Fix-It and Forget-It Pink Cookbook (102 page)

Mary Ellen Musser

Reinholds, PA

10-oz. pkg. frozen lima beans, cooked

3 16-oz. cans baked beans

40-oz. can kidney beans, drained

1 lb. sausage links, browned and cut into pieces

½-lb. cooked ham, cubed

1 medium onion, chopped

8-oz. can tomato sauce

½ cup ketchup

¼ cup packed brown sugar

1 tsp. salt

½ tsp. pepper

½ tsp. prepared mustard

1. Combine lima beans, baked beans, kidney beans, sausage, and ham in slow cooker.
   
2. In separate bowl, combine onion, tomato sauce, ketchup, brown sugar, salt, pepper, and mustard and pour into slow cooker. Mix gently.
   
3. Cover. Cook on Low 4-6 hours.
   

Juanita Marner

Shipshewana, IN

1 lb. ground pork sausage

½ cup chopped onions

½ cup chopped green peppers

1 lb. cooked speckled butter beans

2 cups diced canned tomatoes

½ cup tomato sauce

¼ tsp. salt

¹
/
₈
tsp. pepper

1. Brown sausage, onions, and green peppers in saucepan.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on High 2 hours, or on Low 4 hours.
   

Melanie Thrower

McPherson, KS

1 lb. smoked sausage, sliced into ¼-inch pieces

16-oz. can red beans

16-oz. can crushed tomatoes with green chilies

1 cup chopped celery

half an onion, chopped

2 Tbsp. Italian seasoning

Tabasco sauce to taste

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8 hours.
   

Serve over
rice
or as a thick zesty soup.

Ellen Ranck

Gap, PA

4-6 cooked brown ‘n' serve sausage links, cut into 1-inch pieces

2 tsp. cider vinegar

2 16-oz. cans red kidney,
or
baked, beans, drained

7-oz. can pineapple chunks, undrained

2 tsp. brown sugar

3 Tbsp. flour

1. Combine sausage, vinegar, beans, and pineapple in slow cooker.
   
2. Combine brown sugar with flour. Add to slow cooker. Stir well.
   
3. Cover. Cook on Low 5-10 hours, or on High 1-2 hours.
   

Miriam Christophel

Battle Creek, MI

3 cups dried small red beans

8 cups water

3 garlic cloves, minced

1 large onion, chopped

8 cups fresh water

1-2 ham hocks

½-¾ cup ketchup

2 tsp. salt

pinch of pepper

1½-2 tsp. ground cumin

1 Tbsp. parsley

1-2 bay leaves

1. Soak beans overnight in 8 cups water. Drain. Place soaked beans in slow cooker with garlic, onion, 8 cups fresh water, and ham hocks.
   
2. Cover. Cook on High 12-14 hours.
   
3. Take ham hocks out of cooker and allow to cool. Remove meat from bones. Cut up and return to slow cooker. Add remaining ingredients.
   
4. Cover. Cook on High 2-3 hours.
   

Serve over
rice
with dollop of
sour cream
.

Nadine Martinitz

Salina, KS

8 strips bacon, diced

1 small onion, chopped

5 15-oz. cans pork and beans

2 Tbsp. Worcestershire sauce

¹
/
₃
cup brown sugar

½ cup molasses

½ cup ketchup

dash of ground cloves

1. Sauté bacon in skillet until crisp. Remove bacon but retain drippings in skillet.
   
2. Brown chopped onion in drippings until translucent.
   
3. Combine all ingredients in slow cooker. Stir well.
   
4. Cover. Cook on Low 5-6 hours, or on High 2-3 hours.
   

Nan Decker

Albuquerque, NM

1 lb. ground beef

1 onion, chopped

5 cups canned baked beans

2 Tbsp. cider vinegar