Sunday, November 14, 2010

Mick's Spaghetti Sauce

1 lbs. ground beef
1/4 yellow onion
2 cloves garlic
1/2 tsp. of oregano
1/2 tsp. of rosemary
1/2 tsp. of sweet basil
1 bay leaf
1 28oz. can of tomatoes
1 16 oz. can of tomato soup or sauce
1 16 oz. can tomato paste
Salt to taste

Brown beef, soften onion, combined remaining ingredients and simmer. Serve over pasta.

Notes: Mick will sometimes substitute the ground beef with chicken, which is also very delicious!

Source: Mick

Chili Variations

Bill's Ingredients:
2 lbs ground beef
5 16 oz. cans dark and regular kidney beans
X cans of diced tomatoes
3 cans of water
1 onion
1 bell pepper
2 cloves of garlic
5 tbsp. of chili powder
Salt and pepper to taste

Mick's Ingredients:
1 lbs. ground beef
2 16 oz. cans of dark kidney beans
1 28 oz. can of tomatoes
1 16 oz. can of tomato sauce
3 cans of water
1 onion
2 cloves of garlic
2 tbsp. chili powder
1/8 tsp. paprika
Salt and pepper to taste

My Ingredients:
1 lbs. ground beef
6 cans regular and dark red kidney beans
1 can 15 oz tomato sauce
2 large cans of diced tomatoes
1 large can of whole tomatoes
1 heaping tbsp. of chopped garlic
1 bell pepper chopped
1 yellow onion
5 tbsp. chili powder
Salt and pepper to taste

Cook onion, garlic and bell pepper in a small sauce pan to soften, while browning the beef in a large stew pot. Once the beef is browned combined all ingredients into stew pot and simmer on medium.

Top with shredded cheese or a dollop of sour cream.

The consistency of the three recipes vary. Bill and Lisa prefer a slightly more watered down version, while Mick's chili is generally thicker and less watery.

Source: Bill, Mick, Lisa

Cilantro Dip


1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
1 block Monterey Jack cheese, shredded
3.8 oz. can sliced black olives
7 oz. can diced green chiles
8 Roma tomatoes, diced
Good Seasons salad dressing packet and ingredients to prepare it
Make dressing from 1 envelope of Good Seasons Italian dressing packet.

Mix all ingredients together except cheese and dressing. Add cheese and dressing right before serving.

Notes: Katie brought it to a party we hosted for Josh and Anna before their departure to Shanghai. I'm posting it here so I don't misplace the recipe! This is super tasty.

Source: Katie H.

Audrey's Pumpkin Pie

Serves: 8

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) 100% canned pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9 inch (4-cup volume) deep-dish pie shell


Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. (I use premade pie crusts)

Bake in preheated 425 F. oven for 15 minutes. Reduce heat to 350 F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Do not freeze pie. It will cause the crust to separate from the filling.
1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it will taste a little different.

Source: Grandma Audrey