Monday, March 12, 2012

Two More Reicpes - this time from N.S.

We had our Crock Pot Cooking Lesson today. Here is a couple of recipes from one participant - N.S. Thanks for the recipe donation!
Note: this is not my post 3 of 3. I will do the last three recipes I promised soon.

Crock Pot Lasagna

1 lb Lean Ground Beef
1 Yellow Onion
2 Garlic Cloves
29 oz Tomato Sauce
6 oz Tomato Paste
16 oz Cottage Cheese
Salt & Oregano (to taste)
Grated Parmesan Cheese
8 oz Shredded Mozzarella
16 oz Lasagna Noodles

Brown ground beef, onion, and garlic in fry pan. Drain fat.

Add tomato sauce, tomato paste, salt, and oregano.
Cook until meat sauce is warm.

Spoon a layer of meat sauce onto the bottom of the crock pot.
Add a double layer of uncooked lasagna noodles (break to fit) and top with layer of the cheeses.
Repeat with sauce, noodles and cheeses until all are used up.

Add 1/2 cup of water around the outside edge of the lasagna.
Cover and cook on LOW for 4 to 5 hours.

Serves 6.


Pork Barbacoa

4 lbs Pork Roast (Boneless)
5 8 ounce cans Tomato Sauce
1 1/2 cups Brown Sugar
4 cups Dr. Pepper
3 tsp Garlic Powder
4 tsp Cumin
3 tsp Molasses
Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Sour Cream



Mix garlic powder, cumin, molasses, tomato sauce, brown sugar, and Dr. Pepper in a large bowl.
Pour mixture over pork roast and cook in crock pot on low 6 - 7 hours.
Shred meat, return to crock pot and cook 1 hour in the sauce on low.
Keep warm until ready to serve.
Serve in tortillas.
Garnish with shredded cheese, lettuce, and sour cream.


NOTE: This recipe made a lot of sauce. I used a little more than half to cook the pork roast which was between 4 and 5 pounds. Since pork roasts are pretty fatty, I dumped the sauce it cooked in, and put in the remaining sauce once the meat was shredded. My boys loved it.

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