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13.
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 Low for 7-8 hours or until meat is
done. Remove bay leaf and serve with pasta.
12.
PORK WITH PEACH CHUTNEY
1 3-pound pork loin roast, boneless and tied
1 29-ounce can spiced or plain peaches, drained and chopped
1
⁄
4
cup raisins
1
⁄
4
cup brown sugar
1
⁄
4
cup vinegar
1 small onion, chopped
1 tablespoon prepared mustard
1
⁄
4
teaspoon salt
Combine ingredients except roast. Place roast in Slow Cooker and pour
chutney over roast. Cover and cook on Low for 8-10 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 Low for 7-10 hours. Remove meat and discard bone.
Dice or shred meat and serve with barbecue sauce.
3 Quart Slow Cooker Use and Care Guide