Fix-It and Forget-It Christmas Cookbook (96 page)

Trio Bean Casserole

Stacy Schmucker Stoltzfus

Enola, PA

Makes 4-6 servings

Prep. Time: 15-20 minutes

Cooking Time: 2-4 hours

Ideal slow cooker size: 3½-qt.

16-oz. can kidney beans, drained

16-oz. can green beans, drained

16-oz. can pork and beans with tomato sauce

½ cup chopped onions

½ cup brown sugar

½ cup ketchup

1 Tbsp. vinegar

1 tsp. prepared mustard

1 lb. bacon, fried and crumbled,
or
1 lb. cooked ham, cubed

1 Tbsp. barbecue sauce

1. Combine all ingredients in slow cooker. Stir well.

2. Cover. Cook on High 2 hours or on Low 3-4 hours.

Galloping Beans

Sharon Timpe

Mequon, WI

Makes 10-12 servings

Prep. Time: 15-20 minutes

Cooking Time: 3-7 hours

Ideal slow cooker size: 3½-qt.

6 slices bacon, cut in pieces

½ cup onions, chopped

1 garlic clove, minced

16-oz. can baked beans

16-oz. can kidney beans, drained

15-oz. can butter,
or
pinto, beans, drained

2 Tbsp. dill pickle relish,
or
chopped dill pickles

⅓ cup chili sauce,
or
ketchup

2 tsp. Worcestershire sauce

½ cup brown sugar

⅛ tsp. hot pepper sauce,
optional

1. Lightly brown bacon, onions, and garlic in skillet. Stir frequently. Drain off drippings.

2. Lift bacon and vegetables into slow cooker with slotted spoon.

3. Add all other ingredients to slow cooker. Mix well.

4. Cover. Cook on Low 5-7 hours or on High 3-4 hours.

Deb’s Baked Beans

Deborah Swartz

Grottoes, VA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 1½-2 hours

Ideal slow cooker size: 3-qt.

4 slices bacon

2 Tbsp. reserved drippings

½ cup chopped onions

2 15-oz. cans pork and beans

½ tsp. salt,
optional

2 Tbsp. brown sugar

1 Tbsp. Worcestershire sauce

1 tsp. prepared mustard

1. Fry bacon in skillet until crisp. Drain off all but 2 Tbsp. drippings.

2. Remove bacon from skillet and crumble into cooker.

3. Cook onions in reserved drippings until just tender.

4. Add onions to slow cooker.

5. Mix in all additional ingredients.

6. Cover. Cook on High 1½-2 hours.

Set your table early. Have ready any soup, salad or dessert plates. Clear well after each entrée. Do dishes the next day—enjoy your guests.

Karen Ceneviva, Seymour, CT

Lotsa-Beans Pot

Dorothy Van Deest

Memphis, TN

Makes 15-20 servings

Prep. Time: 30 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 5-qt.

8 bacon strips, diced

2 onions, thinly sliced

1 cup packed brown sugar

½ cup cider vinegar

1 tsp. salt

1 tsp. ground mustard

½ tsp. garlic powder

28-oz. can baked beans

16-oz. can kidney beans, rinsed and drained

15½-oz. can pinto beans, rinsed and drained

15-oz. can lima beans, rinsed and drained

15½-oz. can black-eyed peas, rinsed and rained

1 cup ketchup

2 Tbsp. barbecue sauce

1 Tbsp. liquid smoke

1. Cook bacon in skillet until crisp. Remove bacon to paper towels.

2. Drain off drippings, reserving 2 Tbsp.

3. Sauté onions in drippings until tender.

4. Add brown sugar, vinegar, salt, mustard, and garlic powder to skillet. Bring to boil.

5. Combine beans and peas in slow cooker.

6. Add onion mixture, ketchup, barbecue sauce, liquid smoke, and bacon. Mix well.

7. Cover. Cook on High 3-4 hours.

Note:

This hearty bean concoction tastes especially yummy when the gang comes in from an evening of sledding or skating or Christmas caroling. Keep the beans warm to hot and serve them from the pot.

Auntie Ginny’s Baked Beans

Becky Harder

Monument, CO

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 3-qt.

4 slices bacon, diced

28-oz. can pork and beans

1 tsp. dark molasses

1 Tbsp. brown sugar

1 cup dates, cut up

1 medium onion, chopped

1. Partially fry bacon in skillet. Drain off drippings.

2. Place bacon in slow cooker.

3. Add all other ingredients to slow cooker.

4. Cover. Cook on Low 4-5 hours.

Tip:

There are many varieties of canned baked beans available. Choose a flavor that fits your guests—from vegetarian (you’ll want to leave out the bacon if this is important to your diners) to country-style to onion.

Note:

Written down at the bottom of my copy of this recipe is this note: “Harder picnic—1974.” Notations like that help us remember special family get-togethers or reunions.

This recipe was shared almost 20 years ago as we gathered cousins and aunts together in our hometown. Today no one from our family lives in the hometown, and we cousins are scattered over six states, but one way to enjoy fond memories is to record dates or events on recipes we share with each other.