Fix-It and Forget-It Pink Cookbook (108 page)

1 lb. okra, sliced

2 Tbsp. butter, melted

¼ cup butter, melted

¼ cup flour

1 bunch green onions, sliced

½ cup chopped celery

2 garlic cloves, minced

16-oz. can tomatoes and juice

1 bay leaf

1 Tbsp. chopped fresh parsley

1 fresh thyme sprig

1½ tsp. salt

½-1 tsp. red pepper

3-5 cups water, depending upon the consistency you like

1 lb. peeled and deveined fresh shrimp

½ lb. fresh crabmeat

1. Sauté okra in 2 Tbsp. butter until okra is lightly browned. Transfer to slow cooker.
   
2. Combine remaining butter and flour in skillet. Cook over medium heat, stirring constantly until roux is the color of chocolate, 20-25 minutes. Stir in green onions, celery, and garlic. Cook until vegetables are tender. Add to slow cooker. Gently stir in remaining ingredients.
   
3. Cover. Cook on High 3-4 hours.
   

Serve over
rice
.

Susan Alexander

Baltimore, MD

1 lb. shrimp, peeled and deveined

1 lb. crabmeat

1 lb. bay scallops

2 10¾-oz. cans cream of celery soup

2 soup cans milk

2 Tbsp. butter, melted

1 tsp. Old Bay seasoning

¼-½ tsp. salt

¼ tsp. pepper

1. Layer shrimp, crab, and scallops in slow cooker.
   
2. Combine soup and milk. Pour over seafood.
   
3. Mix together butter and spices and pour over top.
   
4. Cover. Cook on Low 3-4 hours.
   

Serve over
rice
or
noodles
.

Wanda S. Curtin

Bradenton, FL

14¾-oz. can salmon with liquid

4-oz. can mushrooms, drained

1½ cups bread crumbs

2 eggs, beaten

1 cup grated cheese

1 Tbsp. lemon juice

1 Tbsp. minced onion

1. Flake fish in bowl, removing bones. Stir in remaining ingredients. Pour into lightly greased slow cooker.
   
2. Cover. Cook on Low 3-4 hours.
   

Esther Martin

Ephrata, PA

12-oz. can tuna, drained

2 cups tomato juice, have an additional ½ cup on standby, if needed

1 medium green pepper, finely chopped

2 Tbsp. onion flakes

2 Tbsp. Worcestershire sauce

3 Tbsp. vinegar

2 Tbsp. sugar

1 Tbsp. prepared mustard

1 rib celery, chopped

dash chili powder

½ tsp. cinnamon

dash of hot sauce,
optional

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours, or on High 4-5 hours. If mixture becomes too dry while cooking, add ½ cup tomato juice.
   

Serve on
buns
.

Charlotte Fry

St. Charles, MO

Esther Becker

Gordonville, PA

2 7-oz. cans tuna

10¾-oz. can cream of celery soup

3 hard-boiled eggs, chopped

½-1½ cups diced celery

½ cup diced onions

½ cup mayonnaise

¼ tsp. ground pepper

1½ cups crushed potato chips,
divided

1. Combine all ingredients except ¼ cup potato chips in slow cooker. Top with remaining chips.
   
2. Cover. Cook on Low 5-8 hours.
   

Sara Harter Fredette

Williamsburg, MA

4 oz. tempeh, cubed

1 garlic clove, minced

28-oz. can crushed tomatoes,
divided

2 tsp. soy sauce

¼ cup chopped onions

1½ cups cooked rice

1½ cups shredded cheese

Tabasco sauce,
optional

4 green, red,
or
yellow, bell peppers, tops removed and seeded

¼ cup shredded cheese

1. Steam tempeh 10 minutes in saucepan. Mash in bowl with the garlic, half the tomatoes, and soy sauce.
   
2. Stir in onions, rice, 1½ cups cheese, and Tabasco sauce. Stuff into peppers.
   
3. Place peppers in slow cooker, 3 on the bottom and one on top. Pour remaining half of tomatoes over peppers.
   
4. Cover. Cook on Low 6-8 hours, or on High 3-4 hours. Top with remaining cheese in last 30 minutes.
   

Roseann Wilson

Albuquerque, NM

2 tsp. butter

2 4-oz. cans whole green chilies

½ lb. grated cheddar cheese

½ lb. grated Monterey Jack cheese

14½-oz. can stewed tomatoes

4 eggs

2 Tbsp. flour

¾ cup evaporated milk

1. Grease sides and bottom of slow cooker with butter.
   
2. Cut chilies into strips. Layer chilies and cheeses in slow cooker. Pour in stewed tomatoes.
   
3. Combine eggs, flour, and milk. Pour into slow cooker.
   
4. Cover. Cook on High 2-3 hours.