Meatball stew, Beer cheese soup, Shredded beef

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The slow cooker (crock pot) is easy to use and almost like a miracle. You
put ingredients into it in the morning and take it out at dinnertime, ready
to eat. Try these varied slow cooker dishes.
Meatball stew
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 lb. fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 pkg. (12 oz.) frozen fully cooked homestyle meatballs
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 can (10-1/2 oz.) beef gravy
1 C water
1 envelope onion soup mix
2 tsp. beef bouillon granules
Place potatoes, carrots, onion, celery and meatballs in a 5-qt. slow
cooker. Combine remaining ingredients; pour over meatball mixture.
Cover and cook on low for 9-10 hours or until vegetables are crisp/tender.
Yield: 6 servings.
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Beer cheese soup
3 cans (14-1/2 oz. each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 C chopped sweet red pepper
2 TBS butter
1 tsp. salt
1/2 tsp. pepper
1/3 C all-purpose flour
1/3 C cold water
1 pkg. (8 oz.) cream cheese, cubed and softened
2 C (8 oz.) shredded cheddar cheese
1 can (12 oz.) beer, optional
In a 3-qt. slow cooker, combine first eight ingredients. Cover and
cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on
high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if
desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.
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Shredded beef
3 lbs. beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 can (6 oz.) tomato paste
1/2 C packed brown sugar
1/4 C cider vinegar
3 TBS chili powder
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. ground mustard
14 to 16 sandwich buns, split
In a 6-qt. slow cooker, combine beef, green peppers and onions. In a
small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt,
Worcestershire sauce and mustard. Stir  into meat mixture. Cover and cook on
high for 8-10 hours or until meat is tender. Skim fat from cooking juices.
Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef
mixture on each bun. Yield: 14-16 servings.
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Billy Graham quote: “Our society strives to avoid any possibility of
offending anyone – except God”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – (melb@marysvillejt.com)



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