Ingredients:

• 2 medium-size Granny Smith apples
• 1 small onion, finely chopped
• 1 small green bell pepper, seeded and finely chopped
• 3 cloves garlic, minced or pressed
• 2 tablespoons dried currants
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/4 teaspoon ground red pepper (cayenne)
• 1 can (about 14 1/2 oz.) diced tomatoes
• 6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
• 1/2 cup chicken broth
• 1 cup long-grain white rice
• 1 pound large raw shrimp, shelled and deveined
• 1/3 cup slivered almonds
• Salt

Instruction:

1. Chopped parsley
2. Quarter, core, and dice unpeeled apples.
3. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.
4. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture.
5. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
6. Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven.
7. Stir rice into cooking liquid.
8. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).
9. Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
10. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.
11. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.

Makes 6 servings.

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• 2 lbs. lean ground beef
• 1 1/3 C ketchup, divided
• 3 T seasoned dry bread crumbs
• 1 egg, slightly beaten
• 2 T dried onion flakes
• 3/4 t garlic salt
• 1/2 t black pepper
• 1 C packed brown sugar
• 1 can (6 oz) tomato paste
• 1/4 C reduced-sodium soy sauce
• 1/4 C cider vinegar
• 1 1/2 t hot pepper sauce

Instruction:

1. Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl.
2. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10″ jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned.
3. Transfer meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS FROM SAM’S WHOLESALE CLUB – THEY’RE WONDERFUL!
4. Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs.
5. Cover and cook on LOW 4 hours.
6. Serve with cocktail picks.

Makes about 4 dozen meatballs.

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