Barbecued Short Ribs

We know how popular barbecued short ribs are almost everywhere. Here is a simple but amazing recipe, and although this may sound time consuming, it is very easy to make. Your whole family will be more than pleasantly surprised!

Ingredients:

- 3 1/2 pounds beef short ribs
-1 1/2 cups water
-1 medium onion, sliced
-1 tablespoon vinegar

Sauce:

-1/2 cup ketchup
-1/4 cup chopped onion
-2 tablespoons lemon juice
-2 garlic cloves, minced
-1 teaspoon sugar
-1/2 teaspoon salt
-1/8 teaspoon pepper

Procedure:

In a Dutch oven, combine ribs, water, onion and vinegar. Bring to a boil. Reduce heat. Cover and simmer for 1 hour, turning ribs occasionally. Drain. Arrange ribs in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine the sauce ingredients and spoon over ribs. Cover and bake at 325 degrees F for 1-1/4 hours, or until meat is tender. Serve over hot rice.

Italian Shredded Beef Sandwiches

Beefy sandwiches couldn't be easier. You can even make your sandwich healthy by choosing the whole grains. A favorite super easy meal to make kids will love.

Ingredients:

- 1 (2 1/2 pound) boneless eye of round beef roast
- 1 medium onion, thinly sliced
- 1 (6 ounce) can Italian flavored tomato paste
- 6 teaspoons HERB-OX beef flavored bouillon granules
- 1/2 cup water
- 12 Kaiser rolls
- 12 (1-ounce) slices provolone cheese

Procedure:

Place the roast in a 31/2-quart slow cooker. Add onion, tomato paste, bouillon granules and water. Cover and cook on HIGH 5-6 hours or until meat is tender. Remove roast from cooker. Using two forks, shred meat. Return meat to cooker, stirring to coat with sauce. Divide meat evenly among Kaiser rolls. Top with cheese. Serves 12.

Wild Rice and Chicken Slow Cooker Casserole

Casseroles are a great addition to your slow-cooked meals, and more than that, they can be safely reheated. You just don't get the same great recipe, but a richer tasting dish where all the flavors have melded together.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 cup uncooked wild rice
• 1 cup shredded carrot
• 1/2 cup diced onion
• 1 can cream of chicken & mushroom soup
• 1 can cream of mushroom soup
• 2 (4-ounce) cans sliced mushrooms, drained
• 6 slices HORMEL® Fully Cooked Bacon, crumbled
• 1 cube HERB-OX® chicken bouillon, dissolved in 1 cup boiling water
• 1/4 teaspoon coarsely ground black pepper

Procedure:

Combine all ingredients in a large bowl. Place in 3 to 4-quart slow-cooker. Cover and cook on LOW 6-7 hours, or until rice is tender and liquid is absorbed. Make 6 to 8 servings.

Enjoy hot dinner!