Fix-It and Forget-It Pink Cookbook (22 page)

Kimberly Jensen

Bailey, CO

1-lb. boneless chuck, cut in ½-inch cubes

1-2 Tbsp. oil

28-oz. can tomatoes

2 carrots, sliced

2 ribs celery, sliced

1 small onion, coarsely chopped

4 cups water

½ cup red wine

4 beef bouillon cubes

2 tsp. garlic powder

1 tsp. pepper

1 tsp. dry oregano

½ tsp. dry thyme

1 bay leaf

¼-½ cup couscous

1. Brown beef cubes in oil in skillet.
   
2. Place vegetables in bottom of slow cooker. Add beef.
   
3. Combine all other ingredients in separate bowl except couscous. Pour over ingredients in slow cooker.
   
4. Cover. Cook on Low 6 hours. Stir in couscous. Cover and cook 30 minutes.
   

Variation:

Add zucchini or mushrooms to the rest of the vegetables before cooking.

Pam Hochstedler

Kalona, IA

1-2 lbs. beef short ribs

2 qts. water

1 tsp. salt

1 tsp. celery salt

1 small onion, chopped

1 cup diced carrots

½ cup diced celery

2 cups diced potatoes

1-lb. can whole kernel corn, undrained

1-lb. can diced tomatoes and juice

1. Combine meat, water, salt, celery salt, onion, carrots, and celery in slow cooker.
   
2. Cover. Cook on Low 4-6 hours.
   
3. Debone meat, cut into bite-sized pieces, and return to pot.
   
4. Add potatoes, corn, and tomatoes.
   
5. Cover and cook on High 2-3 hours.
   

Becky Oswald

Broadway, VA

8 bacon strips, diced

2½ lbs. beef stewing meat, cubed

28-oz. can stewed tomatoes

14½-oz. can stewed ­tomatoes

2 8-oz. cans tomato sauce

16-oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

¼ cup minced fresh ­parsley

1 Tbsp. chili powder

1 tsp. salt

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.
   
2. Brown beef in bacon drippings in skillet.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Cook on Low 9-10 hours, or until meat is tender. Stir occasionally.
   

Karen Ceneviva

Seymour, CT

16-oz. jar chipotle chunky salsa

1 cup water

2 tsp. chili powder

1 large onion, chopped

2 lbs. stewing beef, cut into ½-inch pieces

19-oz. can red kidney beans, rinsed and drained

1. Stir all ingredients together in slow cooker.
   
2. Cover. Cook on High 4-5 hours or on Low 8-9 hours, until beef is fork-tender.
   

Phyllis Attig

Reynolds, IL

1 lb. beef stewing meat

6 cups water

28-oz. can tomatoes, diced, undrained

1 beef bouillon cube

1 medium onion, chopped

2 Tbsp. minced dried parsley

1½ tsp. salt

1½ tsp. dried thyme

½ tsp. pepper

1 medium zucchini, thinly sliced

2 cups finely chopped ­cabbage

16-oz. can garbanzo beans, drained

1 cup uncooked small elbow,
or
shell, macaroni

1. Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper.
   
2. Cover. Cook on Low 7-9 hours, or until meat is tender.
   
3. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetables are tender.
   

Sprinkle individual servings with grated
Parmesan cheese
.

Dorothy Shank

Sterling, IL

3 cups water

1½ lbs. stewing meat, cut into bite-sized pieces

1 medium onion, diced

4 carrots, diced

14½-oz. can tomatoes

2 tsp. salt

10-oz. pkg. frozen mixed vegetables,
or
your choice of frozen vegetables

1 Tbsp. dried basil

½ cup dry vermicelli

1 tsp. dried oregano

1. Combine all ingredients in slow cooker. Stir well.
   
2. Cover. Cook on Low 10-12 hours, or on High 4-5 hours.
   

Top individual servings with grated
Parmesan cheese
.

Maryann Markano

Wilmington, DE

½ lb. beef stewing meat,
or
round steak, cubed

14½-oz. can stewed tomatoes

8-oz. can tomato sauce

1 cup water

1 envelope dry onion soup mix

10-oz. pkg. frozen ­vegetables, partially thawed

½ cup uncooked alphabet noodles

1. Combine meat, tomatoes, tomato sauce, water, and soup mix in slow cooker.
   
2. Cover. Cook on Low 6-8 hours. Turn to High.
   
3. Stir in vegetables and noodles. Add more water if mixture is too dry and thick.
   
4. Cover. Cook on High 30 minutes, or until vegetables are tender.