Fix-It and Forget-It Pink Cookbook (36 page)

Carol Eberly

Harrisonburg, VA

1 celery rib, chopped

2 Tbsp. butter, melted

2 14½-oz. cans chicken broth

2 cups water

2 tsp. chicken bouillon granules

4 medium red potatoes, peeled, if you wish, and cubed

1 large sweet potato, peeled, if you wish, and cubed

2 cups ham, fully cooked and cubed

¼ cup chopped onion

½ tsp. garlic powder,
or
1 clove garlic, minced

½ tsp. seasoning salt

½ tsp. dried oregano

½ tsp. parsley flakes

¼ tsp. pepper

¼ tsp. crushed red pepper flakes

¼ cup flour

2 cups milk

1. Mix all ingredients except flour and milk in slow cooker.
   
2. Cover. Cook 8 hours on Low.
   
3. One hour before end of cooking time, combine milk and flour in a small bowl, or place in covered jar and shake, until smooth. Stir into hot soup.
   

Janie Steele

Moore, OK

2
or
3 large sweet potatoes, baked, peeled, and cubed

1½ cups chicken broth,
divided

1 Tbsp. butter

1 Tbsp. flour

¼ tsp. ground ginger

1 cup evaporated milk

1. Combine cooked sweet potatoes and ¾ cup broth in blender. Blend on high until mixture is smooth.
   
2. Place butter, flour, and ginger in slow cooker. Turn cooker to High and add milk gradually.
   
3. Cook, stirring frequently, until thickened.
   
4. Add sweet potato mixture from blender. Add remaining chicken broth. Stir until smooth.
   
5. Cover. Cook on High until heated through, about 1 hour.
   

Garnish each individual serving with a scattering of chopped
pecans
.

Jenny R. Unternahrer

Wayland, IA

Janice Yoskovich

Carmichaels, PA

8-10 large onions, sliced

½ cup butter,
or
margarine

6 10½-oz. cans condensed beef broth

1½ tsp. Worcestershire sauce

3 bay leaves

1. Sauté onions in butter until crisp-tender. Transfer to slow cooker.
   
2. Add broth, Worcester-shire sauce, and bay leaves.
   
3. Cover. Cook on Low 5-7 hours, or until onions are tender. Discard bay leaves.
   

Ladle into bowls. Top each with a slice of toasted
French bread
and some grated
Parmesan
and/or
mozzarella cheese
.

Note:

For a more intense beef flavor, add one beef bouillon cube, or use home-cooked beef broth instead of canned broth.

Veronica Sabo

Shelton, CT

2 medium (about 1¼ lbs.) sweet potatoes, peeled, if you wish, and cut into ¾-inch pieces

3 small carrots, peeled and cut into ½-inch-thick slices

1 cup onions, chopped

1-2-lb. boneless pork shoulder, cut into 1-inch cubes

1 large Granny Smith apple, peeled, cored and coarsely chopped

¼ cup flour

¾ tsp. salt

½ tsp. dried sage

½ tsp. thyme

½ tsp. pepper

1 cup apple cider

1. Layer sweet potatoes, carrots, onions, pork, and apple in slow cooker.
   
2. Combine flour, salt, sage, thyme, and pepper in medium bowl.
   
3. Add cider to flour and spice mix. Stir until smooth.
   
4. Pour over meat and vegetables in slow cooker.
   
5. Cover. Cook on Low 7-9 hours, or until meat and vegetables are tender.
   

Sandra D. Thony

Jenks, OK

8 large potatoes, cubed

2 medium onions, chopped

3 Tbsp. butter,
or
margarine

½-1 lb. bacon, cooked crisp, drained, and crumbled

3 chicken bouillon cubes

2 Tbsp. dried parsley

6 cups water

2 cups milk

½ cup flour

¼ cup water

1 tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients except flour, ¼ cup water, salt, and pepper in large slow cooker.
   
2. Cover. Cook on High 6 hours, and then on Low 3 hours.
   
3. Make paste out of flour and water. Stir into soup one hour before serving. Season with salt and pepper.
   

Variations:

1. Make Cheesy Potato Soup by adding ¼ lb. cubed Velveeta, or your choice of cheese, during last hour of cooking.

2. For added richness, use 1 cup whole milk and 1 cup evaporated milk.

Lee Ann Hazlett

Freeport, IL

1 onion, chopped

1 leek, trimmed and diced

2 carrots, diced

1 cup chopped cabbage

¼ cup chopped fresh parsley

4 cups beef broth

1 lb. potatoes, diced

1 bay leaf

1-2 tsp. black pepper

1 tsp. salt,
optional

½ tsp. caraway seeds,
optional

¼ tsp. nutmeg

½ cup sour cream

1 lb. bacon, cooked and crumbled

1. Combine all ingredients except sour cream and bacon.
   
2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.
   
3. Remove bay leaf. Use a slotted spoon to remove potatoes. Mash potatoes and mix with sour cream. Return to slow cooker. Stir in. Add bacon and mix together thoroughly.
   

Jeanne Hertzog

Bethlehem, PA

Marcia S. Myer

Manheim, PA

Rhonda Lee Schmidt