Fix-It and Forget-It Pink Cookbook (24 page)

1. Brown beef and onion in skillet. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on High 3 hours, or Low 6-8 hours.
   

Annabelle Unternahrer

Shipshewana, IN

1 lb. hamburger, browned and drained

2 15-oz. cans diced tomatoes

2 carrots, sliced
or
cubed

2 onions, sliced
or
cubed

2 potatoes, diced

1-2 garlic cloves, minced

12-oz. can V8 vegetable juice

1½-2 cups sliced celery

2 tsp. beef stock concentrate,
or
2 beef bouillon cubes

2-3 cups vegetables (cauliflower, peas, corn, limas,
or
your choice of leftovers from your freezer)

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 12 hours, or High 4-6 hours.
   

Note:

If using leftover vegetables that are precooked, add dur­ing last hour if cooking on Low, or during last half hour if cooking on High.

Variation:

Use 3 cups pre-cooked dried beans or lentils instead of hamburger.

Juanita Marner

Shipshewana, IN

1 lb. ground beef

½ cup chopped onions

4 carrots, diced

3 ribs celery, diced

1 garlic clove, minced,
or
1 tsp. garlic powder

1 qt. tomato juice

1 Tbsp. salt

2 cups dry lentils, washed with stones removed

1 qt. water

½ tsp. dried marjoram

1 Tbsp. brown sugar

1. Brown ground beef and onion in skillet. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 8-10 hours, or High 4-6 hours.
   

Glenda S. Weaver

New Holland, PA

2 beef bouillon cubes

1 pint water

1 onion, chopped

1 lb. ground beef

¼ cup ketchup

1 tsp. salt

¹
/
₈
tsp. celery salt

½ cup uncooked noodles

12-16-oz. pkg. frozen mixed vegetables,
or
vegetables of your choice

1 pint tomato juice

1. Dissolve bouillon cubes in water.
   
2. Brown onion and beef in skillet. Drain.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Cook on Low 6 hours, or on High 2-3 hours, until vegetables are tender.
   

Debbie Zeida

Mashpee, MA

1 lb. ground beef

half a large onion, chopped

12-oz. can V8 vegetable juice

2-3 medium potatoes, diced

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of celery soup

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

2 tsp. salt

½-¾ tsp. pepper

1. Sauté beef and onions in skillet. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 8-10 hours.
   

Ilene Bontrager

Arlington, KS

Deb Unternahrer

Wayland, IA

2 lbs. coarsely ground chuck, browned and drained

5 cups water

1 large onion, chopped

4 ribs celery, chopped

3 carrots, sliced

2 14½-oz. cans diced tomatoes

10-oz. pkg. frozen mixed vegetables

5 Tbsp. beef-based granules,
or
5 beef bouillon cubes

½ tsp. pepper

½ cup melted butter

½ cup flour

2 tsp. salt

1. Combine chuck, water, onion, celery, carrots, tomatoes, mixed vegetables, beef granules, and pepper in slow cooker.
   
2. Cover. Cook on Low 8-12 hours, or High 4-6 hours.
   
3. One hour before serving, turn to High. Make a paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until well blended. Add salt.
   
4. Cover. Continue cooking on High until thickened.
   

Alexa Slonin

Harrisonburg, VA

1 lb. ground beef, browned and drained

28-oz. can crushed tomatoes

15¼-oz. can corn, undrained

15-oz. can black beans, undrained

15½-oz. can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing mix

1 envelope dry taco seasoning

1 small onion, chopped

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 4-6 hours.
   

Garnish individual servings with
tortilla
or
corn chips
,
shredded
cheese
,
and
sour cream
.