Fix-it And Enjoy-it Cookbook

by Good, Phyllis Pellman

• ISBN13: 9781561485277
• ISBN10: 1561485276
• Format: Hardcover
• Copyright: 2006-04-01
• Publisher: Good Books

Summary

The author of the wildly popular "Fix-It and Forget-It" cookbook continues her commitment to making it easy to cook and eat at home. This irresistible collection of more than 675 all-purpose, welcome-home recipes offers choice recipes that feature no more than five ingredients.

Author Biography

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. The series includes eight titles. The most recent are Fix-It and Forget-It Pink Cookbook, to benefit the Avon Foundation and Fix-It and Forget-It Diabetic Cookbook, Revised and Updated, with the American Diabetes Association. Good is also the author of the Fix-It and Enjoy-It series, a “cousin” series to the phenomenally successful Fix-It and Forget-It Cookbooks. Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, are the parents of two young-adult daughters. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.

Excerpts

Excerpt
Feta Bruschetta
Lena Sheaffer
Port Matilda, PA
Makes 10 servings
Preparation time: 15 minutes
Baking time: 20 minutes
1/4 cup butter, melted
1/4 cup olive or vegetable oil
10 slices French bread, cut 1" thick
4-oz. pkg. crumbled feta cheese
2-3 garlic cloves, minced
1 Tbsp. fresh basil, or 1 tsp. dried basil
1 large tomato, seeded and chopped
1. Combine butter and oil. Brush on both sides of bread. Place on baking sheet.
2. Bake at 350 degrees for 8-10 minutes, or until lightly browned.
3. Combine feta cheese, garlic, and basil. Sprinkle over toast. Top with tomato.
4. Bake 8-10 minutes longer, or until heated through. Serve warm.
Variation: Mix chopped red pepper into Step 3, along with any other of your favorite herbs.
Blueberry Bread
Renee Baum
Chambersburg, PA
Makes 1 loaf
Preparation time: 10-15 minutes
Baking time: 1 hour
1 egg
1 cup sugar
2 Tbsp. vegetable oil
2/3 cup orange juice
2 cups flour
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 cup fresh or frozen blueberries
1. Place egg in large mixing bowl and beat well.
2. Add sugar, oil, and orange juice, and continue beating till well mixed.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix well.
4. Gently stir in blueberries. (If you use frozen blueberries, gently mix them with 1 Tbsp. flour in a separate bowl before adding to batter.)
5. Pour into greased 9"x5" loaf pan.
6. Bake at 350 degrees for 1 hour.
Cheese Biscuits
Brenda J. Marshall
Ontario, Canada
Makes 12 biscuits
Preparation time: 10-15 minutes
Baking time: 10-15 minutes
2 cups flour
4 tsp. baking powder
2 Tbsp. Sugar
1/4 tsp. Salt
1 cup grated cheese (mozzarella, Parmesan, Monterey Jack, or any other favorite)
1/3 cup vegetable oil
3/4 cup milk
1. In large mixing bowl, mix together flour, baking powder, sugar, salt, and grated cheese.
2. Add oil and milk. Mix well.
3. Turn onto a clean, ungreased surface and knead 8 to 10 times.
4. Pat or roll dough into a rectangle. Cut shapes, using a biscuit cutter.
5. Lay biscuits on a sturdy greased cookie sheet and bake at 375-400 degrees for 10-15 minutes.
Tip: It is not necessary to flour the surface when kneading, as this does not stick to the surface.
Cranberry Chili Chicken
Kelly Bailey
Mechanicsburg, PA
Makes 4-6 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
1/2 cup chili sauce
2 Tbsp. orange marmalade
1/2 cup whole-berry cranberry sauce
1/4 tsp. ground allspice
4-6 boneless, skinless chicken breast halves
2 tsp. vegetable oil
1. In a small mixing bowl, combine chili sauce, orange marmalade, cranberry sauce, and allspice. Set aside.
2. In large skillet, brown several breast halves at a time in oil for about 5 minutes on each side. (Be careful not to crowd the skillet or the breasts won't brown as well.) Place browned breasts on a platter until all are finished browning.
3. Return all breasts to skillet. Pour chili-cranberry mixture over chicken. Cover and simmer 8 minutes. Uncover and continue cooking 2 more minutes, or until chicken is cooked and sauce is of desired consistency.
Zucchini Lasagna
Ruth Ann Hoover,
New Holland, PA
Makes 8-10 servings
Preparation time: 20 minutes
Baking time: 45 minutes
6 cups sliced raw zucchini, unpeeled
1 lb. ground beef
6-oz. can tomato paste
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. Salt
1/4 tsp. garlic powder
1 cup cottage cheese
1 egg, beaten
1/4 cup dry bread crumbs
2 cups shredded cheese (divided)
1. Spread slices of zucchini into a long microwavable-safe dish. Sprinkle with 2 Tbsp. water, cover, and cook on High for 3 ½ minutes. Stir. Cover and return to microwave and cook on High an additional 3½ minutes. Stir. Cover and return to microwave and cook on High 1½ minutes more. Drain zucchini and set aside.
2. Meanwhile, in large stockpot, brown ground beef. Drain off drippings.
3. Add to browned beef in stockpot tomato paste, basil, oregano, salt, garlic powder, cottage cheese, egg, bread crumbs, 1 cup cheese, and cooked zucchini. Stir gently together until well mixed.
4. Spoon mixture into greased 7"x 11" baking dish.
5. Bake uncovered at 350 degrees for 25 minutes.
6. Sprinkle remaining 1 cup cheese over lasagna. Return to oven and continue baking 20 more minutes.
Barbeque Beef Strips
Doris Ranck, Gap, PA
Makes 10 servings
Preparation time: 30 minutes
Cooking time: 35-40 minutes
2 lbs. steak or London broil
2 Tbsp. vegetable oil
1 medium-sized onion, chopped
2 cups ketchup
1/3 cup water
3-4 Tbsp. brown sugar, according to your taste preference
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1. Slice steak into strips about 3" long and 1/8" wide.
2. Place oil in large skillet. Add strips of meat and chopped onions. Brown quickly over high heat, stirring so that all sides of beef brown well. Pour off all but 2 Tbsp. drippings.