Fix-It and Forget-It Pink Cookbook (111 page)

Mrs. J. E. Barthold

Bethlehem, PA

6-8 large Vidalia,
or
other sweet, onions

4 Tbsp. butter,
or
margarine

10-oz. can chicken,
or
vegetable, broth

1. Peel onions. Remove stems and root ends. Place in slow cooker.
   
2. Pour butter and broth over.
   
3. Cook on Low 12 hours.
   

Serve as a side dish, or use onions and liquid to flavor soups or stews, or as topping for pizza.

Valerie Hertzler

Weyers Cave, VA

1 acorn squash

salt

cinnamon

butter

1. Place whole, rinsed squash in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   
3. Split and remove seeds. Sprinkle each half with salt and cinnamon, dot with butter, and serve.
   

Louise Stackhouse

Benten, PA

1 medium to large zucchini, peeled and sliced

1 medium onion, sliced

1 qt. stewed tomatoes with juice,
or
2 14½-oz. cans stewed tomatoes with juice

¼ tsp. salt

1 tsp. dried basil

8 oz. mozzarella cheese, shredded

1. Layer zucchini, onion, and tomatoes in slow cooker.
   
2. Sprinkle with salt, basil, and cheese.
   
3. Cover. Cook on Low 6-8 hours.
   

Sharon Anders

Alburtis, PA

2 lbs. yellow summer squash,
or
zucchini, thinly sliced (about 6 cups)

half a medium onion, chopped

1 cup peeled, shredded carrot

10¾-oz. can condensed cream of chicken soup

1 cup sour cream

¼ cup flour

8-oz. pkg. seasoned stuffing crumbs

½ cup butter,
or
margarine, melted

1. Combine squash, onion, carrots, and soup.
   
2. Mix together sour cream and flour. Stir into vegetables.
   
3. Toss stuffing mix with butter. Spread half in bottom of slow cooker. Add vegetable mixture. Top with remaining crumbs.
   
4. Cover. Cook on Low 7-9 hours.
   

Doris G. Herr

Manheim, PA

1 lb. frozen cauliflower, chopped

2 10-oz. pkgs. frozen broccoli, chopped

½ cup water

2 cups shredded cheddar cheese

1. Place cauliflower and broccoli in slow cooker.
   
2. Add water. Top with cheese.
   
3. Cook on Low 1½-3 hours, depending upon how crunchy or soft you want the vegetables.
   

Carol Peachey

Lancaster, PA

2 10-oz. pkgs. frozen cauliflower, chopped, thawed

8-oz. jar cheese sauce

4 slices bacon, crisply browned and crumbled

1. Place cauliflower in slow cooker
   
2. Pour cheese over top. Top with bacon.
   
3. Cover. Cook on High 1½ hours and then reduce to Low for an additional 2 hours. Or cook only on Low 4-5 hours.
   

Janie Steele

Moore, OK

10-oz. pkg. frozen chopped broccoli, thawed

1 cup cooked rice

¼ cup chopped celery

10¾-oz. can cream of chicken soup

4-oz. jar cheese sauce

4-oz. can mushrooms,
optional

¹
/
₈
tsp. garlic powder

¹
/
₈
tsp. pepper

¼-½ tsp. salt

1. Mix together all ingredients in slow cooker.
   
2. Cook on Low 1½ hours, or until heated through.
   

Irma H. Schoen

Windsor, CT

1 medium-sized head red,
or
green, cabbage, shredded

2 onions, chopped

4 tart apples, pared, quartered

½ cup raisins

¼ cup lemon juice

¼ cup cider,
or
apple juice

3 Tbsp. honey

1 Tbsp. caraway seeds

¹
/
₈
tsp. allspice

½ tsp. salt

1. Combine all ingredients in slow cooker.
   
2. Cook on High 3-5 hours, depending upon how crunchy or soft you want the cabbage and onions.