Fix-It and Forget-It Holiday Main Dishes and Sides (8 page)

Stuffed Acorn Squash

Jean Butzer

Batavia, NY

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 2½ hours

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

3 small carnival,
or
acorn, squash

5 Tbsp. instant brown rice, uncooked

3 Tbsp. dried cranberries

3 Tbsp. diced celery

3 Tbsp. minced onion

pinch of ground,
or
dried, sage

1 Tbsp. butter,
divided

3 Tbsp. orange juice

½ cup water

1. Slice off points on bottoms of squash so they will stand in slow cooker. Slice off tops and discard. Scoop out seeds. Place squash side by side in slow cooker.
   
2. Combine rice, cranberries, celery, onion, and sage in bowl. Stuff into squash centers. 
   
3. Dot with butter.
   
4. Pour 1 Tbsp. orange juice into each squash
   center.
   
5. Pour water into bottom of slow cooker.
   
6. Cover. Cook on Low 2½ hours.
   

Serve with cooked
turkey breast
or
pork
or
ham
.

Tip: 

To make squash easier to slice, microwave whole squash on High 5 minutes to soften skin.

Stewed Tomatoes

Michelle Showalter

Bridgewater, VA

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 3-qt.

2 qts. canned,
or
4 14½-oz. cans diced
or
stewed, tomatoes

⅓ cup sugar

1½ tsp. salt

dash of pepper

3 Tbsp. butter

2 cups soft bread cubes

1. Place tomatoes in slow cooker.
   
2. Sprinkle with sugar, salt, and pepper.
   
3. Lightly toast bread cubes in melted butter on baking sheet in oven, or in large skillet.
   
4. Spread over tomatoes.
   
5. Cover. Cook on High 3-4 hours.
   

Variation:

If you prefer bread that is less moist and soft, add bread cubes 15 minutes before serving and continue cooking without lid.

Stuffed Mushrooms

Melanie L. Thrower

McPherson, KS

Makes 4-6 servings

Prep. Time: 15-20 minutes

Cooking Time: 2-4 hours

Ideal slow cooker size: 5-qt.

8-10 large mushrooms

¼ tsp. minced garlic

1 Tbsp. oil

dash of salt

dash of pepper

dash of cayenne pepper

¼ cup grated Monterey Jack cheese

1. Remove stems from mushrooms and dice.
   
2. Heat oil in skillet. Sauté diced stems with garlic until softened. Remove skillet from heat.
   
3. Stir in seasonings and cheese. Stuff into mushroom caps.
   
4. Place in slow cooker.
   
5. Cover. Heat on Low 2-4 hours.
   

Variations:

1. Add 1 Tbsp. minced onion to Step 2.
   
2. Use Monterey Jack cheese with jalapeños.
   

Easy Olive Bake

Jean Robinson

Cinnaminson, NJ

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 3 hours

Ideal slow cooker size: 3½-qt.

1 cup uncooked long-grain rice

2 medium onions, chopped

1 stick (8 Tbsp.) butter, melted

2 cups, or 1 14½-oz. can, stewed tomatoes

2 cups water

1 cup black olives, quartered

½-¾ tsp. salt

½ tsp. chili powder

1 Tbsp. Worcestershire sauce

4-oz. can mushrooms with juice

½ cup grated cheese of your choice

1. Place rice in slow cooker.
   
2. Add all remaining ingredients, except cheese. Mix well.
   
3. Cover. Cook on High 1 hour, and then on Low 2 hours, or until rice is tender but not mushy.
   
4. Stir in cheese just before serving.
   

This is a good accompaniment to
baked ham
.

Caponata

Katrine Rose

Woodbridge, VA

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 7-8 hours

Ideal slow cooker size: 3½- to 4-qt.

1 medium eggplant, peeled and cut into ½” cubes

14½-oz. can diced tomatoes

1 medium onion, chopped

1 red bell pepper, cut into ½” pieces

¾ cup salsa, your choice of heat

¼ cup olive oil

2 Tbsp. capers, drained

3 Tbsp. balsamic vinegar

3 garlic cloves, minced

1¼ tsp. dried oregano

⅓ cup chopped fresh basil, packed in measuring cup

toasted, sliced French bread

1. Combine all ingredients except basil and bread in slow cooker.
   
2. Cover. Cook on Low 7-8 hours, or until vegetables are tender.
   
3. Stir in basil. Serve on toasted bread.
   

Orange Yams

Gladys Longacre

Susquehanna, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 3 hours

Ideal slow cooker size: 3½-qt.