Fix-It and Forget-It Pink Cookbook (18 page)

Dorothy Miller

Gulfport, MI

8 cups pear sauce

3 cups brown sugar

1 Tbsp. lemon juice

1 Tbsp. cinnamon

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 10-12 hours.
   

Note:

To make pear sauce, peel, core, and slice 12 large pears. Place in slow cooker with ¾ cup water. Cover and cook on Low 8-10 hours, or until very soft. Stir to blend.

Sharon Timpe

Mequon, WI

12-oz. can beer

1 Tbsp. dry mustard

1 tsp. Worcestershire sauce

½ tsp. salt

¹
/
₈
tsp. black,
or
white, pepper

1 lb. American cheese, cubed

1 lb. sharp cheddar cheese, cubed

1. In slow cooker, combine beer, mustard, Worcestershire sauce, salt, and pepper.
   
2. Cover and cook on High 1-2 hours, until mixture boils.
   
3. Add cheese, a little at a time, stirring constantly until all the cheese melts.
   
4. Heat on High 20-30 minutes with cover off, stirring frequently.
   

Serve hot over toasted
English muffins
or over toasted
bread
cut into trian­gles. Garnish with strips of crisp
bacon
and
tomato
slices.

Note:

This is a good dish for brunch with fresh fruit, juice, and coffee. Also makes a great lunch or late-night light supper. Serve with a tossed green salad, especially fresh spinach and orange slices with a vinaigrette dressing.

Iva Schmidt

Fergus Falls, MN

8 slices bread (crusts removed), cubed,
or
torn into squares

2 cups (8 oz.) grated ­cheddar, Swiss,
or
American, cheese

1 cup cooked, chopped ham

4 eggs

1 cup light cream,
or
milk

1 cup evaporated milk

¼ tsp. salt

1 Tbsp. parsley

paprika

1. Lightly grease slow cooker. Alternate layers of bread and cheese and ham.
   
2. Beat together eggs, milk, salt, and parsley. Pour over bread in slow cooker.
   
3. Sprinkle with paprika.
   
4. Cover and cook on Low 3-4 hours. (The longer cooking time yields a firmer, dryer dish.)
   

Shirley Hinh

Wayland, IA

6 eggs, beaten

1 lb. little smokies (cocktail wieners),
or
1½ lbs. bulk sausage, browned and drained

1½ cups milk

1 cup shredded cheddar cheese

8 slices bread, torn into pieces

1 tsp. salt

½ tsp. dry mustard

1 cup shredded mozzarella cheese

1. Mix together all ingredients except mozzarella cheese. Pour into greased slow cooker.
   
2. Sprinkle mozzarella cheese over top.
   
3. Cover and cook 2 hours on High, and then 1 hour on Low.
   

Evie Hershey

Atglen, PA

3 cups toasted bread cubes

1½ cups shredded cheese

fried, crumbled bacon,
or
ham chunks,
optional

6 eggs, beaten

3 cups milk

¾ tsp. salt

¼ tsp. pepper

1. Combine bread cubes, cheese, and meat in greased slow cooker.
   
2. Mix together eggs, milk, salt, and pepper. Pour over bread.
   
3. Cook on Low 4-6 hours.
   

Dot Hess

Willow Street, PA

32-oz. bag frozen hash browns

1½-2 cups cheddar cheese, shredded

1 lb. cooked ham, cubed

1 medium onion, chopped

12 eggs

1 cup milk

1 tsp. salt

1 tsp. pepper

1. Divide potatoes, cheese, ham, and onion into thirds.
   
2. Spray cooking spray over interior of slow cooker.
   
3. Make three 4-part layers (potatoes on bottom, onion on top) in slow cooker.
   
4. In a mixing bowl, beat eggs, milk, salt, and pepper together. Pour over layers in slow cooker.
   
5. Cover and cook on Low 8-9 hours.
   

Variations:

1. For extra flavor, use Monterey Jack, jalapeno, or extra-sharp cheddar cheese, instead of a mild cheddar.

2. To add kick, substitute garlic powder for salt.

Veronica Sabo

Shelton, CT

Joette Droz

Kalona, IA