Fix-It and Forget-It Pink Cookbook (104 page)

John D. Allen

Rye, CO

1 lb. ground beef, browned

1 large onion, chopped

15-oz. can pork and beans

15-oz. can ranch-style beans, drained

16-oz. can kidney beans, drained

1 cup ketchup

1 tsp. salt

1 Tbsp. prepared mustard

2 Tbsp. brown sugar

2 Tbsp. hickory-flavored barbecue sauce

½-1 lb. small smoky link sausages,
optional

1. Brown ground beef and onion in skillet. Drain. Transfer to slow cooker set on High.
   
2. Add remaining ingredients. Mix well.
   
3. Reduce heat to Low and cook 4-6 hours. Use a paper towel to absorb oil that's risen to the top before stirring and serving.
   

Nanci Keatley

Salem, OR

15-oz. can tomato purée

1 medium onion, chopped

2 cloves garlic, chopped

1 Tbsp. chili powder

1 Tbsp. oregano

1 Tbsp. cumin

1 Tbsp. parsley

1-2 tsp. hot sauce, depending upon your preference for heat

15-oz. can black beans, drained and rinsed

15-oz. can kidney beans, drained and rinsed

15-oz. can garbanzo beans, drained and rinsed

2 15-oz. cans baked beans

15-oz. can whole-kernel corn

1. Place tomato purée, onion, garlic, and seasonings in slow cooker. Stir together well.
   
2. Add each can of beans, stirring well after each addition. Stir in corn.
   
3. Cover and cook on Low 6 hours.
   

Gladys Longacre

Susquehanna, PA

1-lb. can kidney beans, drained

1-lb. can pinto beans, drained

1-lb. can Great Northern beans, drained

1-lb. can butter beans, drained

1-lb. can navy beans, drained

1-lb. can pork and beans

¼ cup barbecue sauce

¼ cup prepared mustard

¹
/
₃
cup ketchup

1 small onion, chopped

1 small pepper, chopped

¼ cup molasses,
or
sorghum molasses

1 cup brown sugar

1. Mix together all ingredients in slow cooker.
   
2. Cook on Low 4-6 hours.
   

Sharon Brubaker

Myerstown, PA

8 bacon slices, diced and browned until crisp

2 medium onions, chopped

¾ cup brown sugar

½ cup vinegar

1 tsp. salt

1 tsp. dry mustard

½ tsp. garlic powder

16-oz. can baked beans, undrained

16-oz. can kidney beans, drained

15½-oz. can butter beans, drained

14½-oz. can green beans, drained

2 Tbsp. ketchup

1. Mix together all ingredients. Pour into slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   

Variation:

Make this a main dish by adding 1 lb. hamburger to the bacon, browning it along with the bacon and chopped onions in skillet, then adding that mixture to the rest of the ingredients before pouring into slow cooker.

Lauren Eberhard

Seneca, IL

8 slices bacon

1 cup chopped onions

½ cup brown sugar

½ cup ketchup

2 Tbsp. vinegar

1 tsp. dry mustard

14½-oz. can green beans, drained

16-oz. can kidney beans, drained

15½-oz. can butter beans, drained

15½-oz. can pork and beans

1. Brown bacon in saucepan, reserving drippings. Crumble bacon. Cook onions in bacon drippings. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 6-8 hours.
   

Julette Leaman

Harrisonburg, VA

10 slices bacon

4 medium onions, cut in rings

½-1 cup brown sugar, according to your preference

1 tsp. dry mustard

1 tsp. salt

¼ cup cider vinegar

1-lb. can green beans, drained

2 1-lb. cans butter beans, drained

27-oz. can pork and beans

1. Brown bacon in skillet and crumble. Drain all but 2 Tbsp. bacon drippings. Stir in onions, brown sugar, mustard, salt, and vinegar. Simmer 20 minutes.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 3 hours.
   

Carol Peachey

Lancaster, PA

16-oz. can kidney beans, drained

15½-oz. can baked beans

1 pint home-frozen,
or
1-lb. pkg. frozen, lima beans

1 pint home-frozen,
or
1-lb. pkg. frozen, green beans

4 slices bacon, browned and crumbled

½ cup ketchup

½ cup sugar

½ cup brown sugar

2 Tbsp. vinegar

salt to taste

1. Combine beans and bacon in slow cooker.
   
2. Stir together remaining ingredients. Add to beans and mix well.
   
3. Cover. Cook on Low 8-10 hours.