Fix-It and Forget-It Pink Cookbook (64 page)

Mary Puterbaugh

Elwood, IN

2 lbs. ground beef, lightly browned

1 large onion, chopped

1 cup cooked rice

2 eggs, beaten

½ cup milk

½ cup ketchup

dash hot pepper sauce

2 tsp. salt

½ tsp. pepper

8 large bell peppers, capped and seeded

1. Combine all ingredients except peppers. Gently pack mixture into peppers. Place in greased slow cooker.
   
2. Cover. Cook on Low 9-11 hours, or on High 5-6 hours.
   

Kathy Hertzler

Lancaster, PA

L. Jean Moore

Pendleton, IN

Mary Ellen Musser

Reinholds, PA

10-oz. pkg. lasagna noodles, broken into bite-sized pieces, cooked

1 lb. ground beef, browned

½ lb. Italian sausage, sliced and browned

1 onion, chopped

1 clove garlic, minced

12 oz. mozzarella cheese, shredded

12 oz. cottage,
or
ricotta, cheese

16-oz. can tomato sauce

1 tsp. dried basil

½ tsp. dried oregano

1½ Tbsp. dried parsley flakes

½ tsp. pepper

1½ tsp. salt

1. Combine all ingredients in greased slow cooker.
   
2. Cover. Cook on Low 7-9 hours, or on High 3-5 hours.
   

Variation:

Replace mix of ground beef and sausage with 1½ lbs. ground beef.

Helen King
, Fairbank, IA

Clarice Williams
, Fairbank, IA

Nancy Zimmerman
, Loysville, PA

1 lb. ground beef

1 medium onion, chopped

2 cloves garlic, minced

29-oz. can tomato sauce

1 cup water

6-oz. can tomato paste

1 tsp. salt

1 tsp. dried oregano

8-oz. pkg. lasagna noodles, uncooked

4 cups (16 oz.) shredded mozzarella cheese

1½ cups (12 oz.) small-curd cottage cheese

½ cup grated Parmesan cheese

1. Cook beef, onion, and garlic together in saucepan until browned. Drain.
   
2. Stir in tomato sauce, water, tomato paste, salt, and oregano. Mix well.
   
3. Spread one-fourth of meat sauce in ungreased slow cooker. Arrange one-third of noodles over sauce.
   
4. Combine the cheeses. Spoon one-third of cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
   
5. Cover. Cook on Low 4-5 hours.
   

Variation:

For a fuller flavor, use 14-oz. can tomato sauce instead of 6-oz. can tomato paste and water. Add ½ tsp. garlic powder, 1 tsp. dried basil, and ¼ tsp. pepper.

Dolores S. Kratz

Souderton, PA

Violette Harris Denney

Carrollton, GA

8 lasagna noodles, uncooked,
divided

1 lb. ground beef,
divided

1 tsp. Italian seasoning

28-oz. jar spaghetti sauce,
divided

¹
/
₃
cup water,
divided

4-oz. can sliced mushrooms,
divided

15 oz. ricotta cheese,
divided

2 cups shredded mozzarella cheese,
divided

1. Break noodles. Place half in bottom of greased slow cooker.
   
2. Brown ground beef in saucepan. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.
   
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
   
4. Cover. Cook on Low 5 hours.
   

Susan Alexander

Baltimore, MD

28-oz. jar spaghetti sauce

12 oz. rigatoni, cooked

1-1½ lbs. ground beef, browned

3 cups shredded mozzarella cheese

½ lb. pepperoni slices

sliced mushrooms,
optional

sliced onions,
optional

1. In slow cooker, layer half of each ingredient in order listed. Repeat.
   
2. Cover. Cook on Low 4-5 hours.
   

Variation:

Use 1 lb. ground beef and 1 lb. sausage.

Shelia Heil

Lancaster, PA

1 lb. ground beef

1 onion, chopped

¾ cup water

15-oz. can tomato sauce

1¼-oz. envelope taco seasoning

8-oz. pkg. shell macaroni, uncooked