MIXED BEAN POT

1/2 lb lean ground beef

1 small onion, chopped
8 bacon strips, chopped
1 can pinto beans, do not drain
1 can butter beans, rinsed and drained, reserving 1/4 cup liquid
1 can kidney beans, rinsed and drained
1/4 cup ketchup
2 tbsp molasses
1/2 tsp dry mustard
1/2 cup granulated sugar
1/4 cup packed brown sugar

Brown ground beef, onion, and bacon in medium saucepan over high heat.  Stir in the beans and liquid; set aside.

In a medium bowl combine the ketchup, molasses, and mustard; mix in the sugars.  Stir the ketchup mixture into the beef mixture and mix well.  Transfer to the slow cooker or crock-pot.  Place lid on cooker and cook on low for 2 to 3 hours or until heated through.

Serves 6 to 8.

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CHICKEN FAJITAS WITH BBQ SAUCE

BARBECUE SAUCE:

3/4 cup chopped green onions
3 garlic cloves, minced
1 can (14.5-oz) crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tbsp cider vinegar
2 tsp chili sauce
dash of Worcestershire sauce

Combine all the ingredients in a slow cooker or crock-pot; cover and cook on high for 1 1/2 hours.

FAJITAS:

3/4 lb boneless skinless chicken breasts, cut lengthwise into strips
1 red bell pepper, thinly sliced lengthwise
1 green bell pepper, thinly sliced lengthwise
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) flour tortillas, warmed

Spray a large skillet with nonstick cooking spray and add the chicken.  Cook over medium heat to brown.  Reduce the heat in the cooker to low and add the browned chicken, peppers, and onion.  Stir until all are well coated.  Cover and cook approximately 4 hours or until the chicken is cooked through and the vegetables are tender.

Add the tomato and cook another 30 to 45 minutes or until heated through.

Serve the mixture with or on the warmed tortillas.

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BEEF AND BARLEY

1 1/2 lb boneless beef chuck roast

1 cup pearl barley
1/2 lb mushrooms, halved if small, quartered if large
4 celery stalks, cut into 1-inch pieces
6 medium - large carrots, chunked
2 medium leeks, white and light green only, sliced
1 cup tap water
1 tsp salt
1/2 tsp pepper
1 sprig fresh thyme
4 cups beef broth
1 tbsp low-sodium soy sauce

In the slow cooker or crockpot, combine the roast, barley, mushrooms, celery, carrots, and leeks.  Add the water, thyme, salt and pepper.  Stir in the beef broth and soy sauce. Cover and cook on low, without lifting lid, for 8 hours.

Remove lid and skim off any excess fat; transfer the meat to a plate and shred into bite-size pieces.
To serve, dip the barley/vegetable mixture into 4 shallow bowls and top with the meat.

Yield: 4 servings

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OLD WORLD SAUERKRAUT SUPPER

3 strips bacon, cut into small pieces

1 1/2 tablespoon flour
2 large cans (No. 2 1/2) sauerkraut
2 small potatoes, cubed
2 small apples, cubed
3 tablespoons brown sugar
1 1/2 teaspoons caraway seeds
3 lbs Polish sausage, cut up into pieces
1/2 cup water

Fry the bacon until crisp; drain.  Add flour to bacon drippings and blend well.  Stir in sauerkraut; mix well.  Place sauerkraut mixture and bacon pieces in crock-pot.  Add all other ingredients; stir together thoroughly.  Cover and cook on Low for 7 to 9 hours. (High: 3 to 4 hours.)

This is another recipe from the little recipe book pictured above.  It came with my first

MOSTLY FAT-FREE HOT CHOCOLATE

1/3 cup unsweetened cocoa

5 1/2 cups fat-free milk, divided

1 tbsp vanilla extract

1 can (14-oz) fat-free sweetened condensed milk

1 (3-in) cinnamon stick, optional

30 miniature marshmallows

Place the cocoa in a 3-quart slow cooker or crockpot. Gradually add 1 cup of the fat-free milk, stirring with a whisk until blended.  Add the remaining fat-free milk, vanilla, and sweetened condensed milk. Stir with a whisk until completely blended. Add the cinnamon stick, if desired. Cover and cook on low 4 to 8 hours. Discard the cinnamon stick and whisk well before ladling into mugs to serve. Top each mug with marshmallows.

Yield: 10 three-fourth cup size servings.

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APPLES AND PEARS SAUCE

1 1/2 lbs apples (preferably Gala), peeled and sliced

1 1/2 lbs Anjou or Bartlett pears, peeled and sliced

1 tbsp fresh lemon juice

1/2 cup packed brown sugar

1/2 cup pure maple syrup

1/4 cup butter, melted

1/4 cup chopped pecans

1/4 cup raisins

1/2 tsp ground cinnamon

2 tbsp water

1 tbsp cornstarch

Place the fruits and lemon juice in slow and toss gently.

Combine the brown sugar, maple syrup, and butter, stirring well. Add the pecans, raisins and cinnamon, stir gently.

Place lid on cooker and cook on low setting 5 1/2 hours.

In a small bowl combine the water and cornstarch, stirring until smooth. Stir into the fruit mixture. Replace the lid and continue to cook on low about 20 minutes or until slightly thickened.

Serve with ice cream, over pound or angel food cake, etc.

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NECTARINE SYRUP TOPPING

1 1/2 cups water

3 tbsp sugar
1/2 cup fresh basil, finely shredded
1 cinnamon stick
8 fresh nectarines, pitted and quartered
1 tbsp lemon juice

Combine the water, sugar, basil, cinnamon stick and nectarines in a crockpot or slow cooker.  Place lid on cooker and cook on high 2 to 3 hours.  Remove the nectarines and set aside.  Remove the cinnamon stick and discard.  Let the syrup cool then strain.

Stir the lemon juice into the strained syrup, place nectarines back into the syrup.

This is a great topping for ice cream, pound cake, etc.

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