Meatballs and Rice

This is a super easy meal that I like to make in the slow cooker that can be scaled up for larger crowds. It's one of Gage's favorite meals and we make it a few times a year. You can also make this into a freezer meal. We like to buy the big bag of meatballs from Costco or Sam's Club and turn this into 3 meals. One in the slow cooker for a Sunday dinner and two more in gallon size freezer bags for a couple of no stress freezer meals for the future. If you don't want to buy the big bag of meatballs, the smaller bags you can get at the grocery store will work for one family sized meal. Also, this works great served over extra wide egg noodles instead of rice so you can change it up if you'd like.

Ingredients:

• 1/3 bag of meatballs from Costco or Sams or 1 small bag from the grocery store
• 2 cans Cream of Mushroom soup
• 3 tablespoons Brown Gravy mix or 1 packet brown gravy mix
• 3 cups rice 
• Water

Directions:

1. Add Cream of Mushroom soup and Brown Gravy mix into slow cooker
2. Add water to one empty soup can. Add to slow cooker and mix well
3. Dump in your frozen meatballs and stir to coat in gravy mixture
4. Place lid on slow cooker and cook on low for 8 hours or high for 4 hours
5. When it's about time to eat, make your rice and serve meatballs and gravy over rice.

Freezer Meal Directions:

• Label your zip-lock gallon sized bag with name of meal and slow cooker instructions
• Add all items except rice to bag.
• Squeeze out as much air as possible from the bag, zip up, lay flat and freeze for several months. 
• Add to slow cooker and cook on low 8 hours or high 4 hours
• Cook rice right before serving and serve meatballs and gravy over rice

 

Crab Au Gratin

Crab Au Gratin Comes to you from Paulette's Kitchen. Crab, butter, cheese and spices baked into a yummy casserole. For this recipe we bring to you, direct from our local grocery stores refrigerated section, delicious imitation crab. What is imitation crab you might ask? Well... I don't know but it definitely ain't crab. Let's face it... we're Ostler's and buying real crab at market price only to add to a cheesy casserole isn't something that seems very doable when that Ostler blood runs in your veins. We'll save the real crab for special occasions like 30 year wedding anniversary's or 50th birthday celebrations. Until then it's imitation crab meat only. Mmmmm the hot dog of the sea.
 

Ingredients:

• 1 pound crab meat (or imitation crab meat for us Ostler's)
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups cream
• 1 cup cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1/3 cup bread crumbs

Directions:

1. Break up crab meat into smaller pieces
2. Melt butter in skillet
3. Stir in flour, paprika, salt and pepper until smooth
4. Gradually add cream and cook slowly on medium high heat until thickened
5. Add cheese and Worcestershire sauce and stir until cheese is melted
6. Add crab meat
7. Place mixture into greased 9 x 13 inch baking dish
8. Bake at 400 degrees for approximately 20 minutes.

Makes 4-6 servings

Chocolate Mint Frango

Chocolate Mint Frango comes to you from Paulette's Kitchen. Back in the early 1980's Ron and Paulette Ostler were part owners in a catering company called Elegant Catering. They would cater meals for weddings, dinner parties and corporate events. This recipe was a favorite of their customers. Smooth and creamy chocolate mint mousse with a Nilla Wafer crust and topped with whipped cream.

Ingredients

• 1 Cup Butter
• 2 Cups Sifted Powdered Sugar
• 4 Squares Unsweetened Baking Chocolate (melted)
• 4 Eggs
• 1/2 Teaspoon Peppermint Extract
• 2 Teaspoons Vanilla Extract
• 1 Cup Nilla Wafer Crumbs
• 1 Cup Whipping Cream
• 1/4 Cup White Sugar

Directions

1. Cream butter and powered sugar until light and fluffy
2. Add melted chocolate. Mix well
3. Add eggs one at a time. Beat until fluffy
4. Add peppermint and vanilla extracts until incorporated
5. Divide Nilla Wafer crumbs in half
6. Sprinkle half of the Nilla Wafer crumbs onto bottom of individual serving dishes or 9 x 13 pan
7. Spread chocolate mint mixture onto crumb crust
8. Top with remaining crumbs and freeze until set
9. Beat whipping cream until fluffy
10. Add white sugar to taste
11. Top dessert with whipping cream and serve immediately