Read Fix-It and Forget-It Pink Cookbook Online
Authors: Phyllis Pellman Good
Barbara Hershey
Lititz, PA
Makes 8 servings
Prep Time: 1 hour (includes preparing and baking meatballs)
Cooking Time: 4-5 hours
Ideal slow-cooker size: 4- to 6-qt
Meatballs:
2 lbs. lean ground beef
2 eggs, beaten
2 Tbsp. dried onion
2
/
3
cup dried bread crumbs
½ cup milk
1 tsp. salt
¼ tsp. pepper
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
Stew:
6 medium potatoes, unpeeled if you wish, and diced fine
1 large onion, sliced
8 medium carrots, sliced
4 cups vegetable juice
1 tsp. basil
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
Tips:
1. You can speed up the preparation of this dish by using frozen meatballs, either your own, or store-bought ones.
2. If you will be gone more hours than the time required to cook the slow-cooker dish that you want to make, you can cook that recipe in your slow-cooker overnight on Low. I've done this many times. In the morning I put the slow-cooker insert, now full of the cooked food, into the refrigerator. When I get home, I reheat the food in my microwave.
Kim Stoltzfus
Parksburg, PA
Makes 12 servings
Prep Time: 30-35 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 3½-qt
1 lb. ground beef
6 medium potatoes, peeled or not, and cubed
16-oz. pkg. baby carrots
3 cups water
2 Tbsp. dry onion soup mix
1 garlic clove, minced
1 tsp. Italian seasoning
1-1½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
6-oz. can Italian tomato paste
10¾-oz. can tomato soup
Tip:
You can add the tomato paste and tomato soup with the rest of the ingredients, if that is more convenient.
Lisa Warren
Parkesburg, PA
Makes 8-10 servings
Prep. Time: 15 minutes
Cooking Time: 6-8 hours
Ideal slow-cooker size: 6-qt
1 lb. ground beef,
or
turkey, browned and drained
3 carrots, sliced
4 potatoes, peeled and cubed
1 small onion, diced
1 tsp. garlic powder
1 tsp. Italian seasoning
¾ tsp. salt
¼ tsp. pepper
15-oz. can diced Italian tomatoes,
or
2 fresh tomatoes, chopped
6-oz. can Italian-flavored tomato paste
4½ cups water
1 quart beef broth
Judy Govotsos
Frederick, MD
Makes 12 servings
Prep Time: 15-30 minutes
Cooking Time: 4-5 hours
Ideal slow-cooker size: 5- to 6-qt
1 lb. lean ground beef
2 cups onion, chopped
2 cups celery, chopped
2 1-lb. pkgs. frozen mixed vegetables of your choice
2 14 ½-oz. cans Italian-style stewed tomatoes, undrained
1 tsp. black pepper
2 beef bouillon cubes
½ lb. shredded coleslaw
2 medium potatoes, unpeeled and chopped very fine
6 cups water,
or
more if needed
Note:
This soup tastes great even as leftovers.
Carolyn Mathias
Williamsville, NY
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 3½-4 hours
Ideal slow-cooker size: 5-qt
1 lb. ground beef
1 medium onion, chopped
40-oz. can tomatoes
2 cups water
15-oz. can kidney beans
1 tsp. salt
½ tsp. pepper
1 Tbsp. chili powder
½ cup chopped celery
2 cups thinly sliced cabbage
Becky Oswald
Broadway, VA
Makes 10 servings
Prep. Time: 15 minutes
Cooking Time: 3-8 hours
Ideal slow-cooker size: 5½-qt
1 lb. ground beef
1 medium onion, chopped
3 14½-oz. cans beef consomme
28-oz. can diced,
or
crushed, tomatoes
3 carrots, sliced
3 celery ribs, sliced
8 Tbsp. barley
1 bay leaf
1 tsp. dried thyme
1 Tbsp. dried parsley
1 tsp. salt
½ tsp. pepper