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SWEET POTATOES & SAUSAGE
6 medium yams 2 Tbsp. butter
2 Tbsp. milk 1 egg
1 tsp. salt 1/4 tsp. dried oregano
4 oz. smoky link sausage
Wash yams; drain but do not dry. Place in crock. Cover and cook on low for 4 to 6 hours.
Remove from crock and cut tops; scoop out centers and mash in large bowl. Add butter,
milk, egg, salt and oregano; beat until smooth. Add sausage. Spoon entire mixture into
yam skins. Bake in 400°F/205°C oven for 15 to 20 minutes.
SERVES: 6
SPAGHETTI SAUCE
1 pound lean ground beef 1 large onion, chopped
1 clove garlic, minced 2 pounds canned tomatoes, cut up
8 oz. can tomato sauce 12 oz. can tomato paste
1 cup beef boullion 2 Tbsp. parsley, minced
1 Tbsp. brown sugar 1 tsp. dried oregano
1 tsp. dried basil 1 tsp. salt
1/4 tsp. pepper
In large fry pan, crumble meat with onion and garlic. Brown. Drain off excess fat.
Combine in crock with remaining ingredients. Cover and 6cook on low for
6 to 8 hours.
Use stirring paddle or stir occasionally to enhance flavor.
Serve over hot spaghetti
or other pasta.
SERVES: 6
BARBARA’S BRISKET
3 pounds lean beef brisket 1 tsp. salt
1/4 tsp. pepper 1 medium onion, chopped
1 stalk celery, chopped 1/2 cup chili sauce
1 can beer
Please beef in crock. Add salt, pepper, onion, celery and chili sauce. Pour beer
over all ingredients. Cover and cook on low for 8 to 10 hours or until tender.
Remove beef from pot and slice. Skim fat off juices, and serve juices with meat.
SERVES: 4 - 6