Best Spaghetti Sauce

Recipe From: Kathy Miller

(I have a few things I do differently, in parenthesis)

2 tablespoons olive oil

1 button garlic finely chopped (I use minced from a jar)

1 medium onion chopped

1 pound ground beef

30 ounces tomatoes, plus juice cut up

15 ounces tomato sauce

1 can tomato paste

1 cup water

4 ounces mushrooms drained (I prefer fresh)

1 teaspoon chili powder

1 teaspoon sage

1 1/2 teaspoons salt

1 teaspoon sugar ( I do 1 Tbsp, cuts down on the acidity)

1/2 teaspoon oregano flakes

1/4 teaspoon thyme

1/8 teaspoon pepper

1 bay leaf

Brown garlic pieces in oil; remove dry pieces (unless you've used the jarred stuff - just mix in with the spices). Brown onion and hamburger in garlic flavored olive oil (I don't use the oil at all). Add tomatoes, sauce, paste, and drained mushrooms and blend. Add all spices and mix well. Simmer approximately 2 hours. Before serving remove bay leaf and if needed, thicken with a little cornstarch solution (about 1 T. cornstarch). (Note: If you 're going to let simmer in a crockpot omit the water, otherwise it will be too watery.)

This is an excellent recipe to double and freeze the leftovers.

Goulash

From Kathy Miller

1 lb hamburger
1/2 green pepper, chopped
1 onion, chopped
1 8-oz. can mushrooms, drained
1 cup macaroni
1 can diced tomatoes
1 can tomato paste
1/2 tsp. chili powder
1 tsp Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. oregano
Season salt and sliced cheddar cheese

Brown hamburger, green pepper and onion together about 15 minutes, or until meat is done. Add mushrooms. At same time, cook macaroni in boiling, salted water until tender (uncovered). When both are done, mix meat mixture, drained macaroni and remaining ingredients, except cheese slices, in a 1 1/2 qt. casserole dish. Top with sliced cheese and bake at 350 degrees for about 20-30 minutes.

Tuna New Orleans

Recipe from Kathy Miller

Serving Size: 5

1 tomato chopped 1/2 cup green pepper chopped 1 6 oz. can sliced mushrooms 1 tablespoon onion chopped

2 tablespoons butter 1 can cream of celery soup 2 cans tuna drained Hot Rice

Saute' tomato, green pepper, mushrooms and onion in butter for 5 minutes. Add can of soup and heat for 5 minutes. Add drained tuna and heat for 2 more minutes. Serve over hot rice. Serves 4-6.