Jo Mama's World Famous Spaghetti by Sharlene~W My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted a recipe for Jo Mama's World Famous Lasagna #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! ingredients: 2 lbs Italian sausage (mild or hot) 1 small onion, chopped 3-4 cloves garlic, minced 1 (28.00 ounces) can diced tomatoes 2 (6.00 ounces) cans tomato paste 2 (15.00 ounces) cans tomato sauce 2 cups water (For a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1/2 teaspoons brown sugar 1 teaspoon salt 1/4-1/2 teaspoon crushed red pepper flakes 1/4 teaspoon coarsely ground black pepper 1/4 cup red wine (a good cabernet!) 1 lb thin spaghetti parmesan cheese directions: 1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir. 2. Add onions and continue to cook, stirring occasionally until onions are softened. 3. Add garlic, tomatoes, tomato paste, tomato sauce and water. 4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5. Stir well and barely bring to a boil. 6. Stir in red wine. 7. Simmer on low, stirring frequently for about an hour. 8. Cook spaghetti according to package directions. 9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
and even the president loves comfort food (however he should show more respect towards his mother...hmmmm.... :dis: :dis: :dis: :dis: ): In the book, President Bush describes his love of "comfort food" - home-made chicken noodle soup and sandwiches on freshly-baked bread. When Mrs O'Neill asked what comfort food his mother Barbara Bush cooked, George Bush replied bluntly: "You got to be kiddin'. My mother never cooked. The woman had frostbite on her fingers. Everything (was) right out of the freezer."
Kahlua Fudge Brownies From Famous Dave's Backroads and Sidestreets by Dave Anderson ingredients: 1 1/2 cups flour 1/2 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips 2/3 cup unsalted butter, softened 1 tablespoon vanilla extract 2 cups sugar 1/3 cup peanut oil 1/4 cup espresso powder 4 eggs 1 cup chopped pecans 1/4 cup Kahlua directions: Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries. Yield: 10 to 12 servings
here are america's favorite comfort foods along with a slight warning from the food police: Today's Special: Stress, Anxiety, and Comfort Food Cravings By Marilyn Helton So what exactly are Comfort Foods? They are feel-good, hearty foods that are both nourishing and nurturing. They are frequently craved in moments of unhappiness, and, interestingly enough, during times of celebration. Comfort foods are what we ate at Grandma's house, after a long day at school, or what Mom served when we were sick. As adults, we relish flavors from the comforting past. These foods take us back to a time when life was easier and someone else made the hard decisions. But Foreyt is less inclined than Polk to see any positive message in the survey's findings. "It's true that about 80 percent of the country hasn't been affected, but if 20 percent are eating more high-fat, high-calorie foods, that's still over 56 million people. And I'm shocked that we're still seeing the effects now, over two months after the [Sept. 11th] attacks." Both Foreyt and Polk warn that any move toward foods that are higher in fat and calories should be a temporary one. If such foods take up a significant part of the diet, they say, serious health implications may arise down the road, including heart disease, cancer, stroke, obesity, and diabetes. America's favorite comfort foods (in alphabetical order, not necessarily by choice) are: Beef Stew Chicken Pot Pie Chicken Soup Chili Chocolate Chip Cookies Franks and Beans Grilled Cheese Sandwich Hamburger and Fries Lasagna Macaroni and Cheese Meatloaf and Mashed Potatoes Pizza Rice Pudding Spaghetti with Tomato Sauce Warm Apple Pie with Ice Cream In response to this turn to less healthy foods, the American Institute for Cancer Research has created a new Comfort Foods brochure that explains how Americans can prepare these traditional favorites and still keep their diet resolution to eat more healthfully. It's full of great information on the New American Plate, Proportion, Portion Sizing and has nine Comfort Food Recipes, each with a nutritional analysis. You'll also get menu plans and guidelines for adjusting your own comfort food recipes with healthy substitutions. You can order a copy of AICR's Comfort Foods brochure online. Yum ~ It makes me hungry just thinking about some of these goodies! I couldn't believe that this "list of favorites" had reduced chocolate to the mere taste of a chip in Chocolate Chip Cookies. And how could anyone live without Bread Pudding or my Mom's Lemon Pudding Cake? In all fairness, I've added them to my own list of Favorite Comfort Foods (made healthier, of course), in this month's "Recipes From Marilyn." Until next month, try to stay centered and consider each day a gift.
