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 is 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.

RHUBARB-STRAWBERRY PANDOWDY

1 1/2 lbs rhubarb, cut into 1/2-inch pieces

1-pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest

Lightly grease a crock-pot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

Topping:
3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve warm pandowdy topped with vanilla ice cream, if desired.

Note: This is a file photo of this recipe.

CATALINA CHICKEN

2 lbs chicken breast tenders, rinsed

2 green bell peppers, cut into large strips
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon pepper
1 cup Catalina-style bottled salad dressing
2 1/2 tbsp frozen orange juice concentrate, thawed

Layer the bell peppers in the bottom of a crock-pot or slow cooker.

Combine the salt, black pepper, and lemon pepper together in a small bowl or cup; sprinkle evenly over both sides of the chicken strips.  Layer atop the bell peppers.

In a 2-cup glass measuring cup combine the salad dressing and orange juice concentrate; pour over the chicken.

Place lid on cooker and cook on low for approximately 4 hours.

Suggestion: Serve over brown rice.
Yield: 4 servings
Note: I got the basic idea for this recipe from a Sandra Lee Semi-Homemade Recipe.

APPLE CIDER BABY BACK RIBS

2 racks baby back ribs

2 packets (individual serving size) apple cider drink mix
1 package (1 1/4-oz) chili seasoning, mild
1 1/2 cups your favorite barbecue sauce
1/4 cup frozen apple juice concentrate
1/4 cup apple cider vinegar
1 tsp dried onion flakes

Preheat broiler.
Line a large baking sheet with foil; set aside.

Combine the cider drink mix and chili seasoning; set aside.

Cut ribs into serving-size pieces and dredge through the cider/chile mixture; place on the prepared baking sheet with the meat side up.  Broil approximately 10 minutes, turn, cook another 10 to 12 minutes to brown.

Place the ribs in a large slow cooker or crock-pot, meat side up.

Combine the barbecue sauce, apple juice concentrate, vinegar, and onion flakes; pour over the ribs.  Cover pot and cook ribs on low for approximately 8 hours.
Yield: 10 to 12 servings

file photo

MOLASSES BABY BACK RIBS

2 racks baby back ribs

1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!

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.

 

Note: File Photo

PUFF PASTRY TURKEY BASKETS

1 pkg (10-oz) frozen puff pastry shells

2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper

Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl.  When completely combined, transfer mixture to a crockpot or slow cooker.  Place lid on cooker and cook mixture on low for approximately 4 hours.

About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees.  Remove pastry shells from freezer and cook according to the package directions.

When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.

 Note: File Photo