Easy Slow Cooker Cookbook (31 page)

• In skillet, brown ground beef and drain fat.

• Place beef in sprayed 5 to 6-quart (5 L) slow cooker, add onions and peppers, cheese, tomatoes, corn and about 1

teaspoon (5 ml) salt and mix well.

• Cover and cook on LOW for 4 to 5 hours.

• Cook noodles according to package direction, drain

and fold into beef-tomato mixture. Cook additional 30

minutes to heat thoroughly.

• When ready to serve, top with cheddar cheese, several sprinkles of chopped fresh parsley or chopped fresh green onions. Serves 4 to 6.

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stuffed Cabbage

10 - 12 large cabbage leaves

1½ pounds lean ground beef

.7 kg

½ cup brown rice

120 ml

1 egg, beaten

¼ teaspoon ground cinnamon

1 ml

1 (15 ounce) can tomato sauce

425 g

• Wash cabbage leaves, place in saucepan of boiling water and turn off heat. Soak about 5 minutes.

• Remove leaves, drain and cool.

• In bowl, combine beef, rice, egg, 1 teaspoon (5 ml) salt, ½ teaspoon (2 ml) pepper, cinnamon and mix well.

• Place 2 tablespoons (30 ml) beef mixture on each

cabbage leaf and roll tightly. (If you can’t get 10 to 12

large leaves, put 2 together to make 1 large leaf.)

• Stack rolls in sprayed, oval slow cooker and pour tomato sauce over rolls.

• Cover and cook on HIGH for 1 hour, lower heat to

LOW and cook additional 6 to 7 hours. Serves 4 to 6.

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southwest spaghetti

1½ pounds lean ground beef

.7 kg

2½ teaspoons chili powder

12 ml

1 (15 ounce) can tomato sauce

425 g

1 (7 ounce) package spaghetti

198 g

1 heaping tablespoon beef seasoning

15 ml

shredded cheddar-Jack cheese

• In skillet, brown ground beef until no longer pink. Place in 4 to 5-quart (5 L) slow cooker. Add chili powder,

tomato sauce, spaghetti, 21⁄3
cups (560 ml) water and beef seasoning and mix well.

• Cover and cook on LOW for 6 to 7 hours.

• When ready to serve, cover with lots of shredded

cheddar-Jack cheese. Serves 4 to 6.

Beef and Gravy

2 pounds sirloin steak or thick round steak

1 kg

Oil

1 (1 ounce) packet dry onion soup mix

28 g

1 (10 ounce) can golden mushroom soup

280 g

1 (4 ounce) can sliced mushrooms, drained

114 g

Hot buttered noodles

• Cut Steak in ½-inch (1.2cm) pieces. Brown beef in

skillet in a little oil and place in 5 to 6 quart (5 L) slow cooker.

• Combine onion soup mix, mushroom soup, mushrooms

and ½ cup (120 ml) water and mix well.

Spoon over top of beef.

• Cover and cook on LOW for 7 to 8 hours. Serve over hot, cooked noodles. Serves 4 to 6.

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sauce for Fancy Meatballs

1 (16 ounce) can whole-berry cranberry sauce

.5 kg

1 cup ketchup

240 ml

¹⁄3 cup packed brown sugar

160 ml

½ cup beef broth

120 ml

1 (18 ounce) package frozen meatballs, thawed

510 g

• Combine cranberry sauce, ketchup, brown sugar and

broth in large slow cooker.

• Turn heat to HIGH and let mixture come to a boil for 30 minutes to 1 hour. Place package of thawed meatballs in sauce.

• Cover and cook on LOW for 2 hours.

• Remove meatballs to serving dish with slotted spoon.

Insert toothpicks for easy pick up.

• Serve as an appetizer, for supper or buffet pick-up food.

Serves 4 to 6.

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Make-Believe lasagna

1 pound lean ground beef

.5 kg

1 onion, chopped

½ teaspoon garlic powder

2 ml

1 (18 ounce) can spaghetti sauce

510 g

½ teaspoon ground oregano

2 ml

6 - 8 lasagna noodles, divided

1 (12 ounce) carton cottage cheese, divided

340 g

½ cup grated parmesan cheese, divided

120 ml

1 (12 ounce) package shredded mozzarella cheese,

divided

340 g

• Brown ground beef and onion in large skillet.

Add garlic powder, spaghetti sauce and oregano. Cook

just until thoroughly warm.

• Spoon layer of meat sauce in sprayed, oval slow cooker.

Add layer of uncooked lasagna noodles (break to fit slow cooker).

• Top with layer of half remaining meat sauce, half cottage cheese, half parmesan cheese and half mozzarella cheese.

Repeat layers and start with more lasagna noodles.

• Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

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Mac ‘N Cheese supper

1½ pounds lean ground beef

.7 kg

2 (7 ounce) packages macaroni and cheese dinners 2 (198 g)
1 (15 ounce) can whole kernel corn, drained

425 g

1½ cups shredded Monterey Jack cheese

360 ml

• In large skillet, sprinkle ground beef with 1 teaspoon (5

ml) salt, brown until no longer pink and drain.

• Prepare macaroni and cheese according to package

directions.

• Spray 5-quart (5 L) slow cooker. Spoon in beef,

macaroni and corn and mix well.

• Cover and cook on LOW for 4 to 5 hours.

• When ready to serve, sprinkle Jack cheese over top and leave in cooker until cheese melts. Serves 4 to 6.

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Meat on the Table

1½ - 2 pounds lean ground beef

.7 kg

1 (1 ounce) packet beefy onion soup mix

28 g

¹⁄3 cup quick oats

160 ml

2 eggs

1 (12 ounce) bottle chili sauce, divided

340 g

• Make foil handles for slow cooker. (See page 192). Spray 5 to 6-quart (5 L) oval slow cooker.

• In bowl, combine beef, onion soup mix, oats, eggs,

¾ cup (180 ml) chili sauce and 1 teaspoon (5 ml) black pepper and mix well.

• With your hands, shape meat mixture into round ball, place in slow cooker and pat down into loaf shape.

• Cover and cook on LOW for 3 to 4 hours.

• Before last half hour of cooking time, spread remaining chili sauce over top of loaf and continue cooking.

• Use foil handles to lift meat loaf out of slow cooker.

Serves 4 to 6.

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Jack’s Meat loaf

2 pounds lean ground beef

1 kg

2 eggs

½ cup chili sauce

120 ml

1¼ cups dry, seasoned breadcrumbs

300 ml

1 (8 ounce) package shredded Monterey Jack

cheese, divided

227 g

• Make foil handles for slow cooker. (See page 192).

• Combine beef, eggs, chili sauce and breadcrumbs in bowl and mix well.