I was on a cooking hiatus due to pregnancy nausea, but I'm back!
even though I am not yet watching The Food Network
again, just yet.
Now that I'm all set up in my new house, and that I've found my slow cooker (aka crockpot), I was able to make my Italian Beef and some Mostaccioli to go with it!Italian BeefIngredients:
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (0.70 ounce) package Italian salad dressing mix
5 lbs rump roastWhat to do?
1. In a medium saucepan over medium high heat, combine the water, salt,
ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and salad dressing mix.
2. Stir well and bring just to a boil.
3. Place roast in a slow cooker and pour mixture over the roast.
4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4
to 5 hours.
5. Remove bay leaf and shred meat with a fork.
6. Serve on Italian Rolls.MostaccioliIngredients:
1 & 1/2 lb. Italian sausage (I used 1lb.)
1/4 c. chopped onion
1/4 c. green peppers, chopped (optional)[<--I left this out - BLEH!]
1 clove garlic, minced
1 (28 oz.) can tomatoes, pureed
1 (8 oz.) tomato sauce
1 (6 oz.) tomato paste
1 tsp. salt
1 tsp. sugar
1 tsp. basil
1/8 tsp. pepper
1 lg. bay leaf
1/2 c. Parmesan
1 (6 oz.) pkg. MozzarellaWhat to do?
Cook pasta in boiling salted water. Drain. Cook pork, onion, green pepper and garlic until browned. Drain. Add tomatoes, sauce and paste and seasonings. Add 1/4 cup water, cover and simmer 30 minutes. Stir in Mostaccioli and put in 9x13x2 inch pan.
Sprinkle with Parmesan cheese. Cover with foil and bake at 350 degrees for 35 minutes. Place Mozzarella cheese (in serving size pieces) on top and bake 5 minutes more.