Free Fix-It and Forget-It Pink Cookbook by Phyllis Pellman Good Page A

on High 1-2 hours, until mixture boils.
Add cheese, a little at a time, stirring constantly until all the cheese melts.
Heat on High 20-30 minutes with cover off, stirring frequently.
    Serve hot over toasted English muffins or over toasted bread cut into trian­gles. Garnish with strips of crisp bacon and tomato slices.
    Note:
    This is a good dish for brunch with fresh fruit, juice, and coffee. Also makes a great lunch or late-night light supper. Serve with a tossed green salad, especially fresh spinach and orange slices with a vinaigrette dressing.

    When taking your hot slow cooker full of food in your car remove the lid and cover the crock with plastic wrap. Replace the lid to seal. —Sue Hamilton, Minooka, IL

Cheese Souffle Casserole
    Iva Schmidt
    Fergus Falls, MN
    Makes 6 servings
    Prep. Time: 15 minutes
    Cooking Time: 3-4 hours
    Ideal slow-cooker size: 3- to 4-qt
    8 slices bread (crusts removed), cubed, or torn into squares
    2 cups (8 oz.) grated ­cheddar, Swiss, or American, cheese
    1 cup cooked, chopped ham
    4 eggs
    1 cup light cream, or milk
    1 cup evaporated milk
    Â¼ tsp. salt
    1 Tbsp. parsley
    paprika
Lightly grease slow cooker. Alternate layers of bread and cheese and ham.
Beat together eggs, milk, salt, and parsley. Pour over bread in slow cooker.
Sprinkle with paprika.
Cover and cook on Low 3-4 hours. (The longer cooking time yields a firmer, dryer dish.)

Breakfast Casserole
    Shirley Hinh
    Wayland, IA
    Makes 8-10 servings
    Prep. Time: 15 minutes
    Cooking Time: 3 hours
    Ideal slow-cooker size: 4-qt
    6 eggs, beaten
    1 lb. little smokies (cocktail wieners), or 1½ lbs. bulk sausage, browned and drained
    1½ cups milk
    1 cup shredded cheddar cheese
    8 slices bread, torn into pieces
    1 tsp. salt
    Â½ tsp. dry mustard
    1 cup shredded mozzarella cheese
Mix together all ingredients except mozzarella cheese. Pour into greased slow cooker.
Sprinkle mozzarella cheese over top.
Cover and cook 2 hours on High, and then 1 hour on Low.

Egg and Cheese Bake
    Evie Hershey
    Atglen, PA
    Makes 6 servings
    Prep. Time: 15 minutes
    Cooking Time: 4-6 hours
    Ideal slow-cooker size: 4-qt
    3 cups toasted bread cubes
    1½ cups shredded cheese
    fried, crumbled bacon, or ham chunks, optional
    6 eggs, beaten
    3 cups milk
    Â¾ tsp. salt
    Â¼ tsp. pepper
Combine bread cubes, cheese, and meat in greased slow cooker.
Mix together eggs, milk, salt, and pepper. Pour over bread.
Cook on Low 4-6 hours.

Slow-Cooker Eggs and Ham
    Dot Hess
    Willow Street, PA
    Makes 8 servings
    Prep Time: 15 minutes
    Cooking Time: 8-9 hours
    Ideal slow-cooker size: 6 qt
    32-oz. bag frozen hash browns
    1½-2 cups cheddar cheese, shredded
    1 lb. cooked ham, cubed
    1 medium onion, chopped
    12 eggs
    1 cup milk
    1 tsp. salt
    1 tsp. pepper
Divide potatoes, cheese, ham, and onion into thirds.
Spray cooking spray over interior of slow cooker.
Make three 4-part layers (potatoes on bottom, onion on top) in slow cooker.
In a mixing bowl, beat eggs, milk, salt, and pepper together. Pour over layers in slow cooker.
Cover and cook on Low 8-9 hours.
    Variations:
    1. For extra flavor, use Monterey Jack, jalapeno, or extra-sharp cheddar cheese, instead of a mild cheddar.
    2. To add kick, substitute garlic powder for salt.
    Veronica Sabo
    Shelton, CT

Egg and Broccoli Casserole
    Joette Droz
    Kalona, IA
    Makes 6 servings
    Prep. Time: 15 minutes
    Cooking Time: 2½-3 hours
    Ideal slow-cooker size: 4-qt
    24-oz. carton small-curd cottage cheese
    10-oz. pkg. frozen chopped broccoli, thawed and drained
    2 cups (8 oz.) shredded cheddar cheese
    6 eggs, beaten
    1 / 3 cup flour
    Â¼ cup melted butter, or margarine
    3 Tbsp. finely chopped onion
    Â½ tsp. salt
Combine first 8 ingredients. Pour into greased slow cooker.
Cover and cook on High 1 hour. Stir. Reduce heat to Low. Cover and cook 2½-3 hours, or until temperature reaches 160° and eggs are set.
    Sprinkle with shredded cheese , if desired, and serve.
    Don’t peek. It takes 15–20 minutes for the cooker