Fix-It and Forget-It Christmas Cookbook (34 page)

Picking a color theme and re-purposing everyday items makes holiday decorating easy. Fill glass flower vases with candy (red, green, white) and tie red ribbons around knobs and handles. Your kitchen will look festive without losing work space.

Susan Tjon, Austin, TX

Turkey Mushroom Soup

Lois Stoltzfus

Honey Brook, PA

Makes 6-8 servings

Prep. Time: 20-30 minutes

Cooking Time: 6-9 hours

Ideal slow cooker size: 4-qt.

2 cups cooked turkey

2 qts. turkey broth (add water if necessary to reach 2 quarts)

2 cups carrots, chopped

1 cup celery, chopped

2 cups potatoes, cubed

1 small onion, chopped

1 cup long-grain rice, uncooked

1 tsp. garlic salt

¼ tsp. pepper

1 tsp. dried parsley

10¾-oz. cream of mushroom soup

1. Place all ingredients except cream of mushroom soup in slow cooker.

2. Cover. Cook on Low 6-9 hours, or until potatoes and rice are as tender as you like them.

3. Add cream of mushroom soup during last hour of cooking time.

Note:

This recipe, with some changes, comes from an old cookbook first published in 1950. The quote at the end of the recipe said, “A grand end to a noble bird!”

Turkey Meatball Soup

Mary Ann Lefever

Lancaster, PA

Makes 8 servings

Prep. Time: 30 minutes

Cooking Time: 8 hours

Ideal slow cooker size: 5- to 6-qt.

4-5 large carrots, chopped

10 cups chicken broth

¾ lb. escarole, washed and cut into bite-size pieces

1 lb. ground turkey, uncooked

1 medium onion, chopped

2 large eggs, beaten

½ cup Italian bread crumbs

½ cup freshly grated Parmesan, plus more for serving

1 tsp. salt

¼ tsp. pepper

1. In slow cooker, combine carrots and chicken broth.

2. Stir in escarole.

3. Cover. Cook on Low 4 hours.

4. Combine turkey, onion, eggs, bread crumbs, ½ cup Parmesan cheese, salt, and pepper in good-sized bowl. Mix well and shape into 1” balls. Drop carefully into soup.

5. Cover cooker. Cook on Low 4 more hours, or just until meatballs and vegetables are cooked through.

6. Serve hot sprinkled with extra Parmesan cheese.

Variation:

If you wish, you can substitute 3 cups cut-up, cooked turkey for the ground turkey meatballs.

Turkey Chili

Reita F. Yoder

Carlsbad, NM

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 4- to 5-qt.

2 lbs. ground turkey

16-oz. can pinto,
or
kidney, beans

2 cups fresh,
or
canned, tomatoes, chopped

2 cups tomato sauce

1 garlic clove, minced

1 small onion, chopped

16-oz. can Rotel tomatoes

1-oz. pkg. Williams chili seasoning

1. Crumble ground turkey into slow cooker.

2. Add remaining ingredients. Mix well.

3. Cover. Cook on Low 6-8 hours.

Chilly Chili

Alix Nancy Botsford

Seminole, OK

Makes 6-8 servings

Prep. Time: 15 minutes

Soaking Time: 6-8 hours, or overnight

Cooking Time: 3-11 hours

Ideal slow cooker size: 3½-qt.

2 cups dry beans of your choice

1 tsp. salt

1 large onion, chopped

1 lb. ground turkey

2 tsp. minced garlic

2 Tbsp. olive oil

1 tsp. salt

2 celery ribs, chopped

1 green bell pepper, diced

10-oz. can tomatoes and green chilies

1. Wash beans and remove any stones. Place beans in slow cooker and cover with water. Soak 6-8 hours, or overnight.

2. Drain off water. Return beans to cooker and cover with fresh water.

3. Stir in 1 tsp. salt.

4. Cover. Cook on High 2-3 hours, or until a bean can be crushed with a fork.

5. Drain off all but 1-2 cups liquid.

6. While beans are cooking, place onion, turkey, and garlic in oil in skillet over medium heat. Stir frequently, breaking up clumps of meat. When meat is no longer pink, drain off drippings.

7. Place meat and vegetables in slow cooker.

8. Add 1 tsp. salt, celery, and green pepper. Stir in tomatoes.

9. Cover. Cook on Low 1-8 hours, or until vegetables are as tender as you like them.

Serving suggestion: Serve with slices of
cheese
and
crackers
.

Note:

This is a good meal for guests—or when we’re all working outdoors and need our meal to be ready when we come in, like during early spring when we’re getting the garden ready.

When relatives from far come and stay, we make special sleep-over accommodations. We move the cars out of our 3 car garage and put some furniture in. We even make it warm and cozy with lights, an electric space heater, and an electric fireplace.

Annie C. Boshart, Lebanon, PA

Smoked Salmon Corn Chowder

Sandra Haverstraw

Hummelstown, PA

Makes 8-10 servings

Prep. Time: 30 minutes

Cooking Time: 4½-5½ hours

Ideal slow cooker size: 5- to 6-qt.

1 large onion, chopped

½ cup chopped celery

⅓ cup chopped red bell pepper

¼ stick (2 Tbsp.) butter

3 cups peeled, cubed potatoes, cooked

2 cups chicken broth

15-oz. can creamed corn

16-oz. bag frozen corn

½ tsp. salt,
optional

½ tsp. ground black pepper

2 tsp. dried dill weed

2 oz. smoked salmon, chopped

1 cup whole milk

1 cup shredded cheddar cheese

½ tsp. hot pepper sauce,
optional

1 cup sour cream,
optional