Fix-It and Forget-It Pink Cookbook (46 page)

½ tsp. salt

3 carrots, sliced

14½-oz. can diced tomatoes

14½-oz. can green beans, drained,
or
1 lb. frozen green beans

14½-oz. can corn, drained,
or
1 lb. frozen corn

4-oz. can diced green chilies

3 zucchini squash, diced,
optional

1. Brown meat, onion, and garlic in oil in saucepan until meat is no longer pink. Place in slow cooker.
   
2. Stir in remaining ingredients.
   
3. Cover. Cook on High 30 minutes. Reduce heat to Low and cook 4-6 hours.
   

Stacy Petersheim

Mechanicsburg, PA

2-lb. beef roast, cubed

2 cups sliced carrots

2 cups diced potatoes

1 medium onion, sliced

1½ cups peas

2 tsp. quick-cooking tapioca

1 Tbsp. salt

½ tsp. pepper

8-oz. can tomato sauce

1 cup water

1 Tbsp. brown sugar

1. Combine beef and vegetables in slow cooker. Sprinkle with tapioca, salt, and pepper.
   
2. Combine tomato sauce and water. Pour over ingredients in slow cooker. Sprinkle with brown sugar.
   
3. Cover. Cook on Low 8 hours.
   

Variation:

Add peas one hour before cooking time ends to keep their color and flavor.

Ruth Shank,
Gridley, IL

3-4-lb. beef round steak,

or
beef roast, cubed

¹
/
₃
cup flour

1 tsp. salt

½ tsp. pepper

3 carrots, sliced

1-2 medium onions, cut into wedges

4-6 medium potatoes, cubed

4-oz. can sliced mushrooms, drained

10-oz. pkg. frozen mixed vegetables

10½-oz. can condensed beef broth

½ cup water

2 tsp. brown sugar

14½-oz. can,
or
1 pint, tomato wedges with juice

¼ cup flour

¼ cup water

1. Toss beef cubes with
   ¹
   /
   ₃
   cup flour, salt, and pepper in slow cooker.
   
2. Combine all vegetables except tomatoes. Add to meat.
   
3. Combine beef broth, ½ cup water, and brown sugar. Pour over meat and vegetables. Add tomatoes and stir carefully.
   
4. Cover. Cook on Low 10-14 hours, or on High 4-5½ hours.
   
5. One hour before serving, mix together ¼ cup flour and ¼ cup water. Stir into slow cooker. Turn to High. Cover and cook remaining time.
   

Note:

For better color, add half of the frozen vegetables (partly thawed) during the last hour.

Doris Perkins

Mashpee, MA

1½ lbs. stewing beef, cubed

4-oz. can mushroom pieces, drained (save liquid)

half a garlic clove, minced

¾ cup sliced onions

3 Tbsp. shortening

1 beef bouillon cube

1 cup hot water

8-oz. can tomato sauce

2 tsp. sugar

2 tsp. Worcestershire sauce

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. salt

¹
/
₈
tsp. pepper

1. Brown meat, mushrooms, garlic, and onions in shortening in skillet.
   
2. Dissolve bouillon cube in hot water. Add to meat mixture.
   
3. Stir in mushroom liquid and rest of ingredients. Mix well. Pour into slow cooker.
   
4. Cover. Cook on High 3 hours, or until meat is tender.
   

Serve over cooked
noodles
, ­
spaghetti
,
or
rice
.

Joyce B. Suiter

Garysburg, NC

3 lbs. stewing beef, cubed

10¾-oz. can cream of mushroom soup

7-oz. jar mushrooms, undrained

½ cup red wine

1 envelope dry onion soup mix

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

Serve over
noodles
.
rice
,
or
pasta
.

Alexa Slonin

Harrisonburg, VA

12 oz. whole tiny new potatoes,
or
2 medium potatoes, cubed,
or
2 medium sweet potatoes, cubed

8 small carrots, cut in small chunks

2 small onions, cut in wedges

2 ribs celery, cut up

2½-3 lb. beef chuck,
or
pot roast

2 Tbsp. cooking oil

¾ cup water,
or
dry wine,
or
tomato juice

1 Tbsp. Worcestershire sauce

1 tsp. instant beef bouillon granules

1 tsp. dried basil

1. Place vegetables in bottom of slow cooker.
   
2. Brown roast in oil in skillet. Place on top of vegetables.
   
3. Combine water, Worcestershire sauce, bouillon, and basil. Pour over meat and vegetables.
   
4. Cover. Cook on Low 10-12 hours.
   

Moreen Weaver
, Bath, NY

3-4 carrots, cut in 1-inch chunks

4-5 medium potatoes, cut in 1-inch chunks

1 lb. frozen,
or
fresh, green beans

1 large onion, cut in wedges

1½ cups water

3-5-lb. beef roast

2 cloves garlic, minced

salt to taste

pepper to taste

10¾-oz. can cream of mushroom soup

2-3 Tbsp. Worcestershire sauce

1 pkg. dry onion soup mix, beef,
or
mushroom, flavor

1. Place vegetables and water into slow cooker.
   
2. Place beef roast on top of vegetables.
   
3. Sprinkle garlic over meat, followed by salt and pepper to taste.
   
4. Spoon cream of mushroom soup over seasoned meat.
   
5. Gently pour Worcestershire sauce over soup.
   
6. Sprinkle with dry onion soup mix.
   
7. Cover. Cook on High 5-6 hours.
   
8. Reset temperature to Low. Continue cooking 2-3 more hours, or until ­vegetables and meat are fork-tender, but not dry or mushy.