Recipes from the
Fix-it and Enjoy-it! Cookbook

The following is an excerpt from the book Fix It And Enjoy It Cookbook by Phyllis Pellman Good.

J.B. Miller, Indianapolis, IN

Makes 6-8 servings

Prep Time: 30 minutes

Standing (or Chilling) Time: 2-8 hours

Baking Time: 2 hours, 15 minutes

• 2 Tbsp. olive oil
• 2 Tbsp. chopped fresh rosemary leaves, or 1 tsp. dried rosemary
• 1½ Tbsp. kosher salt
• 1½ Tbsp fennel seeds, or 1½ tsp. ground fennel
• 2 tsp. pepper
• 2 tsp. fresh chopped sage, or 1 tsp. dried sage
• 2 tsp. fresh chopped thyme, or ½ tsp. dried thyme
• 2 tsp. paprika
• 1 tsp. crushed red pepper, optional, depending on how much heat you like
• 1 tsp. ground coriander
• ½ tsp. ground allspice
• 6 lbs. pork ribs
• 3 Tbsp. balsamic vinegar

2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

3. Preheat oven to 325°.

4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up.

5. Roast ribs uncovered for 2 hours or until tender.

6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.

7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.

Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.

Sharon Eshleman, Ephrata, PA

Makes 4 servings

Prep Time: 15 minutes

• ½ cup light mayonnaise or salad dressing
• 1 Tbsp. honey
1 Tbsp. pickle relish
• ¾-1 tsp. curry powder, according to your taste preference
• 2 cups cubed cooked chicken
• 1 cup halved grapes or chopped apples
• ½ cup chopped pecans
• 4 pita breads, halved
• 8 lettuce leaves

2. Stir in chicken, grapes, and pecans.

3. Line pita halves with lettuce. Spoon ½ cup chicken mixture into each pita.

Janelle Myers-Benner, Harrisonburg, VA

Makes 8 burritos

Prep Time: 45 minutes

Baking Time: 15-20 minutes

• 1 Tbsp. oil
• 1 small or medium-sized onion, chopped
• 3-4 cups butternut squash, cut into ½" cubes
• ½ tsp. cumin
• ¼ tsp. cinnamon
• ½ tsp. salt
• 2 cups cooked, or a 15-oz. can, black beans, drained
• 8 tortillas
• 1½ cups grated cheese
• sour cream
• cilantro, if you wish
• salsa

2. Add butternut. Cover and cook over medium heat until tender.

3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.

4. Put ? of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan.

5. Bake uncovered in 350º oven for about 15-20 minutes, until heated through.

6. Serve with sour cream and salsa, and cilantro if you wish.

Tips: Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.

Stacy Schmucker Stoltzfus, Enola, PA

Makes 4 servings

Prep Time: 10 minutes

Grilling Time: 5-10 minutes

• 4 large, unpeeled peaches or nectarines
• 2 tsp. sugar
• 2 cups red raspberries, fresh or frozen
• sugar, optional
• vanilla ice cream

2. Press fresh or thawed raspberries through sieve. Save juice and discard seeds. Sweeten to taste with sugar, if needed.

3. Grill unpeeled peaches cut-side down for approximately 2 minutes. Turn peaches over. With cut-side up, fill each cavity with ½ tsp. sugar, and continue grilling until grill marks appear on skins.

4. Serve immediately with a scoop of vanilla ice cream and drizzle with the raspberry sauce.

Kathy Keener Shantz, Lancaster, PA

Makes 6 servings

Prep Time: 10 minutes

Baking Time: 20 minutes

• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. curry
• ½ tsp. hot sauce
• 4 medium-sized yams, sliced like French fries

2. Stir in sliced yams.

3. When thoroughly coated, spread on lightly greased baking sheet.

4. Bake at 375° for 20 minutes, or until tender.

Gretchen H. Maust, Keezletown, VA

Makes 6 servings

Prep Time: 15 minutes

Cooking Time: 15 minutes

• 8-oz. box dry linguine
• ½-1 cup chopped scallions
• 1 diced cucumber
• ¼ cup peanut butter
• 1/3 cup cider or rice vinegar
• ¼ cup soy sauce
• ¼ cup warm water
• 1/3 cup sesame oil
• 2 cloves minced garlic
• ½ tsp. 5-spice powder
• hot sauce to taste
• dark green lettuce leaves
• toasted sesame seeds and tomato wedges for garnish

2. In a large bowl, combine linguini, scallions, and cucumber.

3. In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce.

4. Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.

Variations:

1. For a heartier dish, add cubed cooked chicken or turkey.

2. Serve hot, replacing the cucumbers with cooked zucchini.

Tip: I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.

Reprinted with permission fromFix It And Enjoy It Cookbook by Phyllis Pellman Good.

Good has authored the national #1 bestselling cookbook Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. And she is the author of Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker, which has also appeared on The New York Times bestseller list. In addition, Good authored Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round (with Ranck) and Fix-It and Forget-It Diabetic Cookbook (with the American Diabetes Association), also in the series.

Good's other cookbooks include Favorite Recipes with Herbs, The Best of Amish Cooking, and The Central Market Cookbook. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit her website