BBQ MEATBALLS SAUCE

1 large bag frozen meatballs

2 cups catsup
2 cups brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tsp liquid smoke

Turn the slow cooker or crockpot on high setting.  Place frozen meatballs in the cooker.

In a bowl combine the catsup, brown sugar, garlic powder, chopped onion, and liquid smoke until well combined.  Pour the sauce mixture over the meatballs.  Cook on high for a few minutes then turn the heat setting to low and cook, covered, 3 to 4 hours.

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JAZZED-UP GREEN BEAN CASSEROLE

2 pkg (16-oz each) frozen cut green beans, thawed

2 cans (10 3/4-oz each) condensed cream of mushroom soup, undiluted*

1 can (8-oz) sliced water chestnuts, drained

1 cup 2% milk

6 bacon stirps, cooked and crumbled

1 tsp black pepper

1/8 tsp paprika

4-oz cubed Velveeta cheese

1 can (2.8-oz) french-fried onions

In a 4-quart slow cooker, combine green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low 5 to 6 hours or until beans are tender; stir in cheese. Cover and cook 30 minutes longer or until cheese melts. Sprinkle with the onions.

Yield: 10 servings

* May substitute cream of chicken or cream of celery soup, if desired.

recipe & photo TOH 2026

HAM AND LIMA BEANS

1 lb dry lima beans (soaked overnight in water)

1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup

Drain the beans and place in the crockpot or slow cooker.  Add the remaining ingredients and stir together to mix well.  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

May I suggest serving these beans with a piece of hot buttered cornbread?  Yummy!

Note: File Photo

BRATWURST APPLE KRAUT

3 cups Granny Smith apples, peeled, cored, and sliced

1 can (27-oz) sauerkraut, drained and snipped

1 lb bratwurst links, halved lengthwise

1/4 cup packed brown sugar

1 tsp caraway seed

1/4 cup water.

Combine the apples, sauerkraut, bratwurst, brown sugar and caraway seed in a crockpot or slow cooker. Stir in the water. Place lid on cooker and cook on low setting approximately 4 hours.

Yield: 6 servings

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JALAPENO, CRAB, AND CORN DIP

2 tbsp butter

1 cup frozen whole kernel corn

1/2 cup chopped red sweet pepper

1 garlic clove, minced

1/2 cup sour cream

1/2 cup olive oil mayonnaise

1/2 cup sliced pickled jalapeno chile peppers, drained and chopped

1 tsp Worcestershire sauce

1 tsp hot pepper sauce, optional

2 (6-to 6.5-oz) cans crabmeat, drained, flaked, and cartilage removed

1 cup shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Corn chips for serving

In a medium skillet heat butter over medium heat until melted. Add corn sweet pepper and garlic. Cook, stirring, about 5 minutes until tender.

In a bowl, stir together the sour cream, mayonnaise, jalapeno peppers

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BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned

1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut or shred chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

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MARINATED MUSHROOMS & ARTICHOKE HEARSTS

2 lb assorted mushrooms, such as stemmed shitakes, cremini and/or button mushrooms

1 pkg (8 to 9-oz) frozen artichoke hearts

1 14.5-oc can lower-sodium beef broth

1 cup dry red wine

2 tbsp butter, cut-up

1 tbsp packed brown sugar

1 tbsp Worcestershire sauce

2 garlic cloves, minced

1 tsp dried dill

In a 5 to 6-quart slow cooker combine mushrooms and artichokes. Add the remaining ingredients. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Serve warm or chill and serve cold.

Yield: 16 servings.

file photo for reference only

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired

Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

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PORK STEAKS WITH PEACHES

4 pork steaks, approx 1/2-inch thick 

1 1/2 tbsp canola oil
3/4 tsp basil
1/4 tsp salt
1 can (16-oz) peach slices
2 tbsp vinegar
1 tbsp instant beef bouillon granules
Hot cooked rice
1/4 cup cold water
2 tbsp cornstarch

Trim any excess fat from the pork steaks. Heat the canola oil in large skillet and brown the steaks on both sides in the skillet. Sprinkle the basil, salt, and pepper onto the steaks.

Drain the peach slices; reserve the syrup. Place the peach slices in the crockpot or slow cooker. Place the steaks atop the peaches.

Combine the reserved peach syrup, vinegar, and bouillon granules and pour the mixture over the steaks. Add the lid to the cooker and cook on low setting for approximately 8 hours.

On a warm serving platter, arrange the steaks and peaches over the hot cooked rice and keep warm.

Skim excess fat from cooking liquid. In a saucepan, blend the cold water into the cornstarch until smooth then stir in the hot liquid. Cook and stir until thickened and bubbly. Serve the gravy with the steaks.

Yield: 4 servings

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SIMPLE SAUCY POTATOES

4 cans (14.5-oz each) sliced potatoes, drained

2 cans (10 3/4-oz each) condensed cream of celery soup, undiluted

2 cups sour cream

10 bacon strips, cooked and crumbled

6 green onions, thinly sliced

Chopped chives

Coarse black pepper

Place potatoes in a 3-quart slow cooker. Combine the first 4 ingredients, reserving 1/3 cup of bacon crumbles. Pour mixture over the potatoes and mix well. Cover and cook on high for 4 to 5 hours. 

Top with the reserved bacon, the chives and black pepper.

Yield: 12 servings of 3/4 cup each

recipe and photo TOH 2026