RECIPES |
RECIPES
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3 pounds ground beef | 4 cups bread crumbs |
2 cups ketchup | 1 cups onion, chopped |
4 eggs, beaten | 2 teaspoons salt |
2 teaspoons black pepper | 16 slices American cheese (cut into strips) |
1 |
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1.Combine ingredients except cheese and tomato paste.
2.Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top with remaining meat, pressing edges together to seal.
3.Place in slow cooker. Top with tomato paste.
4.Cover; cook on LOW
Serves 12
CHUNKY VEGETARIAN CHILI
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup green bell pepper, chopped
1 1/2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup zucchini, chopped chunky
1 package frozen corn kernels
1
1
and chopped
1/4 cup sour cream (optional garnish)
3/4 cup red bell pepper, chopped
1 cup celery, chopped
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon black pepper
1 cup mushrooms, chopped chunky
1
1/4 cup cheddar cheese, shredded (optional garnish) 1 1/2 cups Vidalia onion, chopped (or other large,
sweet yellow onion)
THE BEST ASIAN RIBS EVER
2 full racks baby back pork ribs | 6 ounces Hoisin sauce |
1 ounce fresh ginger | 4 ounces maraschino cherries |
4 ounces rice wine vinegar | Water to cover |
Chopped scallions |
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1.Split each rack of ribs into 3 sections.
2.Add all ingredients to slow cooker stoneware.
3.Cover; Cook on LOW for 6 to 7 hours or HIGH for 3 to 3 1/2 hours.
4Garnish with scallions.
Serves
1.Heat the oil in a Dutch oven or large sauté pan over medium heat.
2.Add onion, garlic, bell peppers, and celery.
3.Sauté 5 minutes or until tender and transfer to slow cooker Stoneware.
4.Add remaining ingredients and cook on LOW
5.Serve over white or brown rice and garnish with sour cream and/or shredded cheese.
Serves