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(Using DOUBLE BOWLS in the BASE)
Vegetarian and Meaty Spaghetti Sauce
8 ounces lean ground beef, cooked and crumbled
1
⁄2 cup chopped onion
2 teaspoons vegetable oil
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1 (12-ounce) can tomato paste
1 (6-ounce) can sliced mushrooms, drained
1
1
⁄2 cups water
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon sugar
Place cooked ground beef in one double bowl. In a skillet over medium-high heat,
saute onion in oil until tender. Place onion in the other double bowl. In a large
bowl combine tomatoes, paste, mushrooms, water, and seasonings. Stir to mix.
Divide the tomato mixture in half; one half to each double bowl. Place bowls in
the base.
Cover and cook:
High – 2 hours
Vegetarian Chili and Chili Con Carne (with meat)
1
⁄2 cup onion
2 teaspoons vegetable oil
1 (15-ounce) can Great Northern Beans, drained
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1(
3
⁄4-ounce) envelope chili seasoning
8 ounces lean ground beef, cooked and crumbled
In a skillet over medium-high heat, saute onion in oil until tender. Place onion,
beans, tomatoes, sauce, and seasoning in a large bowl and stir to mix. Place the
cooked beef in one double bowl. Divide the chili mixture in half; one half to each
double bowl. Place bowls in base.
Cover and cook:
High – 2 hours
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