here's two beef stew recipes. one from ladie's home journal and one from that's my home. Old-Fashioned Beef Stew Source: Ladies' Home Journal Ingredients • 2 teaspoons minced garlic • 1-1/2 teaspoons salt • 2 pounds round steak cut into 1-inch cubes • 3 cups finely chopped onions • 1/2 teaspoon dried thyme • 1/2 teaspoon freshly ground black pepper • 2 tablespoons tomato paste • 1 pound carrots, cut into 1-inch pieces • 3 cups celery, cut into 1-inch pieces • 1 pound mushrooms, trimmed • 1 pound small white onions, peeled Directions 1. Heat oven to 325 degree F. With the flat side of a large knife, crush the garlic with salt to form a paste. Combine the garlic paste with beef, chopped onions, thyme, and pepper in a large, heavy Dutch oven. Cover and roast 1-1/2 hours. 2. Stir in tomato paste, carrots, celery, mushrooms, and small onions. Cover and roast until beef and vegetables are tender, 1 to 1-1/2 hours more. Makes 6 servings. Beef Stew (from that's my home) ingredients 1 1/2 lbs. stew beef from chuck roast 1 t. salt 1/2 t. pepper 2 T. oil 1 medium onion chopped 1 celery rib 4 carrots sliced 4 potatoes cubed 4 C. beef broth 1/2 C. corn 1/2 C. peas frozen directions Brown stew beef in a dutch oven, in the oil, small batches at a time. Add onion and cook 3 minutes. Add celery, carrots, potatoes, salt, pepper and beef broth. Place in oven at 350°F. for 1 hour. Add peas and corn. To thicken add 5 T. flour to 1/2 C. water. Add thickening right after peas and corn. Stir to blend. Bake another 15 minutes. Serves 4 - 6
chicken pot pie 1 chicken, cooked in water with celery and onion and boned (reserve broth) 1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes 3 potatoes, peeled, cubed and cooked 2 hard-boiled eggs, sliced (optional) Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional) Sauce: 1/2 stick margarine 1/3 cup flour 1 pint chicken broth 1 can Cream of Chicken Soup 1 cup milk melt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk. Topping: 1 cup self-rising flour 1 stick margarine, melted 1 cup milk Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary. Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.
Kenniston Hill Inn Bed and Breakfast Specialty Recipe Philadelphia Style Chicken Soup Ingredients 1 small onion, peeled and finely diced 1/2 carrot, peeled and finely diced 3 stalks of celery, finely diced 20 medium mushrooms, sliced 1/2 pound butter 3/4 cup flour 1-1/2 quarts chicken stock 1 to 2 pounds cooked, boned chicken meat 1 cup sour cream 1 teaspoon curry powder dash of salt and pepper In a thick-bottom pot saute onion, carrot, celery, and mushrooms in butter on medium heat. While sauteing, stir constantly until onions are translucent. Lower heat and add flour. Stir the flour until a roux forms. Simmer on low heat for about 2 minutes, stirring occasionally so it doesn't stick. Add chicken stock and stir until roux and stock are completely mixed. Add the chicken meat, sour cream, curry powder, and salt and pepper to taste. Simmer for about 30 minutes, stirring occasionally. Serves:10
this recipe won a 1996 chili cookoff contest (check out how he uses prunes in this thing....never, ever have seen that done. also note how he layers his seasonings.): Bob Plager's Pools Brew Chili 2 pounds chuck tender roast, trimmed of fat and gristle and cut into small cubes Vegetable shortening, such as Crisco, for browning meat 1 14-ounce can beef broth 1 14-ounce can chicken broth 1 8-ounce can tomato sauce 2 pitted dry-pack prunes Water if required Spice mix #1: 1 tablespoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons beef granules 1 teaspoon chicken granules ½ teaspoon salt 1 tablespoon chili powder Spice mix #2: 2 teaspoons cumin ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ½ teaspoon salt 4 tablespoons chili powder