HEARTY SPICY SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
2    Minced garlic
14 oz Can Tomato sauce
1/2 c  Red wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf oregano
1/2 ts Rubbed sage
1/4 ts Dried chilies
1 c  Cooked beef, or
Cooked pork, or
Cooked Chicken

Heat oil in a large saucpan set over medium heat. Add onions and garlic.
Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least 5
min.

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LIGHT - SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
2    Minced garlic
14 oz Can Tomato sauce
1/2 c  Red wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf oregano

Heat oil in a large saucpan set over medium heat. Add onions and garlic.
Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least 5
min.

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HOT SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 lb Ground chicken, or
1 lb Turkey
1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
14 oz Can Tomato sauce
1/2 c  White wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf Sage

Heat oil in a large saucpan set over medium heat. Add ground chicken or
turkey to pan along with onions. Stir frequently with a fork until meat
loses most of its pink color. Add Tomato sauce and white wine. Simmer or
5 minutes.

Add remaining ingredients. Saute for 2 minutes. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least
5 min.

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BASIC SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
2    Minced garlic
14 oz Can Tomato sauce
1/2 c  Red wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf oregano

Heat oil in a large saucpan set over medium heat. Add onions and garlic.
Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least
5 min.

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MOM’S SPAGHETTI SAUCE

Servings: 10
Ingredients:

1 ea 4 Quart Pot
6 ea To 8 Italian Sausages
- And/or
1 lb To 2 lb meat, ground beef
- or ground turkey
1/4 c  Vegetable oil
2 ea Large onions
5 ea To 6 cloves of garlic
2 cn Tomato paste small (6 oz.)
4 cn Tomato sauce (15 oz.)
2 tb Sweet Basil
2 tb Italian Seasoning
3 tb Parsley
1 ts To 2 ts salt (to taste)
1 tb Ground black pepper

You may make this sauce with meat or with sausage or both if you really
want to. The way you do it depends on what you want to do with it or what
you like.

For SAUSAGE start like this;

In your pot, brown sausages very well and remove from pot. Add 1/4 cup of
oil to pot, then the two large onions diced fine (not minced), and then add
five to six cloves of minced garlic (or to your taste) to oil dripping and
the onion. Very, very slowly brown onions stirring often. Do not let it
burn or the sauce will taste burned.

For MEAT start like this;

Add 1/4 cup of oil to pot, then the two large onions diced fine (not
minced), and then add five to six cloves of minced garlic (or to your
taste) to oil dripping and the onion. Very, very slowly brown onions
stirring often. Do not let it burn or the sauce will taste burned.

Add your meat and brown, breaking up the meat into the size you want to
eat.

Continue here;

Then to your pot add the two cans of tomato paste, and the four cans of
tomato sauce. Fill paste can (just one paste can) with water and rinse out
both paste cans. Add to pot. Fill sauce can (just one sauce can) with water
and rinse out all four sauce cans. Add to pot. STIR. If you Cooked the
sausages replace them into the sauce now. Add Sweet Basil, Italian
Seasoning and Parsley. STIR. Add black pepper and 1/2 to 1 tsp of salt.
STIR and TASTE. Add more salt if you would like.

Bring to a boil (uncovered) then turn down the heat and simmer for about
four (4) hours or until you can’t wait any longer. It’s best to cook the
sauce for at least two (2) hours to get the flavors to start to blend. STIR
every 30 minutes or so.

ENJOY!!

Entered by Dave Bustin

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JERRY ELLIOTT’S SPAGHETTI SAUCE

Servings: 4
Ingredients:

1/2 lb Hamburger
1/2 c  Sliced fresh mushrooms
3    Slices chopped bacon
1 ts Salt (or to taste)
1 ts Pepper (or to taste)
1/2 lb Italian sausage
1/4 c  Wine (or to taste)
1 tb Olive oil
1 ds Cinnamon (or to taste)
1 ds Ground cloves (or to taste)
1    Chopped onion
1    Chopped green pepper
1    6 oz can tomato paste
1    2.5# can Ital tomatoes juic
1    Bay leaf
1/2 ts Basil
Several cloves sliced garlic

