TUESDAY AUGUST 23

TUESDAY AUGUST 23

BEEF AND BEAN CASSEROLE

1/2 cup chopped onion

1 1/2 lbs ground chuck, browned and drained

6 medium potatoes, sliced

1 can red beans, drained

1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup

salt and pepper

garlic

Put chopped onion in the bottom of the slow cooker/Crock Pot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours.

CROCKPOT MEATLOAF

1 pound extra lean ground beef or ground turkey

2 cups shredded cabbage

1 medium green bell pepper, finely chopped

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon celery seed

1 tablespoon dried minced onion

1 egg, beaten

First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the meatloaf when it's done.

I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.

Combine all ingredients; working with hands until blended. Shape into round loaf. Place meat loaf on rack or crumpled foil in 3 1/2 to 5-quart crockpot. Cover and cook on high 6 hour or low for 8-9 hours.

CAMEO STAINLESS STEEL AND ALUMINUM

KETTLE CLEANERS

CROCKPOT BBQ BEEF

2 1/2 to 3 lbs lean chuck roast or bottom round

1 1/2 cups ketchup

1/4 cup packed brown sugar

1/4 cup wine vinegar

2 tablespoons spicy mustard or Dijon

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well.Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.

Serves 6 to 8.

MARY'S CHEESEY CHEDDAR LASAGNE

1 LB. GROUND BEEF WITH 1/2 CUP DICED ONION AND 1 TSP MINCED GARLIC BROWNED AND DRAINED

1 JAR SPAGHETTI SAUCE OR 1 1/2 CUPS HOMEMADE SAUCE

1 CUP WATER

12 OZ. BOX MACARONI AND CHEESE DIVIDED

8 OZ COTTAGE CHEESE

1/2 CUP SHREDDED MOZZARELLA CHEESE

STIR IN SPAGHETTI SAUCE AND WATER WITH GROUND BEEF

PUT HALF OF MIXTURE IN SLOW COOKER

TOP WITH 1/2 THE MACARONI AND CHEESE DINNER

SPOON IN THE ALL COTTAGE CHEESE

ADD REST OF MEAT

ADD REST OF MACARONI AND CHEESE

SPRINKLE MOZARELLA CHEESE ON TOP

COVER AND COOK ON LOW 6-8 HOURS OR ON HIGH FOR 3-4 HOURS

Peanut Butter Surprise

1 1/2 cups flour

1/2 cup cocoa

1/2 teaspoon baking soda

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup butter, soft

1/4 cup peanut butter

1 teaspoon vanilla

1 egg

Filling:

3/4 cup powdered sugar

3/4 cup peanut butter

Preheat oven to 350 Combine flour, cocoa and soda. Beat sugars, butter and peanut butter. Beat in the egg and vanilla. Stir in the flour mixture and blend well. Set aside. Make the filling by blending the powdered sugar and peanut butter.

Roll the filling into 1" balls (about 30 balls). Shape a tablespoon of balls around each peanut butter ball. Place onto ungreased cookie sheet 2" apart and flatten each one with a glass (dip in sugar for something extra!) Bake for 7-9 minutes. Cool.