Fix-It and Forget-It Pink Cookbook (35 page)

Kathi Rogge

Alexandria, IN

6 cups cooked beans: navy, pinto, Great Northern, etc.

1 meaty ham bone

1 cup cooked ham, diced

¼ tsp. garlic powder

1 small bay leaf

1 cup cubed potatoes

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

water

1. Combine all ingredients except water in slow cooker. Add water to about 2½ inches from top.
   
2. Cover. Cook on Low 5-8 hours.
   
3. Remove bay leaf before serving.
   

Sheryl Shenk

Harrisonburg, VA

1 lb. dried black beans, washed and stones removed

3 onions, chopped

1 green pepper, chopped

4 cloves garlic, minced

1 ham hock,
or
¾ cup cubed ham

1 Tbsp. oil

1 Tbsp. ground cumin

2 tsp. dried oregano

1 tsp. dried thyme

1 Tbsp. salt

½ tsp. pepper

3 cups water

2 Tbsp. vinegar

1. Soak beans overnight in 4 quarts water. Drain.
   
2. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water. Stir well.
   
3. Cover. Cook on Low 8-10 hours, or on High 4-5 hours.
   
4. For a thick soup, remove half of cooked bean mixture and purée until smooth in blender or mash with potato masher. Return to cooker. If you like a soupier soup, leave as is.
   
5. Add vinegar and stir well. Debone ham, cut into bite-sized pieces, and return to soup.
   

Serve in soup bowls with a dollop of
sour cream
in the middle of each individual serving, topped with fresh
cilantro
.

Mary Seielstad

Sparks, NV

1-lb. pork tenderloin, cut into 1-inch chunks

16-oz. jar thick, chunky salsa

3 15-oz. cans black beans, rinsed and drained

½ cup chicken broth

1 medium red bell pepper, chopped

1 medium onion, chopped

1 tsp. ground cumin

2-3 tsp. chili powder

1-1½ tsp. dried oregano

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours, or until pork is tender.
   

Garnish individual servings with
sour cream
.

Katelyn Bailey

Mechanicsburg, PA

¹
/
₃
cup chopped onions

1 garlic clove, minced

1-2 Tbsp. oil

2 15½-oz. cans black beans, undrained

1 cup water

1 chicken bouillon cube

½ cup diced, cooked, smoked ham

½ cup diced carrots

1 dash,
or
more, cayenne pepper

1-2 drops,
or
more, Tabasco sauce

1. Sauté onion and garlic in oil in saucepan.
   
2. Purée or mash contents of one can of black beans. Add to sautéed ingredients.
   
3. Combine all ingredients except sour cream in slow cooker.
   
4. Cover. Cook on Low 6-8 hours.
   

Add dollop of
sour cream
to each individual bowl before serving.

Maryann Markano

Wilmington, DE

28-oz. can baked beans

6 slices browned bacon, chopped

2 Tbsp. bacon drippings

2 Tbsp. finely chopped onions

14½-oz. can stewed tomatoes

1 Tbsp. brown sugar

1 Tbsp. vinegar

1 tsp. seasoning salt

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

Dianna Milhizer

Springfield, VA

1 cup chopped carrots

1 cup diced celery

2 cups chopped onions

1 Tbsp. olive oil,
or
butter

2 cups brown rice

1 Tbsp. olive oil,
or
butter

6 cups water

1 lb. lentils, washed and drained

1. Sauté carrots, celery, and onions in 1 Tbsp. oil in skillet. When soft and translucent place in slow cooker.
   
2. Brown rice in 1 Tbsp. oil until dry. Add to slow cooker.
   
3. Stir in water and lentils.
   
4. Cover. Cook on High 6-8 hours.
   

Serve 1 cup each in individual soup bowls. Cover each with a serving of fresh garden salad
(
lettuce
,
spinachleaves
, chopped
tomatoes
,
minced
onions
,
chopped
bell peppers
,
sliced
olives
,
sliced
radishes
.
). Pour favorite
vinaigrette
over all.

Joleen Albrecht

Gladstone, MI

4 cups vegetable broth

3 cups (about 1¼ lbs.) sweet potatoes, peeled and cubed

3 medium carrots, chopped

1 medium onion, chopped

4 cloves garlic, minced

1 cup dried lentils, rinsed

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

¼ tsp. ground ginger

¼ cup fresh cilantro, minced,
or
1-2 Tbsp. dried cilantro

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6 hours, or until vegetables are done to your liking.