SWEET SOUR MEATBALLS

2 eggs

1/2 cup dry breadcrumbs

1/2 cup finely chopped onion

1/4 cup milk

1/2 tsp salt

1/2 tsp black pepper

1 lb bulk pork sausage

1 lb ground beef

3/4 cup apple jelly

1/3 cup spicy brown mustard

1/3 cup apple juice

1 1/2 tsp Worcestershire sauce

Dash of hot pepper sauce

Preheat oven to 375-degrees. 

In a large bowl beat eggs with a fork. Stir in breadcrumbs, onion, milk, salt and pepper. Add sausage and ground beef, mix well. Shape mixture into 36 meatballs. Place meatballs in a shallow baking pan and bake 25 to 30 minutes or until cooked through. Drain off fat.

Place meatballs in a 3 1/2 to 4-quart slow cooker. For the sauce, in a small bowl stir together the remaining ingredients. Pour over meatballs. Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting up to 2 hours.

Yield: 6 servings.

slow cooker favorites vol 4

UNCLE JACK'S MAC AND CHEESE

This old-time cafeteria-style macaroni and cheese comes from Southern Living Magazine.

1 (16-oz.) package elbow macaroni

1 1/2 cups heavy cream

1 (12-oz.) can evaporated milk

4 large eggs, lightly beaten

1/2 cup butter, melted

1 1/2 teaspoons table salt

1/2 teaspoon freshly ground black pepper

4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided

Vegetable cooking spray

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW and cook 1 hour.

SL photo

 

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook probably over a dozen years ago. I love V8 juice so I just knew this would be good. I was right.

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

file photo

ANGEL CHICKEN

This basics of this recipe are from an old Midwest Living magazine years ago.

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine (May substitute chicken broth, if desired.)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta, for serving

Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

Place lid on cooker and cook on low for 5 hours.

Serve with the hot rice or pasta, if desired.

file photo

 

CROCK POT CHEX MIX

1/4 cup butter,

4 tsp Worcestershire sauce
1 tsp salt 
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sugar
1 box Chex Cereal

Fill crock-pot with your favorite cereal, pretzels, and nuts. 

In a saucepan - melt butter, Worcestershire sauce, salt, garlic and onion powders, sugar, dissolve.

Pour mix over the Chex mix, cover, and cook for 2 1/2 hours on LOW. Stir every 30 minutes to make sure the mix gets everywhere

from myfridge.com

ROOT BEER BARBECUED CHICKEN WINGS

This recipe for wings is a little different since it uses root beer.

Approx. 12 -14 Chicken Wings, thawed
1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
1/2 can A&W Root Beer

Place Chicken Wings in Crockpot.
Cover with lid and cook on High for 2.5 hours.
After 2.5 hours, remove juices from crockpot.
In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
Pour mixture over chicken.
Cover, and cook for 30 minutes more, or until done.

the file photo

TANGY CHERRY BARBECUE SAUSAGE

1 cup finely chopped onion

2/3 cup cherry preserves

1/4 cup no-salt-added tomato paste

1/4 cup cider vinegar

1 tsp ground chipotle chili pepper

2 lb light cooked smoked Polish sausage, cut into 1/2-inch pieces

In a 2-quart slow cooker, combine the first 5 ingredients. Add the sausage and toss to coat.

Cover and cook on low 4 hours. Serve immediately or keep warm covered and on low for up to an hour, stirring occasionally.

Yield: 36 servings

recipe and photo slow cooker favorites vol 4

CHICKEN CASSOULET

This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

Click on picture to enlarge for easier reading.

MEATBALLS AND SPAGHETTI SAUCE

1 1/2 lbs ground beef (preferably ground round)

2 eggs

1 cup fresh breadcrumbs

Olive oil

1 can (28-oz) tomato puree

1 can (6-oz) tomato paste

1 can (10 3/4-oz) can tomato soup

1/4 to 1/2 cup grated Romano or Parmesan cheese

1 tsp olive oil

1 garlic clove, minced

Sliced mushrooms, canned or fresh

Combine ground beef, eggs, and breadcrumbs. Form into 16 meatballs. Brown in olive oil in a skillet.

Combine tomato puree, tomato paste, tomato soup, cheese, 1 teaspoon olive oil and garlic in a slow cooker. Add meatballs and stir gently to coat. Cover cooker and cook on low 5 to 6 hours. Add mushrooms and cook 1 to 2 more hours.

Serve over hot spaghetti. Garnish with grated Parmesan cheese, if desired.

Yield: 6 to 8 servings

photo from cozi

CHERRY COLA CHOCOLATE CAKE

1/2 cup cola

1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate milk
1/2 cup butter, melted
2 tsp vanilla extract

Place the cola and cherries in a small saucepan; remove from heat and let stand for half an hour.

In a large mixing bowl, combine the flour, sugar, chocolate, baking powder and salt.

In a smaller bowl, combine the chocolate milk, butter, and vanilla extract; stir into the flour mixture just until moistened. Fold in the cherry cola mixture.

Spray the interior of a 3-quart slow cooker with nonstick cooking spray; pour batter into the cooker.

Make topping to pour over the batter:
Topping:
1 1/4 cups cola
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
1/4 cup dark rum

Combine the cola and sugars in a small saucepan; cook, stirring, until sugar is dissolved. Remove from heat and stir in the chocolate and rum. Pour over the batter but do not stir!

Place lid on cooker and cook on high setting for 2 to 2 1/2 hours or until set. Turn off the heat and let stand, covered, for another 30 minutes.

Serve warm with ice cream and maraschino cherries, if desired.

This recipe is from an old TOH magazine.