Porcupine Meatballs
1½ pounds lean ground beef
½cup raw rice
½cup finely chopped onion
½cup finely chopped green pepper
1 egg
1teaspoon salt ¼ teaspoon pepper
110 ½ - ounce condensed tomato soup.
1.In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt, and pepper. Mix well to blend.
2.Shape meat mixture into 24 meatballs, about 1½ inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs.
3.Cove and slow cook at setting # 3 for 7 to 8 hours, or setting # 4 for 4 to 5 hours. Makes 4 to 6 servings
Slow Cooker Stew
1 ½ pounds beef stew meat
1 medium onion, chopped
4 carrots, cut into bite sized pieces
2 ribs celery, cut into bite sized pieces
4medium potatoes, peeled and cut into
1
1
1tablespoon Worcestershire sauce
2tablespoons dried parsley flakes
1bay leaf
1teaspoon salt ¼ teaspoon pepper
2tablespoons quick cooking tapioca
1.Brown beef cubes in slow cooking pot on range top over medium heat. Transfer cooking pot to heating base using hot pads.
2.Add remaining ingredients, stirring to blend. Cover and slow cook at setting # 3 for 8 hours or at setting # 4 for 4 to 5 hours. Reduce heat to setting # 2 for serving.
Makes 6 servings
Potluck Beef Barbecue
1
1cup water
1tablespoon cider vinegar
1teaspoon salt ½ teaspoon pepper
1
1
1cup sweet pickle relish
2tablespoons Worcestershire sauce ¼ cup brown sugar
1.Place roast, water, vinegar, salt, and pepper in slow cooking pot. Cover and cook at setting # 3 for 8 to 10 hours or until meat is very tender.
2.Remove roast and put on cutting board. Discard cooking liquid. Shred roast but pulling apart with 2 forks. Return meat to cooking pot. Add remaining ingredients and stir to combine. Cover and increase to heat setting # 5. Cook for 30 minutes. Reduce to setting #2 for serving.
Makes 16 servings
9