Camper's Stew Slow Cooker Recipe

1 pound hamburger, browned and drained
2 (16 ounce) cans creamed corn
2 (16 ounce) cans tomatoes
2 (4 ounce) cans boneless chicken
10 ounces catsup
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of Tabasco sauce

Mix well and pour into crockpot. Cook 3 hours on HIGH or 6 hours on
LOW, stirring occasionally. Makes 3 quarts.

Crock Pot Pasta Sauce

1 lb ground beef
1 onion, chopped
1, 28 oz can crushed tomatoes
16 oz can tomato sauce
1 lb Italian sausage, chunked
2 cloves garlic, crushed
1 Tbsp Italian seasoning
2 tsp dried basil
red pepper flakes to taste

Brown beef and onions in skillet and drain. Put in crock pot and add remaining ingredients. Cover crock pot and cook on low for 8 hours or high for 4 hours. Serve with pasta of choice.

FAMILY FAVORITE MEATLOAF

2 beaten eggs
3/4 cup milk
2/3 cup fine dry breadcrumbs
2 tablespoons grated onions
1 teaspoon salt
1/2 teaspoon ground sage
1 1/2 lbs lean ground beef

Sauce:
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg

Combine eggs with milk, bread crumbs, onion, salt, sage and meat. Mix well and shape into a 9x5 inch rectangle or oval. Carefully place into slow cooker pot. Cook on low for about 6-7 hrs. Combine sauce ingredients and pour over meat loaf and cook on high for about 15 minutes.

CREAMY SLOW COOKER MEATBALLS

1/4 cup butter
1 medium onion, chopped
2 lbs ground beef
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
2-1/2 tablespoons flour
5-1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 lb mushrooms, sliced
1 cup sour cream

Saute the onion in half the butter until golden brown. Put the onion in the crockpot. Mix together the beef, eggs, salt and pepper. Form into meatballs, and brown in the same pan the onions were cooked in. Sprinkle on a mixture made of the flour, tarragon and marjoram. Shake the fry pan to turn the meatballs and coat them with the flour mixture. Put into the crockpot. Mix together the tomato paste, beef stock, Worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan. Cook for 2 minutes. Pour over meatballs. Cover and cook on LOW 1 to 1-1/2 hours. Melt remaining butter and saute the mushrooms. Add the mushrooms and the sour cream to the meatballs and heat through.