Fix-It and Forget-It Christmas Cookbook (60 page)

Beef and Pepper Rice

Liz Ann Yoder

Hartville, OH

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 3-6 hours

Ideal slow cooker size: 3-qt.

1 lb. ground beef

2 green bell peppers,
or
1 green and 1 red bell pepper, coarsely chopped

1 cup chopped onions

1 cup uncooked brown rice

2 beef bouillon cubes, crushed

3 cups water

1 Tbsp. soy sauce

1. Brown beef in skillet. Stir frequently to break up clumps. Continue cooking until meat is no longer pink. Drain off drippings.

2. Place meat in slow cooker.

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

4. Cover. Cook on Low 5-6 hours or on High 3 hours, or until rice is tender and liquid is absorbed.

Stuffed Green Peppers

Patricia Howard

Albuquerque, NM

Makes 6 servings

Prep. Time: 40 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 6- to 7-qt.

6 green bell peppers

1 lb. ground beef

¼ cup chopped onions

1 tsp. salt

¼ tsp. pepper

1¼ cups cooked rice

1 Tbsp. Worcestershire sauce

8-oz. can tomato sauce

¼ cup beef broth

1. Cut stem ends from peppers. Carefully remove seeds and membrane without breaking pepper apart. Parboil in water for 5 minutes. Drain. Set aside.

2. Brown ground beef and onions in skillet. Stir frequently to break up clumps. Continue cooking until meat is no longer pink. Drain off drippings.

3. Place meat and onions in mixing bowl.

4. Add seasonings, rice, and Worcestershire sauce to meat and combine well.

5. Stuff green peppers with mixture. Stand stuffed peppers upright in large slow cooker.

6. Mix together tomato sauce and beef broth in a bowl. Pour over peppers.

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

Variation:

Add ½-¾ cup grated cheddar cheese to Step 4.

Rosaria Strachan

Fairfield, CT

Ask for help. It’s okay to ask someone to bring a dish, bread, or beverage. It’s okay to ask your children to pick up toys and be a “pre-host or hostess,” especially if your get-together is for families with children. Have your family help to decorate. I know this can take longer, but if you keep things simple, you will be enjoying family time together and broader ownership of the event. Next time it will be easier for all, and you will have begun traditions that can be carried to the next generation.

Carol Findling, Carol Stream, IL

Spanish Stuffed Peppers

Katrine Rose

Woodbridge, VA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 8-10 hours

Ideal slow cooker size: 6- to 7-qt.

1 lb. ground beef

7-oz. pkg. Spanish rice mix

1 egg

¼ cup chopped onions

4 medium-sized green bell peppers, halved lengthwise, cored, and seeded

28-oz. can stewed,
or
crushed, tomatoes

10¾-oz. can tomato soup

1 cup water

shredded cheese,
optional

1. Combine beef, rice mix (reserving seasoning packet), egg, and onions in large bowl.

2. Divide meat mixture among pepper halves.

3. Pour tomatoes into slow cooker. Arrange pepper halves over tomatoes.

4. Combine tomato soup, rice-mix seasoning packet, and water in bowl. Pour over peppers.

5. Cover. Cook on Low 8-10 hours.

6. Twenty minutes before end of the cooking time, top stuffed peppers with cheese if you wish.

Haystacks

Judy Buller

Bluffton, OH

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 1-3 hours

Ideal slow cooker size: 5-qt.

2 lbs. ground beef

oil

1 small onion, chopped

2 8-oz. cans tomato sauce

2 15-oz. cans chili beans with chili gravy,
or
red beans

2 10-oz. cans mild enchilada sauce,
or
mild salsa

½ tsp. chili powder

1 tsp. garlic salt

pepper to taste

Condiments:

raisins

chopped apples

shredded lettuce

chopped tomatoes

shredded cheese

corn chips

rice,
or
baked potatoes

1. Brown beef in skillet, in oil if needed, stirring frequently to break up clumps. Continue cooking until meat is no longer pink. Drain off drippings.

2. Combine beef, onion, tomato sauce, chili beans, enchilada sauce, chili powder, garlic salt, and pepper in slow cooker.

3. Cover. Bake on Low 2-3 hours or on High 1 hour.

4. Serve over baked potatoes or rice and pass dishes of condiments so everyone can choose their own toppings.

Note:

Because this recipe offers such a wide choice of toppings, all diners are sure to find something they like. Haystacks are easy to serve buffet-style. The wide array of condiments sparks conversation—and becomes an adventure in eating. Members of my family like a little of each topping over the chili.

Guests are often surprised to see how large their haystacks are when they’re finished serving themselves. They frequently fill their entire plates!

The atmosphere can be comfortable when everything is prepared ahead. And with this recipe, the serving time can vary to meet uncertain schedules.

Don’t forget to do the rice or baked potatoes in a second slow cooker.

Mexican Goulash

Sheila Plock

Boalsburg, PA

Makes 8-10 servings

Prep. Time: 45 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 5-qt.

1½-2 lbs. ground beef

2 onions, chopped

1 green bell pepper, chopped

½ cup celery, chopped

1 garlic clove, minced

28-oz. can whole tomatoes, cut up

6-oz. can tomato paste

4¼-oz. can sliced black olives, drained

14½-oz. can green beans, drained

15¼-oz. can Mexicorn, drained

15-oz. can dark red kidney beans, rinsed and drained