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When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times. SOUPS Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. -7 THE RECIPES POT ROAST OF BEEF 1 (3 to 4-lb.) boneless beef roast 1 onion, sliced 1.2 cup water or beef broth 1 teaspoon salt 3 medium potatoes, thinly sliced 1.2 teaspoon ground black pepper 2 large carrots, thinly sliced Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). HICKORY SMOKED BRISKET Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle generously with 1.4 cup of liquid smoke and 1.2 teaspoon each of celery salt, garlic salt and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice. BAKED HAM IN FOIL Pour 1.2 cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in stoneware. Cover and cook on HIGH 1 hour, then on LOW 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil. SPICY ROAST BEEF 3-lb. round tip roast (or brisket trimmed of fat) 1.4 cup reduced-sodium soy sauce 1 to 2 tablespoons cracked black peppercorns 2 tablespoons Worcestershire sauce 2 cloves garlic, minced 2 tablespoons dry mustard 3 tablespoons balsamic vinegar Rub cracked pepper and garlic onto roast. Put roast in stoneware. Make several shallow slits in top of roast. In a small bowl, combine remaining ingredients and pour over meat. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours). VEGETABLE BEEF SOUP 1-lb. beef soup bones 2 medium potatoes, diced 1 can (14 1.2-oz.) tomatoes 3 cups water 2 carrots, sliced 1.2 teaspoon coarse black pepper 2 stalks celery with tops, sliced 3 beef bouillon cubes 2 medium onions, diced 1 package (10-oz.) frozen mixed vegetables* Put all ingredients in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). *May be added during last 2 hours of cooking, if desired. -8 STEAK SOUP 1-lb. coarsely ground chuck, 1 package (10-oz.) frozen mixed vegetables browned and drained 2 to 4 tablespoons beef base granules 3 cups water 1.2 teaspoon ground black pepper 1 medium onion, chopped 1.2 cup butter, melted 3 stalks celery, chopped 1.2 cup all-purpose flour 2 carrots, sliced 1 can (14 1.2-oz.) tomatoes, diced Salt to taste, optional Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH. Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware; stir until well blended. Season soup, if desired with salt. Cover and cook on HIGH until thickened. SWISS STEAK 1 1.2-lbs. round steak, 3.4-inch thick 1 medium onion, thinly sliced 2 tablespoons all-purpose flour 1 carrot, chopped 1.2 teaspoon salt 1 small stalk celery, chopped 1.4 teaspoon ground black pepper 1 can (15-oz.) tomato sauce Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in bottom of stoneware; add meat. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours). BEEF STEW 2-lbs. beef stew meat, cut into 1-inch cubes 1 bay leaf 1.4 cup flour 1 teaspoon paprika 1.2 teaspoon salt 4 carrots, sliced 1.2 teaspoon ground black pepper 3 potatoes, diced 1 1.2 cups beef broth 1 onion, chopped 1 teaspoon Worcestershire sauce 1 stalk celery, sliced 1 clove garlic, minced Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Stir stew thoroughly before serving. SPANISH RICE 2-lbs. ground chuck or beef 1 cup water 1 medium onion, chopped 21.2 teaspoons chili powder 1 green pepper, chopped 1.2 teaspoon salt 1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce 2 cans (8-oz. each) tomato sauce 1 cup uncooked rice (converted) Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 7 ...

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