9
Porcupine Meatballs
1½ pounds lean ground beef
½ cup raw rice
½ cup finely chopped onion
½ cup finely chopped green pepper
1 egg
1 teaspoon salt
¼ teaspoon pepper
1 10 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
4 medium potatoes, peeled and cut into bite-sized pieces
1 28-ounce can whole tomatoes, undrained
1 10½-ounce can beef broth
1 tablespoon Worcestershire sauce
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons 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 4-pound beef chuck roast
1 cup water
1 tablespoon cider vinegar
1 teaspoon salt
½ teaspoon pepper
1 14-ounce bottle catsup
1 15-ounce can tomato sauce
1 cup sweet pickle relish
2 tablespoons 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
