Fix-It and Forget-It Pink Cookbook (20 page)

4 eggs, well beaten

8 oz. cottage cheese

1¼ tsp. salt

1. Combine all ingredients. Mix well.
   
2. Pour into greased slow cooker. Cook on Low 6 hours, or until toothpick inserted in center comes out clean.
   

Serve like spoon bread, or invert the pot, remove bread, and cut into wedges.

Mary Ann Westerberg

Rosamond, CA

½ cup butter, softened

½ cup sugar

1 egg

1 cup light molasses

2½ cups flour

1½ tsp. baking soda

1 tsp. ground cinnamon

2 tsp. ground ginger

½ tsp. ground cloves

½ tsp. salt

1 cup hot water

1. Cream together butter and sugar. Add egg and molasses. Mix well.
   
2. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Mix well.
   
3. Add hot water. Beat well.
   
4. Pour batter into greased and floured 2-pound coffee can.
   
5. Place can in cooker. Cover top of can with 8 paper towels. Cover cooker and bake on High 2½-3 hours.
   

Serve with
applesauce
.
Top with
whipped cream
and sprinkle with
nutmeg
.

Ruth Ann Gingrich

New Holland, PA

½ cup shortening

¾ cup sugar

2 eggs, beaten

1
²
/
₃
cups flour

1
²
/
₃
tsp. baking powder

½ tsp. salt

½ cup milk

½ cup chopped nuts

grated peel from 1 lemon

Glaze:

¼ cup powdered sugar

juice of 1 lemon

1. Cream together shortening and sugar. Add eggs. Mix well.
   
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
   
3. Stir in nuts and lemon peel.
   
4. Spoon batter into well-greased 2-pound coffee can and cover with well-greased tin foil. Place in cooker set on High for 2-2¼ hours, or until done. Remove bread from coffee can.
   
5. Mix together powdered sugar and lemon juice. Pour over loaf.
   

Serve plain or with
cream cheese
.

Nancy Graves

Manhattan, KS

2-lb. roast, cut into bite-sized pieces,
or
2 lbs. stewing meat

15-oz. can corn

15-oz. can green beans

1-lb. bag frozen peas

40-oz. can stewed tomatoes

5 beef bouillon cubes

Tabasco to taste

2 tsp. salt

1. Combine all ingredients in slow cooker. Do not drain vegetables.
   
2. Add water to fill slow cooker to within 3 inches of top.
   
3. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.
   

Variation:

Add 1 large onion, sliced, 2 cups sliced carrots, and ¾ cup pearl barley to mixture before cooking.

Frances Schrag

Newton, KS

1-lb. round steak, cut into ½-inch pieces

14½-oz. can diced tomatoes

3 cups water

2 potatoes, peeled and cubed

2 onions, sliced

3 celery ribs, sliced

2 carrots, sliced

3 beef bouillon cubes

½ tsp. dried basil

½ tsp. dried oregano

1 tsp. salt

¼ tsp. pepper

1½ cups frozen mixed vegetables,
or
your choice of frozen ­vegetables

1. Combine first 3 ingredients in slow cooker.
   
2. Cover. Cook on High 6 hours.
   
3. Add remaining ingredients. Cover and cook on High 2 hours more, or until meat and vegetables are tender.
   

Variation:

Cut salt back to ½ tsp. Increase dried basil to 1 tsp. and dried oregano to 1 tsp.

Tracy Clark

Mt. Crawford, VA

Kathy Hertzler

Lancaster, PA

2 lbs. stewing beef, cubed

2-3 carrots, sliced

1 onion, chopped

3 large potatoes, cubed

3 ribs celery, sliced

10¾-oz. can tomato soup

1 soup can water

1 tsp. salt

dash of pepper

2 Tbsp. vinegar

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

Anona M. Teel

Bangor, PA

1-1½-lb. soup bone

1 lb. stewing beef cubes

1½ qts. cold water

1 Tbsp. salt

¾ cup diced celery

¾ cup diced carrots

¾ cup diced potatoes

¾ cup diced onion

1 cup frozen mixed vegetables of your choice

1-lb. can tomatoes

¹
/
₈
tsp. pepper

1 Tbsp. chopped dried parsley

1. Put all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours. Remove bone before serving.
   

Ruby Stoltzfus

Mount Joy, PA

1 lb. beef cubes

1 cup beef broth

1½ cups chopped cabbage