1 lb. ground beef, browned
1 can chopped black olives
1 bottle spaghetti sauce
2 c. grated cheddar cheese
1/3 c. grated parmesan cheese
1 pkge. spaghetti
1 can cream of mushroom soup
Boil spaghetti as directed on package. (cook 2-3 min. less for freezer meal) Mix browned ground beef, olives and spaghetti sauce together. Layer in 9 x 13 pan: 1/2 spaghetti, 1/2 sauce mixture and 1 c. cheddar cheese; repeat layers again. Mix soup with 1/4 c. water and pour over top of layers. Sprinkle with parmesan cheese. Bake @ 350 degrees for 30-35 minutes.
Friday, May 8, 2009
Wednesday, May 6, 2009
Slow-Cooker Barbecued Ribs
4 pounds country-style pork ribs
1 (10.75-ounce) can condensed tomato soup
½ cup cider vinegar
¾ cup packed brown sugar
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon chili powder
1. Trim excess fat from the ribs and put them in a slow cooker. Combine the soup, vinegar, brown sugar, soy sauce, celery seed, and chili powder in a medium bowl and pour over the meat.
2. Cover the pot and cook at low setting 7 to 8 hours, medium setting 5 to 6 hours, or high setting 3 to 4 hours.
Serve with baked potatoes, potato salad, or rice, and vegetables.
Variations:
*Put scrubbed small whole red potatoes under the ribs and cook the meat and potatoes together.
*Use the same recipe with beef ribs.
1 (10.75-ounce) can condensed tomato soup
½ cup cider vinegar
¾ cup packed brown sugar
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon chili powder
1. Trim excess fat from the ribs and put them in a slow cooker. Combine the soup, vinegar, brown sugar, soy sauce, celery seed, and chili powder in a medium bowl and pour over the meat.
2. Cover the pot and cook at low setting 7 to 8 hours, medium setting 5 to 6 hours, or high setting 3 to 4 hours.
Serve with baked potatoes, potato salad, or rice, and vegetables.
Variations:
*Put scrubbed small whole red potatoes under the ribs and cook the meat and potatoes together.
*Use the same recipe with beef ribs.
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