Fix-It and Forget-It Pink Cookbook (77 page)

Janet Batdorf

Harrisburg, PA

3-lb. pork roast

Sauce:

1 cup ketchup

1 cup pork broth

2 Tbsp. Worcestershire sauce

2 Tbsp. vinegar

dash pepper

¾ tsp. salt

2 Tbsp. prepared mustard

1 large onion, chopped

1. Place pork in slow cooker.
   
2. Cover with water.
   
3. Cover. Cook overnight, or for approximately 8 hours, on Low.
   
4. Turn off slow cooker.
   
5. Remove pork and set aside.
   
6. Refrigerate broth.
   
7. Skim off fat when cold.
   
8. Combine sauce ingredients in slow cooker.
   
9. Shred pork with 2 forks.
   
10. Add shredded pork to sauce.
    
11. Turn slow cooker on Low. Heat pork in sauce for about one hour, or until ingredients are hot and bubbly.
    

Serve in
buns
,
or over mashed
potatoes
,
or
rice
,
or
pasta
.

Mary Sommerfeld

Lancaster, PA

2 onions, sliced,
divided

4-5-lb. pork roast,
or
fresh picnic ham

5-6 whole cloves

2 cups water

Sauce:

1 large onion, chopped

16-oz. bottle barbecue sauce

1. Put half of sliced onions in bottom of slow cooker. Add meat, cloves, and water. Cover with remaining sliced onions.
   
2. Cover. Cook on Low 8-12 hours.
   
3. Remove bone from meat. Cut up meat. Drain liquid.
   
4. Return meat to slow cooker. Add chopped onion and barbecue sauce.
   
5. Cover. Cook on High 1-3 hours, or on Low 4-8 hours, stirring two or three times.
   

Serve on
buns
.

Note:

This freezes well.

Sharon Easter,
Yuba City, CA

2-3-lb. pork butt roast,
or
boneless country-style spareribs

½-1 cup water

1 pkg. dry taco seasoning mix

1. Place meat in slow cooker. Add water and seasoning mix.
   
2. Cover. Cook on Low 7-8 hours. Shred meat with two forks.
   

Use in
tacos
or in
rolls
,
or use the sauce as gravy and serve over
rice
.

Kathi Rogge,
Alexandria, IN

2 16-oz. cans sauerkraut, drained and rinsed

2 Tbsp. dark brown sugar

1 large onion, chopped

2 strips bacon, diced

1 lb. fully-cooked sausage, sliced

1. Combine sauerkraut and brown sugar. Place in slow cooker. Add layers of onion, bacon, and sausage. Add enough water to cover half of sausage.
   
2. Cover. Cook on Low 5-6 hours, or on High 3 hours.
   

Ruth Ann Gingrich

New Holland, PA

Ruth Hershey

Paradise, PA

Carol Sherwood

Batavia, NY

Nancy Zimmerman

Loysville, PA

2 lbs. sweet Italian sausage, cut into 5-inch lengths

48-oz. jar spaghetti sauce

6-oz. can tomato paste

1 large green pepper, thinly sliced

1 large onion, thinly sliced

1 Tbsp. grated Parmesan cheese

1 tsp. dried parsley,
or
1 Tbsp. chopped fresh parsley

1 cup water

1. Place sausage in skillet. Cover with water. Simmer 10 minutes. Drain.
   
2. Combine remaining ingredients in slow cooker. Add sausage.
   
3. Cover. Cook on Low 6 hours.
   

Serve in
buns
,
or cut sausage into bite-sized pieces and serve over cooked
spaghetti
.
Sprinkle with more
Parmesan cheese
.

Jeanne Heyerly

Chenoa, IL

Joyce Kaut

Rochester, NY

Joyce B. Suiter

Garysburg, NC

10¾-oz. can cream of celery soup

¹
/
₃
cup packed brown sugar

27-oz. can sauerkraut, drained

1½ lbs. Polish sausage, cut into 2-inch pieces and browned

4 medium potatoes, cubed

1 cup chopped onions

1 cup (4 oz.) shredded Monterey Jack cheese

1. Combine soup, sugar, and sauerkraut. Stir in sausage, potatoes, and onions.
   
2. Cover. Cook on Low 8 hours, or on High 4 hours.
   
3. Stir in cheese and serve.
   

Lori Berezovsky

Salina, KS

Marie Morucci

Glen Lyon, PA

1 lb. fresh,
or
canned, sauerkraut,
divided

1 lb. lean smoked Polish sausage

3 tart cooking apples, thinly sliced

½ cup packed brown sugar

¾ tsp. salt

¹
/
₈
tsp. pepper

½ tsp. caraway seeds,
optional

¾ cup apple juice,
or
cider

1. Rinse sauerkraut and squeeze dry. Place half in slow cooker.
   
2. Cut sausage into 2-inch lengths and add to cooker.
   
3. Continue to layer remaining ingredients in slow cooker in order given. Top with remaining sauerkraut. Do not stir.
   
4. Cover. Cook on High 3-3½ hours, or on Low 6-7 hours. Stir before serving.
   

Josie Bollman