Fix-It and Forget-It Pink Cookbook (112 page)

Joyce Shackelford

Green Bay, WI

1 small head red cabbage, sliced

1 medium onion, chopped

3 tart apples, cored and quartered

2 tsp. salt

1 cup hot water

2 Tbsp. sugar

¹
/
₃
cup vinegar

3 Tbsp. bacon drippings

1. Place all ingredients in slow cooker in order listed.
   
2. Cover. Cook on Low 8 hours, or on High 3 hours. Stir well before serving.
   

Variation:

Add 6 slices bacon, browned until crisp and crumbled.

Jean M. Butzer

Batavia, NY

Janie Steele

Moore, OK

large raw potato, peeled and cut into small cubes

2 onions, chopped

2 carrots, sliced thin

¾ cup uncooked long-grain rice

2 Tbsp. lemon juice

¹
/
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cup, plus 2 Tbsp., olive oil

2 1-lb. cans diced tomatoes,
divided

1 cup water,
divided

large green pepper, chopped

2 zucchini squash, chopped

2 Tbsp. parsley, chopped

half a 1-lb. pkg. frozen green peas

1 Tbsp. salt

1 cup cheese, grated

hot sauce,
optional

1. Combine potato, onions, carrots, rice, lemon juice, olive oil, 1 can of tomatoes, and ½ cup water in slow cooker.
   
2. Cover and cook on High 1 hour.
   
3. Stir in remaining ingredients – except grated cheese and hot sauce. Cover and cook 30-60 minutes, or until vegetables are tender but not mushy.
   

Serve in bowls, topped with grated
cheese
.
Pass
hot sauce
to be added individually.

Sheryl Shenk,
Harrisonburg, VA

16-oz. pkg. baby carrots

3 medium potatoes, cubed

1 lb. fresh,
or
frozen, green beans, cut in 2-inch pieces

1 green pepper, chopped

1 onion, chopped

1-2 cloves garlic, minced

15-oz. can garbanzo beans, drained

28-oz. can crushed tomatoes

3 Tbsp. minute tapioca

3 tsp. curry powder

2 tsp. salt

2 tsp. chicken bouillon granules,
or
2 chicken bouillon cubes

1¾ cups boiling water

1. Combine carrots, potatoes, green beans, pepper, onion, garlic, garbanzo beans, and crushed tomatoes in large bowl.
   
2. Stir in tapioca, curry powder, and salt.
   
3. Dissolve bouillon in boiling water. Pour over vegetables. Mix well. Spoon into large cooker, or two medium-sized ones.
   
4. Cover. Cook on Low 8-10 hours, or on High 3-4 hours.
   

Serve with cooked
rice
.

Variation:

Substitute canned green beans for fresh beans but add toward the end of the cooking time.

Connie Johnson

Loudon, NH

2 large onions, chopped

3 large red bell peppers, chopped

3 large green bell peppers, chopped

2-3 Tbsp. oil

12-oz. pkg. oyster mushrooms, cleaned and chopped

4 garlic cloves, minced

3 fresh bay leaves

10 fresh basil leaves, chopped

1 Tbsp. salt

1½ tsp. pepper

28-oz. can Italian plum tomatoes, crushed,
or
chopped

1. Sauté onions and peppers in oil in skillet until soft. Stir in mushrooms and garlic. Sauté just until mushrooms begin to turn brown. Pour into slow cooker.
   
2. Add remaining ingredients. Stir well.
   
3. Cover. Cook on Low 6-8 hours.
   

Serve as an appetizer with a spoon, or spread on
pita bread
.
For a main dish, serve over
rice
or
pasta
.

Donna Conto

Saylorsburg, PA

6-8 ears of corn (in husk)

½ cup water

1. Remove silk from corn, as much as possible, but leave husks on.
   
2. Cut off ends of corn so ears can stand in the cooker.
   
3. Add water.
   
4. Cover. Cook on Low 2-3 hours.
   

Tina Snyder,
Manheim, PA

Jeannine Janzen,
Elbing, KS

Nadine Martinitz,
Salina, KS

3 16-oz. pkgs. frozen corn

8-oz. pkg. cream cheese, cubed

¼ cup butter, cubed

3 Tbsp. water

3 Tbsp. milk

2 Tbsp. sugar

6 slices American cheese, cut into squares

1. Combine all ingredients in slow cooker. Mix well.
   
2. Cover. Cook on Low 4 hours, or until heated through and the cheese is melted.
   

Jan Mast

Lancaster, PA

½ cup celery, chopped

1 Tbsp. celery leaves, chopped

1 small onion, diced

15-oz. can creamed corn

¼ cup milk

¹
/
₈
tsp. pepper

8-oz. pkg. herb stuffing cubes

2 eggs, slightly beaten

¼ cup butter, melted

1. Combine all ingredients except butter in a large bowl.
   
2. Shape into 6-8 balls and place in slow cooker.
   
3. Pour melted butter over balls.
   
4. Cover and cook on Low 3-4 hours.