Stanley's Stewed Tomatoes

6 to 8 ripe tomatoes
2 Tbs butter
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 Tbs sugar (more or less)
1 small bay leaf
1 tsp salt
1/8 tsp pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In crockpot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes. Serves 6. Recipe may be doubled.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Tina's Crockpot Lasagna

1 lb. ground beef or turkey
1 med. onion, chopped
1 jar of your favorite spaghetti sauce
(approx. 26 oz.)
1 12 oz. container cottage cheese
1/2 grated Parmesan cheese
1 egg
12 oz. lasagna noodles (no need to cook!)
12 oz. shredded mozzarella cheese
(reserve 1/2 cup)

Brown meat and onion in skillet. Drain. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if your sauce is pretty thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, Parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock pot. Add *two* layers of uncooked lasagna noodles (you will need to break into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours. Serves 6-8.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com