Fix-It and Forget-It Pink Cookbook (84 page)

3 green peppers, chopped

1. Brown ground beef, onions, bacon, and garlic in saucepan. Drain.
   
2. Combine all ingredients in large slow cooker.
   
3. Cover. Cook on Low 6 hours.
   

Ruth Ann Swartzendruber

Hydro, OK

1 lb. ground beef

½ cup diced onions

1 pkg. dry spaghetti sauce mix

8-oz. can tomato sauce

3 cups tomato juice

4 oz. dry spaghetti, broken into 4-inch pieces

1. Brown meat and onions in skillet. Drain. Transfer to greased slow cooker.
   
2. Add remaining ingredients, except spaghetti.
   
3. Cover. Cook on Low 6-8 hours, or on High 3½ hours.
   
4. During last hour, turn to High and add spaghetti. Stir frequently to keep spaghetti from clumping together.
   

Dale Peterson

Rapid City, SD

1 cup chopped onions

1 cup chopped green peppers

1 Tbsp. butter,
or
margarine

28-oz. can tomatoes with juice

4-oz. can mushrooms, chopped and drained

2¼-oz. can sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned and drained

12 oz. spaghetti, cooked and drained

10¾-oz. can cream of mushroom soup

½ cup water

2 cups (8 oz.) shredded cheddar cheese

¼ cup grated Parmesan cheese

1. Sauté onions and green peppers in butter in skillet until tender. Add tomatoes, mushrooms, olives, oregano, and beef. Simmer for 10 minutes. Transfer to slow cooker.
   
2. Add spaghetti. Mix well.
   
3. Combine soup and water. Pour over casserole. Sprinkle with cheeses.
   
4. Cover. Cook on Low 4-6 hours.
   

Jean Butzer

Batavia, NY

1 cup finely chopped onions

2 garlic cloves, minced

2 lbs. fresh tomatoes, peeled and chopped,
or
28-oz. can tomatoes, cut up, with juice

6-oz. can tomato paste

1 Tbsp. sugar

2 tsp. instant beef bouillon granules

1 tsp. dried oregano

½ tsp. dried basil

1 large bay leaf

salt to taste

pepper to taste

4-oz. can sliced mushrooms

2 Tbsp. cornstarch

2 Tbsp. cold water

1. Combine all ingredients except mushrooms, cornstarch, and water in slow cooker.
   
2. Cover. Cook on Low 10-12 hours.
   
3. Remove bay leaf. Stir in mushrooms.
   
4. Combine cornstarch and water. Stir into sauce.
   
5. Cover. Cook on High until thickened and bubbly, about 25 minutes.
   

Sherril Bieberly

Salina, KS

3 Tbsp. olive oil

1 cup packed chopped fresh parsley

3 ribs celery, chopped

1 medium onion, chopped

2 garlic cloves, minced

2-inch sprig fresh rosemary,
or
½ tsp. dried rosemary

2 small fresh sage leaves,
or
½ tsp. dried sage

32-oz. can tomato sauce

32-oz. can chopped tomatoes

1 small dried hot chili pepper

¼ lb. fresh mushrooms, sliced,
or
8-oz. can sliced mushrooms, drained

1½ tsp. salt

1. Heat oil in skillet. Add parsley, celery, onion, garlic, rosemary, and sage. Sauté until vegetables are tender. Place in slow cooker.
   
2. Add tomatoes, chili pepper, mushrooms, and salt.
   
3. Cover. Cook on Low 12-18 hours, or on High 5-6 hours.
   

Variation:

Add 2 lbs. browned ground beef to olive oil and sautéed vegetables. Continue with recipe.

Louise Stackhouse

Benton, PA

6-7 fresh tomatoes, peeled and crushed

1 medium onion, chopped

2 green peppers, chopped

2 cloves garlic, minced

½ tsp. dried basil

½ tsp. dried oregano

¼ tsp. salt

¼ cup sugar

6-oz. can tomato paste,
optional

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours. If the sauce is too watery for your liking, stir in a 6-oz. can of tomato paste during the last hour of cooking.
   

Serve over cooked
spaghetti
or other
pasta
.

Marla Folkerts

Holland, OH

Ruth Ann Swartzendruber

Hydro, OK

Arlene Wiens

Newton, KS

1½ lbs. ground beef,
or
bulk Italian sausage

1 medium onion, chopped