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OLD FASHIONED BEAN SOUP2⁄3cup dry Great Northern beans, softened 2 tablespoons chopped celery leaves
2 cups water 1⁄2cup chopped onion
1⁄4cup 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 CHEESE2 cups cooked macaroni 1 cup shredded sharp process cheese
1 tablespoon butter or margarine, melted 1 tablespoon minced onion
1 cup evaporated milk 1⁄2teaspoon salt
Toss cooked macaroni with butter or margarine. Add remaining ingredients. Pour into
lightly-greased stoneware. Cover and cook 21⁄2to 4 hours, stirring once or twice.
CHICKEN FAJITAS1-lb. boneless, skinless chicken breasts, cut into strips
1 small onion, sliced 1⁄2red bell pepper, cut into strips
Juice of 2 limes 1⁄2green bell pepper, cut into strips
1⁄2teaspoon oregano 1⁄2teaspoon chili powder
1⁄2teaspoon ground cumin 1⁄2teaspoon 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 STEW3⁄4-lb. beef stew meat, cut in 1" cubes 1 can (141⁄2-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 RICE1⁄2pound ground chuck 1⁄2cup water
1 small onion, finely chopped 1⁄2teaspoon chili powder
1/3 cup green bell pepper, chopped 1⁄2teaspoon Worcestershire sauce
1 can (8-oz.) tomato sauce 1⁄4cup raw long grain converted rice
Salt to taste