cream
Cooked Noodles or Rice
Combine all ingredients except cream cheese and sour cream into slow cooker. Cover
and set dial to “Slow Cooker” for 7-8 hours, or until beef is tender.
Before serving, stir in cream cheese and sour cream. Stir until cheese is melted and
well blended and mixture is hot for serving.
Serve over hot noodles or rice.
POT ROAST
3 - 4 lb. pot roast large onion cut up
1 C. beef broth 1 lb. carrots cut in 2 inch pieces
4 - 5 potatoes cut up salt and pepper
Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow cooker.
Top with roast and pour beef broth over it. Salt and pepper to taste.
Set dial to “Slow Cooker” and cook for 8 hours.
BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef 3/4 C. barbecue sauce
1 egg 1 C. crushed soda crackers
2 t. Worcestershire sauce 1/2 C. diced onion
1/2 t. salt 1/4 C. water
2 t. prepared mustard 2 T. brown sugar
1 T. vinegar
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your slow
cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it long
enough so that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.
barbecue sauce. Set dial to “Slow Cooker” cook for 8 - 10 hours.
6