| Do you have a friend who has a new baby or
perhaps someone who is caring for a sick relative? Surprise them with a
spaghetti dinner. Load your basket with an 8 oz. package of spaghetti, a
jar of your homemade spaghetti sauce, fresh baked bread sticks, homemade
salad dressing, and the makings for salad (buy a bag of salad already
prepared, if you like). I like to keep some of the spaghetti sauce in
the freezer in case I need it quickly. Of course, you can use a jar of
commercial sauce in your basket, along with purchased bread sticks and
even purchased salad dressing. It is the thought that counts!
Spaghetti Sauce
3 lbs. ground beef
2-3 green peppers
2-3 onions, chopped
2 cloves garlic, minced
2 (28 oz.) cans tomatoes
2 (8 oz.) cans tomato sauce
1/2 tsp. oregano
1 1/2 tsp. salt
1/4 tsp. pepper
Brown beef in a large skillet; remove
meat to large cooking pot. In skillet, cook onions and peppers until
soft; transfer to meat in pot. Add rest of ingredients and bring to
boiling; lower heat and simmer one hour. Divide sauce into four
portions, about 3 cups each. To each portion, add one 15 1/2 oz. jar
commercial spaghetti sauce. Freeze. One portion is enough sauce for an 8
oz. package of spaghetti.
Warehouse Salad Dressing
1 med. grated onion
1 tsp. prepared mustard
1 tsp. salt
1 tsp. whole celery seed
1/3 c. white vinegar
1 c. salad oil
2/3 c. sugar
Mix all ingredients in a pint jar. Store
in refrigerator. Shake well before using. Yield: 1 pint.
Herb Stickles
1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
2 1/2 – 3 c. flour
1 T. sugar
2 T. chopped chives
1 T. chopped parsley
2 tsp. dill seed
1 1/2 tsp. salt
2 T. shortening, melted
1 egg, slightly beaten
Coarse salt
Caraway seed
In a large bowl, soften yeast in warm
water. Lightly spoon flour into measuring cup; level off. Add 1 cup
flour, sugar, chives, parsley, dill seed, salt, and shortening; beat 3
minutes at medium speed. By hand, stir in 1 1/2 – 2 cups flour to form
a stiff dough. Place in greased bowl. Cover loosely with plastic wrap
and cloth towel. Let rise in warm place until light and doubled in size,
30-45 minutes. Toss dough on floured surface until no longer sticky.
Divide dough into 4 parts. On floured surface, roll out 1 part to an
8-inch square. Cut into four 2-inch strips. Roll up along 8-inch side to
form bread sticks. Repeat with remaining 3 parts. Place on greased
cookie sheets. Brush with slightly beaten egg, sprinkle with coarse salt
and caraway seed. Let rise in warm place until light and doubled in
size, 20-45 minutes. Heat oven to 400 degrees. Bake for 15-18 minutes or
until golden brown. Makes 16 bread sticks. |
