Posts from the ‘Recipes’ Category

EASY FALL DINNERS

The first few weeks of September are so hectic. Labor Day is like an iron door clanging shut between seasons; changing our mind-set within hours. Summer seems long past, not just last week. We wear different clothes, notice the fewer hours of daylight and suddenly are focused on planning our work load for the months ahead.  New groups are joined, new schedules laid out and frequently meetings to organize it all, take place in the evenings because the days are so full, and then there’s the return of homework.  Dinner is the frequently the casualty of this busy time.

What’s needed are meals which cook quickly and without mess, from pre-bought ingredients, can be served in shifts if necessary and are easy to clean up. These recipes fit those requirements and most are straightforward enough to be started, finished or even made by anyone responsible in a kin. Many of these dishes can also be served at room temp, because summer still has a few weeks of hot weather left.

My post on Sept 7, 2023, entitled Fun Family Dinners, offers 11 more recipes having the same easy, accessible qualifications, except they need more consistent attention during cooking. Also, several should be served hot, upon completion.

Best of all, the dishes in this and the linked post above, are  so good, they  often become family favorites, ready to make again during rushed times, like the winter holidays, or simply when you need an easy night. If you want even more recipes for this type dinner, click on the waterfall ‘Select  Month’ window in the right margin of all blog pages, and choose any September since 2013. You’ll find a post on the subject, but there are too many to list the links individually.

RECIPES

Tortellini all Panna: Serves 4                                                                         

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans

NEW New England Boiled Dinner: Serves 4
1 2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé
(1) 14 oz. can chicken broth
2 Tbs. butter
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Chicken Pizza: Serves 4 (1) Pizza 

16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 1 cup cooked chicken diced

½ cup Riciato** OR equal amount green salsa, or pesto

 ½   cup sour cream

1 large broccoli crown separated and blanched OR (1) 10 oz. bag frozen broccoli cuts thawed and drained

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper 

6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)

4 oz. can mushroom stems and pieces –or sliced black olives (optional)

4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack

Preheat the oven to 410 deg. or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciato sauce, pesto or salsa Verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

* (2) 12 inch flour tortillas can be substituted for the pizza shell-brush one side of each with water and press together.

(For anyone on a low carbohydrate diet)  

** Riciato is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa Verde in the level of your choice or sprinkle a dash of red pepper over sauces. 

Stuffed Zucchini: Serves 4

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

 ½ cup grated Parmesan cheese + to pass

Split zucchini lengthwise, and scoop out only the seeds with a spoon.  Mix beef and lemon pepper. Fill zucchinis with the beef, pressing it in and mounding it on top. Sprinkle with about ½ cup of the cheese, equally divided. Place in an ovenproof pan with ¼ to ½ inch of water on the bottom (a bath).  Bake in a preheated 350 degree oven about 30 min or until meat begins to brown. Plate separately and serve.

Meanwhile, heat the tomato sauce in a saucepan; add all the other ingredients except cheese. Allow to simmer while the meat cooks. Spoon some over the zucchini boats on the plates, or simply pass it and the cheese on the side.

Mediterranean Fish: Serves 4

This is my play on a classic fish dish. Any firm fish, which can be rendered skinless, works as well. I often use frozen Flounder, Tilapia or Salmon fillets. 

4 boneless, skinless fillets of a firm fish @ 1 ½ – 2 lbs. preferably thawed, but can be left frozen.

(1) 26oz can diced tomatoes – divided with ½ reserved
(2) 10 oz. boxes frozen chopped spinach or 1 bag fresh spinach leaves

½ tsp lemon pepper 

2 Tbs. oil

Paprika

Place the oil in a pan large enough to hold the fish. If using frozen spinach, thaw and squeeze out excess water, then spread out in the pan. If using fresh baby spinach leaves, wash by running under warm water in a strainer, shake well and spread out on 4 plates. Place the tomatoes either on the spinach or in the pan and top with the fillets, evenly placed, then the oil. Sprinkle with lemon pepper and paprika. Bake at 350 deg. about 25 min. or until fish flakes easily. Remove fish with a spatula, if serving fresh spinach, allow the tomatoes to wilt the spinach as plating. Spoon excess tomatoes around the fish.

