| Main Dishes Submit Your Own |
1 - pkg. Frozen hash Browns ¼ - cup melted Butter 1 - tsp. Salt ¼ - cup Finely Chopped Onions 1 - can Cream of Mushroom Soup 8 ozs.- Sour Cream 1 - cup grated Sharp Cheddar Bheese 1 - cup Crushed Corn Flakes ½ - cup Melted Butter Instructions: Mix the first 7 ingredients, put into 9x13 baking dish. Sprinkle on crushed corn flakes and drizzle on butter. Bake at 350 for 1 hours. Serves 8 people. |
Brown ½ pound Hamburger (set aside) Cook 1 ½ cup macaroni (drain) Instructions: Mix in macaroni with cheese and 1 can of Cream Soup (any kind), plus ¾ cup of milk. Mix in hamburger, top with bread crumbs. Bake at 375-400 degrees for about 45 minutes or until golden brown. |
1" Round Steak 1 - cup Water 1/3 - cup Worchestershire Sauce ¼ - cup Soy Sauce 1 - teas. Ginger few dashes of Tobasco Sauce 2 - Cloves Garlin (1/8-1/4 t. powdered = 1 med. Clove) Instructions: Marinate meat at least 8 hours (11 is better) in above ingredients. Broil or cook over barbeque. |
1 - pound lamb shoulder roast, cut into 1" cubes 1/2 - pound porkbutt, cut into 1" cubes 1 1/2 - pounds chicken leg/thigh quarters 1 - quart beef stock 1 - quart chicken stock, plus 2-4 quarts more 1 - cup unpeeled red potatoes, medium diced 1 - cup red onion, medium diced 1 - cup lima beans (frozen are OK) 1 - cup diced green peppers 1 - cup diced, peeled carrots 1 - cup corn kernels (frozen are OK) 1 - oz. Ancho chilies, toasted, seeded, stemmed and cut into small pieces (I just buy the dried ones) 1/2 - tsp. cayenne 1 1/2 - tsp. kosher salt 3/4 - tsp. pepper 1 - cup sliced okra 4 - large garlic cloves , minced (more to taste) 2 - cup canned chopped tomatoes 2 - tbls. cider vinegar 2 - tbls. lemon juice 3 - tbls. Kentucky Bourbon, more to taste 12 - tbls. Worcestershire Sauce 1 - tbls. hot sauce 1/2 - cup parsley, chopped Instructions: Serves 14. Cut excess fat from chicken legs, leaving skin intact. Combine lamb, pork and chicken in large stockpot with beef and chicken stock. Bring to a full boil and skim any froth or gray foam from the top. Reduce the heat and simmer for 2 hours. Remove the chicken legs and let cool. Remove skin and bones, shred chicken meat and return to pot. Add potatoes, onions, beans, green pepper, carrots, corn chiles, cayenne, salt and pepper. Simmer another 3 hours, adding 2-4 quarts of chicken stock, as needed, to keep stew from getting too thick. After 3 hours add okra, garlic, tomatoes, vinegar, lemon juice, bourbon, Worcestershire sauce, and hot sauce. Simmer another 6 hours, adding chicken stock if necessary. Add parsley after burgoo is cool. Finished burgoo should have a soup, not stew consistency and must cook 12 hours. Can be started one day, cooled, refrigerated and finished the next day. Tastes best if refrigerated overnight to mellow the flavors and it makes the removing of fat easier. Note: There really isn't much work involved. Just stir it once in awhile and maybe add a little more stock if it seems to need it. Burgoo is traditional at Kentucky barbecues and fundraisers. |
1-1/2 lbs. Lean ground pork. (NOT pork sausage) 3 cups Old-fashioned Quaker Oats. (NOT quick oatmeal) 1 small onion 1 tsp. Salt 4 cups water Instructions: Mix together pork, water, salt, and onion and cook until done. Add oats and cook until thick. Pour into a "fudge" pan and cool. Cut into serving squares and brown slowly in margarine. (This cuts better if left to cool in the fridge over night) Serve with eggs or eat by itself. This also freezes very well. NOTE- This is an old German recipe given to my mother by her Mother and ,in turn, handed down to me. Grandma Bay was born in 1869 an died in 1949. |
