Fix-It and Forget-It Pink Cookbook (32 page)

½ cup water,
or
more

½-
¹
/
₃
cup flour, for thickening

1 cup water

4 large potatoes, peeled and cubed

2 14-oz. cans chicken broth

1 stick (½ cup) butter, cut into slices

2 cups sweet corn, freshly grated,
or
sweet frozen nibblets,
or
canned corn, drained

1 cup onion, chopped

2 cups heavy cream

1 quart milk

salt to taste

pepper to taste

hot sauce,
optional

1. Cook sausage in skillet with water over medium to high heat. Cover. Stir meat frequently until browned. Add more water if needed so meat doesn't stick and burn.
   
2. Remove sausage from skillet. Set aside and keep warm.
   
3. Stir flour into sausage drippings in skillet over low heat. Add 1 cup water. Stir until water comes to a boil and thickens. Add gravy to sausage.
   
4. Place potatoes and chicken broth in slow cooker. Cover. Cook on High until tender, about 1½ hours.
   
5. Stir sausage and gravy into cooked potatoes in slow cooker. Add butter, corn, and onions. Continue cooking until onion is tender, about 30 more minutes on High.
   
6. Add cream, milk, salt, pepper, and hot sauce if you wish, for final 10 minutes of cooking.
   

Christie Anne Detamore-Hunsberger

Harrisonburg, VA

1 lb. Italian turkey sausage, sweet
or
hot, cut in ½-inch-thick slices

½ cup water,
or
more

1 large onion, diced

2 cloves garlic, minced

4 carrots, grated

3 stalks celery, chopped

2-2½ quarts chicken broth

3-4 tsp. low-sodium chicken broth powder

1 tsp. vegetable seasoning blend, your choice, but without salt

½ tsp. dried oregano

¼ tsp. pepper

2-3 cans white beans, rinsed and drained

2 cups frozen spinach, thawed

1. Brown sausage in a skillet in ½ cup water over medium to high heat. Cover. Check and stir after 10 minutes or so to make sure sausage isn't cooking dry and burning. Add more water if needed and continue stirring until browned on all sides.
   
2. Remove sausage to slow cooker, reserving drippings.
   
3. Sauté onion, garlic, carrots, and celery in drippings in skillet until tender. Place vegetables in slow cooker.
   
4. Add chicken broth, powder, all seasonings, and beans. Stir well.
   
5. Cook on Low 3 hours.
   
6. Squeeze excess liquid out of thawed spinach. Add to slow cooker for the last 20-30 minutes of cooking time.
   

Garnish with
parsley
.

Christie Anne Detamore-Hunsberger

Harrisonburg, VA

1 lb. bulk turkey sausage

1 onion, diced

2 ribs celery, diced

3 14½-oz. cans beans – red, black, pinto,
or
any combination, rinsed and drained

1 quart stewed,
or
whole, tomatoes, chopped

4 Tbsp. tomato paste

½ tsp. oregano

1 tsp. Worcestershire sauce

½ tsp. cumin

4 tsp. chili powder

½ tsp. basil

½ tsp. garlic powder

1 cup water

1. Brown sausage in skillet. Remove sausage to slow cooker. Reserve drippings.
   
2. Sauté onion and celery in drippings in skillet.
   
3. Add sautéed vegetables, beans, tomatoes, tomato paste, seasonings, and water to slow cooker. Stir well.
   
4. Cover. Cook on Low 4-6 hours.
   

In addition to serving this in soup bowls, you can also serve it as a topping for baked
potatoes
.

Kathy Hertzler

Lancaster, PA

4 cups chicken broth

10¾-oz. can cream of mushroom soup

16-oz. can sauerkraut, rinsed and drained

8 oz. fresh mushrooms, sliced

1 medium potato, cubed

2 medium carrots, peeled and sliced

2 ribs celery, chopped

2 lbs. Polish kielbasa (smoked), cubed

2½ cups chopped, cooked chicken

2 Tbsp. vinegar

2 tsp. dried dillweed

1½ tsp. pepper

1. Combine all ingredients in large slow cooker.
   
2. Cover. Cook on Low 10-12 hours.
   
3. If necessary, skim fat before serving.
   

Barbara Tenny

Delta, PA

1 lb. smoked Polish sausage, cut into ½-inch pieces

5 medium potatoes, cubed

2 large onions, chopped

2 large carrots, cut into ¼-inch slices

42-45-oz. can chicken broth

32-oz. can
or
bag sauerkraut, rinsed and drained

6-oz. can tomato paste

1. Combine all ingredients in large slow cooker. Stir to combine.
   
2. Cover. Cook on High 2 hours, and then on Low 6-8 hours.
   

Serve with
rye bread
.

Bernice M. Gnidovec

Streator, IL

16-oz. pkg. frozen mixed vegetables,
or
your choice of vegetables

6-oz. can tomato paste

1 medium onion, chopped

3 medium potatoes, diced

1½ lbs. kielbasa, cut into ¼-inch pieces

4 qts. water

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

Garnish individual servings with fresh
parsley
.

Ruth Conrad Liechty

Goshen, IN

1 bag (2¼ cups) dry split peas

1 lb. bulk sausage, browned and drained

6 cups water

2 medium potatoes, diced

1 onion, chopped

½ tsp. dried marjoram,
or
thyme

½ tsp. pepper

1. Wash and sort dried peas, removing any stones. Then combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 12 hours.