Archive for January, 2012
Spaghetti and Meatball Sauce
This recipe is inspired by one that my husband’s Grandma Lil makes. She shared her recipe with me in 1994 when we were stationed at Ft. Polk, Louisiana. I like to make a big batch and freeze some for later, but it can easily be cut in half.
Ingredients:
- 2 lb hamburger
- 1 pkg Italian sausage
- 4 – 28 oz cans crushed tomatoes
- 2 – 15 oz cans tomato sauce
- 4 cloves garlic, minced
- 2 onions, chopped
- 2 tsp salt
- 1 tbs oregano
- 1 tsp basil
- 1 tsp thyme
- 2 bay leaves
Put tomatoes, garlic, onions, salt, oregano, basil, thyme, and bay leaves into large slow cooker. I use a Nesco 12-Qt oven set at 225°. Allow to cook for several hours.
About an hour before you want to serve crumble in the raw hamburger and stir.
Scoop the Italian sausage into small (1 tbs) meatballs and add to cooker. Leave resting on the top to cook.
Stir in the meatballs and serve over pasta.
Roasted Rice
My mom has been making this recipe for about 50 years. She made me a family cookbook quite awhile ago and this is one I turn to time and time again. I’m going to include the original instructions followed by any changes I make.
Ingredients:
- 1 cup white rice
- 3 chicken bullion cubes
- 1/4 cup chopped onion
- 1 tsp celery salt
- 1/4 cup margarine
- 2 1/2 cups water
Spread rice on a cookie sheet. Roast at 375°, stirring occasionally, until golden brown. I always put it in a skillet on the stove at medium-low heat and stir until it’s opaque to light brown. Whichever way you do it be careful not to scorch it.
Combine remaining ingredients and add rice.
Bake at 350° for 30 minutes. You can also use a steamer or whatever method you use for cooking rice. I use a microwave with a simmer function.
Here is the finished product. It has a great flavor and I think the roasting in the oven (or skillet) gives it a nice light texture.
The Cooking Cobb 