HAMBURG CASSEROLE  -  CROCK POT  

2  large potatoes, pared & sliced	salt and pepper, to taste                        2 - 3 medium carrots, sliced		2  stalks celery, sliced
1  (10oz)pkg. frozen peas, partly thawed	1 1/2  lb. gr beef, browned &drained 
2  medium onions, sliced		1  can tomato soup
				1/2  c. water			

Place layers of vegetables in order given, in crock pot.  Season each layer with salt and pepper.  Put beef on top of celery.  Mix soup with water and pour into crock pot.  Cover and cook on low 6 - 8 hours (high, stirring occasionally 3 - 4 hours).


		SPANISH RICE - CROCK POT

2  lbs.  gr. beef		1  c. water
2  med. onions, chopped	2 1/2  tsp. chili powder
2  gr. peppers, chopped	2  tsp. salt
1 (28oz) can tomatoes	2  tsp.  worcestershire sauce
1  (8 oz) can tomato sauce	1  c. raw rice

Brown beef in skillet and drain off fat.  Put all ingredients in crock pot.  Stir thoroughly.  Cover and cook on low 6 - 8 hours.  (high 3 hours).


		BAKED BEEF STEW

2  lbs. beef stew meat (1 in. cubes)	1  med. onion, sliced	
1  c. canned tomatoes, cut up		3  T. minute tapioca
6  carrots,  thickly sliced		1  slice bread, crumbled
3  med. potatoes, peeled, quartered	1  c. water
1/2  c. celery, thickly sliced 

In large bowl, combine all ingredients.  Spoon into greased 3 qt. casserole.  Cover and bake at 325  for 3 1/2 hours.   Yield:  6 servings.