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Appetizer/Dips
Recipes and Tips
Cocktail Meatballs
1 pound (450 g) package frozen precooked meatballs
1 (12 ounce/350 ml) bottle chili sauce
1 (10 ounce/15 ml) jar grape jelly
1 tablespoon (15 ml) Dijon mustard
1. Place meatballs in stoneware dish.
2. In small bowl, mix chili sauce, jelly and mustard together. Mix well and pour
over meatballs.
3. Cover the stoneware dish cook on HIGH for 3 hours or MEDIUM for 6 hours.
8 servings.
Drunken Dogs
2 pound (1 kg) package cocktail links
2 cups (500 ml) ketchup
1 cup (250 ml) beer
1
⁄2 cup (125 ml) brown sugar, packed
1
⁄2 small onion, chopped
1. Place cocktail links in stoneware dish.
2. In small bowl, mix ketchup, beer, brown sugar and onion. Mix well and pour
over cocktail links.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 8 servings.
Paige’s White Bean Dip
1 (15
1
⁄2 ounce/450 g) can cannellini beans (white kidney beans)
2 tablespoons (30 ml) olive oil
1
⁄4 cup (60 ml) chicken broth
1 tablespoon (15 ml) lemon juice (fresh is best)
1 clove garlic, minced
2 tablespoons (30 ml) cilantro leaves, chopped
1
⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper
1. Process beans in food processor (or mash with a fork).
2. Place all ingredients into stoneware dish.
3. Cover and cook on MEDIUM for 2 to 3 hours. 8 servings.
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