Fix-It and Forget-It Pink Cookbook (73 page)

4 pork chops

6 potatoes, sliced

10¾-oz. can cream of mushroom soup

water

1. Brown pork chops on both sides in skillet. Transfer to slow cooker.
   
2. Add potatoes. Pour soup over top. Add enough water to cover all ingredients.
   
3. Cover. Cook on High 6-8 hours.
   

Variation:

Combine 1 envelope dry onion soup mix with mushroom soup before pouring over chops and potatoes.

Trudy Kutter

Corfu, NY

Doris Bachman

Putnam, IL

4-6 pork chops

3 cups water

1 cup rice, uncooked

10¾-oz. can cream of mushroom soup

1 tsp. salt

1 tsp. dried parsley

¼ tsp. pepper

1. Sauté pork chops in skillet until brown. Transfer to slow cooker.
   
2. Mix remaining ingredients and pour over chops in cooker.
   
3. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.
   

Jean Weller

State College, PA

½ cup flour

1 Tbsp. salt

1½ tsp. dry mustard

½ tsp. garlic powder

6-8 1-inch thick pork chops

2 Tbsp. oil

15½-oz. can chicken and rice soup

1. Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture. Brown in oil in skillet. Transfer to slow cooker. Add soup.
   
2. Cover. Cook on Low 6-8 hours, or on High 3½ hours.
   

Variation:

For increased flavor, step up the dry mustard to 1 Tbsp. and add 1 tsp. pepper.

Mary Puskar

Forest Hill, MD

Mrs. Paul Gray

Beatrice, NE

2 lbs. pork steaks,
or
chops,
or
shoulder

¾ cup chopped onions

¼ cup chopped fresh parsley,
or
2 Tbsp. dried parsley

4 cups shredded cabbage

1 tsp. salt

¹
/
₈
tsp. pepper

½ tsp. caraway seeds

¹
/
₈
tsp. allspice

½ cup beef broth

2 cooking apples, cored and sliced ¼-inch thick

1. Place pork in slow cooker. Layer onions, parsley, and cabbage over pork.
   
2. Combine salt, pepper, caraway seeds, and allspice. Sprinkle over cabbage. Pour broth over cabbage.
   
3. Cover. Cook on Low 5-6 hours.
   
4. Add apple slices 30 minutes before serving.
   

Penny Blosser

Beavercreek, OH

Jo Haberkamp

Fairbank, IA

Ruth Hofstetter

Versailles, MO

Rachel Kauffman

Alto, MI

Mary E. Martin

Goshen, IN

Brenda Pope

Dundee, OH

Joyce Slaymaker

Strasburg, PA

6-8 slices ham,
divided

8-10 medium potatoes, thinly sliced,
divided

2 onions, thinly sliced,
divided

salt to taste

pepper to taste

1 cup grated cheddar,
or
American, cheese,
divided

10¾-oz. can cream of celery,
or
mushroom, soup

paprika

1. Put half of ham, potatoes, and onions in slow cooker. Sprinkle with salt, pepper, and cheese. Repeat layers.
   
2. Spoon soup over top. Sprinkle with paprika.
   
3. Cover. Cook on Low 8-10 hours, or on High 4 hours.
   

Variation:

If you like a lot of creamy sauce with your ham and potatoes, stir ¾ soup can of milk into the soup before pouring it over the layers.

Alma Z. Weaver

Ephrata, PA

Louise Stackhouse

Benten, PA

1 medium-size cabbage head, cut into quarters

4-lb. smoked picnic ham

¼ cup water

1. Place cabbage quarters in bottom of slow cooker. Place ham on top. Pour in water.
   
2. Cover. Cook on Low 8-10 hours.
   

Variation:

To cabbage quarters, add 2 sliced carrots, 1 sliced onion, 2 potatoes cut into cubes, and 2 bay leaves for additional flavor and nutrition.

Miriam Christophel

Battle Creek, MI

6 cups raw potatoes, cut into small cubes

1 medium onion, minced

1 tsp. salt

½ lb. cooked ham, cubed

4 Tbsp. butter

4 Tbsp. flour

1 tsp. salt

2 cups milk

1½ cups shredded cheddar cheese

1. Layer potatoes, onion, 1 tsp. salt, and ham into slow cooker.
   
2. Melt butter in saucepan. Stir in flour and 1 tsp. salt. Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.
   
3. Cover. Cook on Low 6-7 hours, or on High 3-4 hours.