Pasta Fagiole in the crockpot (similar to Olive Gardens)

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

I only used about a lb and a quarter of meat and did not use the full amount of the spices.
I added some garlic and some brown sugar.
I cooked the pasta separately since it would not fit into my crockpot

It is delicious!

IMPOSSIBLE ASPARAGUS PIE

2 cups cooked asparagus, cut up
1 cup shredded cheddar cheese
1/2 cup chopped onions
3/4 cup biscuit baking mix
3 eggs
1 1/2 cup milk
1 teaspoon salt
1/4 teaspoon black pepper

directions

Combine first 4 ingredients and place in greased pie plate. Blend remaining ingredients and pour over asparagus mixture.

Bake at 400 degrees F for 35-40 minutes.

(I used minced onions and substituted LAWRYS SEASONING for salt and added some canned mushrooms.  

Baked Pear Custard

• 1 peaches (halved and sliced thinly)
• 2 eggs
• 1/4 cup flour
• 3 tbsps cane sugar 
• 1/2 cup 2% reduced-fat milk
• 1/2 tsp vanilla extract
• 1 tbsp butter 
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I used a ten ounce jar of sliced pears, and sliced them again, doubled

the rest of the ingredients and used two five inch cast iron

skillets.  I also put a few dollops of strawberry jam into the

custard

Melt the butter in the oven in the pans

placed pears in the bottom of the pan

blended up the rest of the ingredients and

poured over the pears.  (had some extra, enuff

to fill one custard cup)

375 degrees for about 23 minutes until puffed up and golden

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Teri-yaki Pork Shepherds Pie

I had some leftover bbq pork ribs I wanted to use up and Peggy was coming for supper, so I decided to make a shepherds pie.

I cut up the meat and put it in the bottom of a rectangular baking dish.  I thawed a package of winter vegetables (carrots, cauliflower and brocolli) and cut them into smaller pieces and cooked in the microwave for a few minutes and put them on top of the meat.

This is how I made the sauce.
I had about 1/5th of a bottle of Honey TeriYaki sauce, and I added a few tablespoons of regular
TY sauce to that, and put all that into some vegetable broth and stirred together.

I melted a couple of tbsp of butter in a pan, and stirred in a couple tbsp of flour and cooked it for a few minutes, then let it sit for a few minutes, and then I added the liquid to that and cooked until it thickened up a bit.  I added a tsp of honey.

Poured the sauce over the meat and vegetables and spread the mashed potatoes on  top.  Dotted with butter and some dried dill.   Baked at 375 for 30 minutes.  Then sprinkled some shredded cheese on  top and put back in the oven for five more minutes.  (the cheese did not melt but it came from the DOLLAR TREE.

The meal was DELICIOUS!!!!!

BAKED BROWN SUGAR CUSTARD

I doubled the following recipe to make four servings, but I did not have any vanilla or nutmeg.  I did stir in some cinnamon.  I served it with a dollop of strawberry preserves on top.  

Ingredients

• 1 egg

• 1 cup milk

• 3 tablespoons brown sugar

• 3/4 teaspoon vanilla extract

• 1/8 teaspoon salt, optional

• 1/8 teaspoon ground nutmeg

  
  

• Directions

  1. In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
  2. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
  
  

BAKED PINEAPPLE

INGREDIENTS:

1 (20 ounce) can crushed pineapple, drained 1 cup white sugar 2 tablespoons cornstarch 1/4 cup cold water

2 eggs 1 tablespoon vanilla extract 1 tablespoon butter 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
2.	In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
3.	Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

Baked Haddock Casserole

3/4 of a lb of haddock, cut into chunks
some tiny red potatoes, cut into halves
one package of frozen peas
one tomato cut into small pieces
one can of Progresso Recipe Starters Cooking Sauce (Creamy Parmesan Basis)
salt, pepper and Sazon Goya (one packet)
Parmesan Cheese
croutons

Put the fish, tomato, potatoes and peas into casserole
sprinkle on the salt pepper and sazon goya
put some parmesan cheese on top of all that
then pour the can of sauce over it all
Croutons on top.....pressed down into the sauce

380 degrees for forty minutes (covered)
then I uncovered it and baked it another 20 minutes or so
and then another few minutes covered until the potatoes cooked all the
way through

ABSOLUTELY DELICIOUS!!!!!