Fix-It and Forget-It Pink Cookbook by Phyllis Pellman Good Page B

Conto
    Saylorsburg, PA
    Makes 8 servings
    Prep. Time: 15 minutes
    Cooking Time: 5-6 hours
    Ideal slow-cooker size: 4-qt
    1 lb. ground beef
    1 cup chopped onions
    Â¾ cup chopped green peppers
    1 garlic clove, minced
    14½-oz. can tomatoes, cut up
    16-oz. can kidney beans, drained
    8-oz. can tomato sauce
    2 tsp. chili powder
    Â½ tsp. dried basil
Brown beef, onion, green pepper, and garlic in saucepan. Drain.
Combine all ingredients in slow cooker.
Cover. Cook on Low 5-6 hours.
    Serve in bread bowl .
    Variation:
    Add 16-oz. can pinto beans, ¼ tsp. salt, and ¼ tsp. pepper in Step 2.
    Alexa Slonin
    Harrisonburg, VA
    Be careful about adding liquids to food in a slow cooker. Foods have natural juices in them, and unlike oven cooking which is dry, food juices remain in the slow cooker as the food cooks. —Ann Sunday McDwell, Newtown, PA

Quick and Easy Chili
    Nan Decker
    Albuquerque, NM
    Makes 4 servings
    Prep. Time: 20 minutes
    Cooking Time: 4-5 hours
    Ideal slow-cooker size: 3- to 4-qt
    1 lb. ground beef
    1 onion, chopped
    16-oz. can stewed tomatoes
    11½-oz. can hot V8 juice
    2 15-oz. cans pinto beans
    Â¼ tsp. cayenne pepper
    Â½ tsp. salt
    1 Tbsp. chili powder
Crumble ground beef in microwave-safe casserole. Add onion. Microwave, covered, on High 15 minutes. Drain. Break meat into pieces.
Combine all ingredients in slow cooker.
Cook on Low 4-5 hours.
    Garnish with sour cream , chopped green onions , grated cheese , and sliced ripe olives .

Cindy’s Chili
    Cindy Krestynick
    Glen Lyon, PA
    Makes 4-6 servings
    Prep. Time: 10 minutes
    Cooking Time: 4-6 hours
    Ideal slow-cooker size: 6-qt
    1 lb. ground beef, browned and drained
    3 15½-oz. cans chili beans (hot or mild)
    28-oz. can stewed tomatoes, chopped
    1 rib celery, chopped
    4 cups tomato juice
    Â½ tsp. garlic salt
    Â½ tsp. chili powder
    Â¼ tsp. pepper
    Â¼ tsp. Tabasco sauce
Combine all ingredients in large slow cooker.
Cover. Cook on Low 4-6 hours.

Ed’s Chili
    Marie Miller
    Scotia, NY
    Makes 4-6 servings
    Prep. Time: 15 minutes
    Cooking Time: 2-2½ hours
    Ideal slow-cooker size: 4-qt
    1 lb. ground beef
    1 pkg. dry taco seasoning mix
    half a 12-oz. jar salsa
    16-oz. can kidney beans, undrained
    15-oz. can black beans, undrained
    14½-oz. can diced tomatoes, undrained
    pinch of sugar
Brown ground beef in skillet. Drain.
Combine all ingredients in slow cooker.
Cover. Heat on High until mixture comes to boil. Reduce heat to Low. Simmer 1½ hours.
To reduce liquids, continue cooking uncovered.
    Top individual servings with choice of shredded cheese , chopped onions , a dollop of sour cream , diced fresh tomatoes . guacamole , and sliced black olives .
    In place of ground meat in a recipe, use vegetarian burgers. Cut them up, and you won’t need to brown the meat. —Sue Hamilton, Minooka, IL

Pirate Stew
    Nancy Graves
    Manhattan, KS
    Makes 4-6 servings
    Prep. Time: 15 minutes
    Cooking Time: 6 hours
    Ideal slow-cooker size: 4-qt
    Â¾ cup sliced onion
    1 lb. ground beef
    Â¼ cup uncooked, long-grain rice
    3 cups diced raw potatoes
    1 cup diced celery
    2 cups canned kidney beans, drained
    1 tsp. salt
    1 / 8 tsp. pepper
    Â¼ tsp. chili powder
    Â¼ tsp. Worcestershire sauce
    1 cup tomato sauce
    Â½ cup water
Brown onions and ground beef in skillet. Drain.
Layer ingredients in slow cooker in order given.
Cover. Cook on Low 6 hours, or until potatoes and rice are cooked.
    Variation:
    Add a layer of 2 cups sliced carrots between potatoes and celery.
    Katrine Rose
    Woodbridge, VA

Corn Chili
    Gladys Longacre
    Susquehanna, PA
    Makes 4-6 servings
    Prep. Time: 15 minutes
    Cooking Time: 5-6 hours
    Ideal slow-cooker size: 4-qt
    1 lb. ground beef
    Â½ cup chopped onions
    Â½ cup chopped green peppers
    Â½ tsp. salt
    1 / 8 tsp. pepper
    Â¼ tsp. dried thyme
    14½-oz. can diced tomatoes with Italian herbs
    6-oz. can tomato paste, diluted with 1 can water
    2 cups frozen whole kernel corn
    16-oz. can kidney beans
    1 Tbsp. chili