Homemade Spaghetti Sauce

2 pounds Italian Sausage 

2 tablespoons olive oil

1 Onion (chopped)

1 Red Bell Pepper (chopped)

1 Green Bell Pepper (chopped)

3 Cloves Garlic (minced)

12 Roma tomatoes (chopped)

2 small cans Tomato Paste

3 small cans Tomato Sauce

 

1 bay leaf 

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon dried parsley

1 teaspoon salt

1/4 teaspoon black pepper

Spaghetti Noodles

Parmesan cheese

 

 

1. In a large soup pot - brown Italian Sausage and crumble the meat into chunks. Drain grease.

2. Add olive oil, bell peppers, onion and minced garlic. Cook for 5 minutes, stirring frequently. Add chopped tomato and cook 5 more minutes, still stirring. 

3. Add tomato paste and tomato sauce. Fill empty cans with water and add to pot.

4. Add spices to the spaghetti sauce. Add salt and pepper. Stir well.

5. Cook on low heat for 1 1/2 hours. Stir often to keep spaghetti sauce from sticking to bottom of pan. (add more water if sauce becomes too thick)

6. Remove bay leaf and ladle sauce over spaghetti noodles. 
Top with Parmesan cheese.

 

Cowboy Casserole

 1 pound hamburger
 1 medium onion, chopped
 1 can (10.75-ounce) cream of mushroom soup
 1 (10-ounce) package frozen peas
 garlic powder, to taste
 pepper, to taste
 1 1/2 cups Cheddar cheese
 1 pound bag tater tots

1. Preheat oven to 325 degrees F.
2. Cook the hamburger with the onion in a skillet until the pink is gone.
3. Drain extra fat. Stir in the soup and peas.
4. Sprinkle generously with garlic powder and pepper.

Old Fashioned Chocolate Frosting

2 cups sugar 
1 1/4 cups milk 
1 heaping tablespoon powdered chocolate 
dash salt 
pinch baking soda 
1/2 stick margarine 
1 teaspoon vanilla 

In sauce pan mix sugar and chocolate.

 

 Then add milk, dash of salt and mix well.

 

 Set on stove on medium heat stirring frequently and let come 
to boil; add margarine and let come to boil and keep stirred.

 

 Let get to a good boil and add pinch of soda.

 

 Let boil until it comes to a soft ball stage stirring constantly.

 

 (I have a cup of ice water to drop in) When it is at soft ball stage, add vanilla. Remove from heat and beat until it gets to spreading consistency. Spread on cake. 

Lima Beans

1/2 lb dry lima beans (soaked overnight or 4 hrs) 
half a onion 
salt / pepper/ Lowry season salt (optional) 
2 pieces ham hock 
3-4 pieces smoke neck bone 
ham meat 


After rinsing beans, soak lima beans the night before or 4 hours 
(soaking beans delay cooking time), clean hamhock and neckbone 
removing excess fat.

 

 Place meat and lima beans together in pot. 

Cover with water making sure meat is completely covered in water.

 Add 
salt and pepper to taste ( be very light with seasoning because the 
meat makes its own salt).

 

Add onions. Allow to cook on Med / high for 3 hours stirring every 15-20 min.

 

 Then add the ham meat and reduce heat to Medium low allowing to cook an additional hour.

 

 Soup 
is done when thickness occurs and beans are tender enough for a fork 
to run clear through.