Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Combine everything into casserole dish. Don’t brown meat. Cover and bake at 275 degrees for four hours.
(Jeanette Pagel)
Ingredients:
Slow cooker directions:
Note: Choose pearl barley rather than quick-cooking barley because it will stand up to the longer cooking time.
Makes 6-8 servings
1 1/2 lbs. ground beef or bulk Italian sausage
1 medium onion, chopped
1 green pepper, chopped
Half a box of Rigatoni-cooked
7 oz sliced mushrooms, drained
3 oz sliced pepperoni
16 oz jar pizza sauce
10 oz mozzarella cheese, shredded
10 oz cheddar cheese, shredded
Directions:
1. Brown ground beef and onion in saucepan. Drain.
2. Layer half of each of the following, in the order given, in slow cooker. Ground beef and onion, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, and mozzarella cheese.
3. Repeat layers.
4. Cover. Cook on low 3-4 hours.
Tip: Keep Rigatoni covered with sauce so they don’t become dry. Variation – add 10 3/4 oz cream of mushroom soup to mix after noodles.
Brown hamburger, add onion, oregano, garlic salt, noodles, tomato soup, water and spaghetti sauce. Put in square casserole dish. Sprinkle with cheeses. Bake at 350 degrees for 30 to 45 minutes.
(Dorothy Alff)
Mix margarine, sugar and flour as for pie crust. Place 2/3 of mixture in a 9″ x 13″ pan. Mix pineapple, sugar, cornstarch and egg yolks in a saucepan. Cook until thick. Spread on top of crumbs. Pat remaining crumbs on top. Bake at 350 degrees for 20-25 minutes. Cut in squares when cool.
(Eldora Dietz)
Heat the butter in a large pot over medium high heat. Add the onions and carrots and cook for 4-5 minutes or until just softened.
Whisk in the flour, stirring constantly. Cook for one minute.
Slowly add the chicken broth, whisking constantly. Bring to a simmer. Add the ham, corn, thyme and potatoes.
Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for five more minutes. Serve.
Sauce:
Preheat oven to 350 degrees. Mix dry ingredients. Add cranberries. Combine butter and milk and add. Mix and bake in 8″ square pan at 350 degrees for one hour. Serve warm with the following sauce. Mix butter, milk and sugar in saucepan and boil for 10 minutes or until thick. Add vanilla.
(Marlys Ellison)
Cook noodles, then chicken, mix all ingredients (except cheese, save that for last 30 minutes) and add noodles and chicken. Cook 4-6 hours in a crock pot on low. Add cheese and cook for final 30 minutes on low.
Grease 9″ x 13″ pan. Melt oleo in pan. Add peanut butter, sugar and crushed crackers. Press into pan. Chill 1/2 hour. Melt chocolate chips. Spread over the top and chill.
(Debbie Liddle/Millie Ruehs)
Cream together the first 3 ingredients. Then add the rest of the ingredients. Place small balls of dough on greased cookie sheets. Bake 10 to 12 minutes at 375 degrees.
(Lisa Swanson)