2 lbs. round beef cut into 1-inch cubes 3 tbs. Butter 1 tbs. Oil 12 (or more) small white onion, peeled 2 tbs. Flour 1 tsp. Bovril (or 1 beef bouillon cube dissolved in small amount of water) ½ tsp. tomato paste 1-cup water 1-1/2 cups Burgundy or other red wine Salt/pepper to taste ½ tsp. marjoram ½ tsp. dried thyme 4 carrots cut in pieces Chopped parsley to taste Cooked noodles for 6 persons Instructions: In Dutch oven, warm 1 tablespoon of the butter and oil. Quickly brown the meat and remove from the pan. Add the additional butter and sauté the onions in it; then add the mushrooms and cook them for about 2 minutes. Remove from heat. Stir in the flour, Bovril, and tomato paste. Return the pan to the heat reserving some parsley. Bring the mixture to a boil, cover, reduce add the remaining ½ cup wine and more parsley. Serve over noodles and garnish with additional parsley. Serves 6. |
4 center cut pork chops 2 tbl. cooking oil 1 medium onion, sliced 1 small can mushrooms (4 oz.) 1 cup beef broth 1/2 cup sour cream 1 tb. flour Salt, pepper and garlic powder to taste Instructions: Rub chops with salt, pepper and garlic powder. Heat oil in skillet, brown pork chops well on both sides. Add sliced onion, mushrooms and beef broth. Cover and simmer for 30 minutes. Combine sour cream and flour, mix well. Remove chops from skillet, add sour cream and flour, cook until smooth, stirring constantly. Remove from heat, pour over pork chops and serve. This is very good served with egg noodles. Enjoy. |
2 slices long, thin beef Salt and pepper to taste 2 Tbs. prepared mustard 1 knockwurst 1 carrot, julienned 1 small onion, sliced 4-5 samll gherkin pickles, sliced 2 slices bacon Oil 1 Tbs. flour or cornstarch Instructions: Pound each piece of beef to 6-inch diameter (about 1/8-inch thick), and sprinkle with salt and pepper. Spread 1 tablespoon mustard on inside of each beef slice. Cut knockwurst in half lengthwise, the place each half in middle of beef slices. Place carrot, onion and pickle on beef slices. Roll meat up so all ingredients stay inside. Wrap slice of bacon around outside of beef; secure with skewers. In skillet, heat oil; add rolled-up rouladen. Brown on all sides. Add enough water to cover. On low heat, simmer 1 hour. Remove rouladen and keep warm. Mix flour or cornstarch with enough cold water to make slurry; add to juices remaining in skillet. Cook, stirring, until thickened. Season as desired with salt and pepper; return rouladen to gravy. Serve with mashed potatoes. |
2 cups all-purpose flour 2 Tbs. baking powder 1 tsp. salt 1/2 cup milk 1/2 cup + 2 Tbs. vegetable oil 1 can (8 oz.) tomato sauce 2 Tbs. minced onion 1/2 tsp. oregano 1/2 tsp. salt 1/8 tsp. pepper 1-1/2 cups browned, drained ground beef 1 can (4 oz.) sliced mushrooms, drained 1 can (4.25 oz.) chopped olives 1 cup grated mozzarella cheese Instructions: Preheat oven to 425 degrees F. In bowl, mix together flour, baking powder, 1 teaspoon salt, milk and 1/2 cup oil. Knead 5 minutes or until smooth and elastic. Flatten with hands onto pizza pan with narrow ridge. Bake 10 minutes. Top with 2 tablespoons oil, tomato sauce, oregano, 1/2 teaspoon salt, pepper, beef, mushrooms, olives and cheese. Bake 20 minutes or until golden. |
2 medium tomatoes, chopped 2 large navel oranges, peeled, sectioned and coarsely chopped 2/3 cup sliced green onions 6 Tbs. chopped fresh cilantro 2 tsp. finely chopped, seeded jalapeno pepper (opt.) 4 Tbs. margarine 4 salmon fillets (about 1-1/2 lbs.) Instructions: In large bowl, combine tomatoes, oranges, green onions, 4 tablespoons cilantro and jalapeno pepper. Season, if desired, with salt and ground black pepper; set aside. |
6 boneless/skinless chicken breasts 1 pkg dried beef 6 strips of bacon 1 can cream of mushroom soup 1 8oz pkg of sour cream 1 tablespoon of water Instructions: Lay dried beef along bottem of cake pan. next, wrap a piece of bacon around a single raw piece of chicken and lay on top of dried beef. ( do this with each piece of chicken) Once you have completed wrapping the chicken then mix the can of cream of mushroom soup, tablespoon of water, and pkg of sour cream together and pour over top of the chicken. Bake in a ~250 oven for 3 hours. Serve with favorite side dish. (received this recipe off of the "Sierra" television show and family loved it) |
