Wednesday, January 27, 2010
PEA RIDGE — Crockpot Pizza
From the kitchen of Linda Schooley The 2008 Cook’s Library of Treasures
1 1/2 lb. ground beef or turkey
1/4 c. onion, chopped
28 oz. jar spaghetti sauce
4 1/2 oz. jar sliced mushrooms, drained
1 1/2 tsp. Italian seasoning
12 oz. pkg. wide egg noodles
3 1/2 oz. pkg. sliced pepperoni, halved
3 c. (12 oz.) mozzarella cheese, shredded
3 c. (12 oz.) cheddar cheese, shredded
In a large skillet, cook beef and onion over medium heat. Cook until beef is no longer pink; drain. Stir in spaghetti sauce, mushrooms and Italian seasoning.
Simmer. Cook noodles according to package directions; drain.
Coat inside of five-quart slow cooker with nonstick cooking spray. On the bottom, spread 1/3 of the meat sauce. Cover with 1/3 of the noodles and 1/3 of the pepperoni. Sprinkle with 1/3 of cheeses. Repeat layers two more times. Cover and cook on low for three to four hours, or until heated through and cheese is melted.
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Opinion, Pages 4 on 01/27/2010