Fix-It and Forget-It Pink Cookbook (119 page)

Beatrice Orgish

Richardson, TX

2 medium tart apples, peeled

2 medium fresh peaches, peeled and cubed

2 cups unsweetened pineapple chunks

1¼ cups unsweetened pineapple juice

¼ cup honey

2¼-inch thick lemon slices

3½-inch cinnamon stick

1 medium firm banana, thinly sliced

1. Cut apples into ¼-inch slices and then in half horizontally. Place in slow cooker.
   
2. Add peaches, pineapple, pineapple juice, honey, lemon, and cinnamon. Cover and cook on Low 3-4 hours.
   
3. Stir in banana slices just before serving.
   

Garnish with
whipped cream
,
sliced
almonds
,
and
maraschino cherries
,
if you wish.

Cathy Boshart

Lebanon, PA

1-lb. can peach halves

1-lb. can pear halves

1-lb. can apricot halves

1-lb. can pineapple chunks

4 medium bananas, sliced

15 maraschino cherries

¹
/
₃
cup walnut halves

¹
/
₃
cup margarine

²
/
₃
cup brown sugar

½ tsp. curry powder (
or
to taste)

1. Drain fruit. Pour canned fruit into slow cooker. Add bananas.
   
2. Scatter cherries and walnuts on top.
   
3. In skillet, melt margarine. Mix in sugar and curry powder. Pour over fruit.
   
4. Cook on Low 2 hours.
   

Serve hot as a side dish to
beef pork
or
poultry
; serve warm as a dessert; or serve cold as a topping for
ice cream
.

Willard E. Roth

Elkhart, IN

1 cup dried apricots

1 cup dried sliced apples

1 cup dried pitted prunes

1 cup canned pitted red cherries

½ cup quick-cooking tapioca

1 cup grape juice,
or
red wine

3 cups water,
or
more

½ cup orange juice

¼ cup lemon juice

1 Tbsp. grated orange peel

½ cup brown sugar

1. Combine apricots, apples, prunes, cherries, tapioca, and grape juice in slow cooker. Cover with water.
   
2. Cook on Low for at least 8 hours.
   
3. Before serving, stir in remaining ingredients.
   

Serve warm or cold, as a soup or dessert. Delicious served chilled over
vanilla ice cream
or
frozen yogurt
.

Sue Williams

Gulfport, MS

1 lb. dried prunes

1
¹
/
₃
cups dried apricots

13½-oz. can pineapple chunks, undrained

1-lb. can pitted dark sweet cherries, undrained

¼ cup dry white wine

2 cups water

1 cup sugar

1. Mix together all ingredients in slow cooker.
   
2. Cover and cook on Low 7-8 hours, or on High 3-4 hours.
   

Serve warm.

Angeline Lang

Greeley, CO

1½ lbs. mixed dried fruit

2½ cups water

1 cup sugar

1 Tbsp. honey

peel of half a lemon, cut into thin strips

¹
/
₈
tsp. nutmeg

1 cinnamon stick

3 Tbsp. cornstarch

¼ cup cold water

¼ cup Cointreau

1. Place dried fruit in slow cooker. Pour in water.
   
2. Stir in sugar, honey, lemon peel, nutmeg, and cinnamon.
   
3. Cover and cook on Low 2-3 hours. Turn cooker to High.
   
4. Mix cornstarch into water until smooth. Stir into fruit mixture. Cook on High 10 minutes, or until thickened.
   
5. Stir in Cointreau.
   

Serve warm or chilled. Serve as a side dish with the main course, as a dessert on its own, or as a topping for
ice cream
.

Esther Porter

Minneapolis, MN

1½ lbs. rhubarb

¹
/
₈
tsp. salt

½ cup water

½-
²
/
₃
cup sugar

1. Cut rhubarb into ½-inch slices.
   
2. Combine all ingredients in slow cooker. Cook on Low 4-5 hours.
   

Serve chilled.

Variation:

Add 1 pint sliced strawberries about 30 minutes before removing from heat.

Tina Snyder

Manheim, PA

6 cups chopped rhubarb

1 cup sugar

1 cinnamon stick

½ cup white grape juice

2 cups sliced strawberries

1. Place rhubarb in slow cooker. Pour sugar over rhubarb. Add cinnamon stick and grape juice. Stir well.
   
2. Cover and cook on Low 5-6 hours, or until rhubarb is tender.
   
3. Stir in strawberries. Cook 1 hour longer.
   
4. Remove cinnamon stick. Chill.
   

Serve over
cake
or
ice cream
.