Slow Cooker Meatballs

Oh how I love the big slow cooker my daughter gave me for Christmas! Never having one before, I have to say that learning to use it was a snap. Life just got so much easier to make a big batch of frozen, pre-cooked meatballs. These will be great for a Superbowl party or as we had them, with some buttered egg noodles and steamed broccoli. You will make these again & again, I promise. Recipe is based on a 5qt. or larger machine.

1 cup grape juice
1 cup apple juice
1 cup ketchup
8 oz. can tomato sauce
1 package (48-64 oz.) frozen, fully cooked Italian meatballs

In a medium bowl, combine everything up to the meatballs. Put the meatballs in the cooker, pour the sauce over and gently mix to coat as best you can. Cover and coover on low for 4 1/2 hours our until heated through. Mix thoroughly before serving.

Lemony Potato Salad

A different twist on the usual mayonnaise based salad. Be sure to use only freshly squeezed lemon juice, not the stuff in the bottle.

About 6-8 good sized potatoes
1 tsp. onion powder
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. dill weed
1-2 tsp. sugar (taste)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Peel (or, keep skins on if using the small, red potatoes) and dice potatoes into chunks about 1/2-inches then place in a large pot with cold water to cover. Bring to a boil, reduce to simmer and simmer about 12-15 minutes depending upon potatoes – check with a fork. Drain and place in a large bowl; sprinkle the onion powder over the potatoes and mix gently but well.

In a small bowl whisk together all the rest of the ingredients then pour over the potatoes, mix gently but well.