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Spaghetti Sauce
         (This recipe is to save my friend Mik from ketchup on spaghetti *giggles*)
 
1 Jar or can Spaghetti sauce 1 can tomato soup
1 15oz. can Hunts Italian tom. sauce 1 8oz. can Hunts italian tom. paste
1 16oz. can whole tomatoes 3 italian sausage links or 1/4 lb crumbled
3 cloves of garlic 1 can mushrooms 
1 bay leaf 1 lb lean ground beef
1 med yellow onion, chopped 1/4 tsp oregano 
1/4 tsp. basil  enough olive oil to saute
cooked vermicelli or thin spaghetti garlic bread

 
I cook this in the crockpot overnight or all day...if you cook it on the stove top watch it carefully =). Also, I dont like sweet italian sausage in this, i prefer hot italian sausage, it doesnt make the sauce overly spicey. You can substitute a can of italian tomato sauce for the can of whole tomatoes.  

Add all of the liquid ingrediants to the crockpot, add the oregano, basil and bay leaf.  Mush up the tomatoes between your fingers into the crockpot. Saute the onion, garlic, and mushrooms in the olive oil and add to the sauce.  Cook up the ground beef and stir in the tomato paste and one can of water making a thick mixture.   Add to the crockpot. Cook up the italian sausage, if you use links remove them from the casing =)...add to the crockpot. The longer you cook this the better it tastes.  Serve over the vermicelli (duh *s*).  

This is  also a wonderful sauce to make lasagna with.  
If you delete the meats from this sauce it is excellent for chicken parmegian.  

To make a great garlic bread just brush your butter/garlic mixture on your bread then sprinkle it with romano and parmegian cheese...bake at 350 degrees on a cookie sheet or pizza pan and enjoy =)

 
    

Chicken Flautas

4 Tbsp. Butter 1/4 C. flour
2 Tbsp. finely diced onion 1 Tbsp. Salad oil
1/8 tsp. paprika Salt & Pepper to taste
1 C. cooked, diced chicken 2 Tbsp. Lime or lemon juice
1/2 C. chopped black olives Oil for frying
12 corn tortillas toothpicks

In a saucepan heat butter, add flour and stir, saute onions, add oil. Stir in seasonings, lime juice, and black olives. Heat for 2 mins, then add diced chicken. Stir in small amounts of hot water as needed to keep mixture moist. Mixture should be slightly dry for filling. Set aside covered for a few mins. Place in bowl and mix well.

Heat oil in a deep fryer skillet. Fill corn tortillas with one Tbsp of the chicken mixture. Roll tortilla up snugly and hold in place with toothpick. Place in skillet and fry for 1 to 2 mins. Do both sides of the tortilla. Do not allow tortilla to become crispy fried, just browned and softened. Fry several tortillas at a time. Set quick-fried tortillas in a bowl with paper towels and remove the toothpicks.

Serve with Sour Cream Sauce:
2 Tbsp. sugar
1/4 tsp. salt
dash Cayenne pepper
1 C. sour cream
2 Tbsp. Lime or lemon juice
1 Tbsp. minced pimiento

Make the sauce after the flautas are cooked. In a bowl, mix sugar, salt and pepper into a cup of sour cream, add juice and pimientos. Whip until fluffy. Spoon over hot flautas, two flautas per plate. Serve with refried beans.


Linguini and Clam Sauce

2  6 oz. cans minced clams 1/4 C. butter
1/4 C. olive oil 3 cloves of garlic
1/4 C. chopped parsley 1/4 tsp. dried oregano
1/4 tsp. dried basil 1/8 tsp. pepper
ground red pepper 8 oz. pkg. linguini

Drain the clams, reserving the liquid, set aside. Heat butter and oil until butter melts, add garlic and saute for 3 mins. Mix parsley, oregano, basil and black pepper together, pour into pan and stir. Pour in liquid from clams. Cook on high 1 min or until it boils. Reduce to low and simmer uncovered for 5 mins. Add clams and cook over medium heat 3 mins. This dish is quick to make but it tastes like you spent hours on it. I put the linguini in a serving dish and pour the sauce over it and serve it that way.  Serve with garlic bread.


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