Friday, January 15, 2010

Easy Sunday French Dip Subs

3-4 lbs. pot roast
4 c. water
1 1/2 t. garlic powder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
coarsely ground pepper, to taste

Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.

by Tiffany C.

Slow Cooked Lasagna

1 lb. lean ground beef
26 oz. can Hunt’s Four Cheese sauce
8 oz. can tomato sauce
Lasagna noodles (about 6-8)
16 oz. container cottage cheese
3 c. grated mozzarella cheese
Parmesan cheese

Brown ground beef in large skillet, drain. Spray 4-5 qt. slow cooker with non-stick spray. Spread about ¾ c. of the Hunt’s Four Cheese sauce in bottom of slow cooker. Stir remaining sauce and tomato sauce into ground beef.
Layer lasagna noodles over sauce in slow cooker, breaking as needed to fit. Top with 1/3 cottage cheese. Sprinkle 1 cup mozzarella cheese over cottage cheese. Top with 1/3 of the beef mixture. Spread evenly.
Repeat layering twice. Sprinkle Parmesan cheese over top.
Cover; cook on Low for 3 hours.

(adapted from Pillsbury Slow Cooker, Jan 2004, p.33)

by Catherine S.

Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. italian sausage
26.5 oz. can spaghetti sauce
1 c. sliced, fresh mushrooms (*can used canned mushrooms)
1 chopped garlic clove
14.5 oz. diced tomatoes with Italian seasonings, undrained
19 oz. pkg. refrigerated cheese tortellini
1 c. shredded mozzarella or pizza-style cheese

Break beef and sausage into large pieces in 10 in. skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Mix beef mixture, sauce, mushrooms, garlic and tomatoes in slow cooker. Cover and cook on low heat setting 7-8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

by Sariah R.

Herbed Dinner Rolls

click HERE for the recipe

by Shelly F.