Fix-It and Forget-It Pink Cookbook (82 page)

Jeanette Oberholtzer

Manheim, PA

1 cup apricot preserves

4 oz. tomato sauce

¹
/
₃
cup vinegar

2 Tbsp. soy sauce

2 Tbsp. honey

1 Tbsp. oil

1 tsp. salt

¼ tsp. ground ginger

2 lbs. hot dogs, cut into 1-inch pieces

1. Combine all ingredients except hot dogs in slow cooker.
   
2. Cover. Cook on High 30 minutes. Add hot dog pieces. Cook on Low 4 hours.
   

Serve over
rice
as a main dish, or with toothpicks as an appetizer.

Judy Denney

Lawrenceville, GA

8 cans Vienna sausages, drained

2 cups grape jelly

2 cups ketchup

1. Put sausages in slow cooker.
   
2. Combine jelly and ketchup. Pour over sausages. Stir lightly. (Add more jelly and ketchup if sausages are not covered.)
   
3. Cover. Cook on High 1 hour, then turn to Low for 5 hours.
   

Variations:

Instead of Vienna sausages, use smoky links. Add 1 can pineapple chunks and juice to jelly and ketchup.

Jane Steiner

Orrville, OH

1 lb. turkey ham chipped,
or
chipped honey-glazed ham

1 small onion, finely diced

½ cup ketchup

1 Tbsp. vinegar

3 Tbsp. brown sugar

1. Place half of meat in greased slow cooker.
   
2. Combine other ingredients. Pour half of mixture over meat. Repeat layers.
   
3. Cover. Cook on Low 5 hours.
   

Fill
buns
and serve.

Janet V. Yocum

Elizabethtown, PA

1 lb. boiled ham, cut into cubes

1 cup cola-flavored soda

1 cup ketchup

1. Place ham in slow cooker. Pour cola and ketchup over ham.
   
2. Cover. Cook on Low 8 hours.
   

Serve in
hamburger rolls
.

Doris Perkins

Mashpee, MA

¼-lb. bacon, diced

1¼-lb. ground beef

½ lb. ground pork

1 cup chopped onions

½ cup chopped green peppers

3 garlic cloves, minced

2 35-oz. cans Italian tomatoes

2 6-oz. cans tomato paste

1 cup dry red wine,
or
water

2½ tsp. dried oregano

2½ tsp. dried basil

1 bay leaf, crumbled

¾ cup water

¼ cup chopped fresh parsley

1 tsp. dried thyme

1 Tbsp. salt

¼ tsp. pepper

¼ cup dry red wine,
or
water

1. Brown bacon in skillet until crisp. Remove. Add ground beef and pork. Crumble and cook until brown. Stir in onions, green peppers, and garlic. Cook 10 minutes.
   
2. Pour tomatoes into slow cooker and crush with back of spoon.
   
3. Add all other ingredients, except ¼ cup wine, in slow cooker.
   
4. Cover. Bring to boil on High. Reduce heat to Low for 3-4 hours.
   
5. During last 30 minutes, stir in ¼ cup red wine, or water.
   

Jeannine Janzen

Elbing, KS

1 lb. ground beef

1 lb. Italian sausage, sliced

2 28-oz. cans crushed tomatoes

¾ can (28-oz. tomato can) water

2 tsp. garlic powder

1 tsp. pepper

2 Tbsp.
or
more parsley

2 Tbsp. dried oregano

2 12-oz. cans tomato paste

2 12-oz. cans tomato purée

1. Brown ground beef and sausage in skillet. Drain. Transfer to large slow cooker.
   
2. Add crushed tomatoes, water, garlic powder, pepper, parsley, and oregano.
   
3. Cover. Cook on High 30 minutes. Add tomato paste and tomato purée. Cook on Low 6 hours.
   

Note:

Leftovers freeze well.

Michele Ruvola

Selden, NY

2 lbs. sausage,
or
ground beef

3 medium onions, chopped (about 2¼ cups)

2 cups sliced mushrooms

6 garlic cloves, minced

2 14½-oz. cans diced tomatoes, undrained

29-oz. can tomato sauce

12-oz. can tomato paste

2 Tbsp. dried basil

1 Tbsp. dried oregano

1 Tbsp. sugar

1 tsp. salt

½ tsp. crushed red pepper flakes

1. Cook sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
   
2. Stir in remaining ingredients.
   
3. Cover. Cook on Low 8-9 hours.
   

Note:

This is also a good sauce to use in lasagna.