M is for Macaroni and Mexican...

    There were 6 people in our family when I was growing up. Momma, Daddy, 2 growing boys and 2 girls (and us girls could eat just as much as the boys could) So my mom was always looking for ways to stretch the food budget. This was a good one to make to help that out. The ring presentation may have made an appearance the first time, but after that it was just dump it all together and dish it out. She had four hungry kids, who were more interested in eating than looking.

Artwork by Pamela Jo

Macaroni Mexicaine

Ingredients:

1 (8oz) pkg  elbow macaroni
1 lb      ground beef
½ c      chopped onion
2 Tbs   butter or margarine
1 tsp    salt
1 Tbs   flour
1 c       water
2 c       canned tomatoes
1 c       diced celery
2 Tbs   chili powder
2          bay leaves crumbles
¼ c      chopped parsley

Directions:

   Saute the onion in butter.  Add beef and salt.  Continue to cook until browned.  Add the flour to the
water and mix well.  Pour into beef mixture and cook until thickened.  Put in the tomatoes, celery,
chili powder and bay leaves.  Cover and cook until well done.  Add parsley 5 to 10 minutes before serving.
   Cook macaroni according to package directions.  Drain and make a ring on platter.  Pour meat mixture into the center and serve.

Makes 4 to 6 servings.

Artwork by Pamela Jo

Okay so it is an international meal...Italian and Mexican..


This would be great to serve this in don't ya think.

L is for Lasagna...

   My mother made lasagna for us, when she had the time and wanted to cook a special meal. You gotta agree with Garfield on this meal. We loved it and wouldn't have minded if everyday was special. Then again, it wouldn't have seemed so special would it.

Artwork by Pamela Jo

Lasagna

Ingredients:

1 lb        ground beef
2 Tbs     olive oil
2 cloves garlic, crushed
1 (8oz) can tomato sauce
1 (20oz) can tomatoes
1 ½ tsp   salt
½ tsp      oregano
¼ tsp      pepper
½ lb       lasagna noodles
½ lb       Mozzarella
¾ lb       Ricotta cheese or cottage cheese
½ c        grated Parmesan cheese

Directions:

   Brown beef in skillet with olive oil and garlic.  Add tomato sauce, tomatoes, salt, oregano and pepper.  Cover and simmer 15 to 20 minutes.  Meanwhile, cook noodles in boiling salted water until tender, about 15 minutes.  Drain and rinse.  Fill a rectangular casserole dish with alternate layers of noodles, sliced mozzarella, ricotta or cottage cheese, tomato-meat sauce, and grated Parmesan.  End with a layer of sauce and top with some Parmesan cheese.
   Bake in a 375 degree oven for 15 to 20 minutes, until heated through and bubbly.

Makes 4 to 5 servings.

Italian Chicken Spaghetti Sauce

   This recipe takes a while to cook, but it is worth it.  You can always double the recipe and freeze half of it for dinner another night.  Serve this Italian Chicken spaghetti sauce with garlic bread and a salad.  Talk about comfort food.  What's more comfortable than pasta...













Italian Chicken Spaghetti Sauce


Ingredients:

1 chicken cut into pieces and boiled
1 large can tomatoes and 1 can water
1 can tomato sauce and 1 can water
1 cup celery, diced
1 bell pepper, chopped
½ tsp garlic powder
1 medium onion, chopped
1 tsp Italian seasonings
1 Tbsp mustard
salt and pepper
1 can cream of mushroom soup
Spaghetti, cooked and drained


Directions:
   Boil chicken and set aside. 
   In large sauce pan, cook celery, bell pepper, and onion in small amount of shortening or oil until tender.  Add tomatoes, tomato sauce, water, garlic powder, Italian seasonings, mustard, salt and pepper. 
   Simmer sauce for 2 to 4 hours, the longer the better.  Keep adding water to keep from sticking.  About 45 minutes before serving time, take chicken off of bones.  Add to sauce along with mushroom soup.  Cook amount of spaghetti needed, and drain. 
   Put spaghetti in large bowl and pour sauce over the top and serve.