Fix-It and Forget-It Pink Cookbook (95 page)

Maricarol Magill

Freehold, NJ

4 boneless, skinless chicken breast halves

1 small onion, chopped

2 sweet potatoes (about 1½ lbs.), cubed

²
/
₃
cup orange juice

1 garlic clove, minced

1 tsp. chicken bouillon granules

1 tsp. salt

¼ tsp. pepper

4 tsp. curry powder

2 Tbsp. cornstarch

2 Tbsp. cold water

Toppings:

sliced green onions

shredded coconut

peanuts

raisins

1. Place chicken in slow cooker. Cover with onions and sweet potatoes.
   
2. Combine orange juice, garlic, chicken bouillon granules, salt, pepper, and curry powder. Pour over vegetables.
   
3. Cover. Cook on Low 5-6 hours.
   
4. Remove chicken and vegetables and keep warm.
   
5. Turn slow cooker to High. Dissolve cornstarch in cold water. Stir into sauce in slow cooker. Cover. Cook on High 15-20 minutes.
   

Serve chicken and sauce over
rice
.
Sprinkle with your choice of
toppings
.

Anne Townsend

Albuquerque, NM

1½ cups water

2 tsp. chicken bouillon granules

2 ribs celery, thinly sliced

2 onions, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

½ cup extra crunchy peanut butter

8 chicken thighs, skinned

crushed chili pepper of your choice

1. Combine water, chicken bouillon granules, celery, onions, and peppers in slow cooker.
   
2. Spread peanut butter over both sides of chicken pieces. Sprinkle with chili pepper. Place on top of ingredients in slow cooker.
   
3. Cover. Cook on Low 5-6 hours.
   

Jan Mast

Lancaster, PA

2½-3½ lbs. chicken legs and thighs

¼-½ tsp. salt

¼ tsp. pepper

29-oz. can peach halves

1 Tbsp. curry powder

1 garlic clove, minced

1 Tbsp. dried onion

1 Tbsp. butter, melted

½ cup chicken broth

½ cup prunes, pitted

3 Tbsp. cornstarch

3 Tbsp. cold water

1. Place chicken pieces in slow cooker. Season with salt and pepper.
   
2. Drain peaches. Reserve syrup.
   
3. In a small bowl combine curry, garlic, dried onion, butter, and broth. Stir in ½ cup reserved peach syrup.
   
4. Pour curry sauce over chicken.
   
5. Cover. Cook on Low 4-6 hours, or until chicken is tender but not dry or mushy.
   
6. Remove chicken from cooker and keep warm on a platter.
   
7. Turn cooker to High and stir in prunes.
   
8. In a small bowl, dissolve cornstarch in cold water and stir until smooth. Stir into hot broth in cooker.
   
9. Cover. Cook on High 10-15 minutes, or until broth is slightly thickened.
   
10. Stir in peach halves. Cover. Heat an additional 10-15 minutes.
    

Serve chicken with warm fruited curry sauce.

Cathy Boshart

Lebanon, PA

2 green peppers, cut into rings

1 medium onion, cut into rings

2 Tbsp. shortening

6-oz. can tomato paste

¾ cup peanut butter

3 cups chicken broth

1½ tsp. salt

1 tsp. chili powder

1 tsp. sugar

½ tsp. ground nutmeg

4 cups cubed, cooked chicken

Toppings:

coconut

peanuts

raisins

hard-boiled eggs, chopped

bananas, chopped

oranges, cut up

eggplant, chopped

apples, chopped

tomatoes, chopped

carrots, shredded

green pepper, chopped

onion, chopped

pineapple, crushed

1. Cook and stir green pepper and onion rings in shortening in hot slow cooker.
   
2. Combine tomato paste and peanut butter. Stir into slow cooker.
   
3. Add broth and seasonings. Stir in chicken.
   
4. Cover. Cook on Low 3 hours.
   

Serve over hot
rice
with your choice of
toppings
.

Carol Ambrose

Ripon, CA

3-lb. stewing hen, cut up,
or
4 lbs. chicken legs and thighs

1½ tsp. salt

¼-lb. salt pork,
or
bacon, cut in 1-inch squares

4 cups tomatoes, peeled and sliced

2 cups fresh corn,
or
1-lb. pkg. frozen corn

1 cup coarsely chopped potatoes

10-oz. pkg. lima beans, frozen

½ cup chopped onions

1 tsp. salt

¼ tsp. pepper

dash of cayenne pepper

1. Place chicken in very large slow cooker. Add water to cover. Add 1½ tsp. salt.
   
2. Cover. Cook on Low 2 hours. Add more water if needed.
   
3. Add remaining ingredients. (If you don't have a large cooker, divide the stew between 2 average-sized ones.) Simmer on Low 5 hours longer.
   

Notes:

1. Flavor improves if stew is refrigerated and reheated the next day. May also be made in advance and frozen.

2. You can debone the chicken after the first cooking for 2 hours. Stir chicken pieces back into cooker with other ingredients and continue with directions above.

Carol Ambrose

Ripon, CA

2½-3 lb. stewing hen, cut into pieces

½ lb. stewing beef, cubed

½ lb. veal shoulder,
or
roast, cubed

1½ qts. water

½ lb. small red potatoes, cubed

½ lb. small onions, cut in half

1 cup sliced carrots

1 cup chopped celery

1 green pepper, chopped

1-lb. pkg. frozen lima beans

1 cup okra, whole
or
diced, fresh
or
frozen

1 cup whole kernel corn

8-oz. can whole tomatoes with juice

15-oz. can tomato purée

1 tsp. salt

¼-½ tsp. pepper

1 tsp. dry mustard

½ tsp. chili powder

¼ cup chopped fresh parsley

1. Combine all ingredients except last 5 seasonings in one very large slow cooker, or divide between two medium-sized ones.
   
2. Cover. Cook on Low 10-12 hours. Add seasonings during last hour of cooking.
   

Note:

You may want to debone the chicken and mix it back into the cooker before serving the meal.