1 box Kraft Velveeta Shells & Cheese 1/2 of 8oz box of Velveeta 3 large tbs of Tostitos Queso Supreme Cheese Dip 1 1lb package of cubed ham 1 small can of mushrooms 1 can of french cut green beans(or your favorite vegetable) 1 or two cans of sliced new potatos 1 tbs garlic salt (or to taste) 1 tbs Cavender's All Purpose Greek seasoning (or to taste) Instructions: While the noodles are cooking per the directions on the box, combine all other ingredients except the cheese and cheese dip in a large pan and bring to a medium boil. Cook for about 10 minutes. Drain the noodles and return to large pot. Use a slotted spoon to add the ingredients from the other pot. Don't dump the water, you might need a few spoon fulls to thin the mixture and the spices add tons of flavor.vCombine the 4oz of velveeta, the Queso cheese dip and the cheese from the noodle box and mix well. Return to low heat for a few minutes while mixing and serve. Makes 6 to 8 servings and cook time is about half an hour. Great dish for single people (and cheese lovers) and it has all the major food groups! |
1 whole chicken 1 can cream of chicken soup 1 can chicken broth 6 chicken bouillon cubes 1 10 oz. pkg. flour tortillas (room temp.) salt and pepper to taste 3 tablespoons sauteed onion 3 tablespoons sauteed celery sage and poultry seasoning if you like 1 tablespoon of chives added when done cooking Instructions: Cover chicken with water and add bouillon cubes, cook until chicken falls off bone. Remove chicken and pick from bones. Add cream of chicken soup, broth, onions and celery to water chicken was cooked in. Sage and poultry seasoning can be added at this time, simmer on med. heat while you cut tortillas with a scissors in 1" X 3" pieces. Bring broth to boil and add all tortillas, stir gently and cover. Simmer on med. heat for 15 min. DO NOT LIFT THE LID TO LOOK OR STIR!!! After 15 min. add chicken and stir gently. Reheats in microwave, but the less you stir them the better. Makes 8 to 10 1 1/2 cup bowls. |
8 oz. spaghetti 8 oz. mozzarella cheese 1/2 cup parmesan cheese Sauce 1 1/2 lb. hamburger cooked and drained 1 cup chopped onion 4 drops garlic juice 28 oz. can diced tomatoes 15 oz. tomato sauce 4 oz. sliced mushrooms 2 teaspoons sugar 1 1/2 teaspoon oregano 1 teaspoon salt 1 teaspoon basil Instructions: Mix and cook sauce for 30 minutes. Cook spaghetti and drain, do not rinse. Layer sauce, spaghetti and mozzarella cheese, ending with sauce in 9X13 pan. Sprinkle top with parmesan cheese. Cover with foil and bake 45 minutes in 350* oven. |
2 cups cooked noodles 2 pks. frozen broccoli, 10 oz. each 2 cups cooked chicken 1 can cream of chicken soup 1 cup sour cream 2 cups cheddar cheese, shredded 1 tea. lemon juice 1/2 cup soft bread crumbs 1/4 cup butter, melted Instructions: Layer noodles on bottom of a 9 by 13 inch baking dish. Layer broccoli and chicken on top. Combine soup, sour cream, 1/2 cup cheese and lemon juice. Pour over chicken and sprinkle with remaining cheese. Combine bread crumbs and butter, sprinkle over all. Bake for 25 to 30 minutes at 350 degrees. Do Not Overbake !! |
1 lb. fully cooked frozen shrimp with tails 2 tbl. lemon juice 1/4 cup butter 2 cloves minced garlic 1 tbl. parsley flakes 6 oz. thin spaghetti 1/4 cup Parmesan cheese, shredded Olive oil Instructions: Melt butter in large skillet, add parsley flakes, lemon juice and minced garlic. Cook over medium heat until garlic is tender, but not long enough to brown. Meanwhile, cook pasta according to directions, drain and add Parmesan cheese and olive oil. Mix well. When garlic is tender, add shrimp, cook and stir until shrimp is well heated, but not too long, or shrimp will be tough. Add shrimp mixture to pasta, mix well and serve immediately with a dinner salad and garlic bread. Loosen your belts !! |
1 pie shell 3 eggs, 1/2 cup milk, 1/2T. flour 1 cup shredded mozzerella cheese and 1 cup shredded swiss cheese 1 box of cooked spinach or 1 pound of cooked bacon Instructions: Mix the eggs, milk and flour in a separate bowl. Put the cheeses and spinach or bacon in the prepared pie crust. Add egg mixture. Cook in 350 degree oven for 35 minutes. Let sit 5 minutes before serving. |
