[widget:ad_unit-3] Ingredients:

1 onion, thinly sliced

1/2 cup butter or margarine

2 tablespoon instant beef bouillon

4 cups hot water

1 teaspoon worcestershire sauce

1/2 teaspoon salt

4 french bread slices, toasted

1/4 cup parmesan cheese, grated

Method:

In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with toasted french bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot.

[widget:ad_unit-3] Ingredients:

1 lb Ground beef

1/2 lb Italian sausage; bulk

1 c Onion; chopped

2 Garlic clove; minced

2 cn Tomatoes; 16 oz, cut-up

2 cn Tomato sauce; 8 oz

2 cn Mushrooms; 4 oz, chopped and

-drained 1 c Green pepper; chopped

4 tb Tapioca; quick-cooking

2 Bay leaves

1 ts Basil, crushed & dry

1 ts Oregano, crushed & dry

1/4 ts Pepper

ts Salt

Method:

Hot cooked spaghetti In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti.

Makes 8-10 servings.

[widget:ad_unit-3] Ingredients:

1 pound beef, ground

1 onion, chopped

2 tomatoes, 1 lb cans, cut up

1 tomato sauce, 8 oz can

1 tomato paste, 12 oz can

1 cup broth, bouillon, beef

2 tablespoons parsley

1 tablespoon brown sugar

1 teaspoon oregano, dried leaves

1 teaspoon basil, dried leaves

1 teaspoon salt

1/4 teaspoon pepper

Method:

Brown meat and onion in fry pan, drain off fat; transfer to crockpot. Add remaining ingredients. Cover and cook on Low for 6-8 hours. Serve over hot spaghetti.

Note: Can be made ahead and frozen.

[widget:ad_unit-3] Ingredients:

31/2 pounds sirloin roast, trimmed

1/4 Cup of flour

2 teaspoons of salt

1/8 teaspoon pepper

3 carrots, peeled and sliced

3 potatoes, peeled and quartered

2 small onions, sliced

1 stalk of celery, cut into 2 inch pieces

1 2 ounce jar of mushrooms, drained or 1/4 cup mushroom gravy

3 tablespoons of flour

1/4 cup of water

Method:

Trim all excess fat from roast; brown and drain if using chuck or other highly marbled cut.

Combine 1/4 cup of flour with the salt and pepper. Coat the meat with the flour mixture.

Place all vegetables except mushrooms in crock pot and top with roast (cut roast in half if necessary, to fit easily).

Spread mushrooms evenly over top of roast. Cover and cook on low for 10-12 hours. If desired, turn to high during the last hour to soften vegetables and make a gravy.

To thicken gravy, make a smooth paste of the 3 tablespoons of flour and the water and stir into the crock pot.

Season to taste before serving. Serves 4-6.