Crock Pot Sauce With Hot Dogs

32 ounces ketchup
1 package brown sugar
1 teaspoon dry mustard - (rounded)
1 tablespoon white vinegar
5 pounds hot dogs



Instructions
Mix up all ingredients in crock pot. Add hot dogs.

Crock Pot Sauerbraten

3 pounds roast - (to 4 lbs)
3 bay leaves - (to 4)
3 cup vinegar
3 cup brown sugar
14 ounces catsup
1 large onion chopped
1 tablespoon pickling spice
30 ginger snaps



Instructions
Put all ingredients in crock pot. Put enough water to cover meat. Cook on LOW for 6 to 8 hours. Remove meat; slice.

Put gravy through food mill. Put meat back into gravy.

Crock Pot Sausage And Potatoes

1 pounds Polish sausage sliced
1 package frozen hash brown potatoes - (lg pkg)
1 can Cheddar cheese soup
1 can evaporated milk - (15 oz)
1 bunch green onions diced
Freshly-ground black pepper to taste
Garlic powder to taste
(A can of diced chiles may
be added if desired)



Instructions
Grease crock pot. Combine sausage, potatoes, onions and seasonings in crock pot. Mix together soup and milk; pour over ingredients in crock pot. Stir together. Cook on LOW for 6 hours, stirring occasionally.

Crock Pot Short Ribs Parisienne

2 tablespoons favorite oil
1 cup thinly-sliced mushrooms
2 1/8 teaspoons salt, divided
4 pounds beef short ribs, cut into 3-inch pieces
1 cup sour cream
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley
3 cups sliced onion
1/4 cup water or red wine

Set a large skillet over medium-high heat. When it is sizzling hot,
sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown
well on all sides. Season the meat with pepper and turn into a bowl.

Add the oil to the skillet and saute the onion for about 3 minutes; then
turn into your crock pot. Swirl the water in the still hot skillet and
scrape up the pan juices. Turn into the crock pot with the meat. Cover and
cook on LOW for 8 to 10 hours, or until the meat is very tender.

Before serving: In medium skillet, over medium-high heat, saute the
mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking
liquid; stir constantly for about 5 minutes, when excess liquid has
evaporated. Add remaining 1/8 teaspoon salt.

Arrange the short ribs on a heated serving platter and turn the cooking
liquid into the mushroom skillet. Simmer, scraping up the pan juices,
until the sauce is reduced and thickened. Remove skillet from the heat.
Stir in the sour cream; return to the heat just long enough to thoroughly
warm the sauce. Then pour over the meat and sprinkle with parsley.

Makes 6 servings.

Crock Pot Shrimp Marinara

1 can tomatoes - (16 oz) cut up
2 tablespoon minced parsley
1 garlic clove minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 teaspoon dried oregano
1 can tomato paste (6 oz.)
1 teaspoon seasoned salt
1 pound cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti



Instructions
In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on LOW for 6 to 7 hours.

Turn control to HIGH, stir in shrimp, cover and cook on HIGH for 10 to 15 minutes more.

Serve over cooked spaghetti. Top with Parmesan cheese.