Fix-It and Forget-It Pink Cookbook (107 page)

Charlotte Bull

Cassville, MO

53-oz. can baked beans, well drained

1 large onion, chopped

3 tart apples, peeled and chopped

½ cup ketchup,
or
barbecue sauce

½ cup firmly packed brown sugar

1 pkg. smoky cocktail sausages,
or
chopped hot dogs,
or
chopped ham chunks,
optional

1. Place beans in slow cooker.
   
2. Add onions and apples. Mix well.
   
3. Stir in ketchup or barbecue sauce, brown sugar, and meat if you wish. Mix.
   
4. Cover. Heat on Low 3-4 hours, and then on High 30 minutes.
   

Linda Sluiter

Schererville, IN

16-oz. can red kidney beans, drained

15½-oz. can butter beans, drained

1-lb. can baked beans

¼ lb. Velveeta cheese, cubed

½ lb. bacon, diced

½ cup brown sugar

¹
/
₃
cup sugar

2 dashes Worcestershire sauce

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6 hours. Do not stir until nearly finished cooking.
   

Ann Driscoll

Albuquerque, MN

1 cup raisins

2 small onions, diced

2 tart apples, diced

1 cup chili sauce

1 cup chopped ham,
or
crumbled bacon

2 31-oz. cans baked beans

3 tsp. dry mustard

½ cup sweet pickle relish

1. Mix together all ingredients.
   
2. Cover. Cook on Low 6-8 hours.
   

Barbara Sparks

Glen Burnie, MD

10¾-oz. can cream of celery soup

½ cup water

1-lb. perch fillet, fresh,
or
thawed

2 cups cooked, diced potatoes, drained

¼ cup grated Parmesan cheese

1 Tbsp. chopped parsley

½ tsp. salt

½ tsp. dried basil

¼ tsp. dried oregano

1. Combine soup and water. Pour half in slow cooker. Spread fillet on top. Place potatoes on fillet. Pour remaining soup mix over top.
   
2. Combine cheese and herbs. Sprinkle over ingredients in slow cooker.
   
3. Cover. Cook on High 1-2 hours, being careful not to overcook fish.
   

Karen Ashworth

Duenweg, MO

2 Tbsp. margarine

2 medium onions, chopped

2 green bell peppers, chopped

3 ribs celery, chopped

1 cup chopped cooked ham

2 garlic cloves, chopped

1½ cups minute rice

1½ cups beef broth

28-oz. can chopped tomatoes

2 Tbsp. chopped parsley

1 tsp. dried basil

½ tsp. dried thyme

¼ tsp. pepper

¹
/
₈
tsp. cayenne pepper

1 lb. shelled, deveined, medium-size shrimp

1. Melt margarine in slow cooker set on High. Add onions, peppers, celery, ham, and garlic. Cook 30 minutes.
   
2. Add rice. Cover and cook 15 minutes.
   
3. Add broth, tomatoes, 2 Tbsp. parsley, and remaining seasonings. Cover and cook on High 1 hour.
   
4. Add shrimp. Cook on High 30 minutes, or until liquid is absorbed.
   

Garnish with 1 Tbsp.
parsley
.

Doris M. Coyle-Zipp

South Ozone Park, NY

3½-4-lb. roasting chicken, cut up

3 onions, diced

1 carrot, sliced

3-4 garlic cloves, minced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

¹
/
₈
tsp. white pepper

14-oz. can crushed tomatoes

1 lb. shelled raw shrimp

2 cups cooked rice

1. Combine all ingredients except shrimp and rice in slow cooker.
   
2. Cover. Cook on Low 2-3½ hours, or until chicken is tender.
   
3. Add shrimp and rice.
   
4. Cover. Cook on High 15-20 minutes, or until shrimp are done.
   

Jan Mast

Lancaster, PA

6-oz. can tomato paste

2 Tbsp. dried parsley

1 clove garlic, minced

¼ tsp. pepper

½ tsp. dried basil

1 tsp. dried oregano

scant ½ tsp. salt

scant ½ tsp. garlic salt

28-oz. can diced tomatoes,
divided

1 lb. cooked shrimp, peeled

1. In slow-cooker combine tomato paste, parsley, garlic, pepper, basil, oregano, salt, garlic salt, and half the can of diced tomatoes.
   
2. Cook on Low 6-7 hours.
   
3. Turn to High and add shrimp.
   
4. If you'd like the sauce to have more tomatoes, stir in remaining tomatoes from can.
   
5. Cover and cook an additional 15-20 minutes.
   

Serve over cooked
spaghetti
,
garnished with grated
Parmesan cheese
if you wish.

Barbara Katrine Rose

Woodbridge, VA