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Boston Baked Beans
5 slices bacon, crisply fried and crumbled
2 16 oz. cans baked beans, drained
1/2 green pepper, chopped
1/2 medium onion, chopped
1 1/2 tsp. prepared mustard
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar (packed)
Mix all ingredients in the Crock-Pot
®
Slow Cooker. Cover and cook on
Low for 8 to 12 hours or on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
7
Zesty Italian Barbecue Meatballs
Meatballs:
2 lbs. ground beef
1 medium onion, chopped
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 eggs, beaten
Sauce:
1 1/2 cups bottled barbecue sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 tsp. liquid smoke (optional)
In a mixing bowl, combine the meatball ingredients. Form into walnut-
sized balls. Bake the meatballs in a shallow baking dish at 350º F for
20 minutes or until browned.
Drain off any fat. Transfer meatballs to Crock-Pot
®
Slow Cooker. In a
separate mixing bowl, combine all sauce ingredients and mix
thoroughly. Pour over the meatballs in the stoneware. Cover; cook on
Low for 4 hours or on High for 2 hours. Stir once in the middle of
cooking to baste the meatballs with the sauce. Remove the meatballs
from the sauce to serve.
Recommended Unit Size: 2 1/2 - 5 Quarts
6
Appetizers & Side Dishes Appetizers & Side Dishes
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