1 CAN Cream of Chicken Soup 1 CAN Cream of Mushroom Soup 6-8 Chicken legs fully cooked and removed from bone(you can use chicken breasts if you would prefer) 1 container of Sour Cream 1 cup of butter(melted and separated into 1/2 cups 2 packages of ritz Crackers Instructions: Heat Oven to 375 degrees In a 13x9 Baking dish crush ritz crackers and layer bottom and drizzle 1/2 c of butter over mixture until crumbly. Layer next with shredded cooked chicken. In separate bowl mix two soups and sour cream together and pour over chicken. Pour other crushed package of ritz on top drizzle with remaining butter and cook until golden and bubbly usually 30-45 minutes. |
Dough: 2 1/2 cups flour 2 1/2 teaspoon yeast 1/2 cup parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup warm water Pizza Sauce Toppings of your choice 1 lb. shredded mozzarella cheese Instructions: Preheat oven to 425 degrees. Mix all dough ingredients together. Knead dough on floured surface for 5 minutes. Place dough in bowl which has been coated with 1 tablespoon of vegetable oil and cover with damp towel. Let rise in a warm place for about 20 minutes. Coat pizza pan with vegetable oil. Place raised dough on pan and pat it out until entire pan is covered in dough. Spread pizza sauce over dough. Add toppings of choice and last the mozzarella cheese. Bake 15- 20 minutes, until cheese just starts to brown. |
2lb cubed Chuck roast, enough bacon drippings to brown 1 large onion,chopped 3 cloves garlic, chopped 2 tsp. salt 2 tsp. crushed Mexican oregano 1 tsp.(or to taste)cayenne pepper 2-3 Tablespoons pure chili powder (adjust to taste) water to cover meat 1 cup leftover coffee Instructions: Brown meat lightly in bacon drippings. Add onions, cook until just turning clear. Add spices, stir well to coat meat. Add water to just cover meat. Add coffee. Stir well & simmer over low heat for about 2 hours, or until meat is tender. Adjust water if needed to keep meat just covered. At end of cooking, thicken broth some with either Masa flour & water, or regular flour & water. Red beans are cooked separately and added at serving. Cornbread is served with it. |
6 chicken thighs or 4 breast halves ¼ cup olive oil 1 tbsp. butter 1 cup whipping cream 1 tbsp. chopped parsley 1 tsp. pepper ½ tsp. salt 1 4-oz. can diced green chiles ½ cup grated Monterey Jack cheese hot cooked rice (Cook rice in chicken broth) Instructions: Heat oil and butter in skillet; add chicken and brown lightly on all sides. Transfer chicken to baking dish small enough that pieces fit snugly. Spoon out excess oil from skillet and add cream, parsley, pepper and salt. Stir together until blended; add chiles and cheese, stirring until cheese is melted. Pour cream sauce over chicken. Bake about 45 minutes at 325°, or until chicken is tender and juices run clear, basting occasionally with sauce. Serve over cooked rice. Serves 4. |
1 lb. lean ground chuck Salt and pepper 1/3 cup chopped onion 1 can (4 oz.) mushrooms stems and pieces, drained 2 medium potatoes, peeled and cut into 1/8-in. slices 1 cup shredded Cheddar cheese 1 can (16 oz.) pork and beans 1/2 can (8 oz. size) tomato sauce Instructions: Preheat oven to 350 deg. f. Pat meat into bottom of baking dish. Salt and pepper to taste. Spread onions over meat. Layer mushrooms over onions. Layer potato slices over mushrooms; salt and pepper to taste. Sprinkle cheese over potatoes. Pour pork and beans over top. Pour tomato sauce over beans. Cover and cook at 350 deg. f. for 1-1/2 hours. |
1lb hamburger seasoned with onions 1 can diced tomatoes 1lb monterey jack cheese shreeded 1 package of flour tortillas 1 can refried beans Instructions: Fry hamburger and onions, then mix in can of tomatoes with juice. Using an eight by eleveen baking dish (greased) start with a layer of tortillas followed by 1/3 of refried beans and then 1/3 hamburger mixture topped with 1/3 cheese, layer again with tortillas and continue until mixture is gone. Bake @ 350 degrees for 20 minutes or until top is golden brown. |
