The Crock Pot is a very clever invention. It comes in handy on Thursdays, my Bible study day. The study is supposed to conclude at 11 AM, which would theoretically allow time to get home and get something on the table. However, even if we finish on time, there's the socialization factor. Yes, I like to talk.
So it's a challenge to get home, get dinner on the table by noon and then get back to town by 1:12 PM to play for the piano for middle school choir.
Crock Pot to the rescue!
Today, GOOP is on the menu. Sounds delicious, right? Despite the name, it really is.
This was a recipe from Cook of the Week days, a feature I did back when I worked at The Hutchinson News. I'd forgotten about this recipe, but the kids' piano teacher, Dorothy Trinkle of Preston, included it in Recipes and Remembrances from the Pratt First United Methodist Church: 1884-2004.
You can cook the mixture on the top of the stove (which is also quick and easy). But on a day like today, the Crock Pot does the work while I'm gone all morning. I serve the GOOP on baked potatoes, though the recipe has different options. During the summer, when I prefer not to heat up the kitchen, I often bake potatoes in a different Crock Pot.
I further streamlined this meal by browning extra hamburger earlier in the week. Then I just have to dump everything into the Crock Pot before running out the door this morning.
I serve the GOOP with a romaine salad with lots of cut-up veggies. Enjoy!
GOOP3/4 lb. ground beef, browned and drained (I always throw a little minced onion in when browning hamburger)
17 oz. white kernel corn, drained (I usually just use regular corn or fiesta corn)
14 oz. stewed tomatoes, cut up
1/2 cup ketchup
1/2 cup green pepper, chopped (I don't always use this)
1 tbsp. chili powder
Baked potatoes (can also use rice or cooked noodles, if you prefer)
Sour cream (I usually use fat free)
Green onion (if desired)
Brown the ground beef; drain. Add the corn, tomatoes, ketchup, green pepper and chili powder. Either heat through in the skillet or put in a Crock Pot.
Use about 1 cup on a baked potato (or alternative). Top with sour cream, cheese and onion to taste.
Crock Pot Baked Potatoes
(From the Fix-It and Forget-It Cookbook)Prick desired number of potatoes with a fork, and wrap in foil. Cover. DO NOT add water. Cook on High for 2.5 to 4 hours or Low for 8-10 hours.