Spice mix #3: 1 tablespoon chili powder 1 teaspoon cumin Salt to taste In a heavy medium-sized pot, brown the meat in a small amount of vegetable shortening over high heat. Drain off excess shortening. Add beef broth, chicken broth, tomato sauce, prunes, and spice mixture #1. Bring to a boil, lower heat, cover the pot, and cook approximately 2 hours. Remove prunes and add water if necessary. Cook mixture longer if meat is not yet tender. Thirty minutes before turn-in (or before serving), add spice mixture #2 and cook over low heat. Fifteen minutes before turn-in (or before serving), add spice mixture #3 and continue cooking over low heat. Salt the chili to taste and serve hot. Yield: 4 Texas-sized servings. oh why not one more....here's a 1986 chili cookoff winner: Dorene Ritchey's 5-R Chili 2 pounds Cubed or coarsely ground boneless, trimmed beef (chuck or shoulder arm preferred) 1 tablespoon Vegetable shortening 1-½ teaspoon Hot sauce 8 oz. Tomato sauce 2 Beef bullion cubes 2 Jalapeño peppers, skin surface slit 6 tablespoons Chili powder (or to taste) 4 teaspoons Ground cumin 1 tablespoon Onion powder 1 teaspoon Garlic powder ½ teaspoon Salt ½ teaspoon White pepper 3/8 teaspoon Cayenne ¼ teaspoon Oregano 1/8 teaspoon Crushed bay leaf Cook meat over medium heat in melted shortening until meat is gray in color. Add hot sauce, tomato sauce, bullion cubes, 1 jalapeño and water to cover. Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in juice and discard pulp and seeds. Mix together chili powder, cumin, onion, garlic, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions. Add one portion spice mixture and remaining jalapeño. Continue to cook for one hour adding water as needed. Remove jalapeño, squeeze juice into chili and discard pulp and seeds. Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed. Add remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)
here's and all-recipe's chocolate chip cookie winner that was good enough to be featured in their cookbook: Absolutely Sinful Chocolate Chocolate Chip Cookies Submitted by: Marsha "This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty." Yields 2 dozen. Avg. Member Rating: ***** • 96 Ratings • 72 Reviews 2 1/2 (1 ounce) squares unsweetened chocolate 1/2 cup butter 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups white sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup sour cream 2 cups semisweet chocolate chips 1 Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside. 2 In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Makes 24 servings
now this is what i call some serious franks and beans: bacon wrapped franks with beans recipe 8 frankfurters 8 strips lean bacon 2 tbs molasses 2 tbs prepared mustard 2 tbs cider vinegar 2 16oz cans kidney beans Wrap each hot dog with bacon strip. Place in cold skillet and turn heat high. Cook until bacon is crisp all over, turning franks carefully. Remove and keep them hot. Pour off most of fat. Mix molasses, mustard, and vinegar. Stir into kidney beans. Mix well. Pour into skillet. Cook over medium heat until hot and slightly thickened. Place franks on top and continue to heat 5 minutes. Serves 4. oh yeah.....one more for franks and beans Title: Frank & Bean Bake Yield: 6 Servings Ingredients 1 cn (29oz) pork and beans 1/2 c packed brown sugar 2 tb vinegar 1/2 c catsup 1 cn durkee french fried onions- 1 divided 1 lb frankfurters Instructions Combine beans, brown sugar, vinegar, catsup and 1/2 can of the onions in 12x8 inch baking dish. Arrange frankfurters down center of baking dish, gently pressing them into bean mixture. Cover with foil and bake in preheated 375F oven 45 minutes or until heated through. Top with remaining 1/2 can onions. Bake, uncovered, 3 minutes or until onions are golden brown. Source: Favorite Recipes.
