2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt
Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Monday, February 4, 2008
Bacon Cheese Dip
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.
Cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
serves 12
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.
Cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
serves 12
Friday, August 10, 2007
Mariners Fondue
2 cans cream of celery soup
2 c. grated sharp cheddar
1 c. chunked lobster meat
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crabmeat
1/4 c. finely chopped cooked scallops
dash paprika
dash cayenne powder
1 loaf bread, cut into 1" cubes
Combine all ingredients except bread cubes in a lightly greased crock-pot; stir thoroughly.
Cover and cook on HIGH for 1 hour, or until cheese is melted.
Turn to LOW heat for serving.
Using fondue forks, dip bread cubes into fondue.
Yields 1.5 qts.
2 c. grated sharp cheddar
1 c. chunked lobster meat
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crabmeat
1/4 c. finely chopped cooked scallops
dash paprika
dash cayenne powder
1 loaf bread, cut into 1" cubes
Combine all ingredients except bread cubes in a lightly greased crock-pot; stir thoroughly.
Cover and cook on HIGH for 1 hour, or until cheese is melted.
Turn to LOW heat for serving.
Using fondue forks, dip bread cubes into fondue.
Yields 1.5 qts.
Bean & Olive Dip (Small Crock Pot)
1 (about 7-oz) can chili with beans
1 (about 3-oz) pkg. cream cheese, diced
1/4 cup sliced ripe olives
2 Tbsp canned diced green chiles
sliced green onions
In a 2- or 4-cup electric slow cooker, combine chili, cream cheese, olives, and chiles
Cover and heat until cheese is melted (45 minutes to 1 hour).
Stir gently to mix ingredients. Sprinkle with green onions.
Serve with tortilla chips or baked flour tortilla triangles.
Makes about 1-3/4 cups (6 to 8 servings)
1 (about 3-oz) pkg. cream cheese, diced
1/4 cup sliced ripe olives
2 Tbsp canned diced green chiles
sliced green onions
In a 2- or 4-cup electric slow cooker, combine chili, cream cheese, olives, and chiles
Cover and heat until cheese is melted (45 minutes to 1 hour).
Stir gently to mix ingredients. Sprinkle with green onions.
Serve with tortilla chips or baked flour tortilla triangles.
Makes about 1-3/4 cups (6 to 8 servings)
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