Fix-It and Forget-It Pink Cookbook (61 page)

Elizabeth Yoder

Millersburg, OH

Marcella Stalter

Flanagan, IL

1 lb. ground beef

1 medium onion, chopped

1 medium green pepper, chopped

15¼-oz. can whole kernel corn, drained

4-oz. can mushrooms, drained

1 tsp. salt

¼ tsp. pepper

11-oz. jar salsa

5 cups uncooked medium egg noodles

28-oz. can diced tomatoes, undrained

1 cup shredded cheddar cheese

1. Cook beef and onion in saucepan over medium heat until meat is no longer pink. Drain. Transfer to slow cooker.
   
2. Top with green pepper, corn, and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Cover and cook on Low 3 hours.
   
3. Cook noodles according to package in separate pan. Drain and add to slow cooker after mixture in cooker has cooked for 3 hours. Top with tomatoes. Sprinkle with cheese.
   
4. Cover. Cook on Low 1 more hour.
   

Variation:

Add uncooked noodles after salsa. Pour tomatoes and 1 cup water over all. Sprinkle with cheese. Cover and cook on Low 4 hours, or until noodles are tender.

Nadine Martinitz

Salina, KS

Elsie Schlabach

Millersburg, OH

1½ lbs. ground beef, browned and drained

10¾-oz. can tomato soup

10¾-oz. can cream of chicken soup

8-oz. pkg. wide noodles, cooked

1 cup chopped celery, cooked tender

1 lb. frozen mixed vegetables

2 tsp. salt

½ lb. Velveeta cheese, cubed

1. Combine ground beef and tomato soup.
   
2. Combine chicken soup, noodles, and celery.
   
3. Layer beef mixture, chicken mixture, and vegetables. Sprinkle with salt. Lay cheese over top.
   
4. Cover. Cook on Low 2-3 hours.
   

Variation:

For more bite, use shredded cheddar cheese instead of cubed Velveeta.

Jean Butzer

Batavia, NY

1 lb. ground beef

1 small onion, chopped

¾ tsp. salt

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ cup flour

1¼ cups hot water

2 tsp. beef bouillon granules

2 Tbsp. red wine

6 oz. medium-sized shell pasta, uncooked

4-oz. can sliced mushrooms, drained

1 cup sour cream

1. Brown ground beef and onion in saucepan. Drain. Place in slow cooker.
   
2. Stir in salt, garlic powder, Worcestershire sauce, and flour.
   
3. Add water, bouillon, and wine. Mix well.
   
4. Cover. Cook on Low 2-3 hours.
   
5. Cook pasta in separate pan according to package directions. Stir cooked pasta, mushrooms, and sour cream into slow cooker. Cover. Cook on High 10-15 minutes.
   

Lizzie Weaver

Ephrata, PA

1½ lbs. ground beef

1 onion, chopped

1½ cups diced potatoes

1½ cups sliced carrots

1½ cups peas

1½ cups macaroni, cooked

10¾-oz. can cream of celery soup

½ lb. cheddar cheese, grated

2 cups milk

1½ tsp. salt

1. Fry beef and onion in saucepan until brown. Drain.
   
2. Cook vegetables just until soft.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Cook on High 2 hours, or on Low 4-5 hours.
   

Variation:

Skip pre-cooking the vegetables; add them raw to the slow cooker. Increase cooking time to 4 hours on High, or 8-10 hours on Low.

Add the cooked macaroni and the milk during the last 15 minutes if cooking on High, or during the last 30 minutes if cooking on Low.

Lizzie Weaver

Ephrata, PA

2 lbs. hamburger, browned

1 tsp. salt

½ tsp. pepper

2 10¾-oz. cans cream of chicken soup

10¾-oz. can cream of celery soup

4 scant cups milk

1 large pkg. bread stuffing,
or
large loaf of bread, torn in pieces

1. Combine all ingredients in large buttered slow cooker.
   
2. Cover. Cook on High 3 hours, or on Low 6-8 hours.
   

Nanci Keatley

Salem, OR

Ada Miller

Sugarcreek, OH

2 lbs. ground beef

½ tsp. salt

½ tsp. pepper

6 medium potatoes, cubed

1 large onion, sliced

6 medium carrots, sliced

1 cup ketchup

1 cup water

1½ tsp. balsamic vinegar

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

1. Combine beef, ½ tsp. salt, and ½ tsp. pepper. Mix well. Shape into 1-inch balls. Brown meatballs in saucepan over medium heat. Drain.
   
2. Place potatoes, onion, and carrots in slow cooker. Top with meatballs.
   
3. Combine ketchup, water, vinegar, basil, oregano, ½ tsp. salt, and ½ tsp. pepper. Pour over meatballs.
   
4. Cover. Cook on High 4-5 hours, or until vegetables are tender.
   

Barbara Katrine Rose

Woodbridge, VA

Meatballs:

1 lb. ground beef

1 cup drained, unsweetened, crushed pineapple

2 slices crumbled whole wheat bread

2 tsp. instant minced onion

2 tsp. Worcestershire sauce

¼ tsp. garlic powder

¼ tsp. dry mustard

¼ tsp. pepper

Sauce:

4 tsp. Worcestershire sauce

2 tsp. vinegar

1 tsp. dried Italian seasoning

¼ tsp. garlic powder

¼ tsp. cinnamon

¼ tsp. pepper

2 4-oz. cans sliced mushrooms, undrained

2 cups sliced carrots

3 cups tomato juice

4 tsp. instant minced onion

4 Tbsp. minced green peppers

1. Combine all meatball ingredients. Shape into meatballs, using 1 heaping tablespoon mixture for each. Place on rack in baking pan.
   
2. Bake at 350° for 30 minutes, or until done.
   
3. Combine all sauce ingredients and meatballs in slow cooker.
   
4. Cover. Cook on High 3-4 hours.
   

Serve over
rice
.