GRANDMA'S SLOW-COOKED MEATBALLS

1 lb ground beef

2 tbsp chopped onion
1 tsp salt
1/4 tsp garlic powder
1/2 cup milk
3/4 cup raw oats
dash of black pepper

Mix the above ingredients all together in a bowl until the ingredients are well combined.  Add a tablespoon of catsup if too dry.  Form mixture into medium-size balls and brown all sides in a skillet.  Remove meatballs to a crock-pot or slow cooker.

Sauce:
2 tbsp Worcestershire sauce
1 cup catsup
1 cup water
1/4 cup chopped onion
1 tbsp butter

Brown the onion in a medium skillet over medium heat until tender.

In a bowl combine the Worcestershire sauce, catsup, and water; stir into the meatballs in cooker.  Cook on low for around 2-3 hours.

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BEEF AND CHIPOTLE BURRITOS

2 1/2 lbs. boneless beef round steak, cut 3/4-inch thick

2 (14.5-oz) cans no-salt-added diced tomatoes, undrained

3 medium onions, cut into thin wedges

2 to 3 chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp ground cumin

8 8-inch whole wheat or low-fat flour tortillas, warmed

1 cup shredded reduced-fat cheddar cheese, optional

Fresh Pico de Gallo, for serving, optional

Trim fat from the round steak and cut into six pieces. Place steak in a slow cooker. Add tomatoes, onion, peppers, garlic, oregano, salt and cumin. Cover and cook on low setting for 8 to 9 hours or on high 4 to 4 1/2 hours.

Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Unsing a slotted spoon, remove tomatoes and onion from the cooker, set aside. Stir some reserved cooking liquid into the meat to moisten. Discard remaining liquid.

To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato-onion mixture. If desired, top with cheese and/or Pico de Gallo. Roll up tortillas.

Yield: 8 burritos

Photo for reference

 

BEEF AND MUSHROOM DINNER

2 lb lean beef stew meat, cut into bite-size pieces

1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1 small onion, sliced thin
1 pkg (16-oz) fresh sliced mushrooms
2 cups sliced carrots, fresh or frozen
1 box (6-oz) long-grain and wild rice
2 cans (14-oz each) beef broth

Place the stew meat in a large bowl; sprinkle with the salt, pepper and garlic tossing to coat well. 

Place the onion slices in a 5-quart slow cooker or crockpot.  Place seasoned meat atop the onion.  Add the mushrooms, carrots, rice, and beef broth.  Stir mixture thoroughly.

Place lid on cooker and cook on low for 6 to 8 hours until the meat is cooked through and tender.  Carrots should also be tender.

Yield: 4 to 6 servings.

 

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CHICKEN AND RICE CASSEROLE

4 large chicken breasts

1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 cup diced celery
1 cup minute rice

In a crock-pot or slow cooker combine the 3 types of soup, and the rice.  Place the chicken on top of the rice/soup mixture.  Add the celery over the chicken.  Place lid on cooker and cook on high for 3 hours or on low for 4 to 5 hours.
Yield: 4 servings.

 Note: I suggest using the soups in the lower-fat or lower-salt versions.

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HONEY-WHEAT BREAD

2 cups milk, scalded

2 tbsp oil

1/4 cup honey

3/4 tsp salt

1 pkg dry yeast

3 cups whole-wheat flour

Preheat crock-pot on high for 30 minutes.

Allow milk to cool to lukewarm. Combine milk, oil, honey, salt, yeast and 1 1/2 cups flour in a large bowl. Beat for 2 minutes. Mix in remaining flour and pour into a greased 3-lb coffee can. Let stand 5 minutes. Place in the crock-pot and cook on high 2 to 3 hours, until bread tests done. Remove from crock-pot and let stand 5 to 10 minutes then remove from can. Delicious served warm (with butter, I'm sure).

Note: DO NOT use a plastic coffee can!

recipe for reference only

SPICY BARBEQUE

3 to 4 lb boneless chuck roast

1 cup spicy barbeque sauce

2 cups chopped celery

1 cup chopped onion 

1 cup ketchup

1 cup water

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 tbsp vinegar

1 tsp chili powder

1 tsp salt, optional

1/2 tsp pepper 

Hamburger buns for serving

Combine all ingredients, except the roast and buns, in a slow cooker, mix well. All roast to the cooker and cook on high 6 hours. Remove roast and shred the meat. Return meat to the sauce and stir well to coat. Serve on the buns with condiments of your choice.

file photo for reference

SLOW-COOKER POT ROAST

4-lb beef rump roast

4 large potatoes, peeled and quartered

8-10 baby carrots

1 onion, peeled and sliced

1 envelope dry onion soup mix

1 can low-fat cream of mushroom soup

Trim fat from roast. Place potatoes, carrots, and onions in a slow-cooker.. Place roast over vegetables and sprinkle with the dry soup mix. Spread the soup over the top. Cook on low 6 to 8 hours.

Yield: 8 servings

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LAMB IN DILL SAUCE

2 large boiling potatoes, peeled and cut into 1-inch cubes

1/2 cup chopped onion
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried dill OR 4 dill springs
1 bay leaf
2 lbs lean lamb stew meat, cut into 1-inch cubes
1 cup + 3 tbsp water, divided
2 tbsp all-purpose flour
1 tsp sugar
2 tbsp lemon juice
fresh dill for garnish, optional

In a slow cooker or crockpot layer the potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup of water.  Place lid on cooker and cook on low setting for 6 to 8 hours.

Remove the lamb and potatoes with a slotted spoon; cover and keep warm.

Remove the bay leaf and discard.  Turn the heat to high.  In a small bowl, blend the remaining water and the flour together until smooth.  Add half the cooking juices and the sugar mixing together well; return to the cooker.  Cover and cook on high 15 minutes.  Stir in the lemon juice.  Return the lamb and potatoes to the cooker, replace lid, and cook for another 10 minutes or until heated through. 

Garnish with fresh dill, if desired.

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HAM AND CHEESE HASH BROWNS

1 1/2 cups diced ham

5 cups frozen hash browns
2 cups grated cheddar cheese
1 cup milk
1/2 cup evaporated milk
1/2 cup sliced green onions
1 cup frozen peas
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika

Combine all the ingredients together in a crock-pot or slow cooker.  Place lid on cooker and cook approximately 8 hours on low or 3 to 4 hours on high.

Yield: 8 servings

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MEATBALLS AND MUSHROOMS

1 medium onion, finely chopped

1 tbsp vegetable oil

2 lbs lean ground beef

1 lb lean ground pork

4 eggs

1 tbsp fresh dill, chopped

1 tsp salt

1 tsp pepper

4-oz mushrooms, cut up

1 cab cream of mushroom soup

1 cup seasoned breadcrumbs

2 tbsp lemon juice 

12-oz beer

Chopped parsley

Brown the onion in the oil. Mix the ground beef and ground pork, onion. eggs, dill, salt, pepper and beer. Shape the mixture into bite-size meatballs. Brown meatballs in an ungreased skillet.

Blend mushrooms with the soup and lemon juice. Layer the meatballs in the slow cooker, moistening each layer with the soup and lemon mixture. Place lid on cooker and cook on low for 4 hours. Before serving, skim any fat off the top and sprinkle with the chopped parsley.

Yield: Approximately 9 to 10 dozen meatballs. Serve alone as appetizer. 

May be served as a main dish by serving over hot noodles or rice. If serving as a main dish, add another can of soup. The mushroom soup with roasted garlic works good as the second soup.

Betty Crocker file photo for reference only - not this exact recipe