August 2007


Although the spaghetti has to be boiled as part of the preparation, this is a great recipe that your family is sure to love.

Ingredients:

16 ounces dry spaghetti, cooked according to package directions and drained
1 pound Kielbasa sausage, precooked and sliced
26 ounce jar spaghetti sauce, any flavor you like
16 ounces Velveeta cheese, cut into cubes
10 3/4 ounce can cream of mushroom soup

Directions:

Cook spaghetti and drain. Transfer to large mixing bowl and add all remaining ingredients. Mix well and pour into slow cooker. You may like to spray the interior of the slow cooker with a nonstick cooking spray. Cover and cook on low for 3-4 hours.

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N. Rene West
Fembellish Journal

This sooo easy recipe is absolutely delicious. I usually serve it with Basmatti rice.

Ingredients:

3 pounds boneless, skinless chicken breast, cut into fingers
16 ounce bottle Italian salad dressing
1/2 cup Parmesan cheese, freshly grated

Directions:

Place chicken fingers in bottom of slow cooker. Pour Italian salad dressing over chicken and sprinkle with Parmesan cheese. Cover and cook on low for 8 hours.

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N. Rene West
Fembellish Journal

This recipe makes a delicious filling for tacos or soft tortillas. Serve with sides of shredded cheese, lettuce, onion, and chopped tomatoes.

Ingredients:

3 pound boneless pork roast
1 package taco seasoning mix
1 teaspoon garlic powder
4 ounce can chopped green chilies, drained
1 cup water

Directions:

Place pork roast in bottom of slow cooker. Mix remaining ingredients together and pour over roast. Cover and cook on low for 8-10 hours. Break pork apart with a large fork while still in slow cooker.

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N. Rene West
Fembellish Journal