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OLD FASHIONED BEAN SOUP
2
⁄3 cup dry Great Northern beans, softened 2 tablespoons chopped celery leaves
2 cups water
1
⁄2 cup chopped onion
1
⁄4 cup chopped ham 1 small bay leaf
Salt and ground black pepper to taste
Put all ingredients in stoneware. Cover and cook 10 to 12 hours.
MACARONI ’N CHEESE
2 cups cooked macaroni 1 cup shredded sharp process cheese
1 tablespoon butter or margarine, melted 1 tablespoon minced onion
1 cup evaporated milk
1
⁄2 teaspoon salt
Toss cooked macaroni with butter or margarine. Add remaining ingredients. Pour into
lightly-greased stoneware. Cover and cook 2
1
⁄2 to 4 hours, stirring once or twice.
CHICKEN FAJITAS
1-lb. boneless, skinless chicken breasts, cut into strips
1 small onion, sliced
1
⁄2 red bell pepper, cut into strips
Juice of 2 limes
1
⁄2 green bell pepper, cut into strips
1
⁄2 teaspoon oregano
1
⁄2 teaspoon chili powder
1
⁄2 teaspoon ground cumin
1
⁄2 teaspoon coarsely ground black pepper
2 cloves garlic, minced 4 to 6 flour tortillas (8"), warm
1 tomato, chopped Sour cream
Place onion in stoneware. Combine lime juice with seasonings in small bowl. Add
chicken and toss well to coat. Pour chicken and juice mixture over onion. Cover and
cook 6 to 8 hours. Stir in green and red pepper strips during last 30 minutes of
cooking. To serve: Spoon chicken and onion into center of each tortilla. Top with
tomato and sour cream. Fold sides of tortilla toward center.
HEARTY BEEF STEW
3
⁄4-lb. beef stew meat, cut in 1" cubes 1 can (14
1
⁄2-oz.) whole tomatoes
1 potato, diced 2 tablespoons quick-cooking tapioca
1 carrot, sliced 1 bay leaf
1 small onion, sliced Salt and ground black pepper to taste
Trim all fat from meat. Put all ingredients in stoneware and mix thoroughly. Cover and
cook 10 to 12 hours.
SPANISH RICE
1
⁄
2
pound ground chuck
1
⁄2 cup water
1 small onion, finely chopped
1
⁄
2
teaspoon chili powder
1/3 cup green bell pepper, chopped
1
⁄2 teaspoon Worcestershire sauce
1 can (8-oz.) tomato sauce
1
⁄4 cup raw long grain converted rice
Salt to taste
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on 8 to 12 hours.