Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (95 page)

Turkey Stew

Ruth S. Weaver

Reinholds, PA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 6-12 hours

Ideal slow-cooker size: 6½-qt.

2 lbs. skinless turkey thighs

1 lb.,
or
5 large, carrots, sliced

2 medium onions, chopped

8 medium potatoes, cubed

4 ribs celery, chopped

3 garlic cloves, minced

1 tsp. salt

¼ tsp. pepper

2 Tbsp. Worcestershire sauce

15-oz. can tomato sauce

2 bay leaves

1. Place turkey in large slow cooker.

2. In separate bowl, mix together carrots, onions, potatoes, celery, garlic, salt, pepper, Worcestershire sauce, tomato sauce, and bay.

3. Pour over turkey. Cover. Cook on Low 8-12 hours, or on High 6-8 hours. Remove bay leaves before serving.

From-Scratch Baked Beans

Wanda Roth

Napoleon, OH

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 14 hours

Ideal slow-cooker size: 3½- to 4-qt.

2½ cups Great Northern dried beans

4 cups water

1½ cups tomato sauce

½ cup brown sugar

2 tsp. salt

1 small onion, chopped

½ tsp. chili powder

1. Wash and drain dry beans. Combine beans and water in slow cooker. Cook on Low 8 hours, or overnight.

2. Stir in remaining ingredients. Cook on Low 6 hours.

New England Baked Beans

Mary Wheatley

Mashpee, MA

Jean Butzer

Batavia, NY

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 14½-16½ hours

Ideal slow-cooker size: 5-qt.

1 lb. dried beans—Great Northern, pea beans,
or
navy beans

¼ lb. salt pork, sliced
or
diced

1 qt. water

1 tsp. salt

1-4 Tbsp. brown sugar, according to your preference

½ cup molasses

½-1 tsp. dry mustard, according to your preference

½ tsp. baking soda

1 onion, coarsely chopped

5 cups water

1. Wash beans and remove any stones or shriveled beans.

2. Meanwhile, simmer salt pork in 1 quart water in saucepan for 10 minutes. Drain. Do not reserve liquid.

3. Combine all ingredients in slow cooker.

4. Cook on High until contents come to boil. Turn to Low. Cook 14-16 hours, or until beans are tender.

Variations:

1. Add ½ tsp. pepper to Step 3.

Rachel Kauffman

Alton, MI

2. Add ¼ cup ketchup to Step 3.

Cheri Jantzen

Houston, TX

Mom’s New England Baked Beans

Debbie Zeida

Mashpee, MA

Makes 6-8 servings

Prep. Time: 1½ hours

Cooking Time: 4-8 hours

Ideal slow-cooker size: 6-qt.

3 cups dried navy beans

9 cups water

1 medium onion, chopped

1 cup ketchup

1 cup brown sugar

1 cup water

2 tsp. dry mustard

2 Tbsp. dark molasses

1 Tbsp. salt

¼ lb. salt pork, ground
or
diced

1. Cook beans in water in soup pot until softened, or bring to boil, cover, and let stand for 1½ hours. Drain. Pour beans into slow cooker.

2. Stir in remaining ingredients. Mix well.

3. Cover. Cook on Low 8 hours, or on High 4 hours, stirring occasionally.

Variation:

Use 1 lb. dried Great Northern beans instead of 3 cups navy beans.

Dorothy Miller

Gulfport, MI

Barbecued Lima Beans

Hazel L. Propst

Oxford, PA

Makes 10 servings

Prep. Time: 1 hour

Soaking Time: overnight

Cooking Time: 4-10 hours

Ideal slow-cooker size: 3½-qt.

1½ lbs. dried lima beans

6 cups water

2¼ cups chopped onions

1¼ cups brown sugar

1½ cups ketchup

13 drops Tabasco sauce

1 cup dark corn syrup

1 Tbsp. salt

½ lb. bacon, diced

1. Soak washed beans in water overnight. Do not drain.

2. Add onion. Bring to boil. Simmer 30-60 minutes, or until beans are tender. Drain beans, reserving liquid.

3. Combine all ingredients except bean liquid in slow cooker. Mix well. Pour in enough liquid so that beans are barely covered.

4. Cover. Cook on Low 10 hours, or on High 4-6 hours. Stir occasionally.

Refried Beans with Bacon

Arlene Wengerd

Millersburg, OH

Makes 8 servings

Prep. Time: 5 minutes

Cooking Time: 5 hours

Ideal slow-cooker size: 4-qt.

2 cups dried red,
or
pinto, beans

6 cups water

2 garlic cloves, minced

1 large tomato, peeled, seeded, and chopped,
or
1 pint tomato juice

1 tsp. salt

½ lb. bacon,
divided

1. Combine beans, water, garlic, tomato, and salt in slow cooker.

2. Cover. Cook on High 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.

3. While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 3 Tbsp. drippings to beans. Stir.

4. Mash or purée beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.

Serving suggestion: To serve, sprinkle the remaining bacon and
shredded cheese
on top of beans.

Variations:

1. Instead of draining off liquid, add ⅓ cup dry minute rice and continue cooking about 20 minutes. Add a dash of hot sauce and a dollop of sour cream to individual servings.

2. Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas, roll up, and serve.

Susan McClure

Dayton, VA

No Meat Baked Beans

Esther Becker

Gordonville, PA

Makes 8-10 servings

Prep. Time: 1¾ hours

Soaking Time: overnight

Cooking Time: 10-12 hours

Ideal slow-cooker size: 3½-qt.

1 lb. dried navy beans

6 cups water

1 small onion, chopped

¾ cup ketchup

¾ cup brown sugar

¾ cup water

1 tsp. dry mustard

2 Tbsp. dark molasses