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LASAGNA
3/4 lean ground beef 1/2 pound lean ground pork
1 small onion, chopped 1 garlic clove, minced
16 oz. can tomatoes, cut up 8 oz. can tomato sauce
1 beef bouillon cube, crushed 1 tsp. parsley flakes
2 tsp. sugar 1/2 tsp. salt
1/2 tsp. crushed basil 1 pint cottage cheese
1/2 cup grated parmesan cheese 1/2 tsp. crushed oregano
8 oz. lasagna noodles, cooked and drained 8 oz. mozzarella cheese, sliced
In large skillet, cook and stir beef, pork, onion and garlic. Drain off excess fat. Place in
crock. Add tomatoes, tomato sauce, bouillon cube, parsley, sugar, 1/2 tsp. salt and basil
to crock. Cover and cook on low for 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan
cheese, 1/2 tsp. salt and oregano in a separate container. In 9-in. x 13-in. pan,
layer half the cooked noodles, sauce, mozzarella cheese and cottage cheese mixture;
repeat, reserving enough sauce for layer on top. Sprinkle with remaining 1/4 cup
Parmesan cheese. Bake in 350°F/175°C oven for 45 minutes.
SERVES: 8 – 10
MULLED CIDER
2 quarts apple cider 1/4 cup brown sugar
2 cinnamon sticks 1 tsp. whole cloves
1/8 tsp. ground ginger 1 orange, sliced and unpeeled
Combine ingredients in crock. Cover and heat on low for 2 to 6 hours. (The shorter the
cooking time, the more important to stir occasionally or utilize the stirring paddle for
optimum flavor.) Serve with ladle directly from crock.
SERVES: 10 – 12
SAUERKRAUT À LA VANDER
4 slices bacon, chopped 1 can sauerkraut (1-1/2 - 2 pound can)
1 head of cabbage, chopped 1 large onion, diced
1 Tbsp. butter 1 tsp. sugar
1/2 tsp. salt 1/8 tsp. pepper
In small skillet, cook bacon. In crock, combine sauerkraut, cabbage, onion, butter,
sugar, salt and pepper. Pour cooked bacon (with drippings) over ingredients in crock.
Cover and cook on low for 3 to 5 hours.
SERVES: 8