Cook of the Week: Beth Graham recipes

Thomas Wells | Buy at Ravioli Lasagna.

Thomas Wells | Buy at
Ravioli Lasagna.

Ravioli Lasagna

1 pound ground beef

1 (28-ounce) jar spaghetti sauce

1 (25-ounce) package frozen cheese ravioli

112 cups shredded Mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef and 12 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes or until heated through.

Serves 6 to 8.

Smothered Meat

4 pork chops, minute steaks or boneless, skinless chicken breast halves

Salt and pepper


1 can cream of mushroom soup

1 can water

1 small onion, sliced, or 1 packet onion soup mix

Sprinkle meat with salt and pepper. Put enough oil in the bottom of the skillet to barely cover it. Heat the oil and when hot, add meat and brown lightly on both sides. Do not completely cook meat.

While meat is cooking, combine soup and water in a small bowl with a wire whisk. (If using onion soup mix, add this to the soup and water.) When the meat is brown on both sides, drain off all grease. If using a fresh onion, place slices on top of meat. Pour soup mixture over meat. Cover the skillet and cook over medium-low heat for 45 to 60 minutes.

Chocolate Caramel Layers

1 (14-ounce) package caramels

23 cup evaporated milk, divided

1 box German chocolate cake mix

1 stick butter, melted

1 cup chopped nuts

12 cup semi-sweet chocolate chips

Melt caramels with 12 cup evaporated milk in the microwave. Set aside.

In a large bowl, combine dry cake mix, melted butter and remaining 13 cup milk. Stir until dough holds together. Press half of the dough into a greased and floured 9×13-inch pan (just enough to cover the bottom). Bake at 350 degrees for 6 minutes. Sprinkle baked crust with chopped nuts and chocolate chips. Spread melted caramel over all. Crumble or cover the top with the remaining batter as best you can.

Bake 15 to 18 minutes.

Creamy Crock-Pot Chicken

4 to 6 frozen boneless, skinless chicken breasts

1 (8-ounce) block cream cheese

1 can cream of mushroom soup

1 can cream of chicken soup

1 packet dry Italian or Garlic & Herb dressing mix

1 cup rice, uncooked

Spray Crock-Pot with cooking spray and place chicken inside. Cut cream cheese into pieces and scatter over chicken. Combine soups and dressing mix and pour over chicken.

Cover and cook on low for 8 hours. When done, remove chicken and whisk the sauce to mix in the cheese. Cook rice according to package directions. Serve chicken and sauce over cooked rice.

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