Fix-It and Forget-It Pink Cookbook (19 page)

24-oz. carton small-curd cottage cheese

10-oz. pkg. frozen chopped broccoli, thawed and drained

2 cups (8 oz.) shredded cheddar cheese

6 eggs, beaten

¹
/
₃
cup flour

¼ cup melted butter,
or
margarine

3 Tbsp. finely chopped onion

½ tsp. salt

1. Combine first 8 ingredients. Pour into greased slow cooker.
   
2. Cover and cook on High 1 hour. Stir. Reduce heat to Low. Cover and cook 2½-3 hours, or until temperature reaches 160° and eggs are set.
   

Sprinkle with shredded
cheese
,
if desired, and serve.

Sue Hamilton

Minooka, IL

2 pkgs. flat refrigerated pie dough

5 eggs

1 cup spinach dip

4 oz. prosciutto, diced

4 oz. pepper jack cheese, diced

1. Press pie crusts into cold slow cooker. Overlap seams by ¼ inch, pressing to seal. Tear off pieces to fit up the sides, pressing pieces together at seams.
   
2. Cover. Cook on High 1½ hours.
   
3. Beat eggs in a mixing bowl. Stir in spinach dip, prosciutto, and cheese. Pour into hot crust.
   
4. Cover. Cook on High 1½ hours, or until filling is set.
   
5. Let stand 5 minutes before serving.
   

Ellen Ranck

Gap, PA

¹
/
₃
cup oil

½ cup sugar

1 large egg, beaten

2 cups dry quick oats

1½ tsp. baking powder

½ tsp. salt

¾ cup milk

1. Pour the oil into the slow cooker to grease bottom and sides.
   
2. Add remaining ingredients. Mix well.
   
3. Bake on Low 2½-3 hours.
   

Frances B. Musser

Newmanstown, PA

2 cups milk

2 Tbsp. honey

1 Tbsp. butter (no substitute!)

¼ tsp. salt

½ tsp. cinnamon

1 cup dry old-fashioned oats

1 cup chopped apples

½ cup chopped walnuts

2 Tbsp. brown sugar

1. Mix together all ingredients in greased slow cooker.
   
2. Cover. Cook on Low 5-6 hours.
   

Serve with milk or ice cream.

Variation:

Add ½ cup light
or
dark raisins to mixture.

Jeanette Oberholtzer

Manheim, PA

Esther Becker

Gordonville, PA

2 cups warm reconstituted powdered milk

2 Tbsp. vegetable oil

¼ cup honey,
or
brown sugar

¾ tsp. salt

1 pkg. yeast

2½ cups whole wheat flour

1¼ cups white flour

1. Mix together milk, oil, honey or brown sugar, salt, yeast, and half the flour in electric mixer bowl. Beat with mixer for 2 minutes. Add remaining flour. Mix well.
   
2. Place dough in well-greased bread or cake pan that will fit into your cooker. Cover with greased tin foil. Let stand for 5 minutes. Place in slow cooker.
   
3. Cover cooker and bake on High 2½-3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm.
   

Dorothy M. Van Deest

Memphis, TN

1¼ cups flour

¾ cup yellow cornmeal

¼ cup sugar

4½ tsp. baking powder

1 tsp. salt

1 egg, slightly beaten

1 cup milk

¹
/
₃
cup melted butter,
or
oil

1. In mixing bowl sift together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
   
2. Pour egg, milk, and butter into well. Mix into the dry mixture until just moistened.
   
3. Pour mixture into a greased 2-quart mold. Cover with a plate. Place on a trivet or rack in the bottom of slow cooker.
   
4. Cover. Cook on High 2-3 hours.
   

Winifred Ewy

Newton, KS

1 stick margarine, melted

10-oz. pkg. chopped broccoli, cooked and drained

1 onion, chopped

1 box corn bread mix