January 8

Slow cooker convert keeps coming up with recipes

Phyllis Good’s ‘Fix-It and Forget-It’ cookbook series adapts to modern versions of the appliance.

By Virginia A. Smith
McClatchy Newspapers

(Continued from page 2)

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"The Fix-it and Forget-it New Cookbook" by Phyllis Good offers up simple ways to have dinner ready on time.

McClatchy Newspapers

8. Turn the cooker to high and cook 20 to 30 more minutes.

From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)


Makes 6 to 8 servings

1 smoked ham hock

1 onion, chopped

1 teaspoon apple cider vinegar

7 cups water

3 cups dried green split peas

3 carrots, chopped

2 ribs celery, chopped

2 bay leaves

1/8 teaspoon pepper

1 teaspoon Worcestershire sauce

1. Place ham hock, onions, vinegar and water in slow cooker.

2. Cover and cook on low for 4 to 8 hours, however much time you have. You are essentially making a stock for your soup.

3. Add the rest of the ingredients. Continue to cook on low for 4 to 6 hours, until the meat is tender and the split peas are as soft and disintegrated as you like. We cook ours until they have fallen apart into puree.

4. Use a slotted spoon to lift out the ham hock. Let cool until you can handle it. Take the meat off the bone, cut it up and stir it back into the soup.

5. Check for salt, and fish out the bay leaves before serving.

From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)


Makes 6 to 8 servings

2 cups steel-cut oats (do not substitute old-fashioned or quick-cooking oats)

3 cups water

1 cup apple cider

4 cups milk, plus more for serving

1 teaspoon salt

2 tablespoons butter

1 good-sized apple, chopped

2 to 4 tablespoons brown sugar

1 teaspoon ground cinnamon

¾ to 1 cup chopped walnuts

1. Place all ingredients, except walnuts, into a 4-quart slow cooker (if you want to make a smaller amount, use a smaller slow cooker).

2. Cover and cook on low 6 to 8 hours, or overnight. If the oatmeal gets brown and crispy around the edges, just stir it down. It adds flavor.

3. Serve with milk. Top each serving with 2 tablespoons chopped walnuts.

From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)

Variation 1:

Replace apple cider with orange juice.

Instead of 1 chopped apple, use 1 cup dried cranberries.

Drop the cinnamon. Stir in ¼ teaspoon cardamom.

Top with sliced almonds instead of chopped walnuts.

Variation 2:

Follow the original recipe, but swap 1 cup blueberries (fresh or frozen) for the apple. Keep everything else the same.

Or follow Variation 1 and substitute 1 cup chopped dried apricots or dates, or go with 1 cup raisins instead of dried cranberries.

Use either cider or orange juice.

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