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink. Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, plate the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Lemon-Honey Chicken Breasts*:  Serves 4
4 boneless chicken breasts-with skin-the skin doesn’t add calories and traps the marinade for flavoring.
½ cup fresh lemon juice or equal amount of diluted concentrate
¼ cup honey
3 Tbs. fresh minced thyme or 1 ½ Tbs. dried
Rinse the breasts well and pat dry. Place them in a pan or freezer safe container large enough to hold them flat without overlapping. Mix the other 3 ingredients and swab the chicken, making sure to get up under the skin. Allow to set for 30 min. swab again. If freezing, place plastic wrap directly over the meat, cover the container and freeze for up to 2 months. Store the extra marinade in a small jar in the refrigerator. Roast the chicken at 425 deg. for 30-40 min. until thermometer reads 165 deg. or juices run clear, frequently basting with the reserved marinade.

Frittata: Serves 4
The perfect solution for all those who find omelet’s a challenge, and the fun part is that it needn’t ever be the same twice, because its flavor depends on the ingredients and/or toppings and/or herbs, and they are whatever one wants, has at hand, fresh or leftover, meat and/or vegetable. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the
6 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce. 

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium.  Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

Potato Hot Pot: Serves 2-
This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
15 oz. can diced tomatoes- drained juice reserved
15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
1 cup cut green beans –briefly cooked
1 medium onion in ½ inch dice
1 Tbs. oil
4 hot dogs each cut in 6 pieces
2 large potatoes-white or sweet
Salt and pepper
Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Sauté the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly. Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens. Garnish with grape tomatoes.

HOT DOGS and TOPPING BARS

Though Labor Day was initiated in 1882 to honor the working man and evolved into the official end of summer one tradition is unchanged. It’s usually celebrated with an outdoor meal. After WWII, outdoor grills became standard backyard features replacing picnics. The picture of a grill over flames, loaded with burgers on one side and hot dogs on the other became an icon for this American holiday.  But about 1970, hot dogs began to fade from that scene. Probably, those little glass boxes with them rotating on spits which appeared on every lunch counter, played a part. Hot dogs became considered a cheap snack.

However, they still had public appeal as proven by a beach snack bar which opened in the 1980s, and has become tradition, in an exclusive New Jersey resort. It serves nothing but pricy hot dogs, offering, in addition to ‘specials’, over 40 toppings mix-and-match.  It’s always crowded with a line waiting to be served. People still want ‘dogs’, they just want good ones dressed up-‘gourmatized’ if you will. 

This is something to consider today, when  Hamburger is so costly and of such poor quality, no longer with the choice of cut, just fat content. If your celebration includes small children who abandon, drop and throw finger foods, that’s an expensive waste. Hot dogs offer a reasonable alternative. To see more recipes for hot dogs go to Sept. 26, 2013.

So give your wallet a break and get credit for innovation. Serve hot dogs with a toppings bar this year.  Some of the recipes below suggest specific types of hot dogs, but there are so many varieties on the market, vegan, chicken, beef, classic, that there should be no dietary restriction problems in choosing which one, or ones, to serve.

Hot dogs are now made in so many varieties, classic with pork, beef, turkey, chicken, even veggie, that dietary restrictions no longer apply. Some of the recipes below suggest specific dogs, but use your own judgement.  Just pick a brand which can hold its own with the topping flavors.

Buns are another option. The traditional side-split is most popular, but I’ve always liked the New England style- a slice of bread about 2 inches thick, toasted on both sides and sliced almost through in the center. I think Pepridge Farm carries them. Another option is tortillas. They can be kept in the grill warmer and they were created to hold lots of toppings, so they’re perfect here.  I can verify they’re less filling and a lot neater than buns.

Two tips on buns: 1) If the recipe includes melted cheese, prepare several hot dogs and it them snugly into a pan. Place the pan I the grill warmer or a 250 deg. oven for 5-7 min. The cheese evenly melts and the buns crisp.

2) To make a ‘boat’ which holds more toppings, open a bun and laying it flat, make a shallow groove on both sides ending about 1 inch short of the ends. 

