Fix-It and Forget-It

Today—the day before Thanksgiving—just happens to be National Stuffing Day. What a handy coincidence! Continue Reading...

Recently a customer came into The Good Cooking Store and purchased the Fix-It and Forget-It Kids Cookbook. Not for her children, but for herself

These recipes are great for all ages. The instructions are thorough and easy to follow. And the ingredients are simple and tasty.

Here is an old favorite—with a slow-cooker twist.
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I used to think rice was bland and boring because I was under the impression that there was only one kind of rice—white—cooked in only one form—boiled to death on the stove.

Recently, I’ve revised my opinion about rice and this Wild Rice is one of the recipes that helped convert me. I like the extra boost in flavor of wild rice—it’s almost nutty. The texture is pleasing too. Instead of a bite of mush, I can taste the grains and the extra mushrooms, onions, and peppers. Chicken broth completes the dish, creating a subtle and pleasant taste.

Wild Rice is scrumptious when served with Zesty Italian Chicken or Give-Me-More Barbecued Ribs. Link to both recipes.
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We’re doing something a little extra special this week. Throughout the week, we are going to supply recipes that you can use to make what we think is one irresistible meal.

Summer is a time for grillin’. If you’re craving steak, but your grill needs a break, try Steak in a Crock. It’s an excellent way to indulge in a very special and very delicious steak entrée. Here at the office, we simply cannot resist the onion and mushrooms added to the steak in this recipe.

We think you’ll thank us later—and so will your grill.

Check back later this week for an easy mashed potato dish and Phyllis' favorite pie!
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It’s picnic time! Well, maybe not quite yet, but the beautiful spring weather here in Lancaster County is making us anticipate being outside this summer. I mean, just look at the beauty we get to see each and every day! (Warning: This will make you want to visit our area and picnic here with us!)
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We like a hearty meatball sandwich for lunch as much as the next guy (watch for a future post on this delicious sandwich!), but we like to mix up the sides. Instead of chips, today we chose a serving of Green Bean Casserole. The onions, mushrooms, and almonds, provide a satisfying crunch to the green beans. Good-bye chips! Hello homemade greens!
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There is something down-right delicious about melted cheese, creamy sour cream, and tangy cottage cheese combined with a just-right mixture of browned ground beef, mushrooms, olives, and chilies.

We can’t stop eating this Casserole Verde. It’s the perfect weeknight meal after a long day. Bet you can’t stop with just one serving either!

Casserole Verde
Fix-It and Forget-It Christmas Cookbook, page 126

Prep. Time: 35 minutes
Cooking Time: 2-3 Hours
Ideal slow cooker size: 4-qt.

1 lb. ground beef
1 small onion, chopped
⅛ tsp. garlic powder
oil
8-oz. can tomato sauce
⅓ cup chopped black olives
4 oz. can sliced mushrooms, drained
8 oz. container sour cream
8 oz. container cottage cheese
4 ¼ -oz. can chopped green chilies, drained
12-oz. pkg. tortilla chips, divided
8 oz. Monterey Jack cheese, grated, divided

1. Brown ground beef, onions, and garlic in skillet, in oil if needed. Stir frequently to break up clumps. Continue cooking until no pink remains in meat. Drain off drippings. Continue Reading...