Stuffed Pasta Shells – Crock Pot
18 jumbo pasta shells
1 lb.lean ground beef
1 onion, chopped
1 clove garlic, minced
2 c. Mozzarella cheese, shredded
1/2 c.seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce (15½ oz. each)
1/2 c. grated Parmesan cheese
Cook pasta shells according to directions, just until tender and drain. Meanwhile, brown beef, onion and garlic on stove top, drain. Add Mozzarella, bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of sauce into crock pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5 to 7 hours
Tuesday, December 30, 2008
Roast with Veggies – Crock Pot
Roast with Veggies – Crock Pot
Save time by not peeling the potatoes, besides you loose vitamins when you peel them.
2 to 2½ lb. boneless rump, round or chuck roast
2 tbsp. cooking oil
1½ lbs. small potatoes (approx. 10) or quarter 3 large potatoes
2 med. carrots, cut into ½ inch pieces
1 sm. onion, sliced
1 pkg. frozen lima beans (10 oz.)
1 bay leaf
2 tbsp. tapioca (the quick-cooking kind)
1 can condensed vegetable beef soup (10¾ oz.)
¼ c. water
¼ tsp. pepper
Cut the roast to fit in the crock pot, if necessary. In a large skillet brown the roast on all sides. In the meantime, put carrots, potatoes and onions in crock pot. Add frozen beans and the bay leaf. Sprinkle tapioca over the vegetables. Put roast on top of vegetables.
Combine soup, water, and pepper in a bowl. Pour over roast. Cover and cook on low for 10 - 12 hours (high 5 - 6 hours).
Discard bay leaf and remove any strings that may be on the roast. Put roast and vegetables on a serving plate. Skim the fat from the gravy. Spoon gravy over roast and vegetables or pass the gravy to each person.
Makes 6 servings
Save time by not peeling the potatoes, besides you loose vitamins when you peel them.
2 to 2½ lb. boneless rump, round or chuck roast
2 tbsp. cooking oil
1½ lbs. small potatoes (approx. 10) or quarter 3 large potatoes
2 med. carrots, cut into ½ inch pieces
1 sm. onion, sliced
1 pkg. frozen lima beans (10 oz.)
1 bay leaf
2 tbsp. tapioca (the quick-cooking kind)
1 can condensed vegetable beef soup (10¾ oz.)
¼ c. water
¼ tsp. pepper
Cut the roast to fit in the crock pot, if necessary. In a large skillet brown the roast on all sides. In the meantime, put carrots, potatoes and onions in crock pot. Add frozen beans and the bay leaf. Sprinkle tapioca over the vegetables. Put roast on top of vegetables.
Combine soup, water, and pepper in a bowl. Pour over roast. Cover and cook on low for 10 - 12 hours (high 5 - 6 hours).
Discard bay leaf and remove any strings that may be on the roast. Put roast and vegetables on a serving plate. Skim the fat from the gravy. Spoon gravy over roast and vegetables or pass the gravy to each person.
Makes 6 servings
Peanut Butter Cookies
Peanut Butter Cookies
1 Cup Splenda
1 Cup Natural Peanut Butter
1 Egg
1 teaspoon vanilla.
Cream together butter and sugar substitute; add egg and vanilla and mix
until smooth. Shape into 1 1/2 inch balls and place on ungreased cookie
sheets. Flatten with fork to 1/8 inch thick. Bake in a 325 degree oven until
lightly browned and firm to touch . . . about 10 minutes (my oven takes longer and I like them browned).
These can also be made with regular sugar instead or 1/2 and 1/2 sugar/Splenda
Saturday, December 20, 2008
Sausage and Cheese Balls
• 1 pound Country Sausage (mild or hot)
• 2 (8 oz.) cups shredded sharp cheddar cheese
• 2 to 3 cups all-purpose baking mix
Preheat oven to 375° F. Combine sausage and cheese in large mixing bowl. Blend in baking mix with hands until well mixed. Roll into 1-inch balls and place on ungreased baking sheet. Bake 10 to 15 minutes or until golden brown. Serve warm or at room temperature.
Makes about 75 appetizers.
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