Fix-it and Enjoy-it! Cookbook by Phyllis Pellman Good

M

mimi

Well-known member
I received this book a few weeks ago and a couple days ago the publicist e-mailed me some recipes.

Here's the info:

Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 8.5 million copies.

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.

Phyllis Pellman Good is Senior Editor at Good Books. (Good Books has published hundreds of other titles by more than 125 different authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, live in Lancaster, Pennsylvania. They 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.GoodBks.com.

The following recipes are reprinted from Fix-it and Enjoy-it! Cookbook. Copyright by Good Books ( www.goodbks.com ). (Published by Good Books; April 2006; $15.95US; 1-56148-526-smileys/bigeyes.gif Used by permission. All rights reserved.

http://www.GoodBks.com

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Tuscan-Style Pork Ribs with Balsamic Glaze

Tuscan-Style Pork Ribs with Balsamic Glaze

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

1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.
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.

 
Curried Chicken Pitas

Curried Chicken Pitas

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

1. In a bowl, combine salad dressing, honey, pickle relish, and curry powder.
2. Stir in chicken, grapes, and pecans.
3. Line pita halves with lettuce. Spoon ½ cup chicken mixture into each pita.

 
Black Bean and Butternut Burritos

Black Bean and Butternut Burritos

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

1. In a large skillet or saucepan, heat oil. Sauté onions until tender.
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 ⅛ 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.

 
Grilled Peach Melba

Grilled Peach Melba

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

1. Halve and pit peaches or nectarines.
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.

 
Yam fries

Yam fries

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

1. In a large mixing bowl, combine oil, salt, pepper, curry, and hot sauce.
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.

 
Linguine Salad with Peanut Sauce

Linguine Salad with Peanut Sauce

Gretchen H. Maust, Keezletown, VA

Makes 6 servings

Prep Time: 15 minutes
Cooking Time: 15 minutes

8-oz. box dry linguine
1/2-1 cup chopped scallions
1 diced cucumber
1/4 cup peanut butter
1/3 cup cider or rice vinegar
1/4 cup soy sauce
1/4 cup warm water
1/3 cup sesame oil
2 cloves minced garlic
1/2 tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish

1. Cook linguine as directed on box, but undercook slightly. Drain. Rinse with cool water.
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.

 
Mimi, I love Phyllis Good's Cookbooks - Here is a recipe from Favorite Recipes..>

With Herbs.

Herb Bread

Makes 1 loaf

1 cup whole wheat flour
1-1/2 cups flour
1 cup rolled oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 Tablespoons fresh rosemary (1-1/2 tsp. dried)
1-1/2 Tablespoons fresh oregano (1-1/2 tsp. dried)
1-1/2 Tablespoons fresh thyme (1-1/2 tsp. dried)
2 Tablespoons dried minced onion
1/2 cup sunflower seeds
1/2 cup vegetable oil
1-1/2 cups buttermilk

Combine flours, oats, wheat germ, baking powder, baking soda, salt and herbs.

Stir in onion and sunflower seeds.

Whisk together oil and buttermilk. Add to dry ingredients. Mix well.

Knead dough on lightly floured surface until smooth and elastic, about 8-10 minutes. Add more flour if needed.

Shape dough into ball and place in a greased baking dish or pie pan. Cut a cross in the top with a sharp knife.

Bake at 375 Degrees F. for 40-50 minutes. Remove and cool on rack.

Nancy Raleigh
HBB
Belcamp, MD

From "Favorite Recipes with Herbs"
Dawn J. Ranck and Phyllis Pellman Good

Thanks for the recipes you posted Mimi, I hope you don't have this one.

Gay

 
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