Fix-It and Forget-It Pink Cookbook (62 page)

Kathryn Yoder

Minot, ND

Meatballs:

3 lbs. ground beef

5-oz. can evaporated milk

1 cup dry oatmeal (rolled,
or
instant)

1 cup cracker crumbs

2 eggs

½ cup chopped onions

½ tsp. garlic powder

2 tsp. salt

½ tsp. pepper

2 tsp. chili powder

Sauce:

2 cups ketchup

1 cup brown sugar

1½ tsp. liquid smoke

½ tsp. garlic powder

¼ cup chopped onions

1. Combine all meatball ingredients. Shape into walnut-sized balls. Place on waxed paper-lined cookie sheets. Freeze. When fully frozen, place in plastic bag and store in freezer until needed.
   
2. When ready to use, place frozen meatballs in slow cooker. Cover. Cook on High as you mix up sauce.
   
3. Pour combined sauce ingredients over meatballs. Stir.
   
4. Cover. Continue cooking on High 1 hour. Stir. Turn to Low and cook 6-9 hours.
   

Variation:

Instead of using barbecue sauce, cook meatballs with spaghetti sauce or cream of mushroom soup.

Mary Ellen Wilcox

Scatia, NY

Meatballs:

¾-lb. ground beef

¾ cup bread crumbs

1½ Tbsp. minced onion

½ tsp. horseradish

3 drops Tabasco sauce

2 eggs, beaten

¾ tsp. salt

½ tsp. pepper

butter

Sauce:

¾ cup ketchup

½ cup water

¼ cup cider vinegar

2 Tbsp. brown sugar

1 Tbsp. minced onion

2 tsp. horseradish

1 tsp. salt

1 tsp. dry mustard

3 drops Tabasco

dash pepper

1. Combine all meatball ingredients except butter. Shape into ¾-inch balls. Brown in butter in skillet. Place in slow cooker.
   
2. Combine all sauce ingredients. Pour over meatballs.
   
3. Cover. Cook on Low 5 hours.
   

Irene Klaeger

Inverness, FL

2 lbs. ground beef

¹
/
₃
cup ketchup

3 tsp. dry bread crumbs

1 egg, beaten

2 tsp. onion flakes

¾ tsp. garlic salt

½ tsp. pepper

1 cup ketchup

1 cup packed brown sugar

6-oz. can tomato paste

¼ cup soy sauce

¼ cup cider vinegar

1-1½ tsp. hot pepper sauce

1. Combine ground beef,
   ¹
   /
   ₃
   cup ketchup, bread crumbs, egg, onion flakes, garlic salt, and pepper. Mix well. Shape into 1-inch meatballs. Place on jelly roll pan. Bake at 350° for 18 minutes, or until brown. Place in slow cooker.
   
2. Combine 1 cup ketchup, brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce. Pour over meatballs.
   
3. Cover. Cook on Low 4 hours.
   

Judy Denney

Lawrenceville, GA

4 lbs. ground beef

2 eggs

4 slices fresh bread, torn into bread crumbs

1½ tsp. salt

½ tsp. pepper

1 cup tomato juice

2 10-oz. jars chili sauce

2 cans whole cranberry sauce

1. Mix together beef, eggs, bread crumbs, seasonings, and tomato juice. Form into small meatballs. Place in slow cooker.
   
2. Pour chili sauce and cranberry sauce on top of meatballs. Stir lightly.
   
3. Cover. Cook on High 2 hours. Reduce heat to Low and cook 3 more hours.
   

Elaine Unruh
, Minneapolis, MN

Meatballs:

2 lbs. ground beef

1¼ cups bread crumbs

1½ tsp. salt

1 tsp. pepper

2-3 Tbsp. Worcestershire sauce

1 egg

½ tsp. garlic salt

¼ cup finely chopped onions

Sauce:

1 can pineapple chunks, juice reserved

3 Tbsp. cornstarch

¼ cup cold water

1-1¼ cups ketchup

¼ cup Worcestershire sauce

¼ tsp. salt

¼ tsp. pepper

¼ tsp. garlic salt

½ cup chopped green peppers

1. Combine all meatball ingredients. Shape into 60-80 meatballs. Brown in skillet, rolling so all sides are browned. Place meatballs in slow cooker.
   
2. Pour juice from pineapples into skillet. Stir into drippings.
   
3. Combine cornstarch and cold water. Add to skillet and stir until thickened.
   
4. Stir in ketchup and Worcestershire sauce. Season with salt, pepper, and garlic salt. Add green peppers and pineapples. Pour over meatballs.
   
5. Cover. Cook on Low 6 hours.
   

Esther Becker

Gordonville, PA

Ruth Shank

Gridley, IL

1½ cups chili sauce

1 cup grape,
or
apple, jelly

3 tsp. brown spicy mustard

1 lb. ground beef

1 egg

3 Tbsp. dry bread crumbs

½ tsp. salt

1. Combine chili sauce, jelly, and mustard in slow cooker. Mix well.
   
2. Cover. Cook on High while preparing meatballs.
   
3. Mix together remaining ingredients. Shape into 30 balls. Place in baking pan and bake at 400° for 15-20 minutes. Drain well. Spoon into slow cooker. Stir gently to coat well.
   
4. Cover. Cook on Low 6-10 hours.