2 - cans Rotel chopped tomatoes and chilies 2 - cups boiled chicken 1 - cup chopped onion 1 - cup chopped bell pepper 2 - cans undiluted cream of chicken soup 12 - corn tortillas torn into pieces 2 cups cheddar cheese ending off with the mozerella 1 - cup Mozarella cheese (shredded) 1 - cup sour cream added to soup Instructions: Simmer onions until clear and add bell peppers. Add Roten then cut up cubed chicken. Add soup and bring to a boil. Start your layers: (1) torn tortillas, (2) soup mixture (3) cheese). Make 3 layers alternating ending up with mozarella cheese. Bake at 350 degrees approximately 30 minutes or until cheese is melted good. |
1 egg 1c. seasoned bread crumbs 1/2 t. pepper 1/2 t. salt 1/3 c. chopped onion 1 pound lean ground beef 4 oz. shredded pepper jack or monterey jack cheese Instructions: Combine egg, bread crumbs, onion, salt and pepper. Mix in beef. Press half in bottom and up half the sides of 8x4x2 in loaf pan. Sprinkle 3 ozs. of cheese over beef to 1/2 in of sides of pan. Pat remaining beef over cheese. Bake uncovered 350* for 55 min. or until meat is no longer pink. Sprinkle with remaining cheese and bake 5 mins. longer. Let stand 10 mins. before slicing. Serves 6 |
Boneless Skinless Chicken Breast(5) Bread Crumbs (Italian)2cups Butter 3 tablespoons Onion 1/2 medium Black Olives small can of sliced Garlic 1 tablespoon Salt 1 tablespoon Pepper 1 tablespoon Salt 1 tablespoon Instructions: Preheat Oven 400 Degrees. In a medium saucepan mix Bread Crumbs, Butter , Salt, Pepper, Black Olives, and Onion. Stir until butter melts. Take your Chicken Breast and ound it out with a tenderizer so it is thiner, then put the mixture into the middle, putting a toothpick to keep it closed. Put into class cake pan and cook between 30-60 minutes. |
(2)lbs. bonless skinless chicken breast (cut into med bitesize peices) 13 oz package frozen sliced strawberry's 3 tbls honey 3tbls.tabasco (opt) Instructions: Cut chicken into med bite-size peices bread with shake n bake or other chicken coating deep fry (set-aside) in large skillet or electric skillet place strawberry's and 2 tbls. margirine or butter in skillet with honey and tabasco and salt and pepper to taste. then reduce heat to med and saute mixture as it thaws / cooks with spatula chop strawberry's into smaller peices if neccesary then fold in chicken and cook for 10 mins |
Bag of Doritos 1 Can Kidney Beans 1/2 Head Lettuce 1 Tomato 1 Bag Shredded Cheddar 1 Can Black Olives 1 Bottle Thousand Island Dressing 1 Pound Ground Beef Instructions: Brown Ground Beef, Drain, Cool. Crush Doritos and add everything in. Mix well and serve. |
2 smoked ham hocks (about 1-1/4 pounds) 1/2 cup raw brown rice 2 cans (14 ounces) reduced-sodium chicken broth 1 or 2 tsp. tabasco sauce - to taste 1 medium onion, chopped 2 (15.8oz) cans black-eyed peas, rinsed and drained -OR- 2 bags frozen black-eyed peas 1 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces Instructions: Place ingredients in 4-quart slow cooker in the order given. Cover and cook on low heat setting for 8 - 10 hours. Remove ham hocks from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return meat to cooker until ready to serve. A pan of hot steaming cornbread & a cold tossed salad goes good with this. (6 servings) |
4 1" thick pork chops seasoned with salt,pepper and garlic powder Dressing: Mix Together 3 cups day old French Bread,cubed 2 Tablespoon diced onion 1/4 cup melted butter 1/4 cup water 1/4 cup finely diced celery 1 teaspoon parsley 1/4 teaspoon poultry seasoning Blend: 1 can mushroon soup 1/3 cup water Instructions: Brown chops in oil, place in ungreased shallow baking pan. Mound 1/2 cup dressing on each chop. Combine soup and water, pour over chops. Cover and bake 350 degree oven for 30 minutes, uncover bake 10-15 minutes longer or until juices run clear. |
