Fix-It and Forget-It Christmas Cookbook (103 page)

2-3 lbs. frozen corn

8-oz. pkg. cream cheese, cubed

half a stick (4 Tbsp) butter, melted

2-3 Tbsp. sugar,
or
honey

2-3 Tbsp. water,
optional

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 4 hours.

Serving suggestion: Serve with
meat loaf
,
turkey
, or
hamburgers
.

Variation:

1. Add ¼ lb. mild cheese, shredded to Step 1.

Marlene Weaver

Lititz, PA

Note:

A great addition to a holiday that is easy and requires no last-minute preparation. It also frees the stove and oven for other food preparation.

Baked Corn

Velma Stauffer
, Akron, PA

Makes 8 servings

Prep. Time: 5-10 minutes • Cooking Time: 3¾ hours

Ideal slow cooker size: 2-qt.

1 qt. fresh,
or
2 1-lb. bags frozen, corn

2 eggs, beaten

1 tsp. salt

1 cup milk

⅛ tsp. pepper

2 tsp. oil

3 Tbsp. sugar

3 Tbsp. flour

1. Combine all ingredients well in greased slow cooker.

2. Cover. Cook on High 3 hours and then on Low 45 minutes.

Tip:

If you use home-grown sweet corn, you could reduce the amount of sugar.

Corn and Macaroni

Kristine Martin

Newmanstown, PA

Makes 3-4 servings

Prep. Time: 5 minutes

Cooking Time: 2½ hours

Ideal slow cooker size: 3-qt.

15½-oz. can whole-kernel corn, drained

15½-oz. can creamed corn

1 cup uncooked macaroni

1 cup mild cheese of your choice, shredded

1 stick (8 Tbsp.) butter, cut in pieces

1 Tbsp. onion powder

1 tsp. salt

¾ cup milk

1. Spray interior of slow cooker with cooking spray.

2. Mix all ingredients together in slow cooker.

3. Cover. Cook on High 2½ hours, or until macaroni is soft but not mushy.

Variation from Tester:

Add 1 cup of cubed, fully cooked ham to Step 2 to add flavor and substance.

Tip:

This helps children to eat their vegetables!

Dried Corn

Julia Burkholder

Robesonia, PA

Makes 20 servings

Prep. Time: 15 minutes

Chilling Time: 8 hours, or overnight

Cooking Time: 3-4 hours

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

22½ oz. dried corn
*

half a stick (4 Tbsp.) butter, melted

1½ tsp. salt

¼ cup sugar

2 cups half-and-half

¾ cup water

5 cups whole milk

1. Mix all ingredients in slow cooker.

2. Cover. Refrigerate 8 hours, or overnight.

3. Cook on High 3-4 hours, or until corn is soft but not mushy. Stir occasionally.

*
Found in canned vegetable section in 7½-oz. plastic bags.

Confetti Scalloped Corn

Rhoda Atzeff

Harrisburg, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 2-2½ hours

Ideal slow cooker size: 3-qt.

2 eggs, beaten

1 cup sour cream

half a stick (¼ cup) butter, melted

1 small onion, finely chopped,
or
2 Tbsp. dried chopped onion

11-oz. can Mexicorn, drained

14-oz. can cream-style corn

2-3 Tbsp. green jalapeño salsa, regular salsa,
or
chopped green chilies

8½-oz. pkg. cornbread mix

1. Combine all ingredients in lightly greased slow cooker.

2. Cover. Bake on High 2-2½ hours, or until corn is fully cooked.

Mexican Corn

Betty K. Drescher

Quakertown, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 2¾-4¾ hours

Ideal slow cooker size: 2-qt.

2 10-oz. pkgs. frozen corn, partially thawed

4-oz. jar chopped pimentos, drained

⅓ cup chopped green bell peppers

⅓ cup water

1 tsp. salt

¼ tsp. pepper

½ tsp. paprika

½ tsp. chili powder

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 45 minutes, and then on Low 2-4 hours. Stir occasionally if you’re home and able to do so.

Variations:

For more fire, add ⅓ cup salsa to ingredients, and increase amounts of pepper, paprika, and chili powder to match your taste.