Fix-It and Forget-It Christmas Cookbook by Phyllis Pellman Good Page B
Authors: Phyllis Pellman Good
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ingredients.
6. Cover. Cook on High 2 hours.
Tip:
I’ve found that if I make this a day ahead so that it can sit overnight in the refrigerator, it’s easy to skim the fat off the top.
Note:
Pixie invited friends in for soup after long walks in the snow. She always served this with fresh bread in front of a roaring fire. Pixie finished these meals by offering us a plate of chocolate fudge. Life couldn’t get any better.
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
6. Cover. Cook on High 2 hours.
Tip:
I’ve found that if I make this a day ahead so that it can sit overnight in the refrigerator, it’s easy to skim the fat off the top.
Note:
Pixie invited friends in for soup after long walks in the snow. She always served this with fresh bread in front of a roaring fire. Pixie finished these meals by offering us a plate of chocolate fudge. Life couldn’t get any better.
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
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