The Secret Ingedient Party Meatballs

Gasp! Here it is! Anne's secret party meatballs (which I suspect came from Elise) These things are the reason why her parties are so well attended. No joke. When my dad is invited, before he decides he always asks, "Is she making those meatballs?" They are distinct because they're made with (don't tell your guests!) grape jelly!

And now the secret is out.

2 Lbs Ground beef

2 cups seasoned bread crumbs

1 cup milk

1/4 cup dried minced onion

2 tsp garlic salt

1/2 tsp pepper

roll small meatballs and bake at 350 deg F for 30 mins. May freeze to store

In a crockpot combine 12 oz BBQ sauce, 6 oz grape jelly and 1 1/2 tsp onion powder. Add meatballs (1 lb per batch of sauce), simmer for several hours and enjoy! May also be made on a pot on the stove.

Yvette's Short Ribs

4 lbs Beef short ribs

salt/ pepper

flour

2 med onions sliced

1 1/2 cups beef broth, water, or BBQ sauce

Roll ribs in seasoned flour. brown well in large skillet. Put onions in bottom of crockpot. Add browned ribs and liquid. Cover, cook low 8-10 hrs (High 4-6)

Mom's Chicken Cacciatore

My brother Mike's favorite birthday request meal. :: blows an Italian kiss of approval ::

1-2 1/2 lbs chicken breast, cut up

1 large onion, thinnly sliced

1- 4oz. can sliced mushrooms drained

2- 6oz cans tomato paste

salt and pepper

1 to 2 cloves garlic

1/2 tsp basil

1 bay leaf

1 to 2 teaspoons oregano

1/2 teaspoon celery seed (optional)

1/4 cup dry white wine

place onions on the bottom of the crockpot. Add chicken. Stir together all remaining ingredients. Pour over chicken. Cover. Cook on low 7-9 hrs or high, 3-4 hrs. Serve over spagetti noodles or rice.

Magic Meatloaf

It's called magic because it does a really good disapearing trick. I'll write out the way my mom gave me the recipe, but I have to say "season to taste" for me means Italian seasonings (usually garlic, oregano, parsley) with a hearty amount of pepper. TBH, I make the whole thing from memory, by feel, but this is the jist of the idea. (also makes good meatballs). Chris looooves this left overs to make into sandwhiches, so I often double the recipe, make 3 medium loaves, and make meatballs to freeze.

2 lbs ground chuck

1/2 cup onion, chopped

1 cup cracker crumbs

1 packet (7.8 oz) brown gravy mix

1/2 cup green pepper, chopped

1 1/2 tsp salt

1 egg

1 cup milk

Season to taste

Mix all ingredients in large bowl. Shape into loaf. Place in slow cooker 8-10 hrs on low or 4-6 hrs on high. can add potatoes and carrots to crock pot if desired. Alternatively (since I sometimes don't think ahead early enough) shape into two smaller loaves and bake in glass baking dish, covered, at 450 deg for about an hour or more (check to see when it's cooked through)

slow cooker variation: omit gravy mix and milk; add one 8 oz can tomatoe sauce; stir half into loaf and pour half over loaf

Cottage Beef Stew

I'm down sick today. First thing I did upon waking up was pull out the crock pot and start throwing food into it knowing that as soon as the sun goes down I'll be feeling too bad to cook. This is what I've made.

Cottage Beef Stew

2 lbs beef stew meat, trimmed and cubed
1 1/2 cup baby carrots, whole
2 medium potatoes, cubed into thin planks
1 Spanish onion, chopped
1 rib of celery, chopped thinly
1 lb white mushrooms, sliced
4 garlic cloves, minced
4 cups of beef stock
5 tablespoons of teriyaki sauce
1 10.7 oz can of cream of mushroom soup
1 tablespoon paprika
2 teaspoons thyme
1 teaspoon of black pepper
1/2 teaspoon of salt
1/2 cup of flour
4 tablespoons olive oil
1 tablespoon of season all
sour cream

In a large ziplock bag combine the season all and flour. Toss beef to coat. Brown the meat in oil then place in the crock pot. Combine all remaining ingredients in the crock pot and place it on high for 6 hours (or low for 12 hours). If cooked on the stove top simmer for three hours covered. Serve with a dollop of sour cream atop each bowl.

Traditional Yankee Pot Roast

If you don't have a lot of time and need a crockpot recipe that resembles comfort food, this is a good hearty recipe.

Traditional Yankee Pot Roast

1 beef chuck pot roast (2-1/2 pounds)
Salt and black pepper
3 unpeeled medium baking potatoes (about 1 pound), cut into quarters
2 large carrots, cut into 3/4-inch slices
2 stalks celery, cut into 3/4-inch slices
1 medium onion, sliced
1 large parsnip, cut into 3/4-inch slices
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup reduced-sodium beef broth
Flour
Water

Trim and discard excess fat from meat. Cut meat into serving-size pieces; sprinkle with salt and pepper.

Combine vegetables, bay leaves, rosemary and thyme in your crockpot. Place beef over vegetables. Pour broth over beef. Cover; cook on LOW 8-1/2 to 9 hours or until beef is fork-tender.

Transfer beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.

To make gravy, ladle the juices into a 2-cup measure; let stand 5 minutes. Skim off and discard fat. Measure remaining juices and heat to a boil in small saucepan. For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth. Stir mixture into boiling juices, stirring constantly 1 minute or until thickened.

Serves 10.

Dietary Exchange: 1 Fat, 3 Meat, 1 Starch. 3g Fiber, 75 mg Cholesterol, 15g Carb, 4g Sat. Fat, 10g Total Fat, 270 Calories, 28g Protein, 99mg Sodium.

Crockpot Chicken and Gravy Feast

A simple, succulent chicken dinner comes out golden and juicy, wonderfully slow cooked and full of gravy making juices. Certainly a lot easier than trying to master not burning the skin on the roasting pan.

Crockpot Chicken and Gravy Feast

1 whole chicken (3 1/2 to 4 pounds)
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and minced
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
salt and pepper

Remove giblets bag and rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Layer the onions, carrots, garlic, thyme, celery and lemon juice over top of the chicken. Cover and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a heatproof container. Skim the fat from the top then transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk. Mix the cornstarch mixture into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve with the beautiful pan gravy ladled over top.