Fix-It and Forget-It Christmas Cookbook (33 page)

Chicken Noodle Soup

Jennifer J. Gehman

Harrisburg, PA

Makes 6-8 servings

Prep. Time: 5-10 minutes

Cooking Time: 4-8 hours

Ideal slow cooker size: 5-qt.

2 cups uncooked cubed chicken, dark,
or
white meat

15¼-oz. can corn,
or
2 cups frozen corn

1 cup green beans,
or
peas
*

10 cups water

10-12 chicken bouillon cubes

3 Tbsp. bacon drippings

½ pkg. dry Kluski (or other very sturdy) noodles

1. Combine all ingredients except noodles in slow cooker.

2. Cover. Cook on High 4-6 hours or on Low 6-8 hours.

3. Two hours before end of cooking time, stir in noodles.

Serving suggestion: Serve with
potato rolls
and
butter
or
grilled cheese sandwiches
.

*
If using green beans, stir in during Step 1. If using peas, stir into slow cooker just 20 minutes before end of cooking time.

Matzoh Ball Soup

Audrey Romonosky

Austin, TX

Makes 6 servings

Prep. Time: 30 minutes

Chilling Time: 20 minutes

Cooking Time: 2-6 hours

Ideal slow cooker size: 2-qt.

2 eggs

2 Tbsp. oil

2 Tbsp. water

½ cup matzoh meal
*

1 tsp. salt,
optional

1½ qts. water

32-oz. can chicken broth

1. Lightly beat eggs, oil, and 2 Tbsp. water together in a good-sized bowl.

2. Add matzoh meal and salt. Mix well.

3. Cover and refrigerate 20 minutes.

4. Bring 1½ qts. water to boil in saucepan.

5. Wet hands. Roll chilled matzoh mixture into 1” balls.

6. Drop into boiling water and cook 20 minutes. Using a slotted spoon, remove from water. Drain. (Cooked balls can be stored in refrigerator for up to 2 days.)

7. Pour chicken broth into slow cooker. Add matzoh balls.

8. Cover. Cook on High 2-3 hours or on Low 5-6 hours.

*
Finely crushed matzoh may be substituted.

Note:

I made this soup for an ethnic luncheon at work. Everyone enjoyed it. Matzoh ball soup is traditionally served on the Jewish holiday of Passover. It is also tasty all year-round.

Host a soup bar with everyone bringing their favorite soup or stew.

Amber Swarey, Honea Path, SC

Pumpkin Black-Bean Turkey Chili

Rhoda Atzeff

Harrisburg, PA

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 7-8 hours

Ideal slow cooker size: 5-qt.

1 cup chopped onions

1 cup chopped yellow bell pepper

3 garlic cloves, minced

2 Tbsp. oil

1½ tsp. dried oregano

1½-2 tsp. ground cumin

2 tsp. chili powder

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

2½ cups chopped cooked turkey

16-oz. can pumpkin

14½-oz. can diced tomatoes

3 cups chicken broth

1. Sauté onions, yellow pepper, and garlic in oil in skillet for 8 minutes, or until soft.

2. Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.

3. Stir in remaining ingredients.

4. Cover. Cook on Low 7-8 hours.

Turkey Green Chili Chowder

Colleen Konetzni

Rio Rancho, NM

Makes 12 servings

Prep. Time: 45 minutes

Cooking Time: 6 hours

Ideal slow cooker size: 6-qt.

1 cup chopped celery

1 cup chopped onion

¼ stick (2 Tbsp.) butter

3 cups chopped cooked turkey

4 cups turkey broth

4 potatoes, peeled,
or
unpeeled, and cubed

½ cup green chili, chopped

½ cup cubed cheese, your choice

2 cans creamed corn

2 cups milk

1. In a skillet, sauté celery and onion in butter until vegetables soften and begin to brown.

2. Place sautéed vegetables, turkey, broth, potatoes, chili, cheese, corn, and milk in slow cooker.

3. Cover. Cook on High 6 hours, or until potatoes are soft.

4. If you wish, mash the Chowder a few times with a potato masher to make it thicker.

5. Turn slow cooker to Low until time to serve.

Turkey Frame Soup

Joyce Zuercher

Hesston, KS

Makes 6-8 servings

Prep. Time: 40 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 6-qt.

2-3 cups cooked and cut-up turkey
*

3 qts. turkey broth

1 onion, diced

½-¾ tsp. salt,
or
to taste

16-oz. can chopped tomatoes

1 Tbsp. chicken bouillon granules

1 tsp. dried thyme

⅛ tsp. pepper

1½ tsp. dried oregano

4 cups chopped fresh vegetables–any combination of sliced celery, carrots, onions, rutabaga, broccoli, cauliflower, mushrooms, and more

1½ cups uncooked noodles

1. Place turkey, broth, onion, salt, tomatoes, bouillon granules, thyme, pepper, oregano, and vegetables into slow cooker. Stir.

2. Cover. Cook on Low 3-4 hours, or until vegetables are nearly done.

3. Fifteen to 30 minutes before serving time, stir in noodles. Cover. Cook on Low. If noodles are thin and small, they’ll cook in 15 minutes or less. If heavier, they may need 30 minutes to become tender.

4. Stir well before serving.

*
If you’ve got a big turkey frame, and you know it’s got some good meaty morsels on it, here’s what to do. Break it up enough to fit into your Dutch oven. Add 3 qts. water, 1 onion, quartered, and 2 tsp. salt. Cover, and simmer 1½ hours. Remove turkey bones from Dutch oven and allow to cool. Then debone and chop meat coarsely. Discard bones and skin. Strain broth. Begin with Step 1 above!