Ingredients:

• 2 large eggs, fork-beaten                                            
• ¼ cup of milk                                                                                     
• 1 cup of dry bread crumbs                                                          
• 1 teaspoon of Worcestershire sauce                                                      
• 1 teaspoon of salt                                                                                           
• ¼ teaspoon of pepper                                                                                  
• ¼ teaspoon of dried sweet basil                                                               
• ¼ teaspoon of ground thyme                                                                    
• 2 cups of finely chopped onion                                                 
• 1 lb. of lean ground beef                                                             
• 1 lb. of lean ground pork                                                              
• 1 cup of grated sharp Cheddar cheese (optional)           
• 1/2 cup of ketchup

Directions:                                                                         

1. Mix first 9 ingredients in large bowl.
2. Add ground beef and ground pork.
3. Mix well.
4. Press ½ of meat mixture into bottom of greased 5 quart (5 L) slow cooker.
5. Spread with cheese. Press second ½ of meat mixture over top. Cover. Cook on Low for 10 to 11 hours or on High for 5 to 5 ½ hours. Smooth ketchup over meat mixture during last hour of cooking.

Enjoy and send in your comments, suggestions and pictures if you have them – your input is always welcomed and very much appreciated!

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Ingredients:

• 28 oz. can of tomatoes, with juice, mashed                                         
• 5-1/2 oz. can of tomato paste                                                                                    
• 1 cup of finely chopped onion                                                                   
• ½ teaspoon of garlic powder                                                                                      
• 2 teaspoons of prepared mustard                                                                           
• ½ teaspoon of dried whole oregano                                                                       
• 1 teaspoon of parsley flakes                                                                                      
• 2 teaspoon of granulated sugar                                                                
• 1 bay leaf                                                                                            
• ½ teaspoon of liquid gravy browner                                                                       
• 1 teaspoon of beef bouillon powder                                                                      
• 1-1/2 teaspoon of salt                                                                                                   
• ¼ teaspoon of pepper                                                                                                  
• 1 lb. of lean ground beef                                                                             
• 10 oz. can of sliced mushrooms, drained              

Directions:                 

1. Combine first 13 ingredients in large bowl.
2. Stir well.
3. Add ground beef and mushrooms.
4. Mix.
5. Turn into 3 ½ quart (3.5 L) slow cooker.
6. Cover.
7. Cook on Low for 7 to 9 hours or on High for 3 ½ to 4 ½ hours.
8. Discard bay leaf.
9. Makes 6 cups (1.5 L).

Hope you have enjoyed this recipe, please send me your comments, suggestions and experiences – your input is welcomed and very much appreciated!

Ingredients:

• 4 medium potatoes, cut into chunks                                      
• 4 medium carrots, cut into chunks (or use peeled baby carrots)
• 2 medium onions, cut into chunks                                           
• 3 lbs. of boneless beef chuck roast (or other)                                    
• ½ cup of boiling water                                                                                   
• 1 teaspoon of beef bouillon powder                                                                      
• ½ teaspoon of liquid gravy browner

Directions:                                                                         

1. Lay potato, carrot and onion in bottom of 5 quart (5 L) slow cooker.
2. Place roast on top.
3. Combine remaining 3 ingredients in small bowl.
4. Stir.
5. Pour over top.
6. Cover.
7. Cook on Low for 10 to 12 hours or on High for 5 or 6 hours.
8. Serves 8 to 10.

Hope you have enjoyed this recipe  – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

Here is another easy-to-put-together crock pot recipe – this soup tastes great the day it is made and will freeze nicely as well for later, ready-to-eat dinners. If you put it together in the morning, you will have a great dinner in the evening. Serve it with a sandwich or fresh bread – it is very filling to be a meal of its own!

Slow Cooker Minestrone Soup:

Ingredients:

• 1/4 cup of Zesty Italian dressing

• 1 cup  of chopped onions (1 medium)

• 1/2 of cup chopped celery (1 stalk)

• 1/2 cup  of chopped carrots (1 medium)

• 1 can (19 fl oz) of diced tomatoes, undrained

• 1 can  (19 fl oz.) of red kidney beans, drained, rinsed

• 2 cans (10 fl oz. each) of vegetable broth

• 2 cups of water

• 1 tsp. of Italian seasoning

• 1-1/2 cups  of small pasta shells, uncooked

• 1/2 cup of grated Parmesan cheese

Directions:

1       Heat dressing in large non-stick skillet on medium-high heat.

2       Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally.

3       Spoon into slow cooker.

4       Add tomatoes with their liquid, the beans, broth, water and Italian seasoning; stir. Cover with lid.

5       Cook on low for 6 hours (or on high for 3 hours).

6      Stir in pasta; cook 10 to 15 min. or until pasta is tender.

7       Sprinkle with cheese just before serving.

Hope you enjoy this recipe and send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!