Sunday, October 15, 2006

MKC's Non-Swedish Slow Cooked Meatballs

1/2 Big Bag Swedish Type Meatballs (Frozen)
2 Cans Cream o Mushroom Soup
1 Package Onion Soup Mix (dry)
2 Cans Milk (Skim OK)
1 Cup Milk (skim still ok)

Night before:

Spray inside of crock with non stick spray
In a separate bowl mix envelope of Onion Soup with two cans Cream o Mushroom Soup plus the two cans of milk. Stir to combine - pour into crock cover and refrigerate over night. You can also throw in a can of sliced mushrooms at this point if you like a lot of mushrooms (I did and I do!)

Morning of:

Add frozen meatballs to crock then set slow cooker on low for at least 8 hours.

Half hour before dinner:
add one cup milk stir gently - replace cover cook on high for half hour

Service with buttered noodles and greenbeans/salad etc.

Serves 4-6 with leftovers!

This is the recipe I mentioned - it's my own invention but - it's very like most of the cream o mushroom soup recipes so I can't really take all the credit.

I am also going to adapt my chili (Chili con carne para no frijoles!) recipe for the slow cooker.

The basic ingredients are:
2 lbs chuck steak cut into one inch cubes.
2) 28 oz cans of whole peeled tomatos,
cup or two dry red wine,
garlic (6 cloves minced)
1 medium sweet onion
green and red peppers large dice
masa harina
chili powder
a little cayenne pepper.

I usually serve with rice, sharp cheddar and a little sour cream. Chips and salsa - but of course!

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