Fix-It and Forget-It Pink Cookbook (40 page)

Colleen Heatwole

Burton, MI

1 medium onion, chopped

1 medium red bell pepper, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

3 cups vegetable broth

2 15-oz. can black beans, rinsed and drained

5 cups butternut,
or
buttercup, squash, peeled and cubed

14½-oz. can crushed tomatoes

2 tsp. dried parsley flakes

1½ tsp. dried oregano

1½ tsp. cumin

1 tsp. chili powder

½ tsp. salt

1. In large skillet, sauté onion, red pepper, and garlic in olive oil until tender.
   
2. Combine sautéed ingredients with all other ingredients in slow cooker.
   
3. Cover. Cook on Low 4-5 hours, or until vegetables are done to your liking.
   

Colleen Heatwole

Burton, MI

1 cup onion, chopped

2 cloves garlic, minced

1 Tbsp. olive oil

4 cups vegetable broth

3 cups (about 1¼ lbs.) butternut,
or
buttercup, squash, peeled and cubed

1 cup carrots, chopped

1 cup dried lentils, rinsed

1 tsp. dried oregano

½ tsp. salt

1 tsp. dried basil

2 4½-oz. cans diced tomatoes

1. Sauté onion and garlic in olive oil in skillet.
   
2. Combine sautéed ingredients with all other ingredients in slow cooker.
   
3. Cover. Cook on Low 4 hours, or until lentils and vegetables are tender.
   

Loretta Krahn

Mt. Lake, MN

¾ cup water

½ cup chopped onions

1½ cups sliced carrots

1½ cups chopped celery

1 tsp. salt

½ tsp. pepper

15¼-oz. can whole kernel corn, drained

15-oz. can cream-style corn

3 cups milk

1½ cup grated cheddar cheese

1. Combine water, onions, carrots, celery, salt, and pepper in slow cooker.
   
2. Cover. Cook on High 4-6 hours.
   
3. Add corn, milk, and cheese. Heat on High 1 hour, and then turn to Low until you are ready to eat.
   

Charlotte Fry

St. Charles, MO

Jeanette Oberholtzer

Manheim, PA

2 Tbsp. oil

½ cup chopped onions

2 cups diced, peeled potatoes

2 10-oz. pkgs. frozen corn

16-oz. can cream-style corn

1 Tbsp. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

¼ tsp. pepper

1 cup water

1. Place oil in skillet.
   
2. Add onions and potatoes to skillet and sauté for 5 minutes. Drain.
   
3. Combine all ingredients in slow cooker. Mix well.
   
4. Cover. Cook on Low 6-7 hours.
   

Variations:

1. To make Clam Corn Chowder, drain and add 2 cans minced clams during last hour of cooking.

2. Substitute 1 quart home-frozen corn for the store-bought frozen and canned corn.

Barb Yoder

Angola, IN

1 small onion, chopped

oil

20-oz. pkg. frozen broccoli

2 10¾-oz. cans cream of celery soup

10¾-oz. can cream of mushroom soup

1 cup grated American cheese

2 soup cans milk

1. Sauté onion in oil in skillet until soft.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 3-4 hours.
   

Darla Sathre

Baxter, MN

2 16-oz. pkgs. frozen chopped broccoli

2 10¾-oz. cans cheddar cheese soup

2 12-oz. cans evaporated milk

¼ cup finely chopped onions

½ tsp. seasoned salt

¼ tsp. pepper

sunflower seeds,
optional

crumbled bacon,
optional

1. Combine all ingredients except sunflower seeds and bacon in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   
3. Garnish with sunflower seeds and bacon, if you wish.
   

Carol Sherwood

Batavia, NY

2 cups cooked noodles

10-oz. pkg. frozen chopped broccoli, thawed

3 Tbsp. chopped onions

2 Tbsp. butter

1 Tbsp. flour

2 cups cubed, processed cheese

½ tsp. salt

5½ cups milk