Slow Cooker
Lasagna
Submitted by: Vadi |
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt |
pepper to taste (optional)
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded Mozzarella cheese |
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In a large skillet over medium heat cook the ground beef, onion,
and garlic untill brown. Add the tomato sauce, tomato paste,
salt, and oregano (add pepper, if desired)and stir until well
incorported. Cook untill heated through. In a large bowl mix
together the cottage cheese, grated Parmesan cheese, and
shredded Mozzarella cheese. Spoon a layer of the meat mixture
onto the bottom of the slow cooker. Add a double layer of the
uncooked lasagna noodles. Break to fit noodles into slow cooker.
Top noodles with a portion of the cheese mixture. Repeat the
layering of sauce, noodles, and cheese until all the ingredients
are used. Cover and cook on low heat in slow cooker for 6 to 8
hours. |
Apricot-Glazed Spareribs
Submitted by: Lady
Lynda |
6 pounds pork spareribs cut into
2-rib portions
4 cloves garlic, crushed
1 cup apricot preserves
1/4 cup chopped onion
1/4 cup ketchup |
2 tablespoons firmly packed brown
sugar
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt |
Early in day or day ahead: In very large saucepot or Dutch oven,
combine pork spareribs and garlic; cover with water. Over high
heat, heat to boiling. Reduce heat to low;
cover and simmer 1 hour or until spareribs are fork-tender.
Remove ribs to platter. Cover and refrigerate. Meanwhile,
prepare apricot glaze: combine apricot preserves, onion, ketchup,
brown sugar, oil, soy sauce, ginger and salt in small saucepan.
Mix well. Heat to boiling. Boil 1 minute. Cover and refrigerate
apricot glaze. About 1 hour before serving: heat grill. When
ready to barbecue, place cooked spareribs on grill over medium
heat. Cook 12 to 15 minutes or until heated through, turning
spareribs often. Brush occasionally with apricot glaze during
last 10 minutes of cooking. Makes 6 servings.
Note: A perfect glaze for barbecuing ribs! |
Barbecued
Pork Chops
Submitted by: Lady
Lynda |
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed |
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf |
Preheat oven to 325°F (165°C). In a skillet, heat a small amount
of oil and brown both sides of the pork chops. In a bowl combine
ketchup, salt, celery seed, nutmeg,
vinegar, water, and bay leaf; Pour over chops. Bake in oven for
90 minutes. Turn chops once during baking. Makes 6 servings. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
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