Fix-It and Forget-It Pink Cookbook (16 page)

Sherril Bieberly

Sauna, KS

1 cup grated Parmesan cheese

½ cup mayonnaise

8-oz. pkg. cream cheese, softened

1 garlic clove, minced

14-oz. can artichoke hearts, drained and chopped finely

¹
/
₃
cup finely chopped roasted red bell peppers (from 7¼-oz. jar)

1. Combine Parmesan cheese, mayonnaise, cream cheese, and garlic in food processor. Process until smooth. Place mixture in slow cooker.
   
2. Add artichoke hearts and red bell pepper. Stir well.
   
3. Cover. Cook on Low 1 hour. Stir again.
   

Use as spread for
crackers
,
cut-up
fresh vegetables
,
or
snack-bread
slices.

Amymarlene Jensen

Fountain, CO

1 cup fresh,
or
dried, cranberries

½ cup brown sugar

¹
/
₃
cup cider vinegar

2 Tbsp. water,
or
orange juice

2 tsp. minced crystallized ginger

¼ tsp. cinnamon

¹
/
₈
tsp. ground cloves

oil

8-oz. round of Brie cheese

1 Tbsp. sliced almonds, toasted

1. Mix together cranberries, brown sugar, vinegar, water or juice, ginger, cinnamon, and cloves in slow cooker.
   
2. Cover. Cook on Low 4 hours. Stir once near the end to see if it is thickening. If not, remove top, turn heat to High, and cook 30 minutes without lid.
   
3. Put cranberry chutney in covered container and chill for up to 2 weeks. When ready to serve, bring to room temperature.
   
4. Brush ovenproof plate with vegetable oil, place
   unpeeled Brie on plate, and bake uncovered at 350° for 9 minutes, until cheese is soft and partially melted. Remove from oven.
   
5. Top with at least half the chutney and garnish with almonds.
   

Serve with
crackers
.

Jan Mast

Lancaster, PA

2 29-oz. cans (about 6 cups) peaches, diced

1 cup raisins

1 small onion, chopped

1 garlic clove, minced

1 Tbsp. mustard seed

1 tsp. dried red chilies, chopped

¼ cup crystallized ginger, chopped

1 tsp. salt

¾ cup vinegar

½ cup brown sugar

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 4-6 hours.
   
3. Remove lid. Stir chutney. Cook on High, uncovered, an additional 1-2 hours.
   

Note:

This is a great accompaniment to curried chicken or lamb.

Susan Yoder Graber

Eureka, IL

4 artichokes

1 tsp. salt

2 Tbsp. lemon juice

1. Wash and trim arti­chokes by cutting off the stems flush with the bottoms of the artichokes and by cutting ¾-1 inch off the tops. Stand upright in slow cooker.
   
2. Mix together salt and lemon juice and pour over artichokes. Pour in water to cover ¾ of artichokes.
   
3. Cover. Cook on Low 8-10 hours or on High 2-4 hours.
   

Serve with melted
butter
.
Pull off individual leaves and dip bottom of each into butter. Strip the individual leaf of the meaty portion at the bottom of each leaf.

Barbara Aston

Ashdown, AR

2 Tbsp. melted butter

1 Tbsp. curry powder

½ tsp. seasoned salt

1 lb. blanched almonds

1. Combine butter with curry powder and seasoned salt.
   
2. Pour over almonds in slow cooker. Mix to coat well.
   
3. Cover. Cook on Low 2-3 hours. Turn to High. Uncover cooker and cook 1-1½ hours.
   

Serve hot or cold.

Doris M. Coyle-Zipp

South Ozone Park, NY

Melissa Raber

Millersburg, OH

Ada Miller

Sugarcreek, OH

Nanci Keatley

Salem, OR

3 cups thin pretzel sticks

4 cups Wheat Chex

4 cups Cheerios

12-oz. can salted peanuts

¼ cup melted butter,
or
margarine

1 tsp. garlic powder

1 tsp. celery salt

½ tsp. seasoned salt

2 Tbsp. grated Parmesan cheese

1. Combine pretzels, cereal, and peanuts in large bowl.
   
2. Melt butter. Stir in garlic powder, celery salt, seasoned salt, and Parmesan cheese. Pour over pretzels, cereal, and peanuts. Toss until well mixed.
   
3. Pour into large slow cooker. Cover. Cook on Low 2½ hours, stirring every 30 minutes. Remove lid and cook another 30 minutes on Low.
   

Serve warm or at room temperature. Store in tightly covered container.

Variations:

1. Use 3 cups Wheat Chex (instead of 4 cups) and 3 cups Cheerios (instead of 4 cups). Add 3 cups Corn Chex.

Marcia S. Myer

Manheim, PA

2. Alter the amounts of pretzels, cereal, and peanuts to reflect your preferences.