Fix-It and Forget-It Christmas Cookbook (101 page)

Easy Stuffed Shells

Rebecca Plank Leichty

Harrisonburg, VA

Makes 4-6 servings

Prep. Time: 5 minutes

Cooking Time: 3-8 hours

Ideal slow cooker size: 3½- to 4-qt.

20-oz. bag frozen stuffed shells

15-oz. can marinara,
or
spaghetti, sauce

15-oz. can green beans, drained

1. Place shells around inside edge of greased slow cooker.

2. Cover with marinara sauce.

3. Pour green beans in center.

4. Cover. Cook on Low 8 hours, or on High 3 hours.

Serving suggestion: Serve with
garlic toast
and
salad
for a complete meal.

Variation:

Reverse Steps 2 and 3. Double the amount of marinara sauce and pour over both shells and beans.

Cheese Souffle Casserole

Vicki Dinkel

Sharon Spring, KS

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 5-qt.

14 slices fresh bread, crusts removed,
divided

3 cups grated sharp cheese,
divided

¼ stick (2 Tbsp.) butter, melted,
divided

6 eggs

3 cups milk, scalded

2 tsp. Worcestershire sauce

½ tsp. salt

paprika

1. Tear bread into small pieces. Place half in well-greased slow cooker.

2. Add half the grated cheese and half the butter. Repeat layers.

3. In a good-sized bowl, beat together eggs, milk, Worcestershire sauce, and salt.

4. Pour over bread and cheese. Push bread and cheese down into liquid. Sprinkle top with paprika.

5. Cover. Cook on Low 4-6 hours, or until Souffle sets up.

Arroz Con Queso

Nadine L. Martinitz

Salina, KS

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 6-9 hours

Ideal slow cooker size: 4-qt.

14½-oz. can whole tomatoes, mashed

15-oz. can Mexican-style beans, undrained

1½ cups uncooked long-grain rice

1 cup grated Monterey Jack cheese

1 large onion, finely chopped

1 cup cottage cheese

4¼-oz. can chopped green chili peppers, drained

1 Tbsp. oil

3 garlic cloves, minced

1 tsp. salt

1 cup grated Monterey Jack cheese

1. Combine all ingredients except final cup of cheese in well greased slow cooker.

2. Cover. Cook on Low 6-9 hours, or until rice is fully cooked but dish is not dry.

3. Sprinkle with remaining cheese before serving.

Serving suggestion: We eat this with
salsa
on the side.

Minestra Di Ceci

Jeanette Oberholtzer

Manheim, PA

Makes 4-6 servings

Prep. Time: 25 minutes

Soaking Time: 8 hours, or overnight

Cooking Time: 5½-6 hours

Ideal slow cooker size: 4-qt.

1 lb. dry chickpeas

1 sprig fresh rosemary

10 leaves fresh sage

2 Tbsp. salt

1-2 large garlic cloves, minced

olive oil

1 cup uncooked small pasta, your choice of shape,
or
uncooked penne

1. Wash chickpeas. Place in slow cooker. Cover with water. Stir in rosemary, sage, and salt. Soak 8 hours, or overnight.

2. Drain water. Remove herbs.

3. Refill slow cooker with peas and fresh water to 1” above peas.

4. Cover. Cook on Low 5 hours.

5. Sauté garlic in olive oil in skillet until clear.

6. Purée half of peas, along with several cups of broth from cooker, in blender. Return purée to slow cooker.

7. Add garlic and oil.

8. Boil pasta in saucepan until al dente, about 5 minutes. Drain. Add to beans.

9. Cover. Cook on High 30-60 minutes, or until pasta is tender and heated through, but not mushy.

Variation:

Add ½ tsp. black pepper in Step 1, if you like.

Easy Wheatberries

Elaine Vigoda

Rochester, NY

Makes 4-6 servings

Prep. Time: 10 minutes

Soaking Time: 2 hours

Cooking Time: 2 hours

Ideal slow cooker size: 4-qt.

1 cup uncooked wheatberries

1 cup couscous,
or
small pasta like orzo

14½-oz. can broth

½-1 broth can of water

½ cup dried craisins

1. Place wheatberries in slow cooker. Cover with water. Soak 2 hours before cooking.

2. Drain off soaking water. Add remaining ingredients to slow cooker. Stir together well.

3. Cover. Cook on Low until liquid is absorbed and berries are soft, about 2 hours.

Notes:

1. If craisins are unavailable, use raisins.

2. This is a satisfying vegetarian main dish, if you use vegetable broth.

Vegetables