Fix-It and Forget-It Pink Cookbook (101 page)

Cheri Jantzen

Houston, TX

2 cups dried kidney beans

5 cups water

2 Tbsp. bacon drippings

½ lb. hot sausage, cut in small pieces

2 onions, chopped

2 cloves garlic, minced

1 tsp. salt

1. Wash and sort beans. In saucepan, combine beans and water. Boil 2 minutes. Remove from heat. Soak 1 hour.
   
2. Heat bacon drippings in skillet. Add sausage and brown slowly. Add onions and garlic and sauté until tender.
   
3. Combine all ingredients, including the bean water, in slow cooker.
   
4. Cover. Cook on Low 8-10 hours. During last 20 minutes of cooking, stir frequently and mash lightly with spoon.
   

Serve over hot cooked
white rice
.

Jeannine Janzen

Elbing, KS

16-oz. can kidney beans, drained

15-oz. can lima beans, drained

¼ cup vinegar

2 Tbsp. molasses

2 heaping Tbsp. brown sugar

2 Tbsp. minced onion

mustard to taste

Tabasco sauce to taste

1. Place beans in slow cooker.
   
2. Combine remaining ingredients. Pour over beans.
   
3. Cover. Cook on Low 3-4 hours.
   

Variation:

Add 1 lb. browned ground beef to make this a meaty main dish.

Jane Steiner

Orrville, OH

4 11-oz. cans pork and beans

¾ cup brown sugar

1 tsp. dry mustard

6 slices bacon, diced

½ cup ketchup

1. Pour 2 cans pork and beans into slow cooker.
   
2. Combine brown sugar and mustard. Sprinkle half of mixture over beans.
   
3. Cover with remaining cans of pork and beans. Sprinkle with rest of brown sugar and mustard.
   
4. Layer bacon over top. Spread ketchup over all.
   
5. Cut through bean mixture a bit before heating.
   
6. Cover. Cook on Low 4 hours.
   

Frances B. Musser

Newmanstown, PA

½ cup ketchup

1 Tbsp. prepared mustard

½ cup brown sugar

1 small onion, chopped

1 tsp. salt

¼ tsp. ground ginger

½ cup molasses

1 lb. turkey bacon, browned and crumbled

40-oz. can Great Northern beans, drained

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 4 hours.
   

Dot Hess

Willow Street, PA

10 strips bacon, cooked and crumbled

½ cup onion, chopped

½ cup maple syrup

4 tsp. dry mustard

8 15-oz. cans pork and beans

1. Cook bacon until crisp. Crumble into slow cooker.
   
2. Add onion, maple syrup, mustard, and beans.
   
3. Cover and cook on Low for 3-4 hours or 6-8 hours on High.
   

Kelly Bailey

Mechanicsburg, PA

40-oz. can Great Northern beans, juice reserved

1-lb. can Great Northern beans, juice reserved

¾ cup brown sugar

¼ cup white corn syrup

½ cup ketchup

½ tsp. salt

half a medium-sized onion, chopped

1. Drain beans overnight in colander. Save ¼ cup liquid.
   
2. Mix together brown sugar, corn syrup, and ketchup. Mix well. Add salt and onion.
   
3. Stir in beans and pour into greased slow cooker. If beans appear dry while cooking, add some of the ¼ cup reserved bean juice.
   
4. Cover. Cook on Low 6-8 hours.
   

Crumble
bacon
over top if you wish.

Mary Seielstad

Sparks, NV

1-lb. can Great Northern beans, drained

1-lb. can black beans, rinsed and drained

1-lb. can red kidney beans, drained

1-lb. can butter beans, drained

1½ cups ketchup

½ cup chopped onions

1 green pepper, chopped

1 lb. smoked sausage, cooked and cut into ½-inch slices

¼ cup brown sugar

2 garlic cloves, minced

1 tsp. Worcestershire sauce

½ tsp. dry mustard

½ tsp. Tabasco sauce

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 9-10 hours, or on High 4-5 hours.