Wednesday, November 9, 2011

First 5 recipes of the day

Not from today's emails but from the past. I am trying to clean up and clean out a few older aol files.
Meaty Spaghetti Sauce
2 pounds lean ground beef
2 pounds ground pork or veal
1 pound Italian sausage, casings removed
2 large onions, chopped
2 medium sized green pepper, chopped
5 cloves garlic, minced
2 cans (28 oz each) whole tomatoes, undrained and chopped
2 cans (6 oz each) tomato paste
2 cups Burgundy or other dry red wine
2 cups water
1 cup chopped fresh parsley
3 bay leaves
1 1/2 t. salt
2 t. dried whole oregano
2 t. dried whole basil, crushed
2 t. brown sugar
Hot cooked spaghetti
Grated Parmesan cheese
Combine first 6 ingredients in a stockpot. Cook over medium high heat until
meat is browned, stirring to crumble meat. Drain well. Stir in tomatoes and
next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours,
stirring occasionally. Remove bay leaves. Serve over hot spaghetti. Sprinkle
with Parmesan cheese. Makes about 16 cups.
To Store: Refrigerate remaining spaghetti sauce in tightly covered container
up to 1 week. Freeze remaining sauce in desired amounts in labeled airtight
container up to 3 months.
Notes: I make this to use in my lasagna. It's a great recipe, but I'm a
purist. I don't include the green peppers when I make this sauce. It makes a
boatload, so I freeze a lot of it. Be sure to use a very big pot to make
this in. There's a lot of it!
Source: My Old Recipes and The Complete Do Ahead Cookbook
Crock Pot Chuckwagon Meatballs

2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt

Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally


John's Red Velvet Cake

VJ weekly

Enjoy, Sugar
    2 cups sugar
    1/2 pound (2 sticks) butter, at room temperature
    2 eggs
    2 tablespoons cocoa powder
    2 ounces red food coloring
    2 1/2 cups cake flour
    1 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1 tablespoon vinegar

    1 (8-ounce) package cream cheese
    1 stick butter, softened
    1 cup melted marshmallows
    1 (1-pound) box confectioners' sugar
    1 cup shredded coconut
    1 cup chopped pecans

  Preheat oven to 350F. In a mixing bowl, cream the sugar and butter,
 beat until light and fluffy. Add the eggs one at a time and mix well
 after each addition. Mix cocoa and food coloring together and then
 add to sugar mixture; mix well. Sift together flour and salt. Add
 flour mixture to the creamed mixture alternately with buttermilk.
 Blend in vanilla. In a small bowl, combine baking soda and vinegar
 and add to mixture. Pour batter into 3 (8-inch) round greased and
 floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted
 into the center comes out clean. Remove from heat and cool completely
 before frosting.

  For The Icing: Blend cream cheese and butter together in a mixing
 bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts.
 Spread between layers and on top and sides of cooled cake.


Gorilla Bread

VJ weekly

N joy

    1/2 cup granulated sugar
    3 teaspoons cinnamon
    1/2 cup (1 stick) butter
    1 cup packed brown sugar
    1 (8-ounce) package cream cheese
    2 (12-ounce) cans refrigerated biscuits (10 count)
    1 1/2 cups coarsely chopped walnuts

  Preheat the oven to 350F. Spray a bundt pan with nonstick cooking
 spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the
 butter and brown sugar over low heat, stirring well; set aside. Cut
 the cream cheese into 20 equal cubes. Press the biscuits out with
 your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
 Place a cube of cream cheese in the center of each biscuit, wrapping
 and sealing the dough around the cream cheese. Sprinkle 1/2 cup of
 the nuts into the bottom of the bundt pan. Place half of the prepared
 biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the
 melted butter mixture over the biscuits, and sprinkle on 1/2 cup of
 nuts. Layer the remaining biscuits on top, sprinkle with the remaining
 cinnamon sugar, pour the remaining butter mixture over the biscuits,
 and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes.
 Remove from the oven and cool for 5 minutes. Place a plate on top and




Gingerbread Latte

"If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite."
Gingerbread Latte Recipe


  • 2 fluid ounces espresso coffee
  • 2 tablespoons gingerbread flavored syrup
  • 1/2 cup milk, steamed
  • 1/8 cup whipped cream
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 1/2 teaspoon vanilla powder


  1. In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.


  • Cook's Note:
  • Gingerbread flavored syrup is available seasonally in some markets. Look for it in the flavored syrup aisle. You can also order it from several online sources.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 239 | Total Fat: 8.4g | Cholesterol: 30mg Powered by ESHA Nutrient Database


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