Read Fix-It and Forget-It Pink Cookbook Online
Authors: Phyllis Pellman Good
Jan Mast
Lancaster, PA
Makes 10-12 servings
Prep Time: 10 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4-qt
2 quarts strong hot coffee
¼ cup chocolate syrup
1
/
3
cup sugar
¼-½ tsp. anise flavoring,
optional
4 cinnamon sticks
1½ tsp. whole cloves
Serve hot with a garnish of
whipped cream
and a dash of Â
cinnamon
if you wish on each individual serving.
Pat Unternahrer
Wayland, IA
Makes 12-14 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 2-2½ hours
Ideal slow-cooker size: 5-qt
10 cups milk
¾ cup sugar
½ tsp. salt
¾ cup cocoa,
or
hot chocolate mix
2 cups hot water
Top with
marshmallows
.
Jan Mast
Lancaster, PA
Makes 6-8 servings
Prep Time: 5 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3- to 4-qt
6 small peppermint patties
6 cups milk
½ cup chocolate malt mix
1 tsp. vanilla
Serve hot, topping each individual serving with
whipped cream
.
dash = little less than
1
/
8
tsp.
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 oz.
4 Tablespoons = ¼ cup
5 Tablespoons plus 1 tsp.â
=
1
/
3
cup
8 Tablespoons = ½ cup
12 Tablespoons = ¾ cup
16 Tablespoons =â
1 cup
1 cup = 8 ozs. liquid
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 stick butter = ¼ lb.
1 stick butter = ½ cup
1 stick butter = 8 Tbsp.
Beans, 1 lb. dried = 2-2½ cups (depending upon the size of the beans)
Bell peppers, 1 large â
= 1 cup chopped
Cheese, hard (for example, cheddar, Swiss, Monterey Jack, mozzarella), 1 lb. grated = 4 cups
Cheese, cottage, 1 lb.â
= 2 cups
Chocolate chips, 6-oz. pkg.â
= 1 scant cup
Crackers (butter, saltines, snack), 20 single crackers = 1 cup crumbs
Herbs, 1 Tbsp. fresh = 1 tsp. dried
Lemon, 1 medium-sized = 2-3 Tbsp. juice
Lemon, 1 medium-sized = 2-3 tsp. grated rind
Mustard, 1 Tbsp. prepared = 1 tsp. dry or ground mustard
Oatmeal, 1 lb. dry = about 5 cups dry
Onion, 1 medium-sized = ½ cup chopped
Pasta
Macaronis, penne, and other small or tubular shapes, 1Â lb. dry = 4 cups uncooked
Noodles, 1 lb. dry = 6 cups uncooked
Spaghetti, linguine, fettucine, 1 lb. dry = 4 cups uncooked
Potatoes, white, 1 lb.â
= 3 medium-sized potatoes = 2 cups mashed
Potatoes, sweet, 1 lb.â
= 3 medium-sized potatoes = 2 cups mashed
Rice, 1 lb. dry = 2 cups uncooked
Sugar, confectioners, 1 lb.â
= 3½ cups sifted
Whipping cream, 1 cup unwhipped = 2 cups whipped
Whipped topping, 8-oz. containerâ
=â
3 cups
Yeast, dry, 1 envelope (¼ oz.)â
=â
1 Tbsp.
When I first began making cookbooks, I was a purist. No canned cream-of-xxx soups for me, whether I was working on cookbooks or making dinner. I resolutely turned any reference to canned creamed soups into a multi-step process, which wasn't too bad if I took a magazine along to the stove or the microwave. I would do Steps 1-4 (on next page); then I'd whip out the magazine while I stirred. It made the time fly.
But when I became a mom, I began to compromise on a few things. It was a little harder to hold a wiggly child than it was to read a magazine while I stirred up a creamy soup.
Then I heard from other people who were juggling things that didn't always allow them to stand and read while stirring. So I switched and began to permit canned soups in recipes.
If you like to know exactly what you are eating, and if you have the time, I applaud your making cream soups and bases from scratch. Here is a recipe for doing this on the stove-top or in the microwave.
If you're tight time-wise, or aren't sure you want to make the extra effort to create a creamy soup or base, you'll find canned cream soups in the ingredient lists of many recipes in this cookbook. Because my first intent is to make sure you can make a meal at home and serve it to your friends and family, no matter how full or chaotic your life is.
Makes about 1¼ cups (10 oz.)
3 Tbsp. butter
¼ cup mushrooms, chopped
1 Tbsp. onion, chopped
3 Tbsp. flour
1 cup milk (skim, 1%, 2%, or whole)
Makes about 1¼ cups (10 oz.)
3 Tbsp. butter
¼ cup mushrooms, chopped
1 Tbsp. onion, chopped
3 Tbsp. flour
1 cup milk (skim, 1%, 2%, or whole)
Note:
If your microwave is fairly new and powerful, you will probably have a creamy soup by the end of Step 8 or 10 below. If you're working with an older, less powerful, microwave, you will likely need to go through Step 12, and maybe Step 13.