Friday, January 27, 2012
2 lbs sweet Italian sausage, cut into 5-inch lengths(I used turkey I Italian sausage)
48-oz jar spaghetti sauce
6 oz can tomato sauce
1 large onion, thinly sliced
1 green pepper,thinly sliced
1 tablespoon Parmesan cheese
1 teaspoon dried parsley
1 cup water
Place sausages in skillet. Cover with water. Simmer 10 minutes. Drain. Combine remaining ingredients in slow cooker. Add sausage. Cover and cook on low for 6 hours. Serve in buns or cut sausage into bite-sized pieces and serve over cooked spaghetti. Sprinkle with more Parmesan cheese.(We had ours on hoagie rolls)
Thursday, December 15, 2011
1 lb. lean ground beef
1 each green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
4 hamburger buns
BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.
STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently. Meanwhile, toast cut sides of buns.
FILL buns with meat mixture just before serving.
Friday, December 2, 2011
Brown beef, onion and garlic in a large skillet over medium heat; drain. In a slow cooker, combine beef mixture and remaining ingredients except garnish. Cover and cook on high setting for one hour. Serve with sour cream, shredded cheese and corn chips.
Sunday, September 4, 2011
Friday, September 2, 2011
1 teaspoon Dijon mustard
4 whole wheat tortillas (8 inches)
1/2 pound sliced cooked chicken
2 cups shredded lettuce
1/2 cup crumbled cooked bacon
1-1/4 cups (5 ounces) shredded Swiss cheese
1 medium tomato, chopped
In a small bowl, combine cream cheese and mustard. Spread over tortillas. Top
with chicken, lettuce, bacon, Swiss cheese and tomato. Roll up tightly. Yield: 4