Fix-It and Forget-It Pink Cookbook (113 page)

Tip:

If you have trouble forming the stuffing into balls, add 2 Tbsp. milk, or just enough to allow the balls to hold their shape.

Dorothy Horst

Tiskilwa, IL

1 Tbsp. butter

4 cups converted long-grain rice, uncooked

10 cups water

4 tsp. salt

1. Pour rice, water, and salt into greased slow cooker.
   
2. Cover. Cook on High 2-3 hours, or until rice is tender, but not overcooked. Stir occasionally.
   

Ruth S. Weaver

Reinholds, PA

1 cup wild rice,
or
wild rice mixture, uncooked

½ cup sliced mushrooms

½ cup diced onions

½ cup diced green,
or
red, peppers

1 Tbsp. oil

½ tsp. salt

¼ tsp. pepper

2½ cups chicken broth

1. Layer rice and vegetables in slow cooker. Pour oil, salt, and pepper over vegetables. Stir.
   
2. Heat chicken broth. Pour over ingredients in slow cooker.
   
3. Cover. Cook on High 2½-3 hours, or until rice is soft and liquid is absorbed.
   

Cyndie Marrara

Port Matilda, PA

1½ cups converted long-grain white rice, uncooked

¾ cup chopped onions

2 garlic cloves, minced

2 14½-oz. cans reduced-sodium chicken broth

¹
/
₃
cup water

¾ tsp. Italian seasoning

½ tsp. dried basil leaves

½ cup frozen baby peas, thawed

¼ cup grated Parmesan cheese

1. Combine rice, onions, and garlic in slow cooker.
   
2. In saucepan, mix together chicken broth and water. Bring to boil. Add Italian seasoning and basil leaves. Stir into rice mixture.
   
3. Cover. Cook on Low 2-3 hours, or until liquid is absorbed.
   
4. Stir in peas. Cover. Cook 30 minutes. Stir in cheese.
   

Ruth Hofstetter

Versailles, Missouri

1
¹
/
₃
cups evaporated milk

2 Tbsp. vegetable oil

3 eggs

¼ of a small onion, minced

½ a small carrot, minced,
optional

2 cups minced fresh parsley,
or
10-oz. pkg. frozen chopped spinach, thawed and drained

2 tsp. salt

¼ tsp. pepper

1 cup shredded sharp cheese

3 cups cooked long-grain rice

1. Beat together milk, oil, and eggs until well combined.
   
2. Stir in remaining ingredients. Mix well. Pour into greased slow cooker.
   
3. Cover. Cook on High 1 hour. Stir. Reduce heat to Low and cook 4-6 hours.
   

Lucille Metzler,
Wellsboro, PA

Elizabeth Yutzy,
Wauseon, OH

Glenda S. Weaver,
Manheim, PA

Mary Jane Musser,
Manheim, PA

Esther Becker,
Gordonville, PA

6 medium baking potatoes

butter,
or
margarine

1. Prick potatoes with fork. Rub each with either butter or margarine. Place in slow cooker.
   
2. Cover. Cook on High 3-5 hours, or on Low 6-10 hours.
   

Valerie Hertzler,
Weyers Cave, VA

Carol Peachey,
Lancaster, PA

Janet L. Roggie,
Lowville, NY

potatoes

1. Prick potatoes with fork and wrap in foil.
   
2. Cover. Do not add water. Cook on High 2½-4 hours, or on Low 8-10 hours.
   

Lovina Baer

Conrath, WI

4 cups potatoes, cooked, peeled, diced

10¾-oz. can cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese

¹
/
₃
cup butter,
or
margarine, melted

¼ cup chopped onions

½ tsp. garlic salt

½ tsp. salt

½ tsp. pepper

1. Combine all ingredients in slow cooker. Mix well.
   
2. Cover. Cook on Low 3-4 hours.
   

Variations:

1. If you prefer soft onions, sauté in skillet in butter or margarine before combining with other ingredients.

Tracey Yohn

Harrisburg, PA

2. Add chopped ham or dried beef.

Lauren Eberhard

Seneca, IL