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Crock Pot Broccoli Casserole
2 packages (10 oz. each) frozen chopped broccoli -- thawed
1 can condensed cream of celery soup
1 1/4 C. grated cheddar cheese
1/4 C. minced onion
1 C. crushed saltine crackers
In large bowl, combine broccoli, celery soup, 1 cup of grated cheese, and the
minced onion. Pour into lightly greased crockpot.
Sprinkle top with crushed crackers, then with remaining cheese. Cover and cook
on LOW setting for 5 to 6 hours. Or on HIGH setting for 2 1/2 to 3 hours. |
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Crock Pot Raspberry Glazed Turkey Meatballs
1 C. seedless raspberry fruit spread or preserves
4 T. raspberry vinegar
4 T. chili sauce
3/4 t. salt
3/8 t. ground black pepper
1 1/4 lbs. lean ground turkey
1/3 C. quick cooking oats
1/4 C. minced onion
1 large egg, slightly beaten
1 T. worcestershire sauce
2 t. cornstarch
2 T. cold water
minced green onion
In a small bowl, whisk raspberry spread, vinegar, chili sauce, 1/4 t. salt and
1/8 t. pepper. Spread 3 T. of mixture over bottom of a slow cooker. Set
remainder aside.
In a medium bowl, combine the turkey, oats, onion, egg, worcestershire sauce,
remaining 1/2 t. salt and remaining 1/4 t. pepper. Shape into 1 to 1 1/2 inch
balls. Bake meatballs in a 350°F. for 15 minutes. Place in sauce in slow cooker.
Spoon remaining sauce over meatballs.
Cover and cook on LOW 6 hours. Turn control to HIGH. In a small bowl, dissolve
cornstarch in water. Spoon over meatballs. Cover and cook on HIGH 5-10 minutes
or until thickened. Sprinkle with green onions.
Makes about 45 meatballs.
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