1 lb. hamburger(sirloin or ground round is best) browned and drained
1 can 16 oz. Baked Beans; use your favorite brand ( mine is Bush’s original)
1 can 16 oz. Kidney Beans
1 can 16 oz. Northern Beans, drained
1 can 16 oz. Lima Beans, drained
1/2 cup ketchup
1 tsp. mustard
2 tsp. vinegar, white or cider
3/4 cup brown sugar

Put all ingredients in crock pot on Low for 4 to 5 hrs. Stir occassionally! Enjoy!
Great with salad and rolls. Bon Apetit!

Egg crepes: Eggs and tiny bit of milk, beat with wisk, pour onto very warm oiled pan, as if you are cooking a pancake. As they bubble up you may add veggies, fruit or whatever. I even roll them and sprinkle with pwd. sugar for a nice treat. Learned to love eggs for dinner or any meal while living in Europe.

If you will pre cook some of your meats, ground round, beef cut into strips, chicken breast, dark meat chicken (more flavor and more tender, but more calories), anything like that and freeze in smaller pkgs. it is easy and fast to whip up a meal.

Ground meat: A very good quality of ground round and add almost anything to it for a meatloaf. Use oatmeal to thicken it and don’t forget to add a couple of eggs to keep it from falling apart. You can add a can of tomatoes with green peppers and such already in the can. Some people use crushed saltine crackers to thicken it. Remember the crackers will have salt make adjustments for the overall amt. of salt. You can add dried garlic, not garlic salt, too much sodium and diced fresh onions. Put in loaf pan and cook in oven.

Ground round: mix 1 or 2 eggs with chopped onion and whatever other spices you like into your meat, form into nice oval patties and fry with sliced onions on the meat. Careful, a good ground round has almost no fat and will get tough if over cooked. Add a nice steak sauce at the table or a bbq sauce for different taste. Make and freeze for latter cooking or undercook and freeze and microwave later.

The very easiest, get a nice roast add salt, pepper, garlic powder and wrap in foil, cook according to weight and cut of meat, later add quarted RED potatoes and small carrots whole and lrg sliced onions. Use the above spice on the roast cook time according to size and cut of meat. The foil will make it cook faster and more moist. OR use a lrg. roasting pan, best if heavy on bottom. Put small amt oil in roasting pan, get hot and place roast in pan quickly brown on all sides to seal in juice of meat. Then add some water, enough to cook roast, about a quarter or LESS of depth of pan, after meat has cooked a while add veggies. Veggies will cause more liquid so go easy on the liquid. Can use liquid to make gravy, Southern Style. (Pot liquor) Or thicken to make brown gravy after liquid is refrigerated to get fat out. Red potatoes cook faster than the white, careful of the time and carrots take longer to cook than potatoes.

Salmon in a can: prefer Wild Alaskan Red Salmon. Use with anything, mixed bag of frozen veggies add after veggies are cookied or add to fresh salad mix with croutons and a dressing to your taste.

Good testing/eating!!! Just remember a recipe is only a group of foods that someone made up.