My Favorite Recipes

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Pasta

Brown ground beef in a large pot or skillet along with a 1 or 2 tbs Olive oil, onion and chopped garlic.  Breakup the ground beef as it cooks to form small pieces.  Cook until meat redness just disappears and onion is transparent. If necessary, drain off excess fat.  If you use Chuck or Sirloin, there should be no excess fat. Add remaining ingredients including two tomato paste cans filled with water.  Rinse crushed tomato can with 1/4 can water and pour into mix.  Simmer slowly for at least an hour.  Stir often to prevent burning the bottom.

Brown ground beef in a large pot or skillet along with a 1 or 2 tbs Olive oil, onion and chopped garlic.  Breakup the ground beef as it cooks to form small pieces.  Cook until meat redness just disappears and onion is transparent. If necessary, drain off excess fat.  If you use Chuck or Sirloin, there should be no excess fat. Add mushrooms and sauté for 5 - 10 minutes. Add remaining ingredients including two tomato paste cans filled with water.  Rinse crushed tomato can with 1/4 can water and pour into mix.  Simmer slowly for at least an hour.  Stir often to prevent burning the bottom.

Prepare the Basic Sauce then add the meatballs.  You may need to simmer a little longer in order to enable all of the flavors to mix. 

Brown ground beef in a large pot or skillet along with a 1 or 2 tbs Olive oil, onion and chopped garlic.  Breakup the ground beef as it cooks to form small pieces.  Cook until meat redness just disappears and onion is transparent. Add Anise seed to the ground beef as it cooks. If you have a very large skillet, you can cook the sausage along with the ground beef.  I like to cook the ground beef on one side and the sausage on the other side of a 14 inch skillet and mix them together as the ground beef begins to brown. If  you don't have the large skillet, you will need to cook the sausage in a separate pot or skillet and combine everything later..

If necessary, drain off excess fat.  If you use Chuck or Sirloin, there should be no excess fat. Optionally, add mushrooms and sauté for 5 - 10 minutes. Add remaining ingredients including two tomato paste cans filled with water.  Rinse crushed tomato can with 1/4 can water and pour into mix.  Simmer slowly for at least an hour.  Stir often to prevent burning the bottom.

Add 1 TBS Olive Oil to water in a large pot. Cover and bring to a boil. When boiling rapidly, remove cover and add Linguini. Bring back to a boil and cook for 10 minutes (4 if fresh). The Linguini should be al Dante (soft but not over cooked). Drain the Linguini and serve with Sauce over the top.

6		Eggs
1	cup	Flour
6	whiskey glasses	Milk
pinch		Salt

2	lbs	Ricotta
2		Eggs
1/4	lb	Grated Mozzarella
1/4	cup	Grated Romano
		Salt and Pepper
		Parsley

Heat Olive oil in a sauce pan. Add Garlic and sauté for a few seconds. Add the butter and melt on low heat. Add Clam meat, Clam Juice, Parsley and Crushed Red Pepper. Simmer over low heat while preparing Linguini. Serves 2.

Heat Olive oil in a sauce pan. Add Garlic and sauté for a few seconds. Add the butter and melt on low heat. Add Shrimp, Water, Parsley and Crushed Red Pepper. Simmer over low heat while preparing Linguini. Serves 2.

Heat Olive Oil in a large frying pan and then sauté Liver and Onions until Onions are golden brown. Add remaining ingredients and simmer about 1/2 hour and serve over Linguini.

1 1/2	lbs
1	-	15 oz can tomato sauce plus
		1/2 can water
1/2	onion	Chopped
2	pkg	Lowery spaghetti sauce w
1/2	ring	Smoked sausage

1	large	Can whole tomatoes, 1# 18 oz
small	onion	Quartered
1	can	Tomato paste
1	can	Water in paste can
1	Tbsp	Sugar
Salt	and	Pepper, 1 tsp each

Brown Meat in a skillet with Garlic and then remove excessive grease. To remove grease, move skillet to the sink and tilt to one side. Push the meat to the upper side with a spoon to allow the grease to drain to the lower side (over the sink). Use the spoon to dip out the excessive grease into the drain. Return the skillet to the stove and add the Onions, Mushrooms and Cream of Chicken Soup. Allow to simmer over low heat while preparing the Egg Noodles or rice according to package directions. About 5 minutes before serving, stir in the Sour Cream. Serve over a bed of Egg Noodles or Rice. Serves 4-6

Heat Olive oil in a sauce pan. Add Garlic and sauté for a few seconds. Add the butter and melt on low heat. Add Clam meat, Clam Juice, Parsley and Crushed Red Pepper. Simmer over low heat while preparing Linguini. Optionally, stir in thickening to sauce several minutes before serving. Serves 2.

Written by:     Don Williams, Sylvia, Ruth & Jerry Dixon