Fix-It and Forget-It Pink Cookbook (85 page)

1 green pepper, chopped

half a box rigatoni, cooked

7-oz. jar sliced mushrooms, drained

3 oz. sliced pepperoni

16-oz. jar pizza sauce

10 oz. cheddar cheese, shredded

10 oz. mozzarella cheese, shredded

1. Brown ground beef and onions in saucepan. Drain.
   
2. Layer half of each of the following, in the order given, in slow cooker: ground beef and onions, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, and mozzarella cheese. Repeat layers.
   
3. Cover. Cook on Low 3-4 hours.
   

Note:

Keep rigatoni covered with sauce so they don't become dry and crunchy.

Variation:

Add a 10¾-oz. can cream of mushroom soup to the mix, putting half of it in as a layer after the first time the noodles appear, and the other half after the second layer of noodles.

Dorothy Horst

Tiskilwa, IL

Marianne J. Troyer

Millersburg, OH

1 lb. bulk Italian sausage, browned and drained

28-oz. can crushed tomatoes

15½-oz. can chili beans

2¼-oz. can sliced black olives, drained

1 medium onion, chopped

1 small green pepper, chopped

2 garlic cloves, minced

¼ cup grated Parmesan cheese

1 Tbsp. quick-cooking tapioca

1 Tbsp. dried basil

1 bay leaf

1 tsp. salt

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-9 hours.
   
3. Discard bay leaf. Stir well.
   

Serve over
pasta
.
Top with shredded
mozzarella cheese
.

Sue Hamilton

Minooka, IL

2 cups rice, uncooked

3 cups chunky pizza sauce

2½ cups water

7-oz. can mushrooms, undrained

4 oz. pepperoni, sliced

1 cup grated cheese

1. Combine rice, sauce, water, mushrooms, and pepperoni. Stir.
   
2. Cover. Cook on Low 10 hours, or on High 6 hours. Sprinkle with cheese before serving.
   

Carolyn Baer

Coranth, WI

1 cup uncooked wild rice

½ lb. loose pork sausage

1 lb. ground beef

1 medium onion, chopped

1 cup celery, chopped

1 green pepper, chopped

2-3 medium carrots, grated

2 tsp. light soy sauce

1 tsp. Worcestershire sauce

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of chicken soup

1 cup sliced mushrooms,
optional
(undrained, if using canned mushrooms)

½ cup water,
or
more

1. Wash and soak rice overnight.
   
2. Brown sausage and beef together in large skillet.
   
3. Drain off drippings. Place meat in slow cooker.
   
4. Drain rice.
   
5. Add rice, chopped onion, celery, green pepper, and carrots to slow cooker.
   
6. Stir in soy sauce, Worcestershire sauce, soups, and mushrooms if you wish.
   
7. Mix in water.
   
8. Cover. Cook on High 1 hour. Stir. If dish seems somewhat dry, add another ½ cup water.
   
9. Cover. Cook on Low 2 hours.
   
10. Or cook on Low a total of 4 hours.
    

Barbara Tenney

Delta, PA

2 cups wild rice, uncooked

½ cup slivered almonds

½ cup chopped onions

½ cup chopped celery

8-12-oz. can mushrooms, drained

2 cups cut-up chicken

6 cups chicken broth

¼-½ tsp. salt

¼ tsp. pepper

¼ tsp. garlic powder

1 Tbsp. parsley

1. Wash and drain rice.
   
2. Combine all ingredients in slow cooker. Mix well.
   
3. Cover. Cook on Low 4-6 hours, or until rice is finished. Do not remove lid before rice has cooked 4 hours.
   

Frances Schrag

Newton, KS

3-4-lb. whole frying chicken

salt to taste

pepper to taste

½ tsp. poultry seasoning

half an onion, chopped

1 rib celery, chopped

¼ tsp. dried basil

1. Sprinkle chicken cavity with salt, pepper, and poultry seasoning. Put onion and celery inside cavity. Put chicken in slow cooker. Sprinkle with basil.
   
2. Cover. Cook on Low 8-10 hours, or on High 4-6 hours.
   

Donna Treloar

Gaston, IN

1 onion, sliced

chicken (boneless, skinless breasts are the easiest, but any chicken pieces will do)

seasoned salt

pepper

minced garlic,
or
garlic powder

1. Layer onion in bottom of slow cooker. Add chicken and sprinkle with seasoned salt, pepper, minced garlic, or garlic powder.
   
2. Cook on Low 4 hours, or until done but not dry. (Time will vary according to amount of chicken and size of pieces.)
   

Use in stir-frys, chicken salads, or casseroles, slice for sandwiches, shred for enchiladas, or cut up and freeze for later use.

Variation:

Splash chicken with 2 Tbsp. soy sauce before cooking.

Carolyn Baer,
Conrath, WI

Evie Hershey,
Atglen, PA

Judy Koczo,
Plano, IL

Mary Puskar,
Forest Hill, MD

Mary Wheatley,
Mashpee, MA