Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
• 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.
230
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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.
234
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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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