7
RECIPES
Hot ‘n’ Tangy Wings
3-1/2
pounds chicken wings
1
cup bottled barbecue sauce
1/2
cup honey
1/2
cup cayenne pepper sauce (hot sauce)
1
teaspoon brown sugar
1
teaspoon dry mustard
1. Clean and dry chicken pieces. Cut and discard wing tips. Cut the wings at their joints
to make two separate pieces.
2. Place chicken pieces in broiler for 8-10 minutes until chicken is browned, turning pieces once.
Place chicken in slow cooker.
3. Combine barbecue sauce, hot sauce, honey, brown sugar and mustard in a mixing bowl.
Pour over wings. Place lid on slow cooker and cook on LOW for 4-1/2 to 5 hours or on HIGH for
2 to 2-1/2 hours. Approximately 38 appetizers.
Classic Vegetable Beef Stew
1
pound beef stew meat (1-inch pieces)
1
tablespoon vegetable oil
4
carrots, cut into 1/2-inch pieces
6-8
small red potatoes, quartered
1
red onion, cut into thin wedges
1
9-ounce package frozen cut green beans
1
16-ounce can tomatoes, cut up
1
green pepper, chopped up
1
10-ounce can condensed cream of mushroom soup
1/2
cup beef broth or dry red wine
1
envelope dry onion soup mix
1
teaspoon dried thyme or marjoram, crushed
1/2
cup water
1. Brown meat in hot oil. Drain fat.
2. Place meat, potatoes, carrots, onion, beans, tomatoes and green pepper in slow cooker.
3. Combine condensed soup, beef broth or wine, dry soup mix, thyme or marjoram, and water
in mixing bowl. Pour over meat.
4. Place lid on slow cooker and cook for 8 to 10 hours on LOW or 4-5 hours on HIGH.
Approximately 4-6 servings.
South of the Border Chili
1
pound ground beef
2
cloves garlic
1
jalapeño pepper, chopped up
3
teaspoons chili powder
1/2
teaspoon ground cumin
1
15-1/2 ounce can red kidney beans, drained
1
cup chopped celery
1
cup chopped red onion
1/2
cup green pepper
8
1
16-ounce can tomatoes, cut up (Mexican-style, if available)
1
10-ounce can tomatoes with green chili peppers
1
cup vegetable juice or tomato juice
1
6-ounce can tomato paste
shredded jack cheese
sour cream
1. Brown beef with garlic and jalapeño pepper. Drain fat. Mix in chili powder and cumin.
Cook an additional 2-3 minutes.
2. Combine beans, onion, green pepper, celery, undrained tomatoes, undrained tomatoes with
green chilies, vegetable juice or tomato juice, tomato paste. Mix. Stir in browned meat mixture.
3. Cover and cook on LOW for 10 to12 hours, or on HIGH for 4 to 5 hours. Serve in bowls. Add sour
cream and cheese to help “tame” the chili, if needed.
Kansas City BBQ Beans
2-1/2
cups dry navy or dry Great Northern beans
8
slices bacon, cooked, drained and crumbled into small pieces
1/2
pound lean, boneless ham, cubed
1
cup water
1/2
cup molasses
1
tablespoon dry mustard
1
teaspoon liquid smoke
3/4
cup packed brown sugar
2
tablespoons jalapeño pepper jelly
1. Wash beans and drain. Combine beans with 8 cups of water and bring to a boil. Boil for
10 minutes. Cover. Simmer for 2 hours. Drain.
2. Combine beans, bacon, ham, 1 cup water, molasses, dry mustard, liquid smoke, brown sugar
and jalapeño pepper jelly. Stir ingredients.
3. Place lid on slow cooker, and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
“Real” Sloppy Joes
3-1/2
pounds ground beef
1
cup chopped white onion
2
cloves garlic, minced
1/2
cup chopped green pepper
1/2
cup chopped red pepper
1
cup ketchup or bbq sauce
2
tablespoons vinegar
3
tablespoons brown sugar
1
tablespoon chili powder
2
tablespoons Worcestershire sauce
1. Brown meat and garlic, drain fat.
2. Place the remaining ingredients in slow cooker, mix. Combine meat mixture and mix.
3. Place lid on slow cooker and cook for 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
Approximately 12-14 servings.
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