Finally the toppings; they do take thought at first but if you know the number you’re serving and their general taste preferences, (Do they like spicy? Love cheese? Choose Italian or Mexican?)  you’ll soon have the favorite toppings narrowed down. You can always expand for a change or for guests, but the basics of a toppings bar will become pantry staples for quick meals. Once you feel secure, adding extras is easy. See he list of favorite, pantry stable toppings below.

RECIPES

These first 6 recipes are from:  https://www.ballparkbrand.com/recipes

Late Summer Dog

15 oz. pack Beef Hot Dogs

1 peach, sliced

8 slices cooked bacon

8 ounces grape tomatoes, halved

¼ cup crumbled goat cheese

Prepare your franks however you like.

Grill the peach slices over high heat. Look for a golden color on all sides. It takes about 30 seconds per side. Nestle the hot dogs and bacon into the buns. Top with peaches, tomatoes and crumbled goat cheese.

Guacamole Dog

15 oz. pack Beef Hot Dogs

2 avocados

½ cup diced red onion

1 lime, juiced

1 tablespoon diced jalapeno

2 tablespoons freshly chopped cilantro

½ cup diced tomatoes

Prepare your franks however you like. Mash the avocados in a mixing bowl. Stir in onion, lime juice, jalapenos, cilantro and tomato. Put the hot dogs in the buns and top with a (generous) scoop of that homemade guacamole

Sweet and Spicy Dog
1 (15 ounces) pack  Classic Hot Dogs

1 (13.5 ounces) pack Hawaiian-style hot dog buns

8 slices cooked bacon

Prepare your franks however you like. Put the hot dogs in the buns. Layer with bacon, jelly and blue 

cup diced red onion

½ cup diced tomato

2 hard-boiled eggs, diced

¼ cup crumbled blue cheese

¼ cheese, and chow down!

Chopped Salad Dog

15 ounces pack  Lean Beef Hot Dogs

1 head romaine lettuce

½ cup balsamic dressing

Prepare franks however you like. Clean the lettuce and separate the leaves. Place the hot dogs into the lettuce 1/2 cup pineapple and pepper jelly or relish

1/4 cup crumbled blue cheese
1/4 cup Balsamic dressing

Prepare the franks as you prefer.  Clean the lettuce, separate the leaves and top with onions, tomatoes, eggs and blue cheese.

Finish with a drizzle of balsamic dressing, and enjoy.

 Caramelized Onion Dog

 15 oz. pack Beef Hot Dogs

1 yellow onion, thinly sliced

4 slices Havarti cheese, cut in half

1 tablespoon freshly chopped thyme

Prepare franks however you like.

Heat a well-oiled skillet over medium-high heat. Cook the sliced onions until tender. Add small amounts of water as you go so they don’t burn. Place the hot dogs in the buns. Layer on the onions and cheese. Finish with a sprinkle of thyme.

Chef’s tip: For a fast solution for caramelized onions, look for sautéed or caramelized onions in your grocery store’s freezer

Chicago Dog

15 ounce pack of Bun Size Classic Hot Dogs

1 (13 ounces) pack Ball Park® hot dog buns

1 tablespoon yellow mustard

1 tablespoon green relish

1 tablespoon chopped raw onions

1 tablespoon fresh tomato

1 pickle spear

Celery salt (to taste)

1 tablespoon sport peppers

Prepare the franks however you like. Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.

Here are more recipe suggestions from:  https://weekendatthecottage.com/best-hot-dog-recipes/

The I Wish We Were in Hawaii Hot Dog! Grilled pineapple, red onions, and teriyaki sauce.

The Italian-American Hot Dog! Grilled onions and bell peppers, ketchup, and pepperoncinis.

The I Wish We Were in Mexico Hot Dog! Grilled corn, cotija cheese, cilantro, and mayo.

The Chicago Dog! Pickled peppers, diced tomatoes, yellow mustard, and chopped onions

The Deli Dog. Sauerkraut, curry mustard (stir together a little curry powder + Dijon mustard), and everything bagel seasoning.

The Banh-Mi-But-Make-It-A-Hot Dog Dog. Sriracha mayo (literally just stir together sriracha and mayo) jalapeño, pickled carrots, and cilantro.

