Recipes Included On This Page Italian Meat Ball Soup Italian Rump Roast Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Meat Ball Soup Recipe By : Betty Crocker - Slow Cooker Meals ­ Feb. 2006 Serving Size : 5 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces frozen cooked Italian meatballs -- thawed 14 ounces beef broth -- (1 can) 1 cup water 14 ounces diced tomatoes with basil, garlic and oregano -- undrained [1 can] 19 ounces cannellini beans -- (1 can) drained 1/3 cup shredded Parmesan Cheese In 3- to 4-quart slow cooker, mix all ingredients, except cheese. Cover; cook on Low for 8 to 10 hours. Garnish individual servings with cheese. Yield : 5 servings (half a cup each). My own version of Italian Meat Balls: Mix in equal parts Veal, lean beef and medium lean pork with finely chopped parsley, pressed garlic, dry thyme, a dash of paprika, salt and pepper. You can add to the mixture whatever spice you like. Add to the mixture one (or two) whole eggs, grated parmesan cheese and finely grated bread crumbs. Mix lightly, using your fingertips. Form small balls, about the size of half a golf ball. Heat one cup olive oil in a pan. Fry balls on all sides. Put aside, on paper towels, to absorb excess oil. At that stage, you can freeze them and you use them later for this soup or reheat them in a tomato sauce, with pasta as an accompaniment. Betty Crocker - Slow Cooker Meals ­ Feb. 2006 Contributed to the FareShare Gazette by Claudia; 28 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 2g Fat (5.2% calories from fat); 31g Protein; 66g Carbohydrate; 16g Dietary Fiber; 4mg Cholesterol; 522mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Fat. * Exported from MasterCook * Italian Rump Roast Recipe By : Slow Cooker Meals ­ Betty Crocker ­ Feb. 06 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped (1/2 cup) 14 ounces diced tomatoes -- (1 can) undrained 3 pounds boneless beef rump roast 2 slices bacon -- chopped 1 garlic clove -- finely chopped 1 tablespoon Italian seasoning 3 tablespoons cornstarch 1/4 cup water 8 ounces fresh whole mushrooms 1 cup Green Giant frozen cut green beans -- thawed 1/2 cup ripe olives -- if desired In 4- to 5-quart slow cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in slow cooker. In small bowl, mix bacon, garlic and Italian seasoning. Rub over beef. Cover; cook over low heat setting for 8 to 10 hours. Remove beef from cooker. In small bowl, mix cornstarch and water. Stir into tomato mixture. Return beef to cooker. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef. Increase heat setting to High. Cover; cook 20 to 30 minutes or until tomato mixture has thickened and vegetables are tender. 8 servings N.B. By 'Italian Seasoning' I suppose they mean: chopped parsley, a pinch of thyme, 1 bay leaf, pepper and a pinch of whatever spice you like. Prep. Time: 25 minutes. Start to Finish: 9 hours. Slow Cooker Meals ­ Betty Crocker ­ Feb. 06 Contributed to the FareShare Gazette by Claudia; 26 February 2006. www.fareshare.net ---> Quite a few of the brand name spice bottlers have a mixture called 'Italian Seasoning' which usually seems to be a mixture of parsley, rosemary, thyme, oregano and basil as far as I can tell. :) H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 2g Fat (33.7% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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