Fix-It and Forget-It Pink Cookbook (31 page)

Kimberly Jensen

Bailey, CO

2 cups yellow onions, diced

1 small red bell pepper, diced

1 lb. ground turkey, browned

2 Tbsp. minced gingerroot

3 cloves garlic, minced

¼ cup dry sherry

¼ cup hoisin sauce

2 Tbsp. chili powder

1 Tbsp. corn oil

2 Tbsp. soy sauce

1 tsp. sugar

2 cups canned whole tomatoes

16-oz. can dark red kidney beans, undrained

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

Serve topped with
chow mein noodles
or over cooked
white rice
.

Note:

If you serve this chili over rice, this recipe will yield 10-12 servings.

Dawn Day

Westminster, CA

1 large chopped onion

2-3 Tbsp. oil

1 lb. ground turkey

½ tsp. salt

3 Tbsp. chili powder

6-oz. can tomato paste

3 1-lb. cans small red beans with liquid

1 cup frozen corn

1. Sauté onion in oil in skillet until transparent. Add turkey and salt and brown lightly in skillet.
   
2. Combine all ingredients in slow cooker. Mix well.
   
3. Cover. Cook on Low 8-9 hours.
   

Note:

Ground beef can be used in place of turkey.

Variation:

Serve over rice, topped with shredded cheddar cheese and sour cream.

Dolores S. Kratz

Souderton, PA

1 lb. ground turkey

½ cup chopped celery

½ cup chopped onions

8-oz. can tomatoes

14-oz. can pinto beans

14½-oz. can diced tomatoes

½ tsp.,
or
more, chili powder

½ tsp. salt

dash pepper

1. Sauté turkey in skillet until browned. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 6 hours.
   

Janie Steele

Moore, OK

1 small onion, chopped

1 cup chopped celery

1 Tbsp. oil

2-3 cups diced turkey

1 cup cooked rice

leftover gravy,
or
combination of leftover gravy and chicken broth

1. Sauté onion and celery in oil in saucepan until translucent.
   
2. Combine all ingredients in slow cooker, adding gravy and/or broth until the desired consistency is reached.
   
3. Cover. Cook on Low for at least 2-3 hours, or until heated through.
   

Patti Boston

Newark, OH

3 small carrots, sliced

1 small onion, chopped

2 small potatoes, diced

2 Tbsp. chopped parsley

1 garlic clove, minced

3 tsp. beef bouillon granules,
or
3 beef bouillon cubes

1¼ tsp. dried basil

½ tsp. salt

¼ tsp. pepper

16-oz. can red kidney beans, undrained

3 cups water

14½-oz. can stewed tomatoes, with juice

1 cup diced, cooked ham

1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper, and kidney beans in slow cooker. Do not stir. Add water.
   
2. Cover. Cook on Low 8-9 hours, or on High 4½-5½ hours, until vegetables are tender.
   
3. Stir in tomatoes and ham. Cover and cook on High 10-15 minutes.
   

Janice Muller

Derwood, MD

1 lb. bulk pork sausage, cooked and drained

1 lb. ground beef, cooked and drained

31-oz. can pork and beans

16-oz. can light kidney beans

16-oz. can dark kidney beans

14½-oz. can waxed beans, drained

14½-oz. can lima beans, drained

1 cup ketchup

1 cup brown sugar

1 Tbsp. spicy prepared mustard

1. Combine all ingredients in slow cooker.
   
2. Cover. Simmer on High 2-3 hours.
   

Sharon Kauffman

Harrisonburg, VA

1 lb. ground beef,
or
bulk sausage, browned

4 cups cubed, peeled potatoes

1 small onion, chopped

3 8-oz. cans tomato sauce

2 tsp. salt

1½ tsp. pepper

½-1 tsp. hot pepper sauce

water

1. Combine all ingredients except water in slow cooker. Add enough water to cover ingredients.
   
2. Cover. Cook on Low 8-10 hours, or on High 5 hours, until potatoes are tender.
   

Janie Steele

Moore, OK

1 lb. sausage of your choice, cut into ¾-inch-thick slices