Fix-It and Forget-It Pink Cookbook (15 page)

Serve with
corn chips
.

Variation:

Make this a main dish by serving over baked potatoes.

Janie Steele

Moore, OK

3 8-oz. pkgs. cream cheese, softened

2 eggs

2 tsp. chicken bouillon

½ cup hot water

4-oz. can green chilies, chopped

½-1½ tsp. chili powder, depending upon how much heat you enjoy

½ tsp.,
or
less, hot sauce,
optional

1 cup cooked chicken, chopped

1. Combine all ingredients in slow cooker until smooth.
   
2. Cook on High 1 hour.
   
3. Turn to Low to keep warm while serving.
   

Serve with
tortilla chips
or
crackers
.

Clarice Williams

Fairbank, IA

Julie McKenzie

Punxsutawney, PA

½ lb. corned beef, shredded
or
chopped

16-oz. can sauerkraut, well drained

1-2 cups shredded Swiss cheese

1-2 cups shredded cheddar cheese

1 cup mayonnaise

1. Combine all ingredients in slow cooker. Mix well.
   
2. Cover. Cook on High 1-2 hours until heated through, stirring occasionally.
   
3. Turn to Low and keep warm in cooker while serving.
   

Put spread on
rye bread
slices. Top individual servings with
Thousand Island dressing
if desired.

Note:

Low-fat cheese and mayonnaise are not recommended for this spread.

Variation:

Use dried beef instead of corned beef.

Kelly Amos

Pittsboro, NC

1 slice bacon

3 medium onions, chopped

1 garlic clove, minced

4 jumbo shrimp, peeled and deveined

1 medium tomato, peeled and chopped

3 cups Monterey Jack cheese, shredded

4 drops Tabasco sauce

¹
/
₈
tsp. cayenne pepper

dash of black pepper

1. Cook bacon until crisp. Drain on paper towel. Crumble.
   
2. Sauté onion and garlic in bacon drippings. Drain on paper towel.
   
3. Coarsely chop shrimp.
   
4. Combine all ingredients in slow cooker.
   
5. Cover. Cook on Low 1 hour, or until cheese is melted. Thin with milk if too thick.
   

Serve with
chips
.

Carla Koslowsky

Hillsboro, KS

1 cup chopped celery

½ cup chopped onion

10-oz. pkg. frozen chopped broccoli, cooked

1 cup cooked rice

10¾-oz. can cream of mushroom soup

16-oz. jar cheese spread,
or
15 slices American cheese, melted and mixed with
²
/
₃
cup milk

1. Combine all ingredients in slow cooker.
   
2. Cover. Heat on Low 2 hours.
   

Serve with
snack breads
or
crackers
.

Nanci Keatley

Salem, OR

2 8-oz. pkgs. cream cheese, softened

1 cup prepared pesto

3 medium tomatoes, chopped

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, shredded

2 Tbsp. olive oil

1. Spread cream cheese on bottom of slow cooker.
   
2. Spread pesto over cream cheese.
   
3. Add a layer of chopped tomatoes over cream cheese and pesto.
   
4. Sprinkle cheeses on top of tomatoes.
   
5. Drizzle olive oil over top.
   
6. Cook on Low 2-3 hours or until cheese is melted.
   

Spread on
crackers
or slices of
Italian bread
.

Joleen Albrecht

Gladstone, MI

10 fresh Roma,
or
plum, tomatoes, chopped coarsely

2 garlic cloves, minced

1 onion, chopped

2 jalapeno peppers

¼ cup cilantro leaves

½ tsp. salt

1. Place tomatoes, garlic, and onion in slow cooker.
   
2. Remove stems from jalapenos. Remove seeds, too, if you prefer a milder flavor. Chop jalapenos. Stir into slow cooker.
   
3. Cover. Cook on High 2½-3 hours, or until ­vegetables are softened.
   
4. Allow to cool.
   
5. When cooled, combine cooked mixture with cilantro and salt in a blender or food processor. Blend or process to the consistency that you like.