CROCKPOT MEATBALLS WITH SAUCE

1 Bottle Heinz Ketchup
1 Bottle Chili Sauce
1 Jar Red Currant Jelly
1/4 Packed Brown Sugar
1 Bag Pre-cooked Meatballs can use up to 100 of them

Mix the ketchup, chili sauce and jelly and brown sugar together. Pour your meatballs into your crockpot. Add the ketchup mixture and stir and let these cook for 4 hours on high or 7 hours on low.

VEG. SOUP BURGERS

1 Lb. Ground Chuck, browned and drained
1 Onion, diced
1 Can Campbell's Alphabet Veg. Soup, do not add any water
1 Tablespoon Mustard
Salt and Pepper to taste
Hambruger Buns, not cheap ones, buttered and toasted

Brown the ground chuck and onion together. Cook until done. Drain. Then add the soup and mustard. Stir well and let simmer for 15 minutes. Butter and toast the buns. Serve.

TOMATO GRAVY FOR MEATLOAF TOPPING

1 Can Crushed tomatoes
1 Can Sloppy Joe Sauce
1 Envelope of Onion Soup MIx
2 Teaspoons Brown Sugar

In a medium kettle mix all the ings. together and let simmer on low. Pour over your meatloaf slices as a sauce or can serve on the side as a sauce for the meatloaf.

BEEF STEW CASSEROLE

1 1/2 lbs Beef or Beef Stew meat, cut into bite size pieces
1 Can Cream of Mushroom Soup
1 Package Dry Onion Soup Mix
1 Can Mushrooms
2/3 Cups Milk


In a skillet, brown the meat. Lower the heat and add the rest of the ings. Mix well. Pour this into a sprayed casserole dish. Bake, covered with alum. foil  around 2 hours on 350 or until the meat is tender. Serve over hot noodles or rice.

PECAN PIE JAM

This is a sauce you can use over your plain cup cakes or over sweet bread or muffins.

1 Cup Pecans, finely chopped
1 Cup Granulated Sugar
1 Pinch of Salt
1 Tablespoons Ground Ginger
1 Tablespoon Cinnamon
1 Tablespoon Brown Sugar
1/2 Stick Blue Bonnet marg.
1 Tablespoon Apple Cider Vinegar or Lemon Juice

In a medium saucepan mix all the ings. together. Let cook on low until the sugar and butter is melted. Watch and don't let scorch. Let it cook until light brown. Cool. Use as a spread on your breads or muffins.

BEAN AND SMOKED SAUSAGE SOUP

2 Cans Northern Beans
1 Can Butter Beans
1 Can or 4 Medium Potatoes, diced into small cubes
1 Can Carrots, diced    

1 Can Chicken Broth
1 Small Onion, minced
1/4 Cup Celery, chopped
1 Cup Smoked or Kielbasa Sausage or Ham, diced
Salt and Pepper to taste

Put all ings. in your crockpot and let cook on high for around 4 hours or on low most of the day. Serve with cornbread or fried cornbread. Real good. Can also serve this with cole slaw.

CHEESE SOUP

2 Cans Chicken Broth
1 Medium Onion, chopped
1 or 2 Large Carrots, diced
1 or 2 Stalks of Celery, chopped
2 Tablespoons Blue Bonnet Marg.
1 Teaspoon Salt ,add to your taste
1/2 Teaspoon Pepper
1/3 Cup Flour
1/3 Cup Water
1(8oz.) Cream Cheese, cubed and let softened
2 Cups Shredded Cheddar Cheese

In your crockpot add the broth, onions, celery, carrots salt and pepper. Mix the water and flour together. Add this to the veg. mixture. Stir good. Let this cook for 1 hour on high until the vegs. are tender or until the soup is thickened. Stir in the cream cheese and the cheddar cheese.  Stir good. Let cook until it is all heated thru. When serving you can use croutons on top of the soup or use french bread and dip the bread in it. If you like more cheese you can more than 2 cups. I like to use 3 cups of cheddar cheese in mine. Just add to your taste. When soup is cooked awhile taste of it and see if you want to add the other cup of cheese to it. Then let it cook some more.