Hamilton Beach 840105900 Manuel D’Utilisation

2

1

⁄

2

5

pounds frozen cooked meatballs

1

2

(10

1

⁄

2

oz) cans cream of mushroom soup, undiluted

1

2

(10

1

⁄

2

oz) cans golden mushroom soup, undiluted

1

2

(14 oz) cans beef broth

1

2

(

3

⁄

4

oz) envelopes brown gravy mix

Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.

2

1

⁄

2

5

pounds 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 crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.

3

6

pounds 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 crock. Stir well. Add meat and stir well to
coat. Cover and cook: Low – 10 hours OR High – 5 hours.

Remove the meat and shred. Return the meat to crock. Stir well. Serve 
on soft rolls. Makes 8 or 16 servings.

840105900 Ev06  2/17/03  1:56 PM  Page 19