Asian Meatballs

12 servings (3 meatballs each)

1 pound lean ground beef

1/2 cup finely chopped water chestnuts

1/3 cup plain bread crumbs

1/4 cup milk

1 Tablespoon soy sauce

1/2 teaspoon garlic salt

4 medium green onions, sliced (1/4 cup)

1 egg, slightly beaten

1/2 cup barbecue sauce

2 Tablespoons hoisin sauce ( Asian isle at grocery store)

Directions:

1. Heat oven to 375. spray cookie sheet with cooking spray. Mix beef, water chestnuts, bread crumbs, milk, soy sauce, salt, green onions, and egg in a large bowl. shape into about 36 meatballs, 1 inch in diameter. place in pan.

2. bake uncovered 25 to 30 min. or until meatballs are no longer pink in center and juices run clear.

3. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Place meatballs in cooker. mix together remaining ingredients and gently stir into meatballs.

4. cover and cook on low heat setting 2 to 4 hours or until hot. Meatballs will hold on low heat setting up to 2 hours.

Bowtie Asparagus Pasta

This pasta was also served at our wedding luncheon. We LOVE this stuff! Is it the healthiest pasta? Hmmmm.. no. But it is oh so good! This is a great one for crowds or just for two! :) Tastes great with our Anniversary Paprika Chicken (click HERE).

1 pkg. bow tie pasta

1/2 c. (1 cube) butter (the real stuff)

2-3 cloves garlic, minced

3/4 c. grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt & pepper to taste

10-15 spears asparagus, blanched

1/2 c. bacon, crumbled

1/2 c. toasted pinenuts (or to taste)

Parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.

In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.

Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Hearty Baked Beans

1 pound ground beef

2 large onions, chopped

¾ pound sliced bacon, cooked and crumbled

4 cans (15 oz. each) pork and beans

1 bottle (18 oz) honey barbecue sauce

1 can (16 oz) kidney beans, rinsed and drained

1 can (15-1/4 oz) lima beans, rinsed and drained (I usually use something different than lima beans)

1 can (15 oz) black beans, rinsed and drained

½ cup packed brown sugar

3 Tbsp. cider vinegar

1 Tbsp. liquid smoke, optional

1 tsp. salt

½ tsp. pepper

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Put in 5 qt baking dish. Stir in remaining ingredients. Cover and bake at 350 degrees for one hour or until heated through. 18 servings.