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.
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