Fix-It and Forget-It Pink Cookbook (80 page)

Tracey B. Stenger

Gretna, LA

2 cups dry lentils, rinsed and sorted

1 medium onion, chopped

½ cup chopped celery

2 garlic cloves, minced

1 cup ham, cooked and chopped

½ cup chopped carrots

1 cup diced tomatoes

1 tsp. dried marjoram

1 tsp. ground coriander

salt to taste

pepper to taste

3 cups water

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8 hours. (Check lentils after 5 hours of cooking. If they've absorbed all the water, stir in 1 more cup water.)
   

Alma Weaver

Ephrata, PA

1 qt. green beans, cut into 2-inch pieces

1 carrot, chopped

1 small green pepper, chopped

8-oz. can tomato sauce

¼ tsp. dried thyme

½ tsp. salt

1 lb. bulk pork sausage,
or
link sausage, cut into 1-inch pieces

1. Combine all ingredients except sausage in slow cooker.
   
2. Cover. Cook on High 3-4 hours. Add sausage and cook another 2 hours on Low.
   

Jan Moore

Wellsville, KS

1 lb. fresh sausage, cut into 1-inch pieces and browned

2 10¾-oz. cans cream of mushroom soup

1 onion, chopped

4 potatoes, cubed

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8 hours. If mixture becomes too dry, stir in half a soup can or more of water.
   

Variation:

Substitute 1 can cheese soup for 1 can cream of mushroom soup.

Veronica Sabo

Shelton, CT

5-oz. pkg. cheesy scalloped potatoes-with-skin-on potato mix

10¾-oz. can cream of mushroom soup

1 soup can water

1 lb. kielbasa, cooked, cut diagonally into 2-inch pieces

1 cup frozen green peas

1. Spray inside of slow cooker with cooking spray.
   
2. Place uncooked potato mix in slow cooker.
   
3. Mix soup and 1 soup can of water (use empty soup can to measure) in a small bowl.
   
4. Pour over potatoes in slow cooker and mix well.
   
5. Lay kielbasa over potatoes.
   
6. Cover. Cook on Low 5 hours, or until potatoes are tender.
   
7. Sprinkle peas over potatoes and meat.
   
8. Cover. Cook on High 5 minutes. Turn off cooker and allow to stand 5 minutes before serving.
   

Janie Steele

Moore, OK

1 lb. smoked sausage, cut in bite-size pieces

1 onion, chopped

1 green pepper, chopped

1 clove garlic, chopped

2 15-oz. cans kidney beans, drained

15-oz. can stewed tomatoes with juice

salt,
or
garlic powder, to taste

black pepper to taste

1. Combine all ingredients in slow cooker.
   
2. Cook on High 2-3 hours, or until vegetables are tender and dish is heated through.
   

Serve over
rice
.
Pass
hot sauce
for those who want to add it.

Shirley Thieszen

Lakin, KS

1 lb. smoky wieners, cut in 1-inch pieces

2 cups cooked macaroni

1 cup frozen peas,
or
corn

½ cup chopped onions

1 tsp. dry parsley

1 small jar chopped pimentos (about 3 Tbsp.)

¾ cup shredded American,
or
Velveeta, cheese

3 Tbsp. flour

¾ tsp. salt

¼ tsp. pepper

1 cup milk

1 cup water

½ Tbsp. vinegar

1. Combine wieners, macaroni, peas, onions, parsley, and pimentos in greased slow cooker.
   
2. In saucepan, combine cheese, flour, salt, pepper, milk, water, and vinegar. Cook until smooth and thickened. Pour into slow cooker. Mix well.
   
3. Cover. Cook on High 1 hour, and then on Low 3-4 hours.
   

Variation:

Use smoked sausage instead of smoky wieners.

Evelyn L. Ward

Greeley, CO

20-oz. can apple pie filling

¼ cup water

ground nutmeg