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Drunken Sailors

Reviewed: Aug. 3, 2013
This is very similar to a recipe in a little cookbook that my mother was given by the Philadelphia Electric Company, who sold and installed the electric stove in the kitchen of her new house in 1934! Differences: no barbecue sauce, sliced hot dogs instead of kiebasa, and some Worcestershire sauce (to taste). This is especially good with Irish whiskey (NOT Scotch, but you could use bourbon). You can use small cocktail sausages, but they will soak up the flavors better if you cut them. Some hot pepper flakes will give it some zip, and it keeps well -- can be made a day or two ahead. I often saute some onion and add it late in the cooking, but you can get away with raw onion at the start. If you find the alcohol to be too strong, boil it a bit with the top off at the end to evaporate some of the spirits -- but leave SOME, at least.
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Easy Slow Cooker Meatballs

Reviewed: Jan. 28, 2012
Great balance between meat and breadcrumbs. Of course, I didn't have exactly what was needed in the freezer. I made them with a couple of pieces of thin cut flank steak (ground up in the food processor) and an equal portion of mild Italian sausage patties. I also browned them in olive oil before they went into the crock pot. So not as "easy" as the original, but absolutely delicious!
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Alison's Slow Cooker Vegetable Beef Soup

Reviewed: Oct. 1, 2011
Much too salty as originally written. Try low-sodium beef broth, beef stock, or beef stock powder. Also, browning the beef cubes first makes a tremendous difference.
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Kentucky Butter Cake

Reviewed: Feb. 5, 2011
Delicious, moist -- best made with buttermilk but vinegar/milk substitute suggested elsewhere works well enough. I always replace the water in the butter sauce with Irish whiskey. Rum or bourbon would also be good here. I've also sometimes replaced half of the white sugar with light brown sugar, and that's good, too!
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