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Pasta |
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HOMEMADE NOODLES
3 egg yolks
1 egg
3 tblsp cold water
1 tsp salt
2 cups flour
Beat egg yolks and egg until very light; beat
in water and salt. Stir and work four in with the hands to make a
stiff dough.
Divide into three parts. Roll each part out on
a cloth covered board as thinly as possible, paper thin. Place each
piece of dough between towels until partially dry (it will look like
a chamois skin.)
Roll each piece up like a jelly roll and cut
with a sharp knife to make strips 1/8" wide for fine noodles,
1/2" wide for broad noodles. Shake out the strips and let them
dry before cooking. Makes 6 cups.
To cook, break noodles into smaller pieces and
add to 3 quarts boiling salted water 12 to 15 minutes or until tender.
GWEN'S
SPAGHETTI & MEAT SAUCE
Spaghetti Sauce:
2 tbsp vegetable oil
2 - 3 lb lean ground beef
1 large onion, chopped
1 clove garlic, minced or 2 tsp garlic powder
½ cup celery, finely chopped
1 green pepper, finely chopped
2 (19 oz) cans chopped or crushed tomatoes
2 (10 oz) cans tomato soup, undiluted
2 (10 oz) cans mushrooms, stems & pieces
plus juice
2 tbsp chili powder
1 tbsp Italian seasoning
2 tsp oregano
2 tsp salt
2 tsp pepper
In large skillet, cook onion & celery in
hot oil until almost tender. Add green pepper and garlic &
continue cooking until tender. Brown meat in another skillet,
drain off excess fat. Add meat to onion mixture. Add
remaining ingredients and stir thoroughly. Taste, add more seasoning
if necessary
Put the ingredients in an oven proof roasting
pot, cover and let bake in a 350 F. oven for
1 ½ - 2 hours, stir once or twice
during this time.
Serve over hot cooked spaghetti. Garnish with
Parmesan cheese, if desired.
NOTE: One pound of spaghetti will serve
4 to 6 as a main dish with sauce.
Freezes very well.
This recipe is very versatile. I use it for
Lasagna, Manicotti, or mix it with macaroni.
I have also used the leftover sauce by adding
a bit more chili powder, 1 can kidney beans & 1 can pork &
beans & make chili.
Why not get carried away & make a double
or triple batch.
THIS RECIPE FREEZES WELL
Store in airtight containers.
LEFTOVER
SPAGHETTI CASSEROLE
2 large onions, cut in half & slice lengthwise
½ cup green pepper, sliced
1 can cream of mushroom soup, undiluted
1 can mushrooms, stems & pieces plus juice
3 chicken bouillon cubes
Flour, for thickening
Water
Leftover spaghetti
Saute the onion & green pepper in a bit of
vegetable oil. Add the soup, mushrooms, mushroom juice & bouillon
cubes. Stir well. Mix flour with water to make a soft
paste & add to onion mixture. Heat until slightly thickened.
Pour over warmed spaghetti, stir to thoroughly mix.
Put in a buttered casserole dish & bake at
350 degree F. for about 20 - 30 minutes.
OVEN BAKED SPAGHETTI
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon butter or margarine
1 (14 oz) can tomatoes, cut-up, with liquid
1 (14 oz) can mushrooms, drained
2 tsp oregano
1 lb ground beef, cooked and drained
6 oz. spaghetti, cooked and drained
8 oz (2 cups) shredded Cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Saute onion and green pepper in large skillet.
Add tomatoes, mushrooms and oregano. Brown the ground beef, drain off
excess fat & add to skillet. Simmer 10 minutes. Layer 1/2 of
spaghetti noodles in greased 9 x 13 " baking dish. Top with 1/2
of vegetable mixture and 1/2 of Cheddar cheese. Repeat layer. Top
with mushroom soup and water mixture and Parmesan cheese. Bake
uncovered at 350 for 30 - 35 minutes, or until hot. Makes about
6 servings.
BAKED MACARONI &
CHEESE CASSEROLE
2 cups cooked macaroni
1 med onion, chopped
1/2 med green pepper, chopped
3 heaping tbs butter
3 heaping tbs flour
1/2 cup milk
1 can cream of mushroom soup (undiluted)
6 slices cheddar cheese
1/2 - 1 cup Bread crumbs
1 tbs melted butter
Cook macaroni according to package directions.
Saute onion & green pepper till tender.
Melt butter in a saucepan, add flour and stir,
add milk to make a cream sauce, stir until thickened adding more milk
if necessary. Add the mushroom soup, stiring well .
Mix macaroni & cream sauce together.
Pour into a buttered square ovenproof dish, Sprinkle with the
onions/green pepper mixture. Top with cheeses slices.
Mix bread crumbs with melted butter.
Bake covered for 15 - 20 minutes at 350
degrees. Remove from oven and top with buttered bread crumbs,
return to oven (uncovered) for anoher 10 minutes or till the bread
crumbs are delicately browned. Serves 6.
LEFTOVER
SPAGHETTI WITH MEATBALLS
Meatballs:
1 - 1½ lb. Lean ground beef
½ cup fine bread crumbs
½ tsp salt
½ tsp pepper
½ tsp garlic powder
2 eggs
2 tbs vegetable oil
Mix above ingredients together and form into
balls. Brown the balls in a fry pan using the 1 tbs vegetable
oil, until balls are thoroughly cooked. Drain & set aside.
Leftover Spaghetti
Gwen's Spaghetti Sauce
Mix the leftover spaghetti with Gwen's
spaghetti sauce. Add the cooked meatballs and gently stir.
Bake covered in a 350 degree F. oven for about
1 - 1½ hour. Let stand for 5 - 10 minutes before
serving to allow the spaghetti to absorb the sauce.
ALSO SEE:
Manicotti
Almost
Lagagna
Lasagna
HINT: Cooking Rice
or Pasta?
- Add 1 to 2 tsp of oil,
butter or margarine to the water, this helps prevent the water from
boiling over.
- Add a
few drops of lemon juice to your pot of boiling rice, this will keep
the grains from sticking together.
- Spaghetti Sauce, To absorb the
acidic taste that comes with tomato sauce, drop a whole carrot into
the sauce while it simmers. Remove the carrot before serving the sauce!
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