Saute bacon and some onion in oil. Then add beef, sausage, green pepper
and the rest of the onion. Cook until meat is browned. Then add
mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1
hour. Add tomato paste and wine and simmer for another 30 minutes.
If your sauce winds up being a little runny, add some more tomato paste or
let simmer uncovered till desired consistency is achieved.
I rarely make this recipe the same way twice. It’s a very forgiving
recipe and experimentation is reccommended. Try adding a dash of
Worchestershire sauce and/or a dash of bitters. Add some oregano,
whatever you like. This recipe also doubles very easily.
The amount of garlic was purposely vague as I’m one of those people who
feel that you can never have enough garlic. If you’re not a
garlic-aholic, you probably will only need one clove of garlic.
This was given to me by my father Jerry Elliott.
~- Hunter Elliott

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ITALIAN SAUSAGE SPAGHETTI SAUCE

Servings: 8
Ingredients:

2 lb Italian sausage
1 c  Dried parsley
1 tb Garlic, finely chopped
1/2 c  Olive oil
1 ts Red cayenne pepper
1 c  Plain flour
3 tb Lea and Perrins
2 c  Onions, finely chopped
1 c  Celery, finely chopped
1/4 ts Dried mint
1/2 c  Bell pepper, finely chopped
3 c  Tomato sauce
2 c  Water
1 x  Salt, to taste
2 c  Dry white wine

Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea and Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
From Justin Wilson’s ‘Outdoor Cooking With Indoor Help’

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DAN DAN MEIN (NOODLES WITH HOT MEAT SAUCE)

Servings: 4
Ingredients:

1 lb Beijing-style udon noodles
1 pk (10 oz) bean sprouts
1 tb Salad oil
1/2 lb Lean ground beef
1 ts Minced garlic
1 ts Minced ginger root
4 1/2 ts Horse bean sauce with chili
3/4 c  Chicken broth
2 tb Sherry
1 tb Light soy sauce
1/2 c  Chopped green onions
1 tb Cornstarch
2 tb Water
Chinese parsley

Cook noodles in boiling water for about 6 minutes, rinse and
drain. Place on serving platter. Lightly blanch bean sprouts and
arrange around noodles; set aside. In a wok, heat oil and brown
beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add
broth, sherry, and soy sauce; lower heat to medium and cook until
liquid is reduced to half. Stir in green onions. Combine
cornstarch and water, stir into hot mixture. Cook until sauce
thickens. Pour over noodles. Garnish with Chinese parsley. Makes 4
servings.

(DECEMBER 94)

Reprinted with permission from:
The Electric Kitchen and Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING

Servings: 1
Ingredients:

1 pk (8.75 oz) soba noodles
1 sm Carrot
-- shredded in long strands
1 sm Daikon
-- shredded in long strands
6    Leaves romaine lettuce
-- torn
6    Leaves red leaf lettuce
-- torn
1    Red bell pepper; sliced
1    Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
-- sliced
1 cn (8 oz) water chestnuts
-- sliced
1 cn Mandarin orange wedges
-- (11 oz), drained
1 cn (20 oz) lychees; drained
-- and cut into quarters
1/4 c  Toasted sesame seed
1/2 c  Brown sugar
1 ts Salt
1 ts Pepper
1/4 c  Salad oil
1/2 c  Lime juice
6 tb Mirin
1 c  Rice vinegar
1/2 c  Tamari (or shoyu)
4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain
and cool. In a large bowl, toss noodles with carrot and daikon.
Put lettuce on large serving platter. Top with noodle mixture,
peppers, tofu, water chestnuts, mandarin oranges, and lychees.
Chill until ready to serve. To make dressing, combine the
remaining ingredients; mix well. Serve with salad. Makes 10 to
12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from:
The Electric Kitchen and Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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NO-BAKE BUTTERSCOTCH HAYSTACKS

Servings: 24
Ingredients:

1 c  Butterscotch Chips
- (Hershey's)
1/2 c  Reese's Peanut Butter Chips
1 tb Shortening
-(do not use butter,
- margarine or oil)
1 1/2 c  Chow mein noodles
-- coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey’s Semi-Sweet Chocolate
Chips or Hershey’s Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias

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