Fix-It and Forget-It Pink Cookbook (74 page)

Michelle Strite

Harrisonburg, VA

6 cups cooked, shredded potatoes

4 cups diced ham

dash pepper, if desired

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of celery soup

1 cup milk

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 3-4 hours.
   

Janice Martins

Fairbank, IA

5 potatoes, sliced

½ lb. ham, diced

¼ lb. Velveeta cheese, cubed

half a small onion, diced

10¾-oz. can cream of chicken soup

1. Layer potatoes, ham, cheese, and onion in slow cooker. Top with soup.
   
2. Cover. Cook on Low 6 hours.
   

Barbara Katrine Rose

Woodbridge, VA

4 lbs. potatoes, sliced

1½ lbs. cooked ham, cut into ¼-inch strips

3 Tbsp. minced dried onions

2 11-oz. cans condensed cheddar cheese soup

1 cup water

1. Layer potatoes, ham, and onions in very large slow cooker.
   
2. Combine soup and water. Pour over layers in pot.
   
3. Cover. Cook on Low 6-8 hours.
   

Ruth Shank

Gridley, IL

6-8 medium red,
or
russet, potatoes, cut into chunks

2-3-lb. boneless ham

½ cup brown sugar

1 tsp. dry mustard

1. Prick potato pieces with fork. Place in slow cooker.
   
2. Place ham on top of potatoes. Crumble brown sugar over ham. Sprinkle with dry mustard.
   
3. Cover. Cook on Low 10 or more hours, until potatoes are tender.
   

Pour juices over ham and potatoes to serve.

Carol Peachey

Lancaster, PA

½ cup brown sugar

1 tsp. dry mustard

1 tsp. prepared horseradish

¼ cup cola-flavored soda

3-4-lb. precooked ham

1. Combine brown sugar, mustard, and horseradish. Moisten with just enough cola to make a smooth paste. Reserve remaining cola.
   
2. Rub entire ham with mixture. Place ham in slow cooker and add remaining cola.
   
3. Cover. Cook on Low 6-10 hours, or on High 2-3 hours.
   

Dorothy M. Van Deest

Memphis, TN

3-lb. ham (or larger; whatever fits your slow cooker)

4 cups sweet cider,
or
apple juice

1 cup brown sugar

2 tsp. dry mustard

1 tsp. ground cloves

2 cups white seedless raisins

1. Place ham and cider in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   
3. Remove ham from cider and place in baking pan.
   
4. Make a paste of sugar, mustard, cloves, and a little hot cider. Brush over ham. Pour a cup of juice from slow cooker into baking pan. Stir in raisins.
   
5. Bake at 375° for 30 minutes, until the paste has turned into a glaze.
   

Mary W. Stauffer

Ephrata, PA

2 lbs. pork shoulder, cut in strips

1 green pepper, cut in strips

half a medium onion, thinly sliced

¾ cup shredded carrots

2 Tbsp. coarsely chopped sweet pickles

¼ cup brown sugar, packed

2 Tbsp. cornstarch