Fix-It and Forget-It Pink Cookbook (52 page)

Tracey Yohn

Harrisburg, PA

2-3-lb. shoulder roast

1 tsp. salt

1 tsp. pepper

1 tsp. garlic salt

1 small onion, sliced in rings

1 beef bouillon cube

1 cup boiling water

1. Place roast in slow cooker. Sprinkle with salt, pepper, and garlic salt. Place onion rings on top.
   
2. Dissolve bouillon cube in water. Pour over roast.
   
3. Cover. Cook on Low 10-12 hours, or on High 5-6 hours.
   

Martha Ann Auker

Landisburg, PA

3-4-lb. blade,
or
chuck, roast

oil

1 onion, chopped

10¾-oz. can cream of mushroom soup

½ cup water

¼ cup sugar

¼ cup vinegar

2 tsp. salt

1 tsp. prepared mustard

1 tsp. Worcestershire sauce

1. Brown meat in oil on both sides in saucepan. Put in slow cooker.
   
2. Blend together remaining ingredients. Pour over meat.
   
3. Cover. Cook on Low 12-16 hours.
   

Mrs. Don Martins

Fairbank, IA

3-4-lb. pot roast

10¾-oz. can cream of mushroom soup

1 envelope dry onion soup mix

16-oz. bottle Pepsi,
or
other cola

1. Place meat in slow cooker.
   
2. Top with mushroom soup and onion soup mix. Pour in Pepsi.
   
3. Cover. Cook on High 6 hours.
   

Elaine Patton

West Middletown, PA

2 lbs. round steak, cut into ¾-inch cubes

1 cup onion, chopped

1 clove garlic, pressed

2 Tbsp. flour

½ tsp. salt

½ tsp. pepper

1 tsp. paprika

¼ tsp. dried thyme, crushed

1 bay leaf

14½-oz. can stewed,
or
diced, tomatoes

1 cup low-fat sour cream

1. Place steak cubes, onion and garlic in slow-cooker.
   
2. Stir in flour and mix to coat steak cubes and vegetables.
   
3. Add salt, pepper, paprika, thyme, bay leaf, and tomatoes. Stir well.
   
4. Cover. Cook on Low 8-10 hours, or until meat is tender but not dry.
   
5. Add sour cream 30 minutes before end of cooking time. Stir in thoroughly.
   
6. After sour cream has been added, begin cooking noodles on stove top.
   

Serve slow-cooker contents over cooked
noodles
.

C.J. Slagle

Roann, IN

3-3½-lb. beef pot roast

1 tsp. salt

¼ tsp. pepper

2 tsp. dried dillweed,
divided

¼ cup water

1 Tbsp. vinegar

3 Tbsp. flour

½ cup water

1 cup sour cream

1. Sprinkle both sides of meat with salt, pepper, and 1 tsp. dill. Place in slow cooker. Add water and vinegar.
   
2. Cover. Cook on Low 7-9 hours, or until tender. Remove meat from pot. Turn to High.
   
3. Dissolve flour in water. Stir into meat drippings. Stir in additional 1 tsp. dill. Cook on High 5 minutes. Stir in sour cream. Cook on High another 5 minutes.
   

Slice meat and serve with sour cream sauce over top.

Sue Williams

Gulfport, MS

4-lb. roast

2 tsp. salt

½ tsp. pepper

2 medium onions, sliced

half a can (10¾-oz.) condensed cheddar cheese soup

8-oz. can tomato sauce

4-oz. can mushroom pieces and stems, drained

¼ tsp. dried basil

¼ tsp. dried oregano

1. Season roast with salt and pepper. Place in slow cooker.
   
2. Combine remaining ingredients and pour over meat.
   
3. Cover. Cook on Low 8-10 hours, or on High 4-5 hours.
   

Serve with
gravy
.

Jacqueline Stefl

East Bethany, NY

5 medium onions, thinly sliced

2 lbs. stewing meat, cubed

1½ Tbsp. flour

½ lb. fresh mushrooms, sliced

1 tsp. salt

¼ tsp. dried marjoram

¼ tsp. dried thyme

¹
/
₈
tsp. pepper

¾ cup beef broth

1½ cups burgundy wine

1. Place onions in slow cooker.
   
2. Dredge meat in flour. Put in slow cooker.
   
3. Add mushrooms, salt, marjoram, thyme, and pepper.
   
4. Pour in broth and wine.
   
5. Cover. Cook 8-10 hours on Low.
   

Serve over cooked
noodles
.