Spaghetti and Meatballs

For the sauce:

2 T olive oil
1 large onion, thinly sliced
4 large cloves garlic, crushed
1 large green pepper, chopped
1 large carrot, pared and thinly sliced
2 stalks celery, chopped
1/2 lb mushrooms, sliced
1 large can tomatoes, pureed or crushed
2 14-oz cans diced tomatoes
1 t salt (or to taste)
1/2 t ground pepper (or to taste)
1 or 2 chilis, crushed
2 t dried basil
2 t dried oregano

Heat the oil over low-medium heat in a large soup pot. Saute the onions and garlic for three or four minutes, then add the green pepper, carrot, and celery. Cook, uncovered, until the vegetables soften and cook down. Stir occasionally to prevent the vegetables from scorching. The onions will caramelize a bit during the cooking.

Add the mushrooms to the vegetables, and cook for an additional three or four minutes. Add additional olive oil if the vegetables are sticking to the bottom of the pot.

Add the pureed and diced tomatoes and the spices. Heat to boiling, then adjust the heat so that the sauce simmers gently, but maintains the simmer. Cover and continue to cook on simmer while you prepare the meatballs.

For the meatballs

1 lb lean ground turkey or beef
1 egg
1/2 c milk
1/2 c bread crumbs
1/2 t salt
1/2 t ground pepper
1/4 t grated nutmeg
2 T olive oil for frying

Break up the ground meat in a large bowl. In a small bowl, soften the bread crumbs and milk. Pour the bread mixture over the meat. Break the egg over the meat and bread, and sprinkle the salt, pepper, and nutmeg over the mixture. With your hands, thoroughly mix the meat, bread crumbs, and egg together.

Break off tablespoonfuls of the meat mixture, and form into meatballs, and place on a plate prior to frying them. Heat the olive oil in a heavy skillet over medium heat and fry the meatballs for a couple of minutes, then turn them and fry an additional minute or two. Add the browned meatballs to the tomato sauce.

Continue to simmer the sauce over very low heat for another couple of hours, stirring it occasionally. Serve over spaghetti or other favorite pasta.

Yorkshire Pudding

1-1/2 c all purpose flour
1/2 t salt
3 eggs, well beaten
1-1/2 c milk
1/3 c shortening or beef drippings

Mix flour & salt. Add to beaten eggs & milk. This will make a thin batter. Set in refrigerator for 1 hour. Melt shortening in pan to be used for baking, to boiling hot. Pour batter into 9 x ll baking dish. Batter should be about 1/2 inch deep. Can be in muffin tins. Bake at 30 minutes. Cut into pieces and serve at once.

Note: You'll notice that Mother didn't specify an oven temperature. Try 400° for a metal pan or 375° for a glass pan. If you aren't using beef drippings, use butter. You can get by with 1/4 c.

Beef Dumpling Stew

2 lbs beef chuck, 1-1/2 in. cubes
2 T fat
4 c boiling water
1 t lemon juice
1 t Worcestershire sauce
1 clove garlic, minced
1 med. onion sliced
2 bay leaves
2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Dash allspice
1 tsp sugar
6 carrots quartered
1 lb (18 to 24) small onions

Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves & seasonings. Simmer 2 hrs., stir occasionally to keep from sticking. Add carrots, onions. Continue cooking 20 to 30 min. Drop dumplings by tsp atop stew. Cover tightly; cook 12 min. Remove dumplings, meat & veg; thicken liquid for gravy. Makes 6-8 servings.

Jambalaya (Rice and left-over meat)

Phyllis McAllister

1 lb. hamburger or ham (pre-cooked or fried). Fry 1 chopped onion and 1 minced clove of garlic in butter until golden brown. Add one green pepper, 1 large can tomatoes, 1 tablespoon concentrated tomato paste, and 1 can beef bouillon soup. Add meat. Cook separately, 1-1/2 cups washed rice. When tender, add to the above mixture. Keep at low heat and stir to prevent burning. Add 1/2 teaspoon pepper, 1-1/2 tablespoon sugar, 1 teaspoon paprika and 1/2 teaspoon salt. Blend thoroughly and taste. Transfer to well greased casserole. Bake in 375 oven for 45 minutes. Serves 6-8 people.