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SPAGHETTI SAUCE WITH MEATBALLS
Meatballs
1 pound Italian sausage
1
⁄
2
medium onion, chopped
1 clove garlic, minced
1 egg
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
1
⁄
2
cup bread crumbs
2 ounces Parmesan cheese, grated
Sauce
1
⁄
2
pound mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 15-ounce cans tomatoes, Italian-style
1 15-ounce can tomato sauce
1
⁄
4
cup basil leaves
3
⁄
4
teaspoon dried oregano
1
⁄
2
teaspoon dried thyme
2 tablespoons sugar
1
⁄
4
teaspoon crushed red pepper
1 bay leaf
Combine the meatball ingredients and form into 1
1
⁄
2
inch balls. Place
into Slow Cooker. Combine remaining sauce ingredients and pour over
meatballs. Cover and cook on High for 4-5 hours or Low for 7-8 hours
or until meat is done. Remove bay leaf and serve with pasta.
12.
13.
Slow Cooker With Removable Crock Use and Care Guide
PORK WITH PEACH CHUTNEY
1 2-pound pork loin roast, boneless and tied
1 15-ounce can spiced or plain peaches, drained and chopped
1
⁄
4
cup raisins
3 tablespoons brown sugar
3 tablespoons vinegar
1 small onion, chopped
1
⁄
2
tablespoon prepared mustard
1
⁄
8
teaspoon salt
Combine ingredients except roast. Place roast in Slow Cooker and pour
chutney over roast. Cover and cook on High for 4-5 hours or Low
for 8-9 hours.
SHREDDED PORK BARBECUE
2 pounds pork loin, boneless
1 15-ounce can diced tomatoes
1
⁄
2
cup vinegar
1 medium onion, halved and sliced
2 tablespoons Worcestershire
®
sauce
3 tablespoons brown sugar
1
⁄
2
teaspoon crushed red pepper flakes
1 teaspoon salt
1
⁄
2
teaspoon pepper
1 16-ounce bottle barbecue sauce
Combine all ingredients except barbecue sauce in Slow Cooker. Cover
and cook on High for 4-5 hours or Low for 8-9 hours. Remove meat
and discard bone. Dice or shred meat and serve with barbecue sauce.