Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, August 10, 2013


2 lbs lean ground beef
1 lb bulk Italian sausage
2 cups chopped onion
1 can (15-oz) tomato sauce
1 can (15-oz) diced tomatoes
2 tbsps quick-cooking tapioca
2 tbsps seeded & finely chopped jalapeno peppers
2 tsps sugar
2 tsps oregano
16 French-style rolls, split lengthwise
shredded Monterey cheese

In a large skillet brown the meats together until no longer pink; drain well.

In a 5 or 6-quart slow cooker or crock pot combine the onion, tomato sauce, tomatoes, tapioca, peppers, sugar, and oregano.  Stir in the well drained meat.

Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Use a fork to hollow out most of the bread from the bottom half of the rolls, leaving a quarter-inch shell.

Spoon the hot sandwich mixture into the hollowed out rolls, sprinkle cheese over meat and place the top half of the roll over cheese.

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