BARBECUED MEATBALLS II CROCKPOT RECIPE

* 2 pounds ground beef
* 1 cup bread crumbs
* 1 teaspoon garlic powder
* 2 packages onion soup mix
* 2 teaspoons Worcestershire sauce
* 2 eggs
Sauce:
* 2 onions, chopped
* 2 cans tomato paste (12 ounces total)
* 2 cloves garlic, minced
* 1/4 cup Worcestershire sauce
* 1/4 cup red wine vinegar
* 1/2 cup brown sugar
* 1/2 cup sweet pickle relish
* 1/2 cup beef broth
* 2 teaspoons salt
* 2 teaspoons dry mustard
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.
Makes about 60 meatballs.

BARBECUED PORK STRIPS

* 1/2 cup soy sauce
* 1/4 cup dry sherry
* 1/2 cup brown sugar
* 2 cloves garlic, crushed
* 1/8 teaspoon pepper
* 1/2 cup barbecue sauce
* 1 8-ounce can pineapple chunks (do not drain)
* 3 pounds lean pork, cut into strips, browned, and drained
Combine all ingredients except pork strips in Crock Pot and stir well. Add pork and stir to coat. Cook on low, covered, for 8 to 10 hours. Serve with sauce.
Makes about 15 servings.

BARLEY WITH MUSHROOMS & GREEN ONIONS

1 cup barley
1 can (14 1/2 oz) roasted garlic chicken broth (about 2 cups)
3 green onions, thinly sliced (about 1/2 cup)
4 to 6 ounces fresh or canned mushrooms, sliced
salt or seasoned salt and pepper to taste
2 teaspoons butter or margarine
Combine all ingredients in slow cooker/Crock Pot. Cover and cook on low for 4 to 4 1/2 hours.

BAVARIAN RED CABBAGE

* 1 large head of red cabbage, washed and coarsely sliced
* 2 medium onions coarsely chopped
* 6 tart apples, cored & quartered
* 2 tsp. salt
* 2 cups hot water
* 3 TBSP sugar
* 2/3 cup cider vinegar
* 6 TBSP bacon grease or butter
Place all ingredients in the Crock-Pot in order listed. Cover and cook on low 8 to 10 hours (High: 3 hours). Stir well before serving.