MARINARA SAUCE (Meatless Italian)

2 tbsp. olive oil
1 sm. onion, chopped
2 garlic cloves
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt
1 (16 oz.) tomatoes
1 (6 oz.) tomato paste

Cook onion and garlic in oil. Stir in rest of ingredients. Cook covered for 20 minutes, until thickened, stirring occasionally. Makes 3 cups, enough for 6 servings of spaghetti.

Garlic Chipotle Mayo

1 Tbs. chopped fresh (or freshly toasted) garlic
Zest from one lime
Juice from one-half lime
2 tsps. chopped canned chipotle pepper
1 tsp. adobo sauce (from canned chipotles)
1 Cup mayonnaise
salt and freshly ground pepper to taste

Blend garlic, zest, juice, peppers, and adobo sauce in mini-chopper or small blender. Add mayo and blend. Add salt and pepper to taste and blend again. Keeps 1-2 weeks in refrigerator.

Good Meatloaf

1.5 - 2 lbs of hamburger
1 16oz can of meatloaf sauce
1 medium onion, diced
1 medium green bell pepper, diced
1/3 cup A-1 sauce
2 eggs, beaten
1 C of crushed garlic and cheese croutons
1/8 cup of canned mushrooms, drained and diced
1/2 teaspoon black pepper
1/2 teaspoon salt

Reserve 1/2 of the meatloaf sauce.

Mix remaining ingredients, form into a loaf, and bake at 350 degrees for 50 minutes. Pour off fat, top with remaining sauce, cook for an additional 10 minutes.


This was my first attempt at meatloaf. I searched for several recipes, and finally just combined a couple and added some extra stuff. I served this with a garden salad, baked potatoes, string beans, and cornbread. It went over really, really well. And no one added ketchup to the meatloaf! WOO!

Easy College Student Stew

INGREDIENTS:

1/2 pound stew beef, or round steak cut in cubes
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon or beef flavor granules or base
1 tablespoon Italian herbs
2 cups water

PREPARATION:

Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits or a crusty bread. Makes about 3 to 4 servings.

Crockpot Beef Stew

INGREDIENTS:

10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water

PREPARATION:

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.