September 3, 2010

Spaghetti and Meatballs

3 lbs. ground beef
1 cup finely chopped onion
1 tsp salt
1/2 tsp pepper
1 can (46oz) tomato juice
1 can (28oz) diced tomatoes, drained
1 can (15oz) tomato sauce
2 celery ribs, chopped
3 bay leaves
2 garlic cloves, minced
1 pkg. spaghetti, cooked and drained

     In a bowl, combine the beef, 1/2 cup onion, salt, and pepper; mix well. Shape into 1" balls. In a large skillet over medium heat, brown meatballs with remaining onion.
     Transfer to a 5 qt. slow cooker; add the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through, stirring occasionally. Remove and discard bay leaves.
20 servings, (about 4-1/2 quarts)

Brunswick Stew

Prep Time: 20 minutes
Cook Time: 10 - 11 hours, plus 15 minutes
Servings: 6

1 T. vegetable oil
4 lbs. chicken parts
Salt and Pepper to taste
1 large carrot, coarsely chopped
2 stalks celery, chopped
3 C. frozen Lima beans
1-1/2 C. smoked ham, cut into 1/2" cubes
3 cloves garlic, minced
2 bay leaves
1 C. chicken broth
1-1/2 C. fresh or canned tomatoes, peeled and seeded
1 C. tomato puree or canned tomato sauce
1 C. barbecue sauce
3 C. frozen corn

    In a medium skillet over medium heat, place vegetable oil. Season chicken with salt and pepper to taste. When oil is hot, lightly brown chicken in skillet, turning to brown all sides.

    Place chopped carrots and chopped celery across bottom of slow cooker. Place browned chicken quarters over carrots and celery. Place Lima beans and cubed ham over chicken.

    In a medium bowl, combine minced garlic, bay leaves, chicken broth, seeded tomatoes, tomato sauce and barbecue sauce. Mix well and pour over ingredients in slow cooker.

    Cover and cook on low setting for 10-11 hours. Remove chicken from slow cooker. Increase slow cooker to high setting and add frozen corn. Once chicken has cooled, remove skin and pull meat from the bone. Return chicken meat to slow cooker and heat for an additional 15 to 20 minutes, until chicken and corn are heated throughout.


Pea Soup with Potatoes

Prep: 10 minutes
Cook: 12 hours
Servings: 6-8

1 lb. bulk sausage
6 C. water
2 medium potatoes, diced
1 onion, chopped
1/2 tsp. dried marjoram or thyme
1/2 tsp. pepper
2-1/4 C. dry split peas

     In a medium skillet over medium heat, brown bulk sausage. Drain skillet and transfer browned sausage to slow cooker. Add water, diced potatoes, chopped onions, marjoram and pepper.

     Wash and sort split peas, removing any stones. Add peas to slow cooker. Cover and cook on low setting for 12 hours. To serve, mix lightly and ladle soup into bowls.