Marvelous Recipes

A quick to put together, all-in-one meal, your family will gladly come to the table to enjoy!

3 medium potatoes, peeled and cut into small cubes
1 (16 oz) package baby carrots
1 large onion, chopped
3 celery ribs, sliced
1 (12 oz) package frozen fully cooked meatballs
1 (10-3/4 oz) can condensed tomato soup, undiluted
1 (10-1/2 oz) can or jar beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

1. Arrange the potatoes, carrots, onion, celery and meatballs in a 5 quart slow cooker.

2. In a large bowl, combine all the remaining ingredients; stir to blend well. Pour over the meatball mixture in slow cooker.

3. Cover and cook on Low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.

Emily

Crunchy granola topping adds just the right touch to these tender and delicious sweet potatoes.

6 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
1/2 cup heavy whipping cream
2 tablespoons butter or margarine
1/4 cup maple syrup (real or flavored)
1/4 cup packed brown sugar
1/2 teaspoon salt
4 maple brown sugar crunchy granola bars, crushed
2 tablespoons butter or margarine, melted

Place potato pieces in a large saucepan; add enough water to cover. Heat to boiling; reduce heat to medium-low and cook uncovered for 15 to 20 minutes or until tender. Drain and return to saucepan.

Add whipping cream, 2 tablespoons butter or margarine, maple syrup,brown sugar and salt to potatoes in saucepan. Mash with electric mixer until smooth. Spoon into an 8×8-inch square baking dish sprayed with cooking spray.

In a small bowl, mix together the crushed granola bars and 2 tablespoons melted butter or margarine; sprinkle over the potatoes. Bake at 350 degrees F for 25 to 30 minutes or until hot and topping is crisp. Makes 8 servings.

Emily