Bacon Mac&Cheese.bacon, mac &cheese, coleslaw, blue cheese crumbles

Sloppy Joe Dawg: Sloppy Joe sauce, cheese, onions and optional sloppy joe toppings
 

Tex-Mex. jalapinos, lime-cilantro mayo, Monterey  jack cheese, corn salsa

Country Fare. Ketchup, mustard, relish, shredded cheddar, dill pickles,  beef chili-optional beans

Pizza Dawg. pizza sauce, mozzarella, sliced green olives, mushrooms onions &peppers.

Suggested supplies to have on hand for impromptu hot dog nights when a quick dinner is needed, from: https://themodernproper.com/hot-dog-toppings
BBQ sauce! Any kind will do.

Chili + hot dog = chili dogs!

Baked Beans with or without bacon, mustard and ketchup

Coleslaw. A quick version can be made with shredded lettuce, mayo, mustard and celery seed

Cheese. Just cheese, any cheese. Shredded. And lots of it.

BLT Dog. Bacon, lettuce, tomato on a hot dog. Don’t skimp on the mayo!

Bacon. Just bacon. Well, maybe some mayo, too.

Sauerkraut. mustard optional

SLOW COOKERS IN SUMMER

It’s time to take a fresh look at slow cookers and view them in a different seasonal light because they offer an option to grilling for busy people, especially when it’s too hot to enjoy being outside.. Also they can be a big help in outdoor entertaining especially for kids parties, and act as a safety measure.

Slow cookers were introduced in the 1970s, and their popularity has faded and revived at consistent intervals of about 20 years. Perhaps it’s a generational thing but slow cookers do have staying power. However, they are often regarded as seasonal because slow cooking implies well done food as soups and stews, associated with cold weather.

On the other hand, many of these slowly cooked “winter” dishes are acceptable served chilled. Italians are very fond of Minestrone with kale or spinach and pasta in summer. Many hearty soups can be cooked ahead and served chilled. Cold bean soups, with a salad make excellent warn weather meals. A friend slow cooks pork roasts in barbeque sauce, until meltingly tender, then shreds the meat. Her “Pulled Pork” sandwiches, topped with slaw, tomatoes and other goodies, are the anticipated highlight of her summer parties for all ages. Meatballs are another great yard party favorite, especially in sandwiches for kids or as Hors d’ouvres. They can be made days ahead and frozen, then simmered in sauce and served from a slow cooker.

Another advantage of using slow cookers outdoors was recently pointed out by a neighbor whose yard is her family’s go-to for children’s parties. Frightened as children crowded the grill that there would be some serious burns with all the pushing and shoving, she vowed to serve only cold food or dishes like pulled pork or meatballs which can be spooned onto a bun for children’s gatherings.

Of course, having dinner cooked and totally prepared to serve appeals to our A.S.A.P. mentality especially on a hot night.  Another plus in our health conscious lifestyle is that slow cooker preparation restricts use of fats and requires that meats be well trimmed. Also because of the extended cooking time, it welcomes cheaper cuts of meat, which have a lower fat ratio. Slow cooker recipes instructed removing chicken skins long before it became popular or was recommended for healthier diets.

So, just because the food writers move onto more seasonal dishes, you don’t have to store the slow cooker away with the winter coat. Learn the pros and cons of slow cookers, and to get to know your own appliance, different makes and sizes handle tasks differently, and you’ll find ways to use it all year but remember to pick and choose recipes.

This choice doesn’t have to be set in stone either. I’m listing some great summer slow cooker recipes below but I’m also including a conversion chart so you can convert a favorite traditionally cooked recipe you think would be good as a summer meal along with some helpful tips.

1) Remember that slow cookers don’t allow moisture to evaporate as traditional cooking methods do, so reduce the liquid often by half.

2) The best thing to do when adapting a recipe is to find a similar one in the desired cooking method, and compare the ingredient amounts especially the liquid.

3) Vegetables may not cook as fast as the meat, and should be used in smaller sizes or cut in chunks. Examples–baby carrots and, pearl onions in place of regular. Check example recipe for correct size.

