Cranberry Chipotle Meatballs & Three Bean Salad Recipes
I know we will have all our traditional favorite dishes, but I do hope someone brings something new to try this year. I’m ready for a new recipe! Will let you know and even share it with you if it is a big hit!
I have two recipes for you this week, one appetizer and one salad. The appetizer is cranberry–chipotle meatballs and is a different take on the regular cranberry meatball sauce by spicing it up with some chipotle peppers. And the salad is an old-time family favorite, three bean salad. I love this salad in the fall because of the great colors of this salad. Enjoy them both!
Cranberry — Chipotle Meatballs
Two 16-ounce packages frozen cooked plain meatballs
One 16-ounce can jellied cranberry sauce
One cup bottled barbecue sauce
One to two tablespoons finely chopped canned chipotle chile pepper in adobe sauce.
Six green onions, sliced thin including green.
Place meatballs in a four-quart slow cooker. In a medium bowl, combine rest of ingredients and pour over meatballs. Cover and cook on low heat for four to five hours. Serve immediately, or keep warm, covered on low heat.
Three Bean Salad
One No. 2 can each of green beans, yellow wax beans and red kidney beans. Wash kidney beans and drain all beans well.
Cut:
One-half cup diced green peppers
One-third cup chopped onions
Combine with beans
Mix well the following and pour over beans and vegetables
One-third cup salad oil
Two-thirds cup cider vinegar
Three-fourths cup sugar
One-half teaspoon white pepper
Let stand at least eight hours, 24 is even better. Keep refrigerated.
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