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.
1 1/2 cups diced celery
1 1/4 c. chopped onion
1 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes, broken up
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco, or to taste
1 lb. shrimp, deveined & shelled
Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.
4 lg. onions
1/4 c. butter
1 tbsp. flour
6 tbsp. shredded mozzarella cheese
6 c. beef consomme or bouillon
1/2 to 1 tsp. Tabasco
6 slices french bread, toasted
Cook onions in butter until transparent. Add flour; mix well. Put in slow cooker. Add bouillon and Tabasco. Cook on low 8 to 10 hours or high 4 to 5 hours. Laddle soup into oven-proof bowls. Top with bread and cheese. Broil until cheese melts.
3 pounds chicken
1/2 cup lemon juice
1/2 cup garlic cloves, crushed
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
2 dashes Tabasco
1 cup white wine
Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn’t fall apart.