Fix-It and Forget-It Pink Cookbook (99 page)

Dorothy M. Pittman

Pickens, SC

4-5 lb. turkey breast (if frozen, it doesn't have to be thawed)

1 medium onion, chopped

1 rib celery, chopped

¼ cup melted margarine

salt to taste

lemon-pepper seasoning to taste

1½ cups chicken broth

1. Wash turkey breast. Pat dry. Place in greased slow cooker. Put onion and celery in cavity.
   
2. Pour margarine over turkey. Sprinkle with seasonings. Pour broth around turkey.
   
3. Cover. Cook on High 6 hours. Let stand 10 minutes before carving.
   

Barbara Katrine Rose

Woodbridge, VA

1 large boneless turkey breast

¼ cup apple cider,
or
juice

1 tsp. salt

¼ tsp. pepper

1. Put turkey breast in slow cooker. Drizzle apple cider over turkey. Sprinkle on both sides with salt and pepper.
   
2. Cover. Cook on High 3-4 hours.
   
3. Remove turkey breast. Let stand for 15 minutes before slicing.
   

Mary Ann Wasick

West Allis, WI

4-6-lb. boneless, skinless turkey breast

1 tsp. garlic powder

1 envelope dry onion soup mix

1. Place turkey in slow cooker. Sprinkle garlic powder and onion soup mix over breast.
   
2. Cover. Cook on Low 8-10 hours.
   

Use au jus over
rice
or
pasta
.

Gail Bush

Landenberg, PA

1 turkey breast

15-oz. can whole berry cranberry sauce

1 envelope dry onion soup mix

½ cup orange juice

½ tsp. salt

¼ tsp. pepper

1. Place turkey in slow cooker.
   
2. Combine remaining ingredients. Pour over turkey.
   
3. Cover. Cook on Low 6-8 hours.
   

Ruth S. Weaver

Reinholds, PA

2 lbs. skinless turkey thighs

1 lb.,
or
5 large, carrots, sliced

2 medium onions, chopped

8 medium potatoes, cubed

4 ribs celery, chopped

3 garlic cloves, minced

1 tsp. salt

¼ tsp. pepper

2 Tbsp. Worcestershire sauce

15-oz. can tomato sauce

2 bay leaves

1. Place turkey in large slow cooker.
   
2. In separate bowl, mix together carrots, onions, potatoes, celery, garlic, salt, pepper, Worcestershire sauce, tomato sauce, and bay.
   
3. Pour over turkey. Cover. Cook on Low 8-12 hours, or on High 6-8 hours. Remove bay leaves before serving.
   

Wanda Roth

Napoleon, OH

2½ cups Great Northern dried beans

4 cups water

1½ cups tomato sauce

½ cup brown sugar

2 tsp. salt

1 small onion, chopped

½ tsp. chili powder

1. Wash and drain dry beans. Combine beans and water in slow cooker. Cook on Low 8 hours, or overnight.
   
2. Stir in remaining ingredients. Cook on Low 6 hours.
   

Mary Wheatley

Mashpee, MA

Jean Butzer

Batavia, NY

1 lb. dried beans—Great Northern, pea beans,
or
navy beans

¼ lb. salt pork, sliced
or
diced

1 qt. water

1 tsp. salt

1-4 Tbsp. brown sugar, according to your preference

½ cup molasses

½-1 tsp. dry mustard, according to your preference

½ tsp. baking soda

1 onion, coarsely chopped

5 cups water

1. Wash beans and remove any stones or shriveled beans.
   
2. Meanwhile, simmer salt pork in 1 quart water in saucepan for 10 minutes. Drain. Do not reserve liquid.
   
3. Combine all ingredients in slow cooker.
   
4. Cook on High until contents come to boil. Turn to Low. Cook 14-16 hours, or until beans are tender.
   

Variations:

1. Add ½ tsp. pepper to Step 3.

Rachel Kauffman

Alton, MI

2. Add ¼ cup ketchup to Step 3.

Cheri Jantzen

Houston, TX

Debbie Zeida

Mashpee, MA