Easy Slow Cooker Cookbook (32 page)

• With your hands, shape half beef mixture into flat loaf and place in sprayed slow cooker.

• Sprinkle half cheese over meat loaf and press into meat.

• Form remaining meat mixture in same shape as first

layer, place over cheese and seal seams.

• Cover and cook on LOW for 6 to 7 hours.

• When ready to serve, sprinkle remaining cheese over loaf and leave in cooker until cheese melts.

• Carefully remove loaf with foil handles and place on serving plate. Serves 4 to 6.

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BeeF

Hashbrown Dinner

1½ pounds lean ground chuck, browned

.7 kg

1 (1 ounce) packet dry brown gravy mix

28 g

1 (15 ounce) can cream-style corn

425 g

1 (15 ounce) can whole kernel corn

425 g

1 (8 ounce) package shredded cheddar cheese,

divided

227 g

1 (16 ounce) package frozen hashbrowns,

partially thawed

.5 kg

1 (10 ounce) can golden mushroom soup

280 g

1 (5 ounce) can evaporated milk

143 g

• Place browned beef in sprayed slow cooker and toss with dry brown gravy.

• Add cream corn and whole kernel corn and cover with half cheddar cheese.

• Top with hashbrowns and remaining cheese.

• In bowl, combine mushroom soup and evaporated milk.

Mix well and pour over hashbrowns and cheese. Cover

and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

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Fiesta Beef and Rice

1½ pounds lean ground beef

.7 kg

1 (15 ounce) can Mexican stewed tomatoes

425 g

1 (7 ounce) box beef-flavored rice mix

198 g

1 (11 ounce) can Mexicorn®, drained

312 g

salsa

• Sprinkle salt and pepper over ground beef and shape into small patties.

• Place in sprayed 5-quart (5 L) oval slow cooker.

• In separate bowl, combine stewed tomatoes, rice, corn and 2 cups (480 ml) water and mix well.

Spoon over beef patties.

• Cover and cook on LOW for 4 to 5 hours.

• When ready to serve, place large spoonful of salsa on each serving. Serves 4 to 6.

231

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Cowboy Feed

1½ pounds lean ground beef

.7 kg

2 onions, coarsely chopped

5 medium potatoes, peeled, sliced

1 (15 ounce) can kidney beans, rinsed, drained

425 g

1 (15 ounce) can pinto beans, drained

425 g

1 (15 ounce) can Mexican stewed tomatoes

425 g

1 (10 ounce) can tomato soup

280 g

½ teaspoon basil

2 ml

½ teaspoon oregano

2 ml

2 teaspoons minced garlic

10 ml

• In skillet, sprinkle beef with some salt and pepper, brown and drain.

• Place onions in slow cooker and spoon beef over onions.

• On top of beef, layer potatoes and kidney and pinto beans.

• Pour stewed tomatoes and tomato soup over beans and potatoes and sprinkle with basil, oregano and garlic.

• Cover and cook on LOW for 7 to 8 hours. Serves 4 to 6.

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Cheeseburger supper

1 (5 ounce) box bacon and cheddar scalloped

potatoes

143 g

¹⁄3 cup milk

80 ml

¼ cup (½ stick) butter, melted

60 ml

1 (15 ounce) can whole kernel corn with liquid

425 g

1½ pounds lean ground beef

.7 kg

1 onion, coarsely chopped

1 (8 ounce) package shredded cheddar cheese

227 g

• Place scalloped potatoes in sprayed slow cooker.

• Pour 2¼ cups (540 ml) boiling water, milk and butter over potatoes.

• In skillet, brown ground beef and onion in little oil, drain and spoon over potatoes. Top with corn.

• Cover and cook on LOW for 6 to 7 hours.

• When ready to serve, sprinkle cheese over corn. Serves 4

to 6.

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Beef and Macaroni supper

1 (10 ounce) package macaroni, cooked, drained

280 g

3 tablespoons oil

45 ml

1½ pounds lean ground beef, browned, drained

.7 kg

1 onion, chopped

3 ribs celery, chopped

2 (10 ounce) cans tomato soup

2 (280 g)

1 (6 ounce) can tomato paste

168 g

1 teaspoon beef bouillon granules

5 ml

1 (8 ounce) package cubed Velveeta® cheese

227 g

• Toss cooked macaroni with oil to make sure macaroni does not stick.

• Place in sprayed slow cooker.

• Add beef, onion, celery, tomato soup, tomato paste, beef bouillon and
¹⁄3
cup (160 m) water and stir to mix well.

• Cover and cook on LOW for 4 to 6 hours. Before last hour of cooking time, stir in cubed cheese. Serves 4 to 6.

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Beef-Bean Medley

1 pound lean ground beef

.5 kg

1 onion, chopped

6 slices bacon, cooked, crumbled

2 (15 ounce) cans pork and beans

2 (425 g)

1 (15 ounce) can butter beans, rinsed, drained

425 g

1 (15 ounce) can kidney beans, rinsed, drained

425 g

½ cup packed brown sugar

120 ml

3 tablespoons vinegar

45 ml

1 (13 ounce) bag original corn chips

370 g

1 (8 ounce) package shredded cheddar cheese

227 g

• In skillet, brown ground beef, drain and transfer to sprayed 4 to 5-quart (4 L) slow cooker.

• Add bacon and all 3 cans of beans.

• In bowl, combine ketchup, brown sugar and vinegar.

Add to cooker and stir.

• Cover and cook on LOW for 4 to 6 hours.

• When ready to serve, spoon over corn chips and sprinkle cheese over top. Serves 4 to 6.

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