Fix-It and Forget-It Christmas Cookbook Read Online Free

ketchup, bouillon cube, soy sauce, and salt and pepper if you wish.
2. Bring to a boil over medium heat. Stir to dissolve sugar and bouillon cube.
3. Put wings in slow cooker. Pour sauce over wings.
4. Cover. Simmer on Low 6½ hours, or until wings are tender but not dry.
5. A few minutes before end of cooking time, combine water and cornstarch in a small bowl. When smooth, stir gently into wings and sauce.
6. Cover. Simmer on High until liquid thickens, about 30 minutes.
7. To serve, keep cooker turned to Low. Stir occasionally.

    Hot Crab Dip
    Cassandra Ly
    Carlisle, PA
    Miriam Nolt
    New Holland, PA
    Makes 6-7 cups
Prep. Time: 10-15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 3-qt.
½ cup milk
⅓ cup salsa
3 8-oz. pkgs. cream cheese, cubed
2 8-oz. pkgs. imitation crabmeat, flaked
1 cup thinly sliced green onions
4-oz. can chopped green chilies, drained
assorted crackers and/or bread cubes
    1. Grease interior of slow cooker.
    2. Combine milk and salsa in slow cooker.
    3. Stir in cream cheese, crabmeat, onions, and chilies.
    4. Cover. Cook on Low 3-4 hours, stirring every 30 minutes if you’re home and able to do so.
    5. Serve with crackers and/or bread.
Cheese and Crab Dip
Donna Lantgen , Rapid City, SD
Makes 5 cups
Prep. Time: 10 minutes • Cooking Time: 2 hours
Ideal slow cooker size: 2-qt.
3 8-oz. pkgs. cream cheese, softened
2 6-oz. cans crabmeat, drained
1 can broken shrimp, drained
6 Tbsp. finely chopped onions
1 tsp. horseradish
½ cup toasted almonds, broken
assorted crackers and/or bread cubes
1. Combine all ingredients, except crackers and/or bread cubes, in slow cooker.
2. Cover. Cook on Low 2 hours.
3. Serve with crackers or bread cubes.
Variation:
Add 2 tsp. Worcestershire sauce to Step 1 for added zest.
Dorothy VanDeest • Memphis, TN

    Liver Paté
    Barbara Walker
    Sturgis, SD
    Makes 1½ cups paté
Prep. Time: 10-15 minutes
Cooking Time: 4-5 hours
Cooling Time: 1-2 hours
Ideal slow cooker size: 1½-qt.
1 lb. chicken livers
½ cup dry wine
1 tsp. instant chicken bouillon granules
1 tsp. minced fresh, or dry, parsley
1 Tbsp. instant minced onion
¼ tsp. ground ginger
½ tsp. seasoning salt
1 Tbsp. soy sauce
¼ tsp. dry mustard
half a stick (4 Tbsp.) butter, softened
1 Tbsp. brandy
crackers and/or toast cubes
    1. In slow cooker, combine all ingredients except butter, brandy, crackers, and/or toast cubes.
    2. Cover. Cook on Low 4-5 hours. Let stand in liquid until cool.
    3. Drain. Place in blender or food grinder.
    4. Add butter and brandy. Process until smooth.
    5. Serve with crackers and/or toast cubes.

    Snack Mix
    Yvonne Boettger
    Harrisonburg, VA
    Makes 14 cups
Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 5-qt.
8 cups Chex cereal, of any combination
6 cups from the following: pretzels, snack crackers, goldfish, Cheerios, nuts, bagel chips, toasted corn
¾ stick (6 Tbsp.) butter, melted
2 Tbsp. Worcestershire sauce
1 tsp. seasoning salt
½ tsp. garlic powder
½ tsp. onion salt
½ tsp. onion powder
    1. Combine 14 cups of dry ingredients in slow cooker.
    2. In a mixing bowl, combine butter and seasonings.
    3. Pour over dry ingredients in slow cooker. Toss until well mixed.
    4. Cover. Cook on Low 2 hours, stirring every 30 minutes.
    Variation:
    To liven up the Snack Mix a bit more, increase Worcestershire sauce to 4 Tbsp. and add a dash of Tabasco sauce.
    Dorothy van Deest
    Memphis, TN

    Spicy Party Mix
    Sharon Miller
    Holmesville, OH
    Makes 13 cups
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4- to 5-qt.
¾ stick (6 Tbsp.) butter, melted
1-oz. packet taco seasoning mix
¾ tsp. ground cinnamon
⅛-¼ tsp. cayenne, depending on your taste preferences
2 cups pecan halves
2 cups roasted cashews, unsalted
2 cups walnut halves
2 cups whole almonds, unblanched
3 cups goldfish, or bite-size cheese, crackers
2 cups pretzel nuggets or sticks
    1. Mix butter and seasonings in slow cooker.
    2. Add all remaining ingredients and toss together gently.
    3. Cook