Fix-It and Forget-It Pink Cookbook (41 page)

1. Cook noodles just until soft in saucepan while combining rest of ingredients in slow cooker. Mix well.
   
2. Drain cooked noodles and stir into slow cooker.
   
3. Cover. Cook on Low 4 hours.
   

Zona Mae Bontrager

Kokomo, IN

4 cups (1 small head) cauliflower pieces

2 cups water

8-oz. pkg. cream cheese, cubed

5 oz. American cheese spread

½ cup potato flakes,
or
buds

1. Combine cauliflower and water in saucepan. Bring to boil. Set aside.
   
2. Heat slow cooker on Low. Add cream cheese and cheese spread. Pour in cauli­flower and water. Stir to be sure the cheese is dissolved and mixed through the cauli­flower.
   
3. Add potato flakes. Mix well.
   
4. Cover. Cook on Low 2-3 hours.
   

Wanda S. Curtin,
Bradenton, FL

Paula King,
Harrisonburg, VA

Miriam Nolt,
New Holland, PA

Jean Shaner,
York, PA

Mary W. Stauffer,
Ephrata, PA

Alma Z. Weaver,
Ephrata, PA

Audrey Kneer,
Willamsfield, IL

2 lbs. beef chuck, cubed

¼-½ cup flour

1½ tsp. salt

½ tsp. black pepper

1 tsp. paprika

3½ Tbsp. quick-cooking raw tapioca

1 tsp. Worcestershire sauce

2 cups beef broth

half garlic clove, minced

1 bay leaf

4 carrots, sliced,
or
1-lb. bag whole baby carrots

2 onions, chopped

1 rib celery, sliced

3 potatoes, diced

2 cups tomatoes, diced

1. Place meat in slow cooker.
   
2. Combine flour, salt, pepper, paprika, and tapioca in small bowl. Stir into meat until coated thoroughly.
   
3. Gently stir in remaining ingredients. Mix well.
   
4. Cover. Cook on Low 8-10 hours, or on High 3-4 hours.
   
5. Stir before serving.
   

Carol Findling,
Princeton, IL

1-lb. beef round roast, cubed

4 Tbsp. seasoned flour*

1½ cups beef broth

1 tsp. Worcestershire sauce

1 garlic clove

1 bay leaf

4 carrots, sliced

3 potatoes, cubed

2 onions, diced

1 rounded tsp. fresh thyme,
or
½ tsp. dried thyme

1 rounded tsp. chopped fresh basil,
or
½ tsp. dried basil

1 Tbsp. fresh parsley,
or
1 tsp. dried parsley

1 rounded tsp. fresh marjoram,
or
1 tsp. dried marjoram

1. Put meat in slow cooker. Add seasoned flour. Toss with meat. Stir in remaining ingredients. Mix well.
   
2. Cover. Cook on High 4-6 hours, or Low 10-12 hours.
   

* Seasoned Flour

1 cup flour

1 tsp. salt

1 tsp. paprika

¼ tsp. pepper

Andrea O'Neil

Fairfield, CT

4 carrots, cubed

4 potatoes, peeled and cubed

1 onion, quartered

1½ lbs. beef stewing meat, cubed

8-oz. can tomato sauce

1 pkg. dry taco seasoning mix

2 cups water,
divided

1½ Tbsp. cornstarch

2 tsp. salt

¼ tsp. pepper

1. Layer first four ingredients in slow cooker. Add tomato sauce.
   
2. Combine taco seasoning with 1½ cups water. Stir cornstarch into remaining ½ cup water until smooth. Stir into rest of water with taco seasoning. Pour over ingredients in slow cooker.
   
3. Sprinkle with salt and pepper.
   
4. Cover. Cook on Low 7-8 hours.
   

Serve over
rice
.

Variation:

If those eating at your table are cautious about spicy food, choose a mild taco seasoning mix and add 1 tsp. sugar to the seasonings.

Carole Whaling

New Tripoli, PA

4 medium potatoes, cubed

4 carrots, sliced

1 onion, sliced

3-4-lb. rump roast,
or
pot roast, cut into serving-size pieces

1 tsp. salt

½ tsp. pepper

1 bouillon cube

½ cup boiling water

1. Put vegetables and meat in slow cooker. Stir in salt and pepper.
   
2. Dissolve bouillon cube in water, then pour over other ingredients.
   
3. Cover. Cook on Low 10-12 hours.
   

Marilyn Mowry

Irving, TX

3-4 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

1½ tsp. dry mustard

1½-2 lbs. round steak

oil

1 cup sliced onions

1 lb. carrots

14½-oz. can whole tomatoes

1 Tbsp. brown sugar

1½ Tbsp. Worcestershire sauce

1. Combine flour, salt, pepper, and dry mustard.
   
2. Cut steak into serving pieces. Dredge in flour mixture. Brown on both sides in oil in saucepan. Place in slow cooker.
   
3. Add onions and carrots.
   
4. Combine tomatoes, brown sugar, and Worcestershire sauce. Pour into slow cooker.
   
5. Cover. Cook on Low 8-10 hours, or High 3-5 hours.
   

Gladys High

Ephrata, PA