Pastitsio

This is a once a year recipe. You know, the ones that you really like, but they are time consuming and not the healthiest so you only make them once a year. This fits into that category. Pastitsio is a Greek/Mediterranean pasta dish. I don't recall having this when we were in Greece, but the flavor reminds me of the food we did enjoy while there on vacation. This recipe is adapted from the Better Homes and Gardens cookbook "America's Hometown Favorites".

Pastitsio

Ingredients

1 lb ground beef

1 large onion, chopped

1 cup tomato sauce

1/4 cup dry white wine

1/4 t cinnamon

8 oz penne pasta

3/4 cup milk

2 slightly beaten eggs

2 T butter, melted

2 T butter

2 T flour

salt and pepper to taste

1 1/2 cups milk

3 slightly beaten eggs

1 cup Kefalotiri cheese(greek) You can also sub romano or parmesan

Directions

1. For meat sauce, in a large skillet, cook ground beef and onion until meat is no longer pink. Drain off fat. Stir in tomato sauce, wine, and cinnamon. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

2. Meanwhile, cook pasta according to package directions. Drain; rinse and drain again. In a large bowl, toss pasta with the 3/4 cup milk, the 2 eggs, and the 2 T melted butter. Set pasta mixture aside.

3. For cream sauce, in a small saucepan, melt 2 T butter over medium heat. Stir in flour, salt, and black pepper until smooth. Gradually add the 1 1/2 cups milk. Cook and stir until mixture thickened and bubbly. Gradually and very slowly pour the hot mixture into the 3 eggs. Set aside.

4. Grease a 9x12 pan. Layer half of pasta mixture in prepared dish. Spread meat sauce over. Sprinkle with 1/3 cup of the cheese. Top with remaining pasta; sprinkle with another 1/3 cups of the cheese. Pour cream sauce over all; sprinkle with remaining cheese.

5. Cover and bake in a 350 over for 20 minutes. Uncover and bake about 15 minutes more or until a knife inserted in center comes out clean. Let stand for 15 minutes before serving.

Olive Garden's Pasta E Fagioli

I found the original recipe on crockpot 365 and it is also on my friend Maleah's blog. I don't use a full lb of beef and I decided I liked it better with italian seasoning rather than all oregano. You can use any combination of veggies that you want. You could add broccoli, squash, green beans, asparagus, corn, etc.. We all love this soup at our house!
Ingredients:
1/2 lbs ground beef, cooked and drained
1/2 onion, chopped
1 cup carrots, chopped
1 cup celery, diced
2-14 ounce cans diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
4 cups(32 oz) beef stock
1-2 teaspoons italian seasoning
salt and pepper
3-4 cups spaghetti sauce
1/2 dry pasta shell macaroni(added during the last hour of cooking)

Add all ingredients except pasta to crockpot. Cook on low 8 hours and add the pasta during the last hour.

Time saving tip: I usually assemble this in my crockpot the night before I plan on cooking it. I keep it in the fridge overnight and just have to plug in my crockpot in the morning. If I end up having a hectic morning I'm so glad I took the extra time the night before.

French Dip Sandwiches

Jami made these back in December and they were fabulous. I knew I had to try them myself, plus I love the crockpot. It is so nice coming home to dinner at the end of the day! This recipe is adapted from All recipes.

Ingredients
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder

Directions
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. Add all ingredients on top of roast and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Cheeseburger Soup

A co-worker of mine gave this to me a few years ago. It is pure comfort in a bowl!

Ingredients
1/2 lbs ground beef
3/4 cups onion
3/4 cups carrots
3/4 cups celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbsp butter, divided
3 cups chicken broth
4 cups diced and peeled potatoes
1/4 cup flour
8 oz velvetta cheese
1 1/2 cups milk
Salt and pepper to taste
1/4 cup sour cream (optional, I think it is fine without it)

Brown beef, drain and set aside. In the same saucepan saute veggies, spices in 1 T butter until veggies are tender(about 10 minutes). Add broth, potatoes, and beef and bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile in another smaller skillet melt remaining 3 T butter. Add flour and cook 3-5 minutes until bubbly. Add to soup, bring to a boil. Reduce heat and stir for 2 minutes. Reduce to low and add cheese, milk, salt/pepper. Cook and stir until cheese melts. Add sour cream right before serving. Makes 8 servings.