4) Though it may be used to keep a cooked dish warm for serving, never reheat in a slow cooker. If food has cooled remove it and always follow the directions for your appliance.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH

10 to 30 minutes                                    4 to 6 hours                                          1 1/2  to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES: Sources for several and for inspiration on converting others I turned to The Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good

Honey Wings: Makes 32 pieces
16 chicken wings, tips removed, divided to make drumettes= about 3 lbs.
3cloves minced garlic.
¼ cup oil
2 cups honey
1 cup soy sauce
½ cup ketchup
Rinse wings and dry. Put on a foil lined baking sheet, sprinkle with salt and pepper and broil on an upper rack 20 min. turning once until brown. Place in a slow cooker. Mix the other entire ingredient and pour over chicken. Cook on low 4-5 hrs. or high 2-2 ½ hrs.

Cranberry- Barbequed Chicken: Serves 6-8
3 cups cubed cooked chicken
16 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper

 Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.

Pork Chalupa: Serves 12-16
3lb.lean pork
3garlic cloves
1Tbs. each dried oregano, cumin and chili powder
40z. can chopped green chilies
1lb. dried pinto beans—soaked overnight in water to cover
For Garnish–Grated cheese-Parmesan, sharp or Jack, Diced tomatoes, chopped onions

Lettuce for bedding
Put pork in bottom of slow cooker add remaining ingredients including beans with water. Add enough water to cover if needed. Cook on high 1 hr. and low 6 hr. Remove meat, shred it and return to pot. Cook on high another hour. Serve bedded on lettuce on plates or rolls with garnishes.

Barbequed Ribs: Serves 4-6*
NOTE: Most recipes for ribs call for pre-cooking them either by browning them on the stove, broiling or baking them to remove the excess fat. They can be done completely in the slow cooker by cooking on high 1 hr. and adding one hour to the total cooking time.
3-4 lb. baby back or country style rib
Salt & pepper
1 large onion diced
1 garlic clove sliced
1 cup barbeque sauce
1 cup Catalina dressing
Season ribs with salt and pepper and brown under broiler. Put ribs in cooker, top with other ingredients and cover with sauce and dressing mixed. Cook on low 6-8 hrs. until done.
*This recipe can be made with a lean roast of equal weight. Cook 1 hr. less, remove meat. shred and return to the pot with ½ cup barbeque sauce, cook remaining hour. Serve spooned on rolls.

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef Fajitas: Serves 12
11/2 lb. flank steak or bottom round
1 cup chopped onions
1 green bell pepper sliced lengthwise in ½ inch pieces
1 tsp. EACH powdered garlic, chili, cumin, coriander
8oz. can diced tomatoes
1 jalapeno pepper – chopped
1 Tbs. chopped cilantro
Salt and pepper
(12) 8 inch flour tortillas
TOPPINGS
Sour cream, salsa, guacamole, shredded sharp cheese
Cut meat into 6 pieces. Place in slow cooker with all other ingredients except tortillas and toppings. Cook on low 8-10 hrs. or high 4-5 hrs. Remove meat from cooker and shred. Return to
pot to keep warm. Serve by spooning a portion down the center of a tortilla, adding topping and roll.

Far East Steak Sandwich: Serves 6
1 lb. thin sliced sandwich steaks
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese.

Reuben Sandwiches: Serves 4-6
TO COOK CORNED BEEF: Place a 3-4lb piece of corned beef on a slow cooker. Top a sliced garlic clove and about 10 peppercorns. Cover with water and cook on high 4-5hr.until tender. Remove and slice. Proceed as below for sandwiches.
FOR COOKED CORNED BEEF – deli or home cooked
1 lb. sliced corned beef
1 lb. sauerkraut –(2) 15 oz. cans do well

¼ lb. sliced Swiss cheese
1 bottle Thousand Island salad dressing*
Sliced loaf pumpernickel or rye bread:
Drain kraut well and squeeze dry. Layer in cooker in this order, kraut, beef, cheese. Spread bread slices with dressing and spoon cooker contents over them trying to keep layers intact. Serve warm.
*Tartar Sauce with ketchup (2 Tbs. per ½ cup) is a substitute for the dressing.

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Corn on the Cob
6-8 ears of corn in husks – more if cooker can hold them without crowding
½ cup water
Cut stems off bottoms so ears can stand upright. Fold back the husks and remove silk and any loose outside leaves. Optionally lightly sprinkle taco seasoning over the kernels. Fold the husks back to cover the corn. Place ears vertically in pot, pour the water over them. Cook on low 2-3 hrs.