Fix-It and Forget-It Pink Cookbook (115 page)

Mrs. J. E. Barthold

Bethlehem, PA

2 lbs. small red potatoes, quartered

8-oz. pkg. cream cheese, softened

10¾-oz. can cream of potato soup

1 envelope dry Ranch salad dressing mix

1. Place potatoes in slow cooker.
   
2. Beat together cream cheese, soup, and salad dressing mix. Stir into potatoes.
   
3. Cover. Cook on Low 8 hours, or until potatoes are tender.
   

Judy Buller

Bluffton, OH

Elaine Patton

West Middletown, PA

Melissa Raber

Millersburg, OH

Moreen Weaver

Bath, NY

2-lb. pkg. frozen, shredded potatoes

2 cups (8 oz.) shredded sharp cheddar cheese

2 cups (1 pint) sour cream

10¾-oz. can cream of celery soup

10¾-oz. can cream of chicken soup

½-1 lb. bacon, cooked and crumbled

1 large onion, chopped

4 Tbsp. (¼ cup) butter, melted

¼ tsp. pepper

1. Place potatoes in slow cooker.
   
2. Combine remaining ingredients and pour over potatoes. Mix well.
   
3. Cover. Cook on Low 4-5 hours, or until potatoes are tender.
   

Clarice Williams

Fairbank, IA

2 10¾-oz. cans cheddar cheese soup

1
¹
/
₃
cups buttermilk

2 Tbsp. butter,
or
margarine, melted

½ tsp. seasoned salt

¼ tsp. garlic powder

¼ tsp. pepper

2-lb. pkg. frozen, cubed hash brown potatoes

¼ cup grated Parmesan cheese

1 tsp. paprika

1. Combine soup, butter­milk, butter, seasoned salt, garlic powder, and pepper in slow cooker. Mix well.
   
2. Stir in hash browns. Sprinkle with Parmesan cheese and paprika.
   
3. Cover. Cook on Low 4-4½ hours, or until potatoes are tender.
   

Bernice M. Wagner

Dodge City, KS

Marilyn Yoder

Archbold, OH

2-lb. pkg. frozen hash browns

10¾-oz. can cream of potato soup

10¾-oz. can cream of mushroom soup

8 oz. (2 cups) shredded cheddar cheese

1 cup grated Parmesan cheese

1 pint sour cream

1. Mix together all ingredients in slow cooker.
   
2. Cover. Cook on Low 7 hours.
   

Sara Wilson

Blairstown, MD

½ cup melted margarine

¼ cup dried onions

16-oz. pkg. frozen hash brown potatoes

10¾-oz. can cream of chicken soup

1½ cups milk

1 cup shredded cheddar cheese

¹
/
₈
tsp. black pepper

1 cup crushed cornflakes,
divided

1. Stir together margarine, onions, potatoes, soup, milk, cheese, pepper, and ½ cup cornflakes. Pour into greased slow cooker. Top with remaining cornflakes.
   
2. Cover. Cook on High 3-4 hours.
   

Marjora Miller

Archbold, OH

1 pint sour cream

10¾-oz. can cream of chicken soup

dash of pepper

2 cups Velveeta cheese, cubed

½ cup chopped onions

¾ tsp. salt

¼ tsp. pepper

2 lbs. frozen hash brown potatoes

1. Combine all ingredients except potatoes in large bowl. Then fold in potatoes. Spoon into slow cooker.
   
2. Cover. Cook on High 1½ hours, and then on Low 2½ hours.
   

Julie Weaver

Reinholds, PA

6-8 medium sweet potatoes

½ tsp. salt

¼ cup butter,
or
margarine, melted

20-oz. can crushed pineapples, undrained

¼ cup brown sugar

1 tsp. nutmeg

1 tsp. cinnamon

1. Cook sweet potatoes until soft. Peel. Slice and place in slow cooker.
   
2. Combine remaining ingredients. Pour over sweet potatoes.
   
3. Cover. Cook on High 4 hours.
   

Miriam Nolt

New Holland, PA