1 lb ground beef
1 lb. mild pork sausage (or use all beef)
2 c. soft bread crumbs or 1 1/2 c. oatmeal
1/2 c. chopped onion
2 tbsp. parsley
2 tsp. salt
1/2 tsp. garlic salt
1 (12 oz) jar apricot preserves
1/2 c. barbecue sauce
Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.
2 tablespoons McCormick® Mixed Pickling Spice
1 large onion, cut into thin wedges
3 1/2 pounds chicken breasts and thighs, skin removed
1/4 cup flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Turmeric, Ground
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup slivered almonds
1 cup (about 6 ounces) pitted dates, quartered
Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.
Layer onion and chicken in slow cooker. Mix flour, garlic salt and turmeric. Sprinkle over chicken. Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker. Cover.
Cook 4 hours on HIGH or 8 hours on LOW. Remove pickling spice bundle. Serve with hot cooked couscous, if desired.
3 lb. venison steak
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 pack onion soup mix
1 can mushroom soup
Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with edge of saucer or meat hammer. Brown in frying pan. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on high for 4 hours. You may add potatoes, carrots and onions, etc. if desired.
3 to 4 pound beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket in Crock Pot; cover and cook on low 8 to 12 hours (high 4 to 6 hours). Serve warm with juices.