Fix-It and Forget-It Pink Cookbook (69 page)

Rhoda Burgoon

Collingswood, NJ

Jo Ellen Moore

Pendleton, IN

3 carrots, cut in 3-inch pieces

3-4-lb. corned beef brisket

2-3 medium onions, quartered

¾-1¼ cups water

half a small head of cabbage, cut in wedges

1. Layer all ingredients except cabbage in slow cooker.
   
2. Cover. Cook on Low 8-10 hours, or on High 5-6 hours.
   
3. Add cabbage wedges to liquid, pushing down to moisten. Turn to High and cook an additional 2-3 hours.
   

Note:

To cook more cabbage than slow cooker will hold, cook separately in skillet. Remove 1 cup broth from slow cooker during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.

Variations:

1. Add 4 medium potatoes, halved, with the onions.

2. Top individual servings with mixture of sour cream and horseradish.

Kathi Rogge,

Alexandria, IN

Eleanor J. Ferreira

N. Chelmsford, MA

2 medium onions, sliced

2½-3-lb. corned beef brisket

1 cup apple juice

¼ cup brown sugar, packed

2 tsp. finely shredded orange peel

6 whole cloves

2 tsp. prepared mustard

6 cabbage wedges

1. Place onions in slow cooker. Place beef on top of onions.
   
2. Combine apple juice, brown sugar, orange peel, cloves, and mustard. Pour over meat.
   
3. Place cabbage on top.
   
4. Cover. Cook on Low 10-12 hours, or on High 5-6 hours.
   

Judy Ann Govotsos

Frederick, MD

2 medium onions, quartered

2 cloves garlic, minced

3 medium potatoes, peeled and quartered

3-4 carrots, peeled and cut into chunks

3-3½ lbs. corned beef brisket

2 bay leaves

1 cup water

1 small cabbage head, cut in wedges

1 Tbsp. prepared mustard

¼ cup brown sugar

dash ground cloves

1. Place onions, garlic cloves, potatoes, carrots, meat, bay leaves, and water into slow cooker.
   
2. Cover and cook 5 hours on Low.
   
3. Add cabbage wedges to cooker, pushing them down into broth. Continue cooking on Low another 3 hours, or until vegetables and meat are tender, but not mushy or dry.
   
4. In a small bowl combine mustard, brown sugar, and ground cloves.
   
5. Stir mixture into slow-cooker 1 hour before end of cooking time.
   

Kathy Hertzler

Lancaster, PA

2-lb. pork tenderloin, cut in half lengthwise

1 cup water

¾ cup red wine

3 Tbsp. light soy sauce

1-oz. envelope dry onion soup mix

6 cloves garlic, peeled and chopped

freshly ground pepper

1. Place pork tenderloin pieces in slow cooker. Pour water, wine, and soy sauce over pork.
   
2. Turn pork over in liquid several times to completely moisten.
   
3. Sprinkle with dry onion soup mix. Top with chopped garlic and pepper.
   
4. Cover. Cook on Low 4 hours.
   

Tip:

I mix ½ cup uncooked long-grain white rice and ½ cup uncooked brown rice in a microwavable bowl. Stir in 2½ cups water and ¾ tsp. salt. Cover. Microwave 5 minutes on high, and then 20 minutes on medium. Place finished pork on a large platter and the finished rice alongside, topped with the au jus from the meat. A green salad goes well with this to make a meal.

Barbara Aston

Ashdown, AR

3-4-lb. pork roast

salt to taste

pepper to taste

1 cup ground,
or
finely chopped, cranberries

¼ cup honey

1 tsp. grated orange peel

¹
/
₈
tsp. ground cloves

¹
/
₈
tsp. ground nutmeg

1. Sprinkle roast with salt and pepper. Place in slow cooker.
   
2. Combine remaining ingredients. Pour over roast.
   
3. Cover. Cook on Low 8-10 hours.
   

Phyllis Attig

Reynolds, IL

Mrs. J. E. Barthold

Bethlehem, PA

Kelly Bailey

Mechanicsburg, PA

Joyce Kaut

Rochester, NY

2½-3-lb. boneless rolled pork loin roast

16-oz. can jellied cranberry sauce

½ cup sugar

½ cup cranberry juice

1 tsp. dry mustard

¼ tsp. ground cloves

2 Tbsp. cornstarch

2 Tbsp. cold water

1 tsp. salt

1. Place roast in slow cooker.
   
2. Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves. Pour over roast.
   
3. Cover. Cook on Low 6-8 hours, or until meat is tender.
   
4. Remove roast and keep warm.
   
5. Skim fat from juices. Measure 2 cups, adding water if necessary. Pour into saucepan. Bring to boil over medium heat. Combine the cornstarch and cold water to make a paste. Stir into gravy. Cook and stir until thickened. Season with salt.
   
6. Serve with sliced pork.