Fix-It and Forget-It Pink Cookbook (45 page)

Susan Tjon

Austin, TX

2 lbs. stewing meat, cubed

1 envelope dry onion soup mix

29-oz. can peeled,
or
crushed, tomatoes

1 tsp. dried oregano

garlic powder to taste

2 Tbsp. oil

2 Tbsp. wine vinegar

1. Layer meat evenly in bottom of slow cooker.
   
2. Combine soup mix, tomatoes, spices, oil, and vinegar in bowl. Blend with spoon. Pour over meat.
   
3. Cover. Cook on High 6 hours, or Low 8-10 hours.
   

Pat Bishop

Bedminster, PA

1-2 lbs. beef roast, cubed

2 tsp. salt

¼ tsp. pepper

2 cups water

2 carrots, sliced

2 small onions, sliced

4-6 small potatoes, cut up in chunks, if desired

¼ cup quick-cooking tapioca

1 bay leaf

10-oz. pkg. frozen peas,
or
mixed vegetables

1. Brown beef in saucepan. Place in slow cooker.
   
2. Sprinkle with salt and pepper. Add remaining ingredients except frozen vegetables. Mix well.
   
3. Cover. Cook on Low 8-10 hours, or on High 4-5 hours. Add vegetables during last 1-2 hours of cooking.
   

Ernestine Schrepfer

Trenton, MO

1½ lbs. stewing meat, cubed

2¼ cups tomato juice

10½-oz. can consomme

1 cup chopped celery

2 cups sliced carrots

4 Tbsp. quick-cooking tapioca

1 medium onion, chopped

¾ tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 7-8 hours. (Do not peek.)
   

Joyce B. Suiter

Garysburg, NC

3 lbs. stewing beef, cubed

1 cup water

1 cup red wine

1.2-oz. envelope beef-mushroom soup mix

2 cups diced potatoes

1 cup thinly sliced carrots

10-oz. pkg. frozen peas and onions

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

Note:

You may increase all vegetable quantities with good results!

Becky Harder

Monument, CO

1½ lbs. beef stewing meat, cubed

2 10-oz. pkgs. frozen vegetables – carrots, corn, peas

4 large potatoes, cubed

1 bay leaf

1 onion, chopped

15-oz. can stewing tomatoes of your choice – Italian,
or
Mexican,
or
regular

8-oz. can tomato sauce

2 Tbsp. Worcestershire sauce

1 tsp. salt

¼ tsp. pepper

1. Put meat on bottom of slow cooker. Layer frozen vegetables and potatoes over meat.
   
2. Mix remaining ingredients together in large bowl and pour over other ingredients.
   
3. Cover. Cook on Low 6-8 hours.
   

Jo Haberkamp

Fairbank, IA

2 lbs. round steak, cut in 1-inch cubes

2 Tbsp. oil

2 8-oz. cans tomato sauce

2 tsp. chili powder

2 cups sliced carrots

2 cups small white onions

1 tsp. paprika

¼ cup sugar

1 tsp. salt

¹
/
₃
cup vinegar

½ cup light molasses

1 large green pepper, cut in 1-inch pieces

1. Brown steak in oil in saucepan.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on High 4-6 hours.
   

Beatrice Orgish

Richardson, TX

1 cup uncooked wild rice, rinsed and drained

1 cup chopped celery

1 cup chopped carrots

2 4-oz. cans mushrooms, drained

1 large onion, chopped

1 clove garlic, minced

½ cup slivered almonds

3 beef bouillon cubes

2½ tsp. seasoned salt

2-lb. boneless round steak, cut into 1-inch cubes

3 cups water

1. Place ingredients in order listed in slow cooker.
   
2. Cover. Cook on Low 6-8 hours or until rice is tender. Stir before serving.
   

Variations:

1. Brown beef in saucepan in 2 Tbsp. oil before putting in slow cooker for deeper flavor.

2. Add a bay leaf and 4-6 whole peppercorns to mixture before cooking. Remove before serving.

3. Substitute chicken legs and thighs (skin removed) for beef.

Jeanne Allen

Rye, CO

2 lbs. sirloin,
or
stewing meat, cubed

1 large onion, diced

2 garlic cloves, minced

2 Tbsp. oil

1½ cups water

1 Tbsp. dried parsley flakes

2 beef bouillon cubes

1 tsp. ground cumin