Fix-It and Forget-It Pink Cookbook (110 page)

Nanci Keatley

Salem, OR

2 lbs. lamb shoulder meat

1 Tbsp. vegetable oil

1 cup pine nuts

2 cups long-grain basmati rice, uncooked

4 cups chicken stock

1 tsp. crushed allspice

1 tsp. salt

1 tsp. pepper

1. Cut lamb into ½-inch pieces.
   
2. Brown in oil in skillet, over medium-high heat, just until browned.
   
3. Add pine nuts to meat.
   
4. Cook 3-4 minutes.
   
5. Put all ingredients in slow cooker. Mix well.
   
6. Cover. Cook 6-8 hours on Low, or until rice and meat are tender but not overcooked or dry.
   

Note:

I learned to love this dish as I was growing up. We always eat it with dollops of plain yogurt.

Jeanette Oberholtzer

Manheim, PA

3 10-oz. boxes frozen spinach, thawed and drained

2 cups cottage cheese

1½ cups grated cheddar cheese

3 eggs

¼ cup flour

1 tsp. salt

½ cup butter,
or
margarine, melted

1. Mix together all ingredients.
   
2. Pour into slow cooker.
   
3. Cook on High 1 hour. Reduce heat to Low and cook 4 more hours.
   

Arlene Wengerd

Millersburg, OH

1 lb. bacon

¼ cup chopped onions

¾ cup ketchup

½ cup brown sugar

3 tsp. Worcestershire sauce

¾ tsp. salt

4 cups green beans

1. Brown bacon in skillet until crisp and then break into pieces. Reserve 2 Tbsp. bacon drippings.
   
2. Sauté onions in bacon drippings.
   
3. Combine ketchup, brown sugar, Worcestershire sauce, and salt. Stir into bacon and onions.
   
4. Pour mixture over green beans and mix lightly.
   
5. Pour into slow cooker and cook on High 3-4 hours, or on Low 6-8 hours.
   

Edwina Stoltzfus

Narvon, PA

½ lb. bacon,
or
ham chunks

4 medium onions, sliced

2 qts. fresh,
or
frozen,
or
canned, green beans

4 cups canned stewed tomatoes,
or
diced fresh tomatoes

½-¾ tsp. salt

¼ tsp. pepper

1. Brown bacon until crisp in skillet. Drain, reserving 2 Tbsp. drippings. Crumble bacon into small pieces.
   
2. Sauté onions in bacon drippings.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Cook on Low 4½ hours.
   

Cyndie Marrara

Port Matilda, PA

32-oz. (2 lbs.) pkg. baby carrots

½ cup packed brown sugar

½ cup orange juice

3 Tbsp. butter,
or
margarine

¾ tsp. cinnamon

¼ tsp. nutmeg

2 Tbsp. cornstarch

¼ cup water

1. Combine all ingredients except cornstarch and water in slow cooker.
   
2. Cover. Cook on Low 3-4 hours, until carrots are tender crisp.
   
3. Put carrots in serving dish and keep warm, reserving cooking juices. Put reserved juices in small saucepan. Bring to boil.
   
4. Mix cornstarch and water in small bowl until blended. Add to juices. Boil one minute or until thickened, stirring constantly.
   
5. Pour over carrots and serve.
   

Teena Wagner

Waterloo, ON

2 medium parsnips

4 medium carrots

1 turnip, about 4½ inches around

1 tsp. salt

½ cup water

½ cup sugar

3 Tbsp. butter

½ tsp. salt

1. Clean and peel vegetables. Cut in 1-inch pieces.
   
2. Dissolve 1 tsp. salt in water in saucepan. Add vegetables and boil for 10 minutes. Drain, reserving ½ cup liquid.
   
3. Place vegetables in slow cooker. Add liquid.
   
4. Stir in sugar, butter, and ½ tsp. salt.
   
5. Cover. Cook on Low 3 hours.