Fix-It and Forget-It Pink Cookbook (117 page)

Nanci Keatley

Salem, OR

Ann Bender

Fort Defiance, VA

Gladys M. High

Ephrata, PA

Mrs. Don Martins

Fairbank, IA

2½ cups cooked rice

1½ cups evaporated,
or
scalded, milk

²
/
₃
cup brown,
or
white, sugar

1 Tbsp. soft butter

2 tsp. vanilla

½-1 tsp. nutmeg

1 egg, beaten

½-1 cup raisins

1. Mix together all ingredients. Pour into lightly greased slow cooker.
   
2. Cover and cook on High 2 hours, or on Low 4-6 hours. Stir after first hour.
   

Serve warm or cold.

Donna Barnitz
, Jenks, OK

Shari Jensen
, Fountain, CO

½ cup white rice, uncooked

½ cup sugar

1 tsp. vanilla

1 tsp. lemon extract

1 cup plus 2 Tbsp. milk

1 tsp. butter

2 eggs, beaten

1 tsp. cinnamon

½ cup raisins

1 cup whipping cream, whipped

nutmeg

1. Combine all ingredients except whipped cream and nutmeg in slow cooker. Stir well.
   
2. Cover pot. Cook on Low 6-7 hours, until rice is tender and milk absorbed. Be sure to stir once every 2 hours during cooking.
   
3. Pour into bowl. Cover with plastic wrap and chill.
   
4. Before serving, fold in whipped cream and sprinkle with nutmeg.
   

Dolores Metzler

Mechanicsburg, PA

1 cup white uncooked rice

1 cup sugar

4 cups milk

3 eggs

1½ cups milk

2 tsp. vanilla

¼ tsp. salt

nutmeg,
or
cinnamon

1. In slow cooker, mix together rice, sugar, and 4 cups milk.
   
2. Cook on High 3 hours.
   
3. Beat together eggs, 1½ cups milk, vanilla, and salt. Add to slow cooker. Stir.
   
4. Cook on High 25-30 minutes.
   
5. Sprinkle with nutmeg or cinnamon.
   

Serve warm.

Nancy W. Huber,
Green Park, PA

2 quarts milk

1 cup small pearl tapioca

1-1½ cups sugar

4 eggs, beaten

1 tsp. vanilla

1. Combine milk, tapioca, and sugar in slow cooker. Cook on High 3 hours.
   
2. Mix together eggs, vanilla, and a little hot milk from slow cooker. Add to slow cooker. Cook on High 20 more minutes. Chill.
   

Serve topped with
whipped cream
or 
fruit
of choice.

Karen Ashworth

Duenweg, MO

10 Tbsp. large pearl tapioca

½ cup sugar to taste

dash salt

4 cups water

1 cup grapes, cut in half

1 cup crushed pineapple

1 cup whipped cream

1. Mix together tapioca, sugar, salt, and water in slow cooker.
   
2. Cook on High 3 hours, or until tapioca pearls are almost translucent.
   
3. Cool thoroughly in refrigerator.
   
4. Stir in remaining ingredients.
   

Serve cold.

Variation:

Add 1 small can mandarin oranges, drained, when adding rest of fruit.

Julie Weaver

Reinholds, PA

8-10 tart apples

½ cup sugar

4 Tbsp. minute tapioca

4 Tbsp. red cinnamon candy

½ cup water

1. Pare and core apples. Cut into eighths lengthwise and place in slow cooker.
   
2. Mix together sugar, tapioca, candy, and water. Pour over apples.
   
3. Cook on High 3-4 hours.
   

Serve hot or cold. Top with
whipped cream
,
if you wish.

Marla Folkerts

Holland, OH

4 cups applesauce

¼ tsp. allspice

½ tsp. cinnamon

2 cups mini-marshmallows

1. Spray slow cooker with nonfat cooking spray.
   
2. In the cooker, mix applesauce, allspice, and cinnamon together.
   
3. Sprinkle marshmallows on top.
   
4. Cook on Low 3-4 hours, or on High 1½-2 hours.
   

Serve warm from slow cooker.

Note:

This is delicious over ice cream and cake! We've even used it as a fondue for fruit!