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1 lb. ground beef, lean
1 tsp. Chili powder
1 - 7 ounce pkg. Spaghetti noodles, cooked 2 Eggs
1/3 cup Parmesan cheese, grated
2 cups Mozzarella cheese, shredded
Brown meat, onions, chili powder and seasonings in skillet. Drain off any excess grease
and spoon into bowl. Set aside.
Combine spaghetti, eggs and Parmesan cheese. Set control to HIGH. Place margarine in
cook pot until melted and spread evenly. Spoon spaghetti mixture into cook pot and pat
with back of spoon over bottom and 1 in. on the sides.
Sprinkle half of Mozzarella cheese over spaghetti crust. Combine meat and spaghetti
sauce; pour evenly over the crust. Sprinkle on remaining cheese. Cover and cook 1-1/2 to
2 hours or until center is set.
Serves 4
2 - 10 in. Zucchini (large enough to stuff)
2 cups Rice, cooked
1 clove Garlic, minced
1 Tbsp. Parsley, chopped
1/2 tsp. Salt
2 Eggs
1/2 cup Bread crumbs
Wash Zucchini and cut in half; remove seeds. Mix beef, rice, onion, herbs, tomato paste
and eggs. Divide mixture evenly and spoon into Zucchini halves. Melt butter and stir
together with bread crumbs, sprinkle on stuffing. Additional tomato sauce may be added
during baking for a moist stuffing.
Set in cook pot, cover and cook for 2 - 3 hours
Serves 6
1-1/2 to 3 lbs. Chicken pieces
1/4 cup Brown sugar
1-1/2 tsp. Teriyaki sauce
1/4 tsp. ground Ginger
Rinse chicken and pat dry. Combine all other ingredients in small bowl; stir. Brush on
chicken pieces. Set pieces in cook pot. Set control to HIGH; Cover and cook 2 - 3 hours
or until meat reaches 180°F on meat thermometer.
Halfway through cook time, baste juices and pan drippings over chicken; remove
remaining juices from cook pot with baster. This will aid in browning the meat.
Serves 8
Spaghetti Pie
1 small Onion, chopped
1 tsp. Italian Herb seasoning
2 Tbsp. Margarine
1 - 24 ounce jar Spaghetti sauce
Stuffed Zucchini
2 lbs. Ground beef, browned and drained
1 large Onion, chopped
1 tsp. Tarragon
1 tsp. Lemon Pepper
2 Tbsp. Butter
Sweet and Sour Chicken Pieces
1/2 cup Orange Marmalade
2 Tbsp. Cider Vinegar
1/4 tsp. Lemon Pepper
8
1/2 cup Tomato paste
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