Fix-It and Forget-It Pink Cookbook (93 page)

Trudy Kutter

Corfu, NY

3-4 lbs. chicken drumsticks, skin removed

8-oz. can tomato sauce

¼ cup soy sauce

¼ cup brown sugar

1 tsp. minced garlic

3 Tbsp. cornstarch

¼ cup cold water

1. Place drumsticks in slow cooker.
   
2. Combine tomato sauce, soy sauce, brown sugar, and garlic in a bowl.
   
3. Pour over drumsticks, making sure that each drumstick is sauced.
   
4. Cover. Cook on Low 6 hours, or until chicken is tender.
   
5. Remove chicken with tongs to a platter and keep it warm.
   
6. Strain juices into saucepan.
   
7. In a bowl combine corn­starch and water until smooth.
   
8. Add cornstarch mixture to saucepan.
   
9. Bring mixture to a boil, stirring continuously.
   
10. Stir for two minutes until thickened.
    

Serve sauce alongside, or spooned over, chicken.

Tip:

The sauce is also a tasty dip for sides, such as fries.

Marcia S. Myer

Manheim, PA

¼ cup flour

1½ tsp. salt

2 2½-3 lb. broiler/fryer chickens, cut up

2 Tbsp. oil

6-oz. can lemonade concentrate, thawed

2 Tbsp. brown sugar

3 Tbsp. ketchup

1 Tbsp. vinegar

2 Tbsp. cold water

2 Tbsp. cornstarch

1. Combine flour with salt. Coat chicken. Brown chicken in oil in skillet. Transfer to slow cooker.
   
2. Combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken.
   
3. Cover. Cook on High 3-4 hours.
   
4. Remove chicken. Pour liquid into saucepan. Return chicken to cooker and cover to keep warm. Skim fat from liquid.
   
5. Combine water and cornstarch. Stir into hot liquid. Cook and stir until thick and bubbly.
   

Serve chicken and sauce over
rice
.

Tracy Supcoe

Barclay, MD

4 lbs. chicken wings

2 large onions, chopped

2 6-oz. cans tomato paste

2 large garlic cloves, minced

¼ cup Worcestershire sauce

¼ cup cider vinegar

½ cup brown sugar

½ cup sweet pickle relish

½ cup red,
or
white, wine

2 tsp. salt

2 tsp. dry mustard

1. Cut off wing tips. Cut wings at joint. Place in slow cooker.
   
2. Combine remaining ingredients. Add to slow cooker. Stir.
   
3. Cover. Cook on Low 5-6 hours.
   

Mary Casey

Scranton, PA

3-6 lbs. chicken wings

1-3 Tbsp. oil

¾-1 cup vinegar

½ cup ketchup

2 Tbsp. sugar

2 Tbsp. Worcestershire sauce

3 garlic cloves, minced

1 Tbsp. dry mustard

1 tsp. paprika

½-1 tsp. salt

¹
/
₈
tsp. pepper

1. Brown wings in oil in skillet, or brush wings with oil and broil, watching carefully so they do not burn.
   
2. Combine remaining ingredients in slow cooker. Add wings. Stir gently so that they are all well covered with sauce.
   
3. Cover. Cook on Low 4-6 hours, or until tender.
   

Rosemarie Fitzgerald

Gibsonia, PA

5 lbs. chicken wings, tips cut off

12-oz. bottle chili sauce

¹
/
₃
cup lemon juice

1 Tbsp. Worcestershire sauce

2 Tbsp. molasses

1 tsp. salt

2 tsp. chili powder

¼ tsp. hot pepper sauce

dash garlic powder

1. Place wings in cooker.
   
2. Combine remaining ingredients and pour over chicken.
   
3. Cover. Cook on Low 6-8 hours, or on High 2-3 hours.
   

Note:

These wings are also a great appetizer, yielding about 15 appetizer-size servings.

Take any leftover chicken off the bone and combine with leftover sauce. Serve over cooked pasta for a second meal.

Donna Conto

Saylorsburg, PA

5 lbs. chicken wings

28-oz. jar spaghetti sauce

1 Tbsp. Worcestershire sauce

1 Tbsp. molasses

1 Tbsp. prepared mustard

1 tsp. salt

½ tsp. pepper

1. Place wings in slow cooker.
   
2. Combine remaining ingredients. Pour over wings and stir them gently, making sure all are covered with sauce.
   
3. Cover. Cook on High 3-4 hours.
   

Anne Townsend

Albuquerque, NM

½ cup coconut milk

½ cup water

8 chicken thighs, skinned

½ cup brown sugar

2 Tbsp. soy sauce

¹
/
₈
tsp. ground cloves

2 garlic cloves, minced

1. Combine coconut milk and water. Pour into greased slow cooker.
   
2. Add remaining ingredients in order listed.
   
3. Cover. Cook on Low 5-6 hours.
   

Note:

What to do with leftover coconut milk?

1. Two or three spoonfuls over vanilla ice cream, topped with a cherry, makes a flavorful, quick dessert.

2. Family Piña Coladas are good. Pour the coconut milk into a pitcher and add one large can pineapple juice, along with some ice cubes. Decorate with pineapple chunks and cherries.