CROCK POT SHRIMP MARINARA

1 (16 oz.) can of peeled tomatoes, cut
up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cook spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese. Mail & Printing

CROCK POT LASAGNA

1 box rigatoni, cooked
1 1/2 lbs. ground chuck, browned &
drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkgs. Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
2 lg. cans mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

CROCK POT ITALIAN MEAT BALLS

1 qt. tomato juice
Salt and pepper
Garlic salt
4 tbsp. parsley flakes
1 lb. hamburger
1 egg
1/2 c. bread crumbs
1 c. grated cheese
1 sm. can tomato paste

Turn crock pot on low and pour in tomato juice. Add salt, pepper and garlic salt to your liking. Sprinkle 2 tablespoons of parsley flakes in juice. Mix hamburger.

CROCK POT ITALIAN BEEF

4 to 5 lb. pot roast of beef
3 c. water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. basil
1 pkg. Good Season salad dressing
1 onion (optional)

Pour ingredients over beef and cook on low all day in a crock pot. Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.

Citrus Salad With A Tuscan Twist

Contributed by: NAPSA

(NAPSI) - For most people, holiday celebrations have four main ingredients: family, friends, fun and food. That's because many of the season's wonderful memories start in the kitchen.

This year, many families are looking for ways to add something extra to holiday traditions. One way is to add a touch of Tuscany. It's easy to do, since Tuscan life follows nature's lead. Simply celebrate by using olive oil to intensify the flavor of abundant, earthy foods such as butternut squash soups and roasted root vegetables.

For more than 100 years, Carapelli® Olive Oil has been an Italian tradition. Produced in the foothills of Tuscany, it is the number one brand in Italy. The company offers four different types of olive oil (Premium Extra Virgin, Extra Virgin, Mild and Light) for different uses, complimenting nearly every delicacy your imagination can cook up.

Holiday meals can be quite filling, so begin your feast with a lighter Tuscan-style Citrus Salad.

Ingredients:

* 8 cups assorted salad greens
* 2 large grapefruit, peeled and cut crosswise into rounds
* 2 navel oranges, peeled and cut crosswise into rounds
* 4 kiwifruit, peeled and quartered
* 1/4 cup Carapelli Extra Virgin Olive Oil
* 1/4 cup orange juice
* 3 tablespoons balsamic vinegar
* 1 tablespoon honey
* 1/4 teaspoon cracked black pepper

Directions:

Arrange salad greens and fruit on individual plates or on a large platter. In small bowl, whisk together the olive oil, orange juice, vinegar, honey and pepper. Drizzle over salad and serve immediately.

You can continue the Tuscan theme with bruschetta-toasted bread brushed with olive oil, rubbed with garlic and topped with your favorite spread. Make a Tuscan-style stuffing with couscous, beans, grains, pork meat and herbs. Use olive oil in the stuffing to keep it moist and flavorful. Before adding the stuffing to your turkey, coat the inside of the bird with olive oil to seal in the juices and to add flavor.

Roast vegetables to perfection with Carapelli Mild Olive Oil to maximize and sweeten their natural flavor. Simply brush the vegetables, including squashes, sweet potatoes and Brussels sprouts with the olive oil and bake at 450 until tender.

In your holiday baking, substitute light olive oil for other cooking oils or for margarine or butter. Carapelli Light Olive Oil is an excellent choice because of its subtle flavor. When substituting olive oil for solid shortening, reduce the amount by 25 percent.

Not only does it add flavor, but baking with olive oil can save calories and reduce saturated fat. Nut breads and spice cakes are especially flavorful when baked with olive oil.

Serving Size: Serves 4-6.

CHICKEN TETRAZINNI

contributed by d rhadika

(8 - 10 Servings)

1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry

Cut meat from chicken bones. Cook macaroni, drain, add mushrooms
and almonds. Make sauce of butter, flour, broth; remove from
heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2
sauce to chicken, 1/2 half to macaroni. Place macaroni in baking
dish, greased, make hole in center, fill with chicken. Bake
until lightly browned.

CHICKEN LASAGNE

contributed by : D Rhadika

Ingredients :
8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives

Directions :
Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes.