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Sharing with Wauneta: Recipes for family fun. . . PDF Print E-mail
Written by Wauneta Breeze   
Wednesday, 06 March 2013 22:14

By Nola Straub

Lasagna in the Slow Cooker

Norma’s Collection

1 lb. ground beef

1 lg. onion, chopped

2 garlic cloves chopped or 1 tsp. powdered

1 29-oz. can tomato sauce

1 8-oz. can tomato paste

1 c. water

1 tsp. dried oregano

1 tsp. salt

1 pkg. 8-oz. lasagna noodles

4 c. shredded mozzarella cheese (16-oz.)

1 1/2 c. 4% cottage cheese

1/2 c. grated parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, tomato paste, water, salt and oregano, mixing well. Spread about 1/4 of meat sauce in a non-greased 5 qt. slow cooker. Arrange a third of the noodles on the sauce, breaking to fit. Combining cheeses, spoon about a third on top. Repeat the layering two more times. Top with remaining 1/4 of the meat sauce. Cover and cook on low for 4-5 hours and the noodles are tender.

 

Most warm red dishes look good on cool evenings, when shared with the family.

 

If you keep roasts in your deep freeze, this is another way of using them!

 

Beef Barbecue on Buns Linda Greene

1 boneless beef chuck roast (about 3 lbs.)

1 c. barbecue sauce

1/2 c. apricot preserves

1/3 c. sweet red pepper

1 sm. onion, chopped

1 tbsp. dijon mustard

2 tsp. brown sugar*

12 sandwich buns, split

Cut the roast into four or five pieces; place in a greased 5 qt. slow cooker. In a bowl combine barbecue sauce, preserves, pepper, onion, mustard and brown sugar; pour over the roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove the roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 min. more. With a spoon skim off excess fat from sauce. Serve beef and sauce on buns.

 

* Hint if your brown sugar needs softened, microwave on high for 20-30 seconds. Watch closely so it does not start to melt. Brown sugar should be stored in an airtight container. The moisture from an apple wedge will add taste and moisture.

 

Puppy Chow for Game

Playing

Nola’s Collection

1 c. peanut butter

1 12-oz. pkg. chocolate chips

1 stick butter

1 lg. box Crispix cereal

3 c. powdered sugar

Melt peanut butter, chocolate chips and butter in pan. Pour over cereal in a large bowl and stir gently. Place powdered sugar in a bag; add cereal and shake. Store in airtight containers. Also great in smaller bags for after school snack!

 

Microwave Caramel Corn Nola’s collection

1 c. brown sugar

1 stick light butter

1/4 c. light corn syrup

1/2 tsp. salt

1/2 tsp. soda

In 2 quart bowl, boil ingredients. Pour over 16 c. popped corn in 6 quart bowl or large pan and stir to coat.

 

Butterfinger Candy Bar Cheesecake

Linda Greene

2 c. chocolate wafer crumbs about 35 wafers

1/3 c. melted butter

4 8-oz. pkg. cream cheese, softened

1 c. sugar

3 tbsp. heavy whipping cream

1 1/2 tsp. vanilla extract

5 eggs lightly beaten

3 butterfinger candy bars (2.1 ounce), frozen and chopped

In a small bowl, combine the wafer crumbs and butter press into the bottom and 1 1/2 in. up the sides of greased 9-inch spring form pan; set aside. In a lg. mixing bowl, beat cream cheese and sugar until smooth. Beat in the cream and vanilla. Add eggs, beat on low speed just until combined. Stir in chopped candy bars. Pour into the crust. Place pan on a baking sheet. Bake at 325 degrees for 60-70 mins. Or until the center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

Topping

1 Butterfinger candy bar (2.1 ounce), frozen and chopped

2 tbsp. butterscotch ice cream topping

Remove sides of pan. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Cut to serve. Refrigerate any leftovers.

 

Send recipes/memories to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.