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  • Grammie's Mexi Dip

    Grammie's Mexi Dip, Grandpa Steve & Grammie Pam Denison, pg. 4, "From Our Table to Yours"

    32 oz cans fat free refried beans
    1 lb (more if you want) ground beef
    1 large chopped onion
    2-3 small cans diced green chili peppers (depending on how hot you like it)
    cheddar cheese, shredded (or Mexi blend)
    Jar of salsa

  • Party Meatballs

    Party Meatballs*

    1 lb sweet Italian, casings removed
    1 lb ground beef
    1/4 cup diced onion
    1 egg
    1 jar sweet barbecue sauce
    1 jar jam (any flavor)

    Combine meat, onion, and egg. Shape into small balls. Place on baking sheet and bake 350 degrees for 30 minutes, or until done. Place in slow cooker. Combine barbecue sauce and jam and pour over meatballs. Heat until sauce melts.

    *The original version, submitted by Shawn & Jenny Hatley, pg. 7, "From Our Table to Yours," calls for ground beef only. Adding the sweet Italian adds depth to the flavor!
  • Salami Roll

    Salami Roll

    1 can crescent rolls
    1 bag shredded Monterrey Jack cheese or Sharp Cheddar
    10-12 slices salami
    1/2 cup onion, minced

    Spread rolls out on a baking sheet; pinch seams. On top, layer ham, cheese, and onion. Roll up, beginning with the long end, and bake at 425 degree for 20 minutes.Slice and serve with mustard or ranch!

    Shawn & Jenny Hatley

  • Sloppy Sloppy Joes

    Sloppy Sloppy Joes

    4 lbs ground beef
    1 cup chopped onion
    1 cup chopped green pepper
    28 oz tomato sauce
    21 ounces condensed tomato soup, undiluted
    1 cup packed brown sugar
    1/4 cup ketchup
    3 Tb Worcestershire sauce
    1 Tb dry mustard
    1 Tb prepared mustard
    1 1/2 ts chili powder
    1 ts garlic powder

    Cook beef in large skillet over medium-high heat until no longer pink, stirring to break up meat. Drain fat. Add onion and green pepper and cook, stirring frequently, 5-10 minutes or until onion becomes translucent and mixture becomes fragrant. Transfer meat mixture to slow cooker. Add remaining ingredients; stir well to combine. Cover; cook on low 4-6 hours. Makes 20-25 servings.

    Recipe courtesy of "Rival Crock Pot Slow Cooker Recipes" copyright 2005
  • White Trash Dip*

    White Trash Dip*

    1 lb ground Hot Italian Sausage (or links, casings removed)
    1 pack cream cheese
    1 jar salsa
    Brown sausage and drain. Combine with other ingredients in crock pot and heat until cheese melts. Serve warm!

    *The original version, submitted by Steve Vinzani, calls for hot breakfast sausage instead of Hot Italian, and jar Rotel, instead of salsa; also delicious! pg. 9, "From Our Table to Yours"
  • Italian Sausage Balls

    Italian Sausage Balls

    1 lb Mild Italian Sausage
    1 Lb. sharp cheddar cheese
    2 cups flour*
    3 ts. baking powder*
    1 ts salt*
    2 Tb lard*
    *or 3 cups Bisquick

    Melt cheese. Combine all ingredients and mix thoroughly. Roll into tiny balls, bake at 425 degrees for about 15 minutes, and serve with marinara!

    Shawn & Jenny Hatley