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MOCK LASAGNA
1 package (10-oz.) broad lasagna noodles, 1 carton (12-oz.) cottage cheese
broken into bite-size pieces 2 cans (6-oz. each) tomato paste
1-lb. ground beef
1
⁄2 cup water
1
⁄2-lb. Italian sausage
1
⁄4 teaspoon salt
1 onion, chopped
1
⁄2 teaspoon ground black pepper
1 clove garlic, minced 1
1
⁄2 tablespoons dried parsley
12-oz. Mozzarella cheese, shredded 1 teaspoon dried basil
Cook noodles according to package directions until tender; drain. Brown ground
beef and sausage; drain and put in lightly greased stoneware. Add all remaining
ingredients. Stir to mix thoroughly. Cover and cook on LOW 7 to 9 hours (HIGH: 3
to 5 hours).
MAGIC MEAT LOAF
2-lbs. ground beef 1 package dry onion soup mix
2 eggs
1
⁄2 cup ketchup
2
⁄3 cup quick-cooking oats
Reserve 2 tablespoons ketchup, set aside. Combine ground beef, eggs, oats, soup
mix and remaining ketchup. Shape into loaf. Put in stoneware. Top with remaining
ketchup. Cover and cool on LOW 8 to 10 hours (HIGH: 4 to 6 hours). May be
doubled for 5, 6 and 7 quart models.
SLOPPY JOE’S
3-lbs. ground chuck 1 tablespoon Worcestershire sauce
1 onion, finely chopped 1 teaspoon chili powder
1 green bell pepper, seeded and chopped
1
⁄4 teaspoon ground black pepper
2 cans (8-oz. each) tomato sauce
1
⁄4 teaspoon garlic powder
3
⁄4 cup ketchup
Brown beef in skillet and drain off fat. Put in stoneware; add remaining ingredients.
Stir thoroughly. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4 hours).