Fix-It and Forget-It Pink Cookbook (109 page)

Sue Hamilton,
Minooka, IL

2 cups barbecue sauce

3½ cups water

1 lb. dry lentils

1 pkg. vegetarian hot dogs, sliced

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   

Cheryl Bartel

Hillsboro, KS

8 oz. dry elbow macaroni, cooked

3-4 cups (about ¾ lb.) shredded sharp cheddar cheese,
divided

13-oz. can evaporated milk

1½ cups milk

2 eggs

1 tsp. salt

¼ tsp. black pepper

chopped onion to taste

1. Combine all ingredients, except 1 cup cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.
   
2. Cover. Cook on Low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.
   

Variation:

For some extra zest, add ½ tsp. dry mustard when combining all ingredients. Add thin slices of cheese to top of cooker mixture.

Dorothy M. Pittman

Pickens, SC

Martha Hershey,
Ronks, PA

Marcia S. Myer,
Manheim, PA

LeAnne Nolt,
Leola, PA

Ellen Ranck,
Gap, PA

Mary Sommerfeld,
Lancaster, PA

Kathryn Yoder,
Minot, ND

Janie Steele,
Moore, OK

8-oz. pkg. dry macaroni, cooked

2 Tbsp. oil

13-oz. can evaporated milk

 (fat-free will work)

1½ cups milk

1 tsp. salt

3 cups (about ½ lb.) shredded cheese: cheddar,
or
American,
or
Velveeta,
or
a combination

2-4 Tbsp. melted butter

2 Tbsp. onion, chopped fine

4 hot dogs, sliced,
optional

1. In slow cooker, toss cooked macaroni in oil. Stir in remaining ingredients except hot dogs.
   
2. Cover. Cook on Low 2-3 hours.
   
3. Add hot dogs if you wish. Cover. Cook 1 hour longer on Low (whether you've added hot dogs or not).
   

If you wish, mix ½ cup
bread crumbs
and 2 Tbsp. melted
butter
together. Sprinkle over dish just before serving. Or top instead with crushed
potato chips
.

Variations:

1. Use 3 cups evaporated milk, instead of 13-oz. can evaporated milk and 1½ cups milk.

2. Add more onion, up to ¼ cup total, in Step 1.

3. Add ½ tsp. pepper in Step 1.

Stacy Petersheim

Mechanicsburg, PA

Sara Wilson

Blairstown, MO

Karen Ceneviva,
Seymour, CT

Wafi Brandt,
Manheim, PA

16-oz. pkg. elbow macaroni, uncooked

½ stick (¼ cup) butter, melted

2 eggs, beaten

12-oz. can evaporated milk

10¾-oz. can condensed cheddar cheese soup

1 cup milk

¼ tsp. onion,
or
garlic, powder

¼ tsp. pepper

1 tsp. dry mustard

4 cups (16 oz.) cheddar cheese, shredded,
divided

1. Cook macaroni according to pkg. directions. Drain and place in slow cooker. Stir in melted butter.
   
2. In a bowl combine eggs, evaporated milk, soup, milk, onion or garlic powder, pepper, dry mustard, and 3 cups cheese.
   
3. Pour over macaroni. Stir to combine.
   
4. Cover. Cook on Low 4 hours.
   
5. Sprinkle with remaining cheese. Cook 15 minutes longer, or until cheese is melted.
   

Sprinkle with
¹
/
₈
tsp.
paprika
just before serving.

Donna Treloar

Gaston, IN

2 onions, sliced

4-5-lb. roasting rabbit

salt to taste

pepper to taste

1 garlic clove, sliced

2 bay leaves

1 whole clove

1 cup hot water

2 Tbsp. soy sauce

2 Tbsp. flour

½ cup cold water

1. Place onion in bottom of slow cooker.
   
2. Rub rabbit with salt and pepper. Insert garlic in cavity. Place rabbit in slow cooker.
   
3. Add bay leaves, clove, hot water, and soy sauce.
   
4. Cover. Cook on Low 10-12 hours.
   
5. Remove rabbit and thicken gravy by stirring 2 Tbsp. flour blended into ½ cup water into simmering juices in cooker. Continue stirring until gravy thickens.
   

Cut rabbit into serving-size pieces and serve with gravy.

Irma H. Schoen

Windsor, CT

1 medium onion, thinly sliced

2 small carrots, cut in thin strips

1 rib celery, chopped

3 lamb shanks, cracked

1-2 cloves garlic, split

1½ tsp. salt

¼ tsp. pepper

1 tsp. dried oregano

1 tsp. dried thyme

2 bay leaves, crumbled

½ cup dry white wine

8-oz. can tomato sauce

1. Place onions, carrots, and celery in slow cooker.
   
2. Rub lamb with garlic and season with salt and pepper. Add to slow cooker.
   
3. Mix remaining ingredients together in separate bowl and add to meat and vegetables.
   
4. Cover. Cook on Low 8-10 hours, or on High 4-6 hours.
   

Jan Mast

Lancaster, PA

1½-2 lbs. lamb, cut into 1- to 2-inch cubes

1 Tbsp. oil

2 medium onions, chopped

4 cups beef broth

3-4 medium potatoes, peeled and thinly sliced

½-1 tsp. salt, according to your taste preferences

¼ tsp. pepper

¼ tsp. celery seed

¼ tsp. marjoram

¼ tsp. thyme

10-oz. pkg. frozen peas

6 Tbsp. flour

½ cup cold water

1. Brown lamb cubes in skillet in oil over medium-high heat. Do in two batches so that cubes brown and don't just steam.
   
2. Transfer browned meat to slow cooker.
   
3. Add remaining ingredients except peas, flour, and water.
   
4. Cover. Cook on Low 8-10 hours, or just until meat is tender.
   
5. Stir in peas.
   
6. In a small bowl, dissolve flour in water. When smooth, stir into pot.
   
7. Cover. Turn cooker to High and cook an additional 15 to 20 minutes, or until broth thickens.