Fix-It and Forget-It Pink Cookbook (27 page)

Marie Miller

Scotia, NY

1 lb. ground beef

1 pkg. dry taco seasoning mix

half a 12-oz. jar salsa

16-oz. can kidney beans, undrained

15-oz. can black beans, undrained

14½-oz. can diced tomatoes, undrained

pinch of sugar

1. Brown ground beef in skillet. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Heat on High until mixture comes to boil. Reduce heat to Low. Simmer 1½ hours.
   
4. To reduce liquids, continue cooking uncovered.
   

Top individual servings with choice of shredded
cheese
,
chopped
onions
,
a dollop of
sour cream
,
diced fresh
tomatoes
.
guacamole
,
and sliced black
olives
.

Nancy Graves

Manhattan, KS

¾ cup sliced onion

1 lb. ground beef

¼ cup uncooked, long-grain rice

3 cups diced raw potatoes

1 cup diced celery

2 cups canned kidney beans, drained

1 tsp. salt

¹
/
₈
tsp. pepper

¼ tsp. chili powder

¼ tsp. Worcestershire sauce

1 cup tomato sauce

½ cup water

1. Brown onions and ground beef in skillet. Drain.
   
2. Layer ingredients in slow cooker in order given.
   
3. Cover. Cook on Low 6 hours, or until potatoes and rice are cooked.
   

Variation:

Add a layer of 2 cups sliced carrots between potatoes and celery.

Katrine Rose

Woodbridge, VA

Gladys Longacre

Susquehanna, PA

1 lb. ground beef

½ cup chopped onions

½ cup chopped green peppers

½ tsp. salt

¹
/
₈
tsp. pepper

¼ tsp. dried thyme

14½-oz. can diced tomatoes with Italian herbs

6-oz. can tomato paste, diluted with 1 can water

2 cups frozen whole kernel corn

16-oz. can kidney beans

1 Tbsp. chili powder

1. Sauté ground beef, onions, and green peppers in deep saucepan. Drain and season with salt, pepper, and thyme.
   
2. Stir in tomatoes, tomato paste, and corn. Heat until corn is thawed. Add kidney beans and chili powder. Pour into slow cooker.
   
3. Cover. Cook on Low 5-6 hours.
   

Top individual servings with dollops of
sour cream
,
or sprinkle with shredded
cheese
.

Tracey Stenger

Gretna, LA

1 lb. ground beef, browned and drained

1 lb. ground turkey, browned and drained

3 bell peppers, chopped

2 onions, chopped

4 garlic cloves, minced

2 14½-oz. cans chicken,
or
vegetable, broth

15½-oz. can butter beans, rinsed and drained

15-oz. can black-eyed peas, rinsed and drained

15-oz. can garbanzo beans, rinsed and drained

15-oz. can navy beans, rinsed and drained

4-oz. can chopped green chilies

2 Tbsp. chili powder

3 tsp. ground cumin

2 tsp. dried oregano

2 tsp. paprika

1½-2 tsp. salt

½ tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   

Jean Weller

State College, PA

1 lb. ground beef

1 lb. bacon, diced

½ cup chopped onions

½ cup brown sugar

½ cup sugar

½ cup ketchup

2 tsp. dry mustard

1 tsp. salt

½ tsp. pepper

2 15-oz. cans green beans, drained

2 14½-oz. cans baked beans

2 15-oz. cans butter beans, drained

2 16-oz. cans kidney beans, rinsed and drained

1. Brown ground beef and bacon in skillet. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on High 1 hour. Reduce heat to Low and cook 7-8 hours.
   

Dorothea K. Ladd

Ballston Lake, NY

1 lb. ground beef

1 lb. bulk pork sausage

1 large onion, chopped

1 large green pepper, chopped

2-3 ribs celery, chopped

2 15½-oz. cans kidney beans

29-oz. can tomato purée

6-oz. can tomato paste

2 cloves garlic, minced

2 Tbsp. chili powder

2 tsp. salt

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

Top individual servings with shredded
sharp cheddar cheese
.

Variations:

1. For extra flavor, add 1 tsp. cayenne pepper.

2. For more zest, use mild or hot Italian sausage instead of regular pork sausage.