Read Online Fix-It and Forget-It Pink Cookbook by Phyllis Pellman Good - Free Book Online Page B

dried red chilies, chopped
    Â¼ cup crystallized ginger, chopped
    1 tsp. salt
    Â¾ cup vinegar
    Â½ cup brown sugar
Combine all ingredients in slow cooker.
Cover. Cook on Low 4-6 hours.
Remove lid. Stir chutney. Cook on High, uncovered, an additional 1-2 hours.
    Note:
    This is a great accompaniment to curried chicken or lamb.

Artichokes
    Susan Yoder Graber
    Eureka, IL
    Makes 4 servings
    Prep. Time: 10 minutes
    Cooking Time: 2-10 hours
    Ideal slow-cooker size: 4-qt
    4 artichokes
    1 tsp. salt
    2 Tbsp. lemon juice
Wash and trim arti­chokes by cutting off the stems flush with the bottoms of the artichokes and by cutting ¾-1 inch off the tops. Stand upright in slow cooker.
Mix together salt and lemon juice and pour over artichokes. Pour in water to cover ¾ of artichokes.
Cover. Cook on Low 8-10 hours or on High 2-4 hours.
    Serve with melted butter . Pull off individual leaves and dip bottom of each into butter. Strip the individual leaf of the meaty portion at the bottom of each leaf.
    If you’re having guests, and those dinners that require last-minute attention drive you crazy, do your side-dish vegetables in your small slow cooker. They won’t demand any of your attention until they’re ready to be served.

Curried Almonds
    Barbara Aston
    Ashdown, AR
    Makes 4 cups nuts
    Prep. Time: 5 minutes
    Cooking Time: 3-4½ hours
    Ideal slow-cooker size: 3-qt
    2 Tbsp. melted butter
    1 Tbsp. curry powder
    Â½ tsp. seasoned salt
    1 lb. blanched almonds
Combine butter with curry powder and seasoned salt.
Pour over almonds in slow cooker. Mix to coat well.
Cover. Cook on Low 2-3 hours. Turn to High. Uncover cooker and cook 1-1½ hours.
    Serve hot or cold.

All-American Snack
    Doris M. Coyle-Zipp
    South Ozone Park, NY
    Melissa Raber
    Millersburg, OH
    Ada Miller
    Sugarcreek, OH
    Nanci Keatley
    Salem, OR
    Makes 3 quarts snack mix
    Prep. Time: 10 minutes
    Cooking Time: 3 hours
    Ideal slow-cooker size: 4-qt

    3 cups thin pretzel sticks
    4 cups Wheat Chex
    4 cups Cheerios
    12-oz. can salted peanuts
    Â¼ cup melted butter, or margarine
    1 tsp. garlic powder
    1 tsp. celery salt
    Â½ tsp. seasoned salt
    2 Tbsp. grated Parmesan cheese
Combine pretzels, cereal, and peanuts in large bowl.
Melt butter. Stir in garlic powder, celery salt, seasoned salt, and Parmesan cheese. Pour over pretzels, cereal, and peanuts. Toss until well mixed.
Pour into large slow cooker. Cover. Cook on Low 2½ hours, stirring every 30 minutes. Remove lid and cook another 30 minutes on Low.
    Serve warm or at room temperature. Store in tightly covered container.
    Variations:
    1. Use 3 cups Wheat Chex (instead of 4 cups) and 3 cups Cheerios (instead of 4 cups). Add 3 cups Corn Chex.
    Marcia S. Myer
    Manheim, PA
    2. Alter the amounts of pretzels, cereal, and peanuts to reflect your preferences.

Chili Nuts
    Barbara Aston
    Ashdown, AR
    Makes 5 cups nuts
    Prep. Time: 5 minutes
    Cooking Time: 2-2½ hours
    Ideal slow-cooker size: 3-qt
    Â¼ cup melted butter
    2 12-oz. cans cocktail ­peanuts
    1⅝-oz. pkg. chili ­seasoning mix
Pour butter over nuts in slow cooker. Sprinkle in dry chili mix. Toss together.
Cover. Heat on Low 2-2½ hours. Turn to High. Remove lid and cook 10-15 minutes.
    Serve warm or cool.

Hot Caramel Dip
    Marilyn Yoder
    Archbold, OH
    Makes about 3 cups dip
    Prep. Time: 5 minutes
    Cooking Time: none
    Ideal slow-cooker size: 2½-qt
    Â½ cup butter
    Â½ cup light corn syrup
    1 cup brown sugar
    1 can sweetened condensed milk
Mix together all ingredients except apples in saucepan. Bring to boil.
Pour into slow cooker. Set on Low.
    Dip fresh apple slices into hot caramel.
    Variation:
    Add ½ cup peanut butter to dip.

Rhonda’s Apple Butter
    Rhonda Burgoon
    Collingswood, NJ
    Makes about 2 pints apple butter
    Prep. Time: 15 minutes
    Cooking Time: 12-14 hours
    Ideal slow-cooker size: 2½- to 3-qt
    4 lbs. apples
    2 tsp. cinnamon
    Â½ tsp. ground cloves
Peel, core, and slice apples. Place in slow cooker.
Cover.