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Appetizer/Dips
Recipes and Tips
Cocktail Meatballs
1pound (450 g) package frozen precooked meatballs
1(12 ounce/350 ml) bottle chili sauce
1(10 ounce/15 ml) jar grape jelly
1tablespoon (15 ml) Dijon mustard
1.Place meatballs in stoneware dish.
2.In small bowl, mix chili sauce, jelly and mustard together. Mix well and pour over meatballs.
3.Cover the stoneware dish cook on HIGH for 3 hours or MEDIUM for 6 hours.
8 servings.
Drunken Dogs
2pound (1 kg) package cocktail links
2cups (500 ml) ketchup
1cup (250 ml) beer
1⁄2 cup (125 ml) brown sugar, packed
1⁄2 small onion, chopped
1.Place cocktail links in stoneware dish.
2.In small bowl, mix ketchup, beer, brown sugar and onion. Mix well and pour over cocktail links.
3.Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 8 servings.
Paige’s White Bean Dip
1(151⁄2 ounce/450 g) can cannellini beans (white kidney beans)
2tablespoons (30 ml) olive oil
1⁄4 cup (60 ml) chicken broth
1tablespoon (15 ml) lemon juice (fresh is best)
1clove garlic, minced
2tablespoons (30 ml) cilantro leaves, chopped
1⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper
1.Process beans in food processor (or mash with a fork).
2.Place all ingredients into stoneware dish.
3.Cover and cook on MEDIUM for 2 to 3 hours. 8 servings.
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