Fix-It and Forget-It Pink Cookbook (37 page)

Scranton, PA

Mitzi McGlynchey

Downingtown, PA

Vera Schmucker

Goshen, IN

Kaye Schnell

Falmouth, MA

Elizabeth Yoder

Millersburg, OH

6 potatoes, peeled and cubed

2 leeks, chopped

2 onions, chopped

1 rib celery, sliced

4 chicken bouillon cubes

1 Tbsp. dried parsley flakes

5 cups water

1 Tbsp. salt

pepper to taste

¹
/
₃
cup butter

13-oz. can evaporated milk

1. Combine all ingredients except milk in slow cooker.
   
2. Cover. Cook on Low 10-12 hours, or High 3-4 hours. Stir in milk during last hour.
   
3. If desired, mash potatoes before serving.
   

Garnish with chopped
chives
.

Variations:

1. Add one carrot, sliced, to vegetables before cooking.

2. Instead of water and bouillon cubes, use 4-5 cups chicken stock.

Wanda Roth

Napoleon, OH

2 qts. whole,
or
diced, tomatoes, undrained

6-oz. can tomato paste

½ cup chopped onions

½ cup chopped celery

½ cup chopped green peppers

2 garlic cloves, minced

1 tsp. salt

1½ tsp. ground cumin

1 tsp. dried oregano

¼ tsp. cayenne pepper

3 Tbsp. brown sugar

15-oz. can garbanzo beans

1. Combine all ingredients except beans in slow cooker.
   
2. Cook on Low 6-8 hours, or High 3-4 hours. Add beans one hour before serving.
   

Variation:

If you prefer a less tomatoey taste, substitute 2 vegetable bouillon cubes and 1 cup water for tomato paste.

Julie Weaver

Reinholds, PA

1 cup finely chopped onions

1 cup finely chopped carrots

1 cup finely chopped red,
or
green, pepper,
or
mixture of two

1 garlic clove, minced

4 tsp. chili powder

1 tsp. ground cumin

2 Tbsp. chopped cilantro

14½-oz. can diced tomatoes

3 cups cooked black-eyed beans,
or
2 15-oz. cans black-eyed beans, drained

4-oz. can chopped green chilies

¾ cup orange juice

¾ cup water,
or
broth

1 Tbsp. cornstarch

2 Tbsp. water

1. Combine all ingredients except cornstarch, 2 Tbsp. water, cheese, and cilantro.
   
2. Cover. Cook on Low 6-8 hours, or High 4 hours.
   
3. Dissolve cornstarch in water. Stir into soup mixture 30 minutes before serving.
   

Garnish individual servings with shredded
cheddar cheese
and chopped
cilantro
.

Becky Harder

Monument, CO

15-oz. can black beans, undrained

15-oz. can pinto beans, undrained

16-oz. can kidney beans, undrained

15-oz. can garbanzo beans, undrained

2 14½-oz. cans stewed tomatoes and juice

1 pkg. prepared chili seasoning

1. Pour beans, including their liquid, into slow cooker.
   
2. Stir in tomatoes and chili seasoning.
   
3. Cover. Cook on Low 4-8 hours.
   

Serve with
crackers
,
and top with grated
cheddar cheese
,
sliced
green onions
,
and
sour cream
,
if desired.

Variation:

Add additional cans of white beans or 1 tsp. dried onion.

Connie Johnson

Loudon, NH

3 garlic cloves, minced

2 onions, chopped

1 cup textured vegetable protein (TVP)

1-lb. can beans of your choice, drained

1 green bell pepper, chopped

1 jalapeno pepper, seeds removed, chopped

28-oz. can diced Italian tomatoes

1 bay leaf

1 Tbsp. dried oregano

½-1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   

Colleen Heatwole

Burton, MI

3 medium carrots, halved and sliced thin

2 celery ribs, diced fine

1 medium onion, chopped fine

4 cloves garlic, minced

2 14½-oz. cans vegetable broth

2 15-oz. can black beans, undrained

15½-oz. can red kidney beans, undrained

2 15-oz. cans crushed tomatoes,
or
1 quart canned tomatoes

1½ tsp. dried basil

½ tsp. dried oregano

½ tsp. cumin

1 tsp. chili powder

½ tsp. salt

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 4½-9 hours, or until vegetables are done to your liking.
   

Variations:

1. This is good with a garnish of sour cream and/or grated cheddar cheese on each individual serving.

2. This works well as a topping over cooked rice.

Joleen Albrecht

Gladstone, MI

15½-oz. can kidney beans, rinsed and drained

15½-oz. can garbanzo beans, rinsed and drained

16-oz. can vegetarian baked beans

19-oz. can black bean soup

15-oz. can whole-kernel corn, drained

14½-oz. can chopped tomatoes

1 green bell pepper, chopped

1 onion, chopped

2 ribs celery, chopped

2 cloves garlic, chopped

1 Tbsp. chili powder

1 Tbsp. dried oregano

1 Tbsp. dried parsley

1 Tbsp. dried basil

1½ tsp. Tabasco,
optional

1. Combine all beans, soup, and all vegetables in slow cooker.
   
2. Stir in all seasonings.
   
3. Cover. Cook on High 2-3 hours, or on Low 4 hours.
   

If you wish, garnish individual servings of chili with
sour cream
,
shredded
cheddar cheese
,
and 
tortilla chips
.