Mama T ’ s
By Teresa Washburn
Slow Cooker 5 Ingredients:
1 ½ pounds, cubed beef stew meat or venison 1 medium onion, chopped 1 or 2 8-oz. cans tomato sauce, depending upon how thick Or thin you prefer your chili 1 1/2 to 3 teaspoon chili powder According to your taste preference 16 oz. can kidney beans, drained Place all ingredients in slow cooker. Mix well.
Cover and cook on high 4 to 5 hours or until meat is tender but not overcooked.
1 large onion, sliced and divided 3 to 4 pound pork roast 12 ounce can cola Salt and pepper to taste Layer two-thirds of onion slices in bottom of slow cooker. Place roast on top of onion in slow cooker. Pour cola over roast. Season with salt and pepper and top with remaining onion slices.
Cover and cook on high 1 hour and then on low 4 to 10 hours depending on size of roast, until meat starts to fall apart.
CHEDDAR MASHED POTATOES
10 3/4 ounce condensed cheddar cheese soup ½ cup sour cream 2 tablespoon chopped green onions Dash of pepper 3 cups leftover or stiff seasoned mashed potatoes Spray interior of slow cooker with cooking spray. Combine all ingredients in slow cooker. Cover and cook on high 3 hours or on low 5 hours or until potatoes are thoroughly heated.
BARBECUED BAKED BEANS
6 slices uncooked bacon, cut into pieces 2 -15 ounce cans pork and beans 1 teaspoon dry mustard or 1 tablespoon mustard 1/2 cup ketchup 3/4 cup packed brown sugar Cook bacon in a non-stick skillet until crispy. Drain. Combine cooked bacon and remaining ingredients in slow cooker. Cover and cook on high 3 hours. Remove lid during the last 30 minutes of cooking time to allow some of the juice to evaporate.
SUPER GREEN BEANS
4 -14 ounce cans green beans, undrained 2 cups cubed cooked ham 2/3 cup finely chopped onion 2 tablespoons melted butter or bacon drippings Pepper to taste