1 bag of Tater tots 2cans of Cream of Mushroom soup Milk cheese(of your choice I use velveta cheese) Instructions: Bake Tator Tots according to the instructions, after Tator Tots are fully cooked arange in a large casserole dish, just one layer. Mix Cream of Mushroom soup and milk in a seperate container. After finished mixing poor over the Tator Tots that you have arranged. And put Cheese on top of all the ingredients ,and bake for an additional 20 min or until cheese is melted. |
1 8 to 10 lb. fully cooked whole ham, sliced and tied. 1/4 c. brown sugar firmly packed 1/4 c. maple syrup 1 tbl. prepared mustard Instructions: Place ham on a large sheet of heavy-duty aluminum foil, shiny side up. Mix ingredients of glaze well and spread over the top of ham. Seal foil tightly around ham and bake in roaster for 12 minutes per pound at 275 degrees. If ham seems dry add 1/2 cup of water to foil before sealing. By H.K. |
2 packages of ground hamburger 3 cans of mixed vegetables 1 bottle of ketchup Instructions: Brown meat thoroughly. Once browned, pour in the cans of mixed vegetables and the entire bottle of ketchup. Mix together thoroughly, let it simmer, serve, and enjoy! |
4-6 pork chops, depending on size 1 can of Peas one box of stove top stuffing butter or margarine Instructions: Dump box of stovetop stuffing into a 9X11 baking dish. Pour in 1/2 of the water in box directions, drop butter or margarine over stuffing mix. Take can of peas, DO NOT DRAIN, dump evenly over stuffing mix. Top with your pork chops, and season as desired. Does not have to be made with pork chops, can be chicken breast, or desired meat. Cook for 1 hour at 350 degrees. |
1 package of ground beef 1 can of Rotel spicy tomatoes 1 can of Bush's Chili Magic beans 1 can or jar of sliced mushrooms 1 packet of McCormick chili seasoning (optional) ½ an onion, diced (optional) 1 garlic clove, minced (optional) 1 can of V-8 juice (if you prefer a thinner chili) Tabasco sauce to taste (optional) Instructions: Coat pot with non-stick spray. Brown ground beef thoroughly and add and stir in all the other ingredients as desired. Cook on medium heat for 15 minutes, stirring frequently, simmer, and serve. Alternate instructions: This can also be done in a crock pot, which might be a better idea if you plan to take this dish to a party. This dish can easily be made either as mild or as hot and spicy as you like it, since there are several different versions of Rotel and Bush's Chili Magic beans (from where this recipe gets its name) in mild, wild, and medium versions. For the record, every time I've ever taken this dish to a party, it's been an instant hit with the gang! :-) |
3 mac & cheese 2 - 3 cans mushroom soup 1/2 cup milk 5 cans tuna frozen peas Obtional: you can add another box of Mac & Cheese Instructions: Prepare mac & cheese as directed and pour into a greased cake pan 9 x 5. Mix soup and milk in a seperate bowl, (This will be a bit watery, but that's ok it will get thick while baking.) Pour mixture into the pan. Start adding the rest of the ingredients, tuna and peas. Bake at 275 degrees for 25-30 minutes. |
3 lbs. ground beef 1 tbsp. salt 1 tsp. black pepper 2 tbsps. oregano 1 tbsp. parsley flakes 2 tbsps. sweet basil 1 cup chopped onions 1 tsp. garlic salt 4 cups tomato puree 1 cup tomato paste 3 cups water 1 tbsp. sugar 2 tbsps. grated Parmesan cheese Instructions: Firsta, washa you hands! Brown the ground beef in hot oil about 10 minutes, add salt, black pepper, oregano, parsley flakes, sweet basil, chopped onions, and garlic salt. Sauté for 10 minutes, stirring occasionally. Place in pot with tomato puree, paste, water, sugar, and grated cheese. Simmer on low burner for 2-3 hours, stirring occasionally (keep pot uncovered). For 20 minutes cook 2½ lbs. thin spaghetti in 6 quarts of rapidly bioling water, to which have been added 2 tbsps. salt and 2tbsps. oil. Drain spaghetti and serve, topped with the meat sauce and grated Parmesan or Romano cheese. Serves 10-12, depending on appetites. To give credit where credit is due, this recipe was taken from page 137 (toward the back) of Louie and Phil Palermo's joint autobiography, "'Atsa Louie, I'ma Phil", published by the Wheaton, Illinois-based Victor Books in 1975. |
