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Sunday, February 23, 2014

A Great Spaghetti Dinner

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~
(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.
  • 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!

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