The snow and cold might be loosening its grip on some of us.
Hopefully, we will be turning the corner on winter and heading into warmer weather and spring.
That means many of you will possibly be getting that RV ready for the upcoming camping season.
Either way, I would like to supply you with three recipes for the crock pot that will be good on those last few cold winter days that are inevitable in late February and early March.
Here are the ingredients for those recipe:
• 1 large tin of baked beans
• 1 tin of Bacon Grill
• 1 tin sliced mushrooms
• 1 pinch of salt
Directions: Empty tin of baked beans into sauce pan. Slice or dice tin of Bacon Grill or Spam and place in sauce pan. Add mushrooms with other ingredients. Add a pinch of salt. Mix together and place on range r open fire. Stir for 10 minutes and serve.
Ingredients for this recipe are:
• 3 lbs chicken piece
• 1 (2/3 ounce) package Italian salad dressing mix
• 4 tablespoons melted butter (divided)
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 (10 1/2 ounce) can cream of chicken soup
• 8 ounces cream cheese
• 1/2 cup chicken broth
Directions: Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crock pot and cook on low for an additional hour.
Ingredients needed for this recipe are:
• 1-1/2 pounds lean ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 48-ounce jar chunky pasta sauce
• 14-ounce can diced tomatoes, undrained
• 3/4 cup water
• Salt and pepper to taste
• 15-ounce container part-skim ricotta cheese
• 1/4 cup chopped parsley
• 1 egg, beaten
• 3 cups shredded mozzarella cheese
• 16 ounce package mafalda noodles (mini lasagna noodles)
• 1/2 cup grated Parmesan cheese
Preparation: In a large skillet, brown ground beef with chopped onions and garlic. Season with salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 – 15 minutes. In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crock pot 3/4 full. Cover crock pot and cook on low for 6-7 hours – DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10
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