On Saturday, Becky and I had Jeremy and Angela over for dinner. We haven’t seen too much of them recently, since Jeremy has been working crazy hours for Back-to-School season at Staples, so it was good to hang out, talk, and catch up.

Since Becky was at work for most of the day, I was in charge of preparing a meal for dinner. I’ll freely admit that Becky has a much greater knack for cooking than I, so she is usually the one to prepare our meals. But, I was determined to cook something yummy, so I turned to the Fix-It and Forget-It Cookbook. Crock pot recipes are great, of course, since you just prepare the ingredients, put them in, set the timer, and “Forget it”. Yep.

The recipe I selected was called “Shipwreck”. To be quite honest, I selected it mostly because the name sounded interesting. 🙂 We had most of the ingredients, and I went out and got the others that we didn’t have. I put it all together as directed, and when I served it later that night, the consensus was “Yum!” I have to say that it didn’t look so appealing, but after we tasted it, it was quickly consumed.

Anyway, here is the recipe, along with some notes from me:

qqq|Shipwreck

Makes 8 servings We got 6, but probably because I used fewer potatoes

Ingredients:
1 lb. ground beef, browned
4-5 potatoes, cut in French-fry-like strips I only used three potatoes here, 4-5 just seemed like too much. But you could probably use more. Some sort of potato-slicing device would probably make this easier.
1-2 onions, chopped
16-oz. can light red kidney beans, drained
1/4 lb. Velveeta cheese, cubed Next time I’ll probably use more cheese.
10 3/4-oz. can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
butter

1. Layer in slow cooker in this order: ground beef, potatoes, onions, kidney beans, and cheese.
2. Pour soup over top.
3. Season with salt and pepper.
4. Dot with butter.
5. Cover.
6. Cook on Low 6-8 hours.
7. Serve to hungry and delighted guests!|qqq

All in all, it was a successful first attempt at crock pot cookery for yours truly!