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Brown meat and drain. Stir in spaghetti sauce and water.
Mix ricotta, 1½ cups mozzarella, 2 Tbsp. Parmesan, egg and parsley in separate bowl.
Spoon 1 cup meat sauce into crockpot, top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on Low 4–6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand covered, 10 min or until melted.
Do not cook this recipe on high.
From Janine Nacht, Elgin, IL.
Drusilla's Health & Wellness Recipe
Quick Sweet Freezer Pickle Slices
These pickles stay crisp after freezing. You can add them to salads, serve as a side or top your favorite sandwiches. For best results, use within a year. Use plastic freezer containers, zip closure freezer bags or freezer jars.
Place cucumbers in a large bowl. Sprinkle with salt and using clean hands, mix together. Cover and let stand for 2 hours. Meanwhile, combine sugar and vinegar; set aside.
When cucumbers are ready; drain well in a colander. Return cucumbers to bowl and pour vinegar mixture over all. Stir. Pack into freezer containers leaving ½ inch headspace for expansion during freezing. Label, date and freeze. Pickles are ready to eat in 4 days or freeze for up to a year.
Makes about 10 cups.
Nutrition Facts per ½ cup serving: serving size 2 tablespoons; 15 calories, fat 0g, cholesterol 0g, sodium 35g, carbohydrate 4g