and Forget-It Cookbook Revised & Updated
Author: Phyllis Pellman Good
284 pages; Softcover 15.95 US
Publisher: Good Books Intercourse, PA 2010
Reviewed by, Chef John Vyhnanek, May, 2010
In 2005 Good Cooking reviewed one of the first
"Fix-It and Forget-It" cookbooks, a cookbook for diabetics;
another was reviewed in 2006. Like those, this revised edition
of the original "Fix-It and Forget-It Cookbook" is geared to
please slow cooker cooks. The recipes contained within the book
are real life recipes submitted by real people. They have been
served to families and friends with great success, so there
isn't the hazard of the recipe not being tested!
An example of the type of slow cooking in this book is the Greek
Chicken on page 189. The recipe is really simple with potatoes,
chicken pieces, onions, garlic, oregano, olive oil and salt and
pepper. Cook on high for 5 hours or on low for 10 hours and
you'll have chicken as good as the Greek Corner Restaurant.
Really it's that simple! You'll find recipes for spaghetti sauce
to rice pudding and more. There are many recipes for soup
including a half dozen for pea soup alone. I tried Kelly's Pea
Soup on page 57. How can you beat " put all the ingredients in
the pot and cook on low for 8-9 hours” as instruction? Just be
sure to measure your ingredients with some accuracy and you will
be just fine---the soup was!
The principle to this "Crock-Pot" method of cooking is known to
a chef as stewing or braising. Some ingredients maybe browned or
partially cooked before combining all ingredients in a recipe
and turning the device on to cook at a low temperature of about
185 degrees F. for several hours with a liquid. It's a good
method for cooking less expensive cuts of meat such as beef
chuck, bottom round or even brisket. In fact anything from baked
beans (that's what the original cooker was meant for) to chili
con carne and chicken goulash can be simmered until done in a
So what's the scoop with a "Revised Cookbook" you might wonder?
Well the book has added 100 recipes, an indication of prep time
which is very helpful and a section of extra information
pertaining to slow cooking. A new substitute for ingredients and
equivalent measurements pages really help as well: after all,
not every cook has a pantry full of ingredients like a chef. I
like the easy to follow index which made looking for recipes
In the world of home cooking, perhaps the invention of the
crock-pot has done more for the busy cook than any other
utensil. The principle is that you put your ingredients in, and
turn it on. Anywhere from 5-8 hours later it’s done with no
stirring or burning. Great for many reasons, especially if you
work because you can come home after a day’s work and have a hot
meal waiting for you. You set up the crock-pot in the morning or
night before, and refrigerate overnight, before putting the
crock in the heating device and turning it on. Whether you work
outside the home or at home, it has many advantages and it’s
easy to clean too. Recipes and cookbooks abound, either on the
Internet or at bookstores, and every serious crock-pot cook has
them, but none as good as these.
The bottom line is that for a list price of $15.95 THE BOOK IS A
BARGAIN! Let's face it, most slow cookers come with instructions
and a few recipes, but the recipes can't possibly be as good as
the ones the Phyllis Pellman Good has included in 10 cookbooks
she has penned. She is doing something right; after all over 9.8
million copies have been sold! So, goodcooking.com likes this
book and feels that just about anyone who is into slow cookers
will have many happy results. The book may certainly spur
interest in buying a slow cooker it you haven't cooked with this
The author Phyllis Pellman Good
Kelly's Split Pea Soup
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 8-9 hours
Ideal slow-cooker size: 4 1/2-qt.
2 cups dry split peas
2 qts. water
2 onions, chopped
2 carrots, peeled and sliced
4 slices Canadian bacon, chopped
2 Tbsp. chicken bouillon granules, or 2 chicken bouillon cubes
1 tsp. salt
1/4-1/2 tsp. pepper
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-9 hours.
For a creamier soup, remove half of soup when done and puree.
Stir back into rest of soup.
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 5-10 hours
Ideal slow-cooker size: 6-qt.
4-6 potatoes, quartered
2-3 lbs. chicken pieces
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp. dried oregano
1 tsp. salt
1/a tsp. pepper
1 Tbsp. olive oil
1. Place potatoes in bottom of slow cooker. Add chicken, onions,
and garlic. Sprinkle with seasonings. Top with oil.
2. Cover. Cook on High 5-6
hours, or on Low 9-10 hours.