JUNE 2016 BEACON

The Crocked Pot June 2, 2016

C HICKEN G OULASH

1T olive oil 1 1/2 # ground chicken (or turkey) 1 medium onion, thinly sliced 1 ½ C chopped red peppers (2 medium) 1 C reduced sodium chicken broth 8oz no salt added tomato sauce ½ C sauerkraut, rinsed and drained 2 T Hungarian Paprika 2 T tomato paste 4 cloves garlic, minced

1 tsp caraway seeds, crushed ½ tsp dried marjoram, crushed ¼ tsp black pepper 3 C dry elbow macaroni 1 C frozen peas

Take it slow… WELCOME to the Crocked Pot!

June is such a short month! OK, it has the same number of days as many other months, but with as busy a month as June is for almost everyone, it seems shorter. Never enough time to get things done. So, here is a pot luck style recipe to make when you need to please a crowd in a short amount of time. Just add fresh veggies and dip for a great meal.

1. Heat oil in a large skillet over medium heat. Add ground chicken and onion; cook until chicken is no longer pink. Break up chicken as it cooks. 2. Using a 4qt. slow cooker, combine cooked chicken mixture, tomato paste, garlic, caraway seeds, marjoram and pepper. Cover and cook on low 5-6 hours or high 2 ½-3 hours. 3. Shortly before serving, cook macaroni according to package directions and drain. Stir cooked macaroni and frozen peas into chicken mixture. Let stand 10 minutes before serving.

Liz Perry Wyss

Yield: 8 servings