Crockpot

19 Sep Crockpot

SLOW-COOKER LASAGNA – Maria D.

1lb.(450g) lean ground beef
1 jar (675ml) pasta sauce
1 cup water
1 3/4 cups ricotta or cottage cheese
1 3/4 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
1 egg
2 Tbsp. chopped fresh parsley
6 to 9 lasagna noodles, uncooked

Brown meat in large skillet, drain.
Stir in pasta sauce and water.
Mix ricotta, 1 1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture.
Cover with 2 cups of the remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
COOK on LOW for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand, covered, 10 minutes or until melted.

CROCKPOT BARBECUED CHICKEN – Melinda B, Odessa

1 chicken cut up (I used 12 drumsticks) skin removed
1 cup ketchup
3/4 cup brown sugar
3 tbsp Worcestershire sauce

Place chicken in a crockpot.  Mix other ingredients in a bowl and pour over chicken.  Cook 4 hours on high or 8 on low  (when I make this it does not take this long at all!  I had it in one morning at 8 am on low and by noon it was well cooked )….maybe crockpots vary in hotness !