Fix-It and Forget-It Pink Cookbook (48 page)

1 lb. head cabbage, cut into wedges

1 large (¾ lb.) sweet potato, peeled and cut into 1-inch pieces

1 large onion, cut in wedges

salt to taste

pepper to taste

1 medium Granny Smith apple, cored and cut into 8 wedges

2 10¾-oz. cans cream of celery soup

1 cup water

2 tsp. caraway seeds,
optional

1. Place brisket in slow cooker.
   
2. Shake salt and pepper over meat to taste.
   
3. Top with cabbage, sweet potato, and onion.
   
4. Season to taste with salt and pepper.
   
5. Place apple wedges over vegetables.
   
6. In a medium bowl combine soup, water, and caraway seeds if you wish.
   
7. Spoon mixture over brisket and vegetables.
   
8. Cover. Cook on High 4-5 hours, or on Low 8-9 hours, or until brisket and vegetables are fork-tender, but not dry or mushy.
   

Connie Johnson

Loudon, NH

1 lb. stewing beef

1 cup cubed turnip

2 medium potatoes, cubed

1 large onion, sliced

1 garlic clove, minced

2 large carrots, sliced

½ cup green beans, cut up

½ cup peas

1 bay leaf

½ tsp. dried thyme

1 tsp. chopped parsley

2 Tbsp. tomato paste

2 Tbsp. celery leaves

½ tsp. salt

¼ tsp. pepper

1 qt.,
or
2 14½-oz. cans, beef broth

1. Place all ingredients except broth in slow cooker. Pour broth over all.
   
2. Cover. Cook on Low 6-8 hours.
   

Julie McKenzie

Punxsutawney, PA

3-lb. rump roast

½ envelope dry onion soup mix

1 small onion, sliced

4-oz. can mushrooms with liquid

¹
/
₃
cup dry red wine

¹
/
₃
cup water

1 garlic clove, minced

1 bay leaf

½ tsp. dried thyme

2 Tbsp. chopped fresh basil,
or
1 tsp. dried basil

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

Variations:

1. Add ½ tsp. salt, if desired.

2. Mix 3 Tbsp. cornstarch into ½ cup cold water. At the end of the cooking time remove bay leaf and discard. Remove meat to serving platter and keep warm. Stir dissolved cornstarch into hot liquid in slow cooker. Stir until absorbed. Cover and cook on High 10 minutes, until sauce thickens. Serve over top or alongside sliced meat.

Irene Klaeger

Inverness, FL

Jan Pembleton

Arlington, TX

3-4-lb. bottom round,
or
rump,
or
arm roast

2-3 tsp. salt

½ tsp. pepper

2 Tbsp. flour

¼ cup cold water

1 tsp. Kitchen Bouquet,
or
gravy browning seasoning sauce

1 garlic clove, minced

2 medium onions, cut in wedges

4-6 medium potatoes, cubed

2-4 carrots, quartered

1 green pepper, sliced

1. Place roast in slow cooker. Sprinkle with salt and pepper.
   
2. Make paste of flour and cold water. Stir in kitchen bouquet and spread over roast.
   
3. Add garlic, onions, potatoes, carrots, and green pepper.
   
4. Cover. Cook on Low 8-10 hours, or High 4-5 hours.
   
5. Taste and adjust seasonings before serving.
   

Cheryl Bartel

Hillsboro, KS

Barbara Walker

Sturgis, SD

2-lb. ½-inch-thick round steak

½ tsp. garlic salt

1 tsp. salt

¼-½ tsp. pepper

1 onion, thinly sliced

3-4 potatoes, quartered

3-4 carrots, sliced

14½-oz. can French-style green beans, drained,
or
1 lb. frozen green beans

10¾-oz. can tomato soup

14½-oz. can stewed tomatoes

1. Cut meat into serving-size pieces, place in slow cooker, stir in seasonings, and mix well.
   
2. Add onion, potatoes, carrots, and green beans. Top with soup and tomatoes.
   
3. Cover. Cook on High 1 hour. Reduce heat to Low and cook 8 hours, or until done. Remove cover during last half hour if there is too much liquid.
   

Susan Yoder Graber

Eureka, IL

1½-lb. chuck,
or
round, steak, cut into strips

¹
/
₃
cup flour

½ tsp. salt

¼ tsp. pepper

1 large onion, sliced

1-2 green peppers, sliced

14½-oz. can stewed tomatoes

4-oz. can mushrooms, drained

2 Tbsp. soy sauce

10-oz. pkg. frozen French-style green beans

1. Layer steak in bottom of slow cooker. Sprinkle with flour, salt, and pepper. Stir well to coat steak.
   
2. Add remaining ingredients. Mix together gently.
   
3. Cover. Cook on Low 8 hours.
   

Serve over
rice
.

Variations:

1. Use 8-oz. can ­tomato sauce instead of stewed tomatoes.

2. Substitute 1 Tbsp. Worcestershire sauce in place of soy sauce.

Mary E. Martin

Goshen, IN

Irma H. Schoen

Windsor, CT

1½ lbs. boneless veal, cubed

3 green peppers, quartered

2 onions, thinly sliced

½ lb. fresh mushrooms, sliced

1 tsp. salt

½ tsp. dried basil

2 cloves garlic, minced

28-oz. can tomatoes

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 7 hours, or on High 4 hours.
   

Serve over
rice
or
noodles
.

Variation:

Use boneless, skinless chicken breast, cut into chunks, instead of veal.