2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta (whatever pasta you care to use)
Brown the beef and drain the fat.
put cooked ground beef into crock pot with all other ingredients except the pasta.
Cook on low for 7-8 hours or on High for 4-5 hours.
Add the pasta 30 minutes before eating.
Salt and pepper rabbit pieces and place in removable liner. Add other ingredients. Place liner in base. Cover and cook on low 7-8 hours, Squirrel, woodchuck or muskrat may be substituted.
2 to 3 lb. venison roast
1 tbsp. vegetable oil or shortening
2 c. hot water
1 can tomatoes
2 beef bouillon cubes (optional)
1 med. onion
2 tsp. oregano
2 tsp. garlic powder
salt and pepper to taste if desired
Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness.