Spaghetti With Superb Meat Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Main Dish Italian
Sauces

Amount Measure Ingredient — Preparation Method
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3 pound Beef roast
2 Bay leaves
1/2 teaspoon Oregano leaves
1 cup Red wine — dry
1/2 teaspoon Basil leaves
1 teaspoon Celery salt
3 teaspoon Salt
1/2 cup Ripe olives — sliced
1/2 teaspoon Parsley — finely chopped
1 teaspoon Black pepper
1/4 cup Flour
1/2 cup Stuffed olives — sliced
1/2 teaspoon Rosemary leaves — crushed
2 teaspoon Sugar
1/4 cup Olive oil
2 4 oz can mushrooms
2 cup Hot water
1/2 teaspoon Red pepper — crushed
1/8 teaspoon Nutmeg — fresh ground
4 pound Spaghetti
4 Garlic — squashed
1 tablespoon Season-all
4 Tomatoe paste — 6 oz cans
Parmesan cheese — grated
1 Onion — finely chopped
1/4 teaspoon MSG
1 quart Water

Long, slow simmering of meat and herbs produces the base for this incomparable
sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly
on all sides in hot olive oil. Add hot water; cover and cook slowly 3 hours or
until meat almost falls apart. Tear into small pieces with fork. Add
remaining ingredients except spaghetti and cheese.

Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover
and continue cooking until sauce thickens to desired consistency.

Cook spaghetti following directions on package, allowing 1 pound for 4
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such
a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart
freezer jars and use as needed. I prefer to use rump roast, but chuck or round
is acceptable.

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Title: PFEFFERNUESSE (GERMAN PEPPERNUTS)
Categories: Cookies, German
Yield: 25 servings

3 1/2 c Flour
2 ts Cinnamon
1 ts Baking powder
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Mace
4 ea Eggs
2 c Sugar
1 x Grated peel of 1 lemon
1/2 c Candied citron,fine chopped
1/2 c Unblanched almonds, ground
3 tb Brandy

Stir together flour, cinnamon, basking powder, nutmeg,
allspice, cloves, salt, pepper and mace; set aside.
In a large bowl beat eggs at medium speed of mixer
until fluffy. Gradually beat in sugar. Continue
beating 15 minutes longer or until thick and fluffy.
Add flour mixture in thirds, adding lemon peel,
citron, and almonds to last third and blending
thoroughly after each addition. Turn half the dough
out onto lightly floured surface. Roll out 1/2 inch
thick. Cut with 1-inch round cutter (inside of
doughnut cutter works well) and place 1 inch apart on
greased cookie sheets.
Reroll scraps. Let stand uncovered at room
temperature overnight. When ready to bake, turn
cookies over so moist side is up; put drop of brandy
in center of each. Bake in preheated 300 degree F.
oven 20 minutes or until cookies “pop” and are baked
through. (Break one in half; if not sticky, it’s
done.) Remove to racks to cool. Makes 90 cookies. NOTE
cookies improve with age. Store in tightly covered
container. Add a piece of apple to container a few
days before serving to soften them. Per cookie: 48
cal, 1 g pro, 9 g car, 1 g fat, 11 mg chol.
A drop of brandy on the top before baking causes
them to “pop,” giving them a characteristic topknot.
Recipe from: Womans Day/December 18, 1979 copyright
1979 by Rawson, Wade Publishers, Inc. Reprinted by
permission of Rawson, Wade Publishers, Inc. From
Christmas Cookies and Candies by Barbaara Myers.

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Title: CHOCOLATE MINIROLLS
Categories: Candies
Yield: 4 servings

1 oz Baking chocolate
1 tb Butter or margerine
1/2 c Corn syrup
1/2 ts Vanilla
1/3 c Instant nonfat dry milk
Powder
1 1/2 c Confectioners’ sugar
Confectioners’ sugar

1. Combine chocolate and butter and melt over hot water, stirring until
mixture is smooth and well blended. Stir in corn syrup and vanilla.
Remove from heat. Add milk powder and sugar, mixing together until
it is hard to stir.
2. Place mixture on a smooth counter top that has been lightly sprinkled
with sugar. Knead until smooth and easy to roll out. Divide mixture
into 4 parts.
3. Shape each part into a 12″ long roll. Cut rolls into 2 inch lengths.
Wrap each candy individually in plastic wrap. Store in refrigerator.
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Title: Blueberry Peach Coffee Cake
Categories: Pies
Yield: 3 Servings

1.00 pk Duncan Hines blueberry
Muffin mix
1.00 lb Can sliced peaches
0.25 c Sugar
0.25 c Flour
0.50 ts Cinnamon
2.00 tb Butter

Preheat oven to 400 degrees. Wash blueberries and drain peaches.
Spread fruit on paper towels. In a small bowl, combine sugar, flour,
cinnamon. Cut in butter and set aside. Mix muffin batter as directed
on label EXCEPT do not fold in blueberries. Spread batter in a
greased 8 inch square pan. Top with drained blueberries and peaches.
Sprinkle cinnamon mixture over the fruit and bake at 400 degrees for
25 minutes. Randy Rigg

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Mocha Chip Cookies

Recipe By : Ellen Schorr
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces semisweet chocolate chips
1 1/4 cups all purpose flour
1/2 cup butter, cut into 8 pieces, room temperatur
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 egg, beaten to blend
2 teaspoons instant coffee crystals

Preheat oven to 350 degrees F. Melt 1/2 cup of the chocolate chips in top
of double boiler over barely simmering water. (I used the microwave oven).
Transfer to food processor. Add all remaining ingredients except unmelted
chocolate chips, blend well, about 20 seconds. Stir in remaining chips.
Drop by heaping tablespoon onto ungreased baking sheets. Bake until set,
about 15 minutes. Cool on cookie sheet about 2 to 3 minutes, then transfer
to rack. Serve at room temperature.

Hope you enjoy!

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Title: VIENNESE COOKIES – GWHP32A
Categories: Cookies, Ethnic, Desserts
Yield: 1 servings

1 c Pecans
1/2 ts Cloves
1 c Brown sugar
2 pn Lemon rind 1"x2″
2 1/2 c Flour
4 Eggs
1 c Sweet chocolate chips
1 ts Salt
1 c Butter; softened
1/2 ts Cinnamon

MAKES 7 DOZEN COOKIES PREHEAT OVEN TO 400 DEGREES CHOP
PECANS. ADD FLOUR AND CHIPS. GRATE LEMON INGREDIENTS
IN MIXER OR PROCESSOR. POUR INTO FLOUR MIX AND MIX
TOGETHER WELL. DROP BY TEASPOONFULS ON UNGREASED
BAKING SHEET. BAKE 6 TO 8 MINUTES UNTIL LIGHTLY
BROWNED.

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Title: Vegetarian Burgers
Categories: Vegetarian
Yield: 6 patties

1 Celery stalk
1 sm Onion
1 Scallion
1 Garlic clove
1 c Cooked barley, drained (or
-substitute cooked brown
-rice or cooked cracked
-wheat
1 c Slightly cooked chick peas,
-drained (canned is fine, or
-substitute cooked navy,
-pinto or soy beans)
1/2 c Instant uncooked oatmeal
1/8 t Salt
1 t Paprika
1/2 t Dried basil
2 tb Soy sauce
1/4 t Ground black pepper
Olive oil as needed

In a blender, finely chop celery, onion, scallion and garlic OR dice
them by hand finely. Set aside.

In a large mixing bowl, combine the barley, chick peas, oatmeal, salt,
paprika, basil, soy sauce and pepper. Mix them thoroughly with a
wooden spoon or with your hands. Add the chopped celery, onion,
scallion and garlic to the barley mixture and mix again.

Shape into six burgers. Heat olive oil in a nonstick skillet. Add
burgers and brown 5-7 minutes on each side. Or bake the patties at
350’F. on a lightly oiled cookie sheet for 25 minutes.

Serve on a hamburger bun with sprouts and tomato slices or ketchup.

Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat;
(0.7 grams saturated fat); 4.5 grams protein; 20.5 grams
carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.

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Title: Pizza Monster
Categories: Pizza
Yield: 4 servings

1 Boboli Italian Bread Shell
-(12")
1 Boboli Pizza Sauce Pouch
-(5 oz)
Hormel Pre-Sliced Pepperoni
8 oz Shredded Mozzarella Cheese
1/4 c Green pepper strips
3 Mushrooms
1 Black olive

Spread Boboli Pizza Sauce on Boboli Italian Bread Shell. Place Hormel
Pepperoni Slices on Sauce. Sprinkle with cheese. Use scissors to cut
Hormel Pepperoni and other ingredients to create monster face for your
Pizza Moster. Bake on ungreased baking sheet at 450’F. for 8-10
minutes.

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Title: Corn and Bean Pudding
Categories: Diabetic, Side dishes, Beans
Yield: 6 servings

1 ts Canola oil 1/2 ts Salt
1 sm Onion, finely chopped 4 dr Hot pepper sauce
2 Eggs 2 c Cooked kidney or
brown beans
1 c Milk 14 oz Can cream-style corn

This recipe is suitable for a gluten-free diet.

Heat oil over medium heat in a small nonstick skillet. Cook onion,
stirring occasionally about 4 minutes or until translucent.

In 6 cup casserole sprayed with nonstick coating, beat eggs, milk,
salt and hot pepper sauce until smooth. Stir in beans, corn and
cooked onion. Mix well.

Place casserole in larger pan. Pour enough hot water into larger pan
to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir
mixture and bake 20 minutes longer or until tester inserted near
centre comes out clean.

1/6 recipe – 181 calories, 1 1/2 starch, 1 protein choice 3 grams
total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein,
29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high
fibre.

Tex-Mex variation: Add 1/3 cup chopped papper or 2 tsp chopped
pickled jalapeno pepper.

Adapted from Full of Beans by V. Currie Kay Spicer 1993 ISBN
0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont. L0P 1B0
Shared but not tested by Elizabeth Rodier Feb 94.

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Title: Shitake-Nettle-Tofu Quiche
Categories: Herbs, Quiche, Egg, Weed
Yield: 10 servings

1 oz Dried shitake
1 c Warm water
2 Baked pie shells
6 c Nettle tops
1 lb Tofu
1 Onion, cut into crescents
4 tb Olive oil
2 c Milk
3 Eggs
1 tb Tamari

Soak shitake in warm water. Rinse nettles; cook in water to
cover until tender; drain immediately. Saut, onion (and some
garlic if you wish) in half of olive oil until partly soft.
Slice the softened shitake and saut, with onion for 3 minutes.
Cut tofu in small cubes; saut, with shitake, rest of oil, and
onion for 4 minutes. Remove from heat; stir in cooked nettle;
put in prebaked crusts. Bake at 350oF for 40-50 minutes, until
center is set. Decorate with sprigs of nettle and spring
flowers and serve.

Collected from the Int’l Fido Cooking Echoes

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