Slow-Cooked Spaghetti Sauce ala
~DKBB~
(original
recipe by Shelley McKinney in Taste of
Home Best of Quick Cooking 2009)
½ lb. ground beef
½ lb. bulk Italian sausage
1 medium onion, chopped
¼ to ½ cup garlic snapes, chopped (optional)
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 to 2 cans (4 oz. each) mushroom pieces
1 bay leaf
1 Tbsp. brown sugar
4 garlic cloves, minced (use 3 garlic cloves if also
using garlic snapes)
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
- Brown hamburger and sausage until meat is no longer pink; drain.
- Sauté onion and garlic snapes in a small amount of olive oil.
- Combine remaining 11 ingredients in crock pot and stir well.
- Add in browned meat and sautéed onion and garlic snapes, stirring well.
- Cover and cook on low for 7 to 8 hours or until heated through; discard bay leaf.
- Serve over hot spaghetti.
Oregano Herb Bread for the Bread
Machine
ala ~DKBB~
ala ~DKBB~
(original recipe
from The Big Book of Bread Machine Recipes)
1⅔ cups water (a little hotter than the hottest tap water)
3 Tbsp. olive oil
⅔ tsp. sugar
¾ tsp. salt
¼ to ½ tsp. garlic powder (optional)
1¾ tsp. parsley, dried
1¾ tsp. thyme, dried
1⅓ Tbsp. oregano, dried
3½ cups bread flour
½ cup dry milk powder
2 tsp. yeast
Makes 1 large loaf.
Makes 1 large loaf.
- Place all ingredients in the order listed in the bread machine. Set machine to Basic cycle, Medium crust.
- Bread is delicious cut into strips, buttered and sprinkled lightly with garlic salt, then baked in the oven at 425° for 10 minutes.
Leftover bread makes fantastic croutons!