Sunbeam 2690 Manual De Instrucciones página 13

3/4 lean ground beef
1 small onion, chopped
16 oz. can tomatoes, cut up
1 beef bouillon cube, crushed
2 tsp. sugar
1/2 tsp. crushed basil
1/2 cup grated parmesan cheese
8 oz. lasagna noodles, cooked and drained
In large skillet, cook and stir beef, pork, onion and garlic. Drain off excess fat. Place in
crock. Add tomatoes, tomato sauce, bouillon cube, parsley, sugar, 1/2 tsp. salt and basil
to crock. Cover and cook on low for 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan
cheese, 1/2 tsp. salt and oregano in a separate container. In 9-in. x 13-in. pan,
layer half the cooked noodles, sauce, mozzarella cheese and cottage cheese mixture;
repeat, reserving enough sauce for layer on top. Sprinkle with remaining 1/4 cup
Parmesan cheese. Bake in 350°F/175°C oven for 45 minutes.
2 quarts apple cider
2 cinnamon sticks
1/8 tsp. ground ginger
Combine ingredients in crock. Cover and heat on low for 2 to 6 hours. (The shorter the
cooking time, the more important to stir occasionally or utilize the stirring paddle for
optimum flavor.) Serve with ladle directly from crock.
S
4 slices bacon, chopped
1 head of cabbage, chopped
1 Tbsp. butter
1/2 tsp. salt
In small skillet, cook bacon. In crock, combine sauerkraut, cabbage, onion, butter,
sugar, salt and pepper. Pour cooked bacon (with drippings) over ingredients in crock.
Cover and cook on low for 3 to 5 hours.
L
ASAGNA
1/2 pound lean ground pork
1 garlic clove, minced
8 oz. can tomato sauce
1 tsp. parsley flakes
1/2 tsp. salt
1 pint cottage cheese
1/2 tsp. crushed oregano
8 oz. mozzarella cheese, sliced
M C
ULLED IDER
1/4 cup brown sugar
1 tsp. whole cloves
1 orange, sliced and unpeeled
AUERKRAUT À LA
1 can sauerkraut (1-1/2 - 2 pound can)
1 large onion, diced
1 tsp. sugar
1/8 tsp. pepper
13
S
ERVES
S
ERVES
V
ANDER
: 8 – 10
: 10 – 12
S : 8
ERVES