Good Phyllis Pellman - Fix-it and forget-it holiday main dishes and sides

Phyllis Pellman Good Fix-It and Forget-It Holiday Main Dishes and Sides is based on
Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes,
published by Good Books, 2010. Cover illustration and illustrations throughout the book by Cheryl Benner Design by Cliff Snyder Copyright 2010 by Good Books, Intercourse, PA 17534 978-1-4532-7696-9 Limit of Liability/Disclaimer of Warranty: The publisher and author have made their best effort in preparing this book with care and accuracy, and it is presented in good faith. But they make no representations or warranties with respect to the completeness or accuracy of the contents of this book. Sales representatives may not create or extend any warranty either verbally or in sales materials about this book. The advice and strategies contained in these materials may not be suitable for your situation. Consult with a professional where appropriate.

Neither the author nor the publisher shall be liable for any commercial damages or loss of profit, including but not limited to special, consequential, or incidental damages. All rights reserved. Printed in the United States of America. No part of this book may be reproduced in any manner, except for brief quotations in critical articles or reviews, without permission.

If youve invited your family or your special friends or neighbors to your home for a holiday meal, you might be caught somewhere between anticipation and dread right now. Who doesnt like to have loved ones around the table? But which of us hasnt panicked on the way to that lovely moment? Or maybe your energy and your cooking ideas left you before your holiday guests did.

How do you prepare without running out of timeor graciousness? Never fear. You absolutely can make holiday-worthy dishes in a slow cooker. Here are 50 easy-to-make, manageable recipes, ranging from elegant to comfortable. Now you can join the parties! Phyllis Pellman Good

Wine Tender Roast Rose Hankins Stevensville, MD Makes 8-10 servings Prep. Time: 10 minutesCooking Time: 8-10 hoursIdeal slow cooker size: 4- to 5-qt.2-3-lb. chuck roast1 cup thinly sliced onioncup chopped apple, peeled,orunpeeled3 cloves garlic, chopped1 cup red winesalt and pepper

1. Put roast in slow cooker.

   Layer onions, apples, and garlic on top of roast.

2. Carefully pour wine over roast without disturbing its toppings.
3. Sprinkle with salt and pepper.
4. Cover. Cook on Low 8-10 hours, or until meat is tender but not dry.

Machaca Beef Jeanne Allen, Rye, CO Makes 10-12 servings Prep. Time: 5-7 minutesCooking Time: 10-12 hoursIdeal slow cooker size: 3-qt.1-lb. beef roast1 large onion, sliced4-oz. can chopped green chilies, undrained2 beef bouillon cubes1 tsp. garlic powder1 tsp. seasoning salttsp. pepper1 cup salsa

1. Combine all ingredients except salsa in slow cooker. pepper 1 cup salsa
   1. Combine all ingredients except salsa in slow cooker.

      Add just enough water to cover meat.

   2. Cover cooker and cook on Low 10-12 hours, or until beef is tender but not dry. Drain and reserve liquid.
   3. Shred beef using two forks to pull it apart.
   4. Combine beef, salsa, and enough of reserved liquid to have the consistency you want.
   5. Use as filling for burritos, chalupas, quesadillas, or tacos.
   Note:After living in New Mexico for the past 30 years, I get homesick for New Mexican cuisine now that I live in Colorado. I keep memories of New Mexico alive by cooking foods that remind me of home. Pot-Roast Complete Naomi E. Fast, Hesston, KS Makes 6-8 servings Prep. Time: 15 minutesCooking Time: 6-7 hoursIdeal slow cooker size: 4-qt.3-3-lb. grated fresh ginger,ortsp. ground ginger1 cup julienned carrots, matchstick size,orbaby carrots2 cups sliced button mushrooms2-3 cups fresh spinach leaves,or2 10-oz. pkgs. frozen spinach, thawed and squeezed dry2 Tbsp. cornstarch
   1. Place meat in slow cooker. cornstarch
      1. Place meat in slow cooker.

         Top with onions.

      2. Combine brown sugar, soy sauce, and vinegar in a small bowl. Spoon over beef.
      3. Scatter bay leaves, garlic, and ginger over roast.
      4. Cover. Cook on Low 6-7 hours.
      5. Spread carrots, mushrooms, and spinach over beef.
      6. Cover. Cook on High 20 minutes.
      7. In small bowl, mix cornstarch with cup broth from slow cooker. Return to slow cooker.
      8. Cover. Cook 10 minutes more.
      Serve over rice.Note:I cant count how many times I have used this recipe over the last 15-20 years as a guest meal. Stuffed Flank Steak Renee Baum Chambersburg, PA Makes 6 servings Prep.
      
      

      Time: 30 minutesCooking Time: 4-5 hoursIdeal slow cooker size: 4- to 5-qt.8-oz. pkg. crushed cornbread stuffing1 cup chopped onion1 cup chopped celerycup minced fresh parsley2 eggs1 cups beef broth5 Tbsp. ( cup) butter, meltedtsp. seasoned salt,optionaltsp. flank steak

      1. Combine stuffing, onion, celery, and parsley in large bowl.
      2. In a small bowl, beat eggs. flank steak
         1. Combine stuffing, onion, celery, and parsley in large bowl.
         2. In a small bowl, beat eggs.

            Stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt if you wish, and pepper. Stir well.

         3. Pound steak to - thickness.
         4. Spread 1 cups stuffing mixture over steak. Roll up, starting with short side. Tie with string.
         5. Place steak in slow cooker.
         6. Wrap remaining stuffing tightly in foil and place on top of rolled steak.
         7. Cover.

            Cook on Low 4-5 hours, or until meat thermometer reaches 165 degrees.

         8. Remove string before slicing.
         Note:If you have a helpful butcher, ask him/her to pound the steak for you. Beef Burgundy Joyce Kaut, Rochester, NY Makes 6 servings Prep. Time: 30 minutesCooking Time: 3-4 hoursIdeal slow cooker size: 3- to 4-qt.2 slices bacon, cut in squares2 lbs. sirloin tip,orround, steak, cubedcup flourtsp. salttsp. seasoning salttsp. dried thymetsp. pepper1 garlic clove, minced1 beef bouillon cube, crushed

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