2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta (whatever pasta you care to use)
Brown the beef and drain the fat.
put cooked ground beef into crock pot with all other ingredients except the pasta.
Cook on low for 7-8 hours or on High for 4-5 hours.
Add the pasta 30 minutes before eating.
29 Ounce can tomato puree
14 1/2 Ounce can of diced tomatoes with basil, drained
1 Can mushrooms, drained
1 Small onion, chopped
1 Small pepper, chopped
15 Ounce container of cottage cheese or ricotta
11/2 Cups of mozzarella
1/2 Cup Parmesan cheese
2 Cups of uncooked ziti
1 Pound loose sweet sausage
2 Tablespoons fresh parsley
Basil and oregano to taste
Cook ziti until al dente or firm.
Fry sausage in skillet on stove with pepper and onion.
Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through.
Add pasta to sauce.
Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese.
Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker.
Cover with cheese mixture
Cover with rest of sauce, pasta, & meat mixture.
Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste.
Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low.
1 can condensed cream of mushroom soup, (10 3/4 oz)
1/2 cup evaporated milk, or scalded milk
1 1/2 teaspoons prepared horseradish
1/2 cup grated Parmesan or Romano cheese
1 1/2 cups cubed cooked ham
1/2 cup stuffed olives, sliced (optional)
1 can (4oz) sliced mushrooms, drained
1/4 cup dry sherry or white wine
1 package spaghetti, (5 oz)
2 tablespoons butter, melted
Combine all ingredients except spaghetti and butter in Crock-Pot; stir well. Cover and cook on low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Stir into Crock-Pot. Sprinkle additional grated cheese over the top.
2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery soup
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 – 8 hours. Mix well before serving.