Ice Cream Cake
Crust: 2 sleeves crushed crackers 1 stick butter 1/4 C. Sugar Mix in bottom of cake pan & press down to make crust. Middle layer: 1/2 gallon vanilla ice cream softened 2 pkg. Instant vanilla pudding 2 C. Milk Mix with hand mixer and then pour over crust. Refrigerate a couple of
hours or overnight. Top layer: 1 container Cool Whip 1 pkg. Crushed Heath bars (frozen)
Saturday, June 7, 2008
Extremely Easy Italian Buffet Stew
Extremely Easy Italian Buffet Stew
2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. Chunks 1 large red sweet pepper, cut into 3/4-in. Pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. Chunks Salt Pepper Hot cooked spaghetti (optional) Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, Onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours Or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; Cook 1 hour more or until meat is tender. Season to Taste with salt and pepper. Serve over hot cooked Spaghetti, if desired. Makes 6 to 8 servings.
2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. Chunks 1 large red sweet pepper, cut into 3/4-in. Pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. Chunks Salt Pepper Hot cooked spaghetti (optional) Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, Onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours Or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; Cook 1 hour more or until meat is tender. Season to Taste with salt and pepper. Serve over hot cooked Spaghetti, if desired. Makes 6 to 8 servings.
Subscribe to:
Posts (Atom)
