Ingredients

1 1/2 cups dry red wine
3 tablespoons extra virgin olive oil
2 tablespoons dry minced onion
1 teaspoon dried leaf thyme
2 teaspoons dried parsley flakes
1 bay leaf
1/4 teaspoon pepper
3 to 4 pounds lean stew beef, cut in 1-inch cubes
1/3 cup flour
1 teaspoon salt
6 to 8 slices bacon, diced
18 small white onions, thawed if frozen
2 cloves garlic, minced
12 to 16 oz fresh mushrooms, sliced or quartered

Directions

1. Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper. Add beef and marinate in refrigerator for 4 hours minimum. Marinating overnight will maximize the flavor of the beef.

2. Drain meat reserving 1 cup of marinade. Place meat in 4 to 5-quart slow cooker.

3. Sprinkle with flour and salt and toss to coat meat.

4. Fry the bacon. Then add the onions and fry until slightly browned. Add garlic and fry for a few seconds more. Remove onions, garlic and bacon with slotted spoon and add to meat.

5. Saute mushrooms in remaining bacon fat. Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over the meat mixture. Cover and cook on low 8 to 10 hours, or high 4 to 5 hours.

Serves 8.

This flavorful chicken stew will feed a family of four for three days. My husband didn’t like the strong tomato flavor, but the rest of the family loved it. Serve with rolls.

Ingredients

2 large onion, chopped
6 boneless, skinless chicken breasts
2 15 oz. cans cream-style corn
1 28 oz. can crushed tomatoes
1 12 oz. bottle chili sauce
1 14.5 oz. can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 T. cider vinegar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper sauce

Directions

1. Place onion in a 5-quart slow cooker
2. Place chicken over onion. Add corn and remaining ingredients.
3. Cook covered on High for 4 hours or until chicken is tender. Remove chicken and shred. Then return to stew.

I’ve compared this cookbook with Betty Crocker, Sunset, Hoffman, etc. In my opinion, it beats all of them. Fix It and Forget it is a collection of recipes from people all over the country. There are twenty different chili recipes to choose from, as well as appetizers, desserts, main dishes, and soups. The book is divided in these categories, listing several recipes per page. Each recipe is very simple to follow. So far, I’ve tried the Saucy Pork Chops and the Creamy Chicken Italiano. The pork chops were excellent, and I’m not a big pork lover. The Chicken Italiano was a step up from the Chicken Helper you can get in the supermarket. If I make this again, I’d put more spices in it. If you don’t like a lot of spice in your food, then you’ll enjoy this dish.

I’d recommend this book to anyone who has a crock pot and anyone who doesn’t. Some of these recipes, like the pork chops, you can cook on the stovetop. There’s something for everyone in this book.