September 4, 2010

Chili Mac

1 lb. ground chuck, cooked and drained
2 cans.(15oz) hot chili beans
2 Lg. green peppers, chopped
1 Lg. onion, chopped
4 celery ribs, chopped
1 can(8oz) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 pkg.(7oz) elbow macaroni; cooked and drained
Salt and Pepper to taste

      In a 5 qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper.
servings: 12

Sausage Potato Casserole

Prep: 10-15 minutes
Cook: Overnight, or 10-12 hours
Servings: 8-10


1 T. butter
1 lb. sweet Italian sausage links, cut into 1/2" pieces
1 small onion, diced
3 lbs. Yukon gold potatoes, diced
3 T. maple syrup
Salt and Pepper
Scrambled eggs



    In a medium skillet over medium heat, melt butter. Add sausage pieces and sautéed sausage is partially cooked. Drain fat. Place sausage in slow cooker.

    Add diced onion and diced potatoes to slow cooker and mix with sausage until well combined. Drizzle maple syrup over ingredients in slow cooker and sprinkle with salt and pepper to taste.

    Cover and cook on low setting for 10 to 12 hours, or overnight. Serve up with Scrambled eggs.

Sweet and Spicy Baby Back Ribs

Makes 8 servings Prep: 20 minutes Cook: 4 hr. 10 min.
"For small appetizer portions, ask your butcher to cut the ribs in half crosswise."

3 green onions, chopped
1 T. minced fresh ginger
1-1/2 tsp. minced garlic
1 T. vegetable oil
1 (12oz) bottle chili sauce
1 (8oz) bottle hoisin sauce
1/2 cup applesauce
1/2 cup beer
2 T. Worcestershire sauce
1 T. country Dijon mustard
3 tsp. hot sauce
2 slab baby back ribs (about 5 lb.)

    Saute first 3 ingredients in hot oil in a small saucepan over medium heat 3 to 5 minutes or until tender. Stir in next 7 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes.
   Place half of ribs in a single layer in a lightly greased 6 quart slow cooker. Pour half of sauce mixture over ribs. Top with remaining ribs in a single layer. Pour remaining sauce mixture over ribs. Cover and cook on LOW 4 hours or until tender. Transfer to serving platter.

*note:
Spiced Spareribs
substitute 5 lbs. pork spareribs for baby back ribs. Proceed with recipe as directed, cooking on HIGH 4 hours or until tender.