| 1 Jar or can Spaghetti sauce | 1 can tomato soup |
| 1 15oz. can Hunts Italian tom. sauce | 1 8oz. can Hunts italian tom. paste |
| 1 16oz. can whole tomatoes | 3 italian sausage links or 1/4 lb crumbled |
| 3 cloves of garlic | 1 can mushrooms |
| 1 bay leaf | 1 lb lean ground beef |
| 1 med yellow onion, chopped | 1/4 tsp oregano |
| 1/4 tsp. basil | enough olive oil to saute |
| cooked vermicelli or thin spaghetti | garlic bread |
| I cook this in the crockpot
overnight or all day...if you cook it on the stove top watch it
carefully =). Also, I dont like sweet italian sausage in this, i
prefer hot italian sausage, it doesnt make the sauce overly spicey.
You can substitute a can of italian tomato sauce for the can of whole
tomatoes.
Add all of the liquid ingrediants to the crockpot, add the oregano, basil and bay leaf. Mush up the tomatoes between your fingers into the crockpot. Saute the onion, garlic, and mushrooms in the olive oil and add to the sauce. Cook up the ground beef and stir in the tomato paste and one can of water making a thick mixture. Add to the crockpot. Cook up the italian sausage, if you use links remove them from the casing =)...add to the crockpot. The longer you cook this the better it tastes. Serve over the vermicelli (duh *s*). This is also a wonderful
sauce to make lasagna with.
To make a great garlic bread just brush your butter/garlic mixture on your bread then sprinkle it with romano and parmegian cheese...bake at 350 degrees on a cookie sheet or pizza pan and enjoy =) |
| 4 Tbsp. Butter | 1/4 C. flour |
| 2 Tbsp. finely diced onion | 1 Tbsp. Salad oil |
| 1/8 tsp. paprika | Salt & Pepper to taste |
| 1 C. cooked, diced chicken | 2 Tbsp. Lime or lemon juice |
| 1/2 C. chopped black olives | Oil for frying |
| 12 corn tortillas | toothpicks |
| In a saucepan heat butter,
add flour and stir, saute onions, add oil. Stir in seasonings, lime juice,
and black olives. Heat for 2 mins, then add diced chicken. Stir in small
amounts of hot water as needed to keep mixture moist. Mixture should be
slightly dry for filling. Set aside covered for a few mins. Place in bowl
and mix well.
Heat oil in a deep fryer skillet. Fill corn tortillas with one Tbsp of the chicken mixture. Roll tortilla up snugly and hold in place with toothpick. Place in skillet and fry for 1 to 2 mins. Do both sides of the tortilla. Do not allow tortilla to become crispy fried, just browned and softened. Fry several tortillas at a time. Set quick-fried tortillas in a bowl with paper towels and remove the toothpicks. Serve with Sour Cream
Sauce:
Make the sauce after the flautas are cooked. In a bowl, mix sugar, salt and pepper into a cup of sour cream, add juice and pimientos. Whip until fluffy. Spoon over hot flautas, two flautas per plate. Serve with refried beans. |
| 2 6 oz. cans minced clams | 1/4 C. butter |
| 1/4 C. olive oil | 3 cloves of garlic |
| 1/4 C. chopped parsley | 1/4 tsp. dried oregano |
| 1/4 tsp. dried basil | 1/8 tsp. pepper |
| ground red pepper | 8 oz. pkg. linguini |
| Drain the clams, reserving the liquid, set aside. Heat butter and oil until butter melts, add garlic and saute for 3 mins. Mix parsley, oregano, basil and black pepper together, pour into pan and stir. Pour in liquid from clams. Cook on high 1 min or until it boils. Reduce to low and simmer uncovered for 5 mins. Add clams and cook over medium heat 3 mins. This dish is quick to make but it tastes like you spent hours on it. I put the linguini in a serving dish and pour the sauce over it and serve it that way. Serve with garlic bread. |