Special Apple Salad
1 pkg. raspberry Jell-O
1 cup apples, diced
1 cup celery, diced
1/2 cup crushed pineapple
1/2 cup chopped dates
1/4 cup nuts, chopped
2 Tbsp. mayonnaise
1/2 cup whipping cream, whipped
Prepare and cool Jell-O.
Combine all ingredients and add to slightly thickened Jell-O. At the last, fold into the whipped cream. Chill until firm. Unmold onto lettuce leaves. Serves 6.
Lasagna Toss
1 lb. ground beef
1/2 cup chopped onion
Dash of minced garlic
1/2 tsp. salt
1 3/4 cups spaghetti sauce
6 oz. spiral noodles, cooked and drained
1 cup cottage cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
Grated Parmesan cheese
Brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove one cup meat sauce and set aside.
Stir noodles into remaining sauce.
Place half of noodle mixture in a greased 2-qt. casserole. Cover with cottage cheese and 1 cup mozzarella. Add remaining noodle mixture; top with reserved meat sauce and remaining mozzarella.
Sprinkle with Parmesan cheese. Bake, covered, at 350º for 20-25 minutes. Let stand five minutes before serving.
Yield: 6-8 servings.
Crock Pot
Peach Crumble
1 Tbsp. butter, softened
6 large ripe peaches, peeled and sliced (about 6 cups)
2 Tbsp. light brown sugar
1 Tbsp. lemon juice
1 Tbsp. vanilla
Topping
1 cup all-purpose flour
3/4 cup packed light brown sugar
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
1 cup old-fashioned oats
6 Tbsp. cold butter, cubed
Whipped cream
Grease a 6-qt. oval crock pot with 1 tablespoon softened butter.
Toss peaches with brown sugar, lemon juice, vanilla; spread evenly in crock pot.
Whisk together first 6 topping ingredients; stir in oats.
Cut in butter until crumbly; sprinkle over peaches.
Cook, covered, on low until peaches are tender, 3 to 4 hours.
Serve warm with whipped cream, if you like.
