Fix-It and Forget-It Pink Cookbook (114 page)

6 slices bacon

¾ cup chopped onions

10¾-oz. can cream of chicken soup

¼ cup water

2 Tbsp. cider vinegar

½ tsp. sugar

pepper to taste

4 cups parboiled, cubed potatoes

parsley

1. Brown bacon in skillet and then crumble. Reserve 2 Tbsp. bacon drippings. Sauté onions in drippings.
   
2. Blend together soup, water, vinegar, sugar, and pepper. Add bacon and onions. Mix well.
   
3. Add potatoes and parsley. Mix well. Pour into slow cooker.
   
4. Cover. Cook on Low 4 hours.
   

Serve warm or at room temperature.

Rebecca Meyerkorth

Wamego, KS

32-oz. pkg. shredded potatoes

¼ cup chopped onions

¼ cup chopped green peppers

2 Tbsp. chopped pimento,
optional

1 cup chopped ham,
optional

¾ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

3 Tbsp. flour

½ cup milk

10¾-oz. can cream of mushroom soup

1 cup shredded cheddar cheese,
divided

1. Place potatoes, onions, green peppers, pimento, and ham in slow cooker. Sprinkle with salt and pepper.
   
2. Melt butter in saucepan. Stir in flour; then add half of milk. Stir rapidly to remove all lumps. Stir in remaining milk. Stir in mushroom soup and ½ cup cheese. Pour over potatoes.
   
3. Cover. Cook on Low 4-5 hours. Sprinkle remaining cheese on top about ½ hour before serving.
   

Ruth S. Weaver

Reinholds, PA

½ tsp. cream of tartar

1 cup water

8-10 medium potatoes, thinly sliced

half an onion, chopped

salt to taste

pepper to taste

1 cup grated American,
or
cheddar, cheese

10¾-oz. can cream of celery,
or
mushroom,
or
chicken, soup

1 tsp. paprika

1. Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
   
2. Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper, and half of cheese.
   
3. Repeat with remaining potatoes and cheese.
   
4. Spoon soup over the top. Sprinkle with paprika.
   
5. Cover. Cook on Low 8-10 hours, or on High 4 hours.
   

Variations:

1. For thicker scalloped potatoes, sprinkle each layer of potatoes with 2 Tbsp. flour.

Ruth Hershey

Paradise, PA

2. Instead of sprinkling the layers of potatoes with grated cheese, place ¼ lb. Velveeta, or American, cheese slices over top during last 30 minutes of cooking.

Pat Bishop

Bedminster, PA

Mary Ellen Musser

Reinholds, PA

Annabelle Unternahrer

Shipshewana, IN

Sue Pennington

Bridgewater, VA

4 cups peeled, thinly sliced potatoes

10¾-oz. can cream of celery,
or
mushroom, soup

12-oz. can evaporated milk

1 large onion, sliced

2 Tbsp. butter,
or
margarine

½ tsp. salt

¼ tsp. pepper

1½ cups chopped, fully cooked ham

1. Combine potatoes, soup, evaporated milk, onion, butter, salt, and pepper in slow cooker. Mix well.
   
2. Cover. Cook on High 1 hour. Stir in ham. Reduce to Low. Cook 6-8 hours, or until potatoes are tender.
   

Zona Mae Bontrager,
Kokomo, IN

Mary Jane Musser,
Manheim, PA

Elsie Schlabach,
Millersburg, OH

Carol Sommers,
Millersburg, OH

Edwina Stoltzfus,
Narvon, PA

Barbara Hershey,
Lancaster, PA

5 lbs. potatoes, peeled and cooked

2 cups milk, heated to scalding

2 Tbsp. butter, melted in hot milk

8-oz. pkg. fat-free cream cheese, softened

1½ cups fat-free sour cream

1 tsp. onion,
or
garlic, salt

1 tsp. salt

¼-½ tsp. pepper

1. Mash all ingredients together in a large mixing bowl until smooth.
   
2. Pour into slow cooker.
   
3. Cover. Cook on Low 4-6 hours, or until heated through.
   

Note:

These potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.

Variations:

1. Add 1½ cups shredded cheddar cheese to Step 1.

Maricarol Magill

Freehold, NJ

2. Sprinkle with paprika before cooking.

Pat Unternahrer

Wayland, IA

Mary Sommerfeld

Lancaster, PA

12 medium potatoes, boiled and mashed

1 cup milk

6 Tbsp. butter

¾ tsp. salt

2¼ cups Velveeta cheese, cubed

2 eggs, beaten

1. Combine all ingredients. Pour into slow cooker.
   
2. Cover. Cook on High 2½ hours, or on Low 3-4 hours.
   

Margaret Wenger Johnson

Keezletown, VA

6 medium potatoes, sliced

1 large onion, thinly sliced

2 Tbsp. olive oil

2 cups grated mozzarella cheese

2 oz. sliced pepperoni

1 tsp. salt

8-oz. can pizza sauce

1. Sauté potato and onion slices in oil in skillet until onions appear transparent. Drain well.
   
2. In slow cooker, combine potatoes, onions, cheese, pepperoni, and salt.
   
3. Pour pizza sauce over top.
   
4. Cover. Cook on Low 6-10 hours, or until potatoes are soft.