Cook spaghetti to al dente.
In large skillet, brown beef; add chopped celery, pepper and onion.
Stir until they are soft.
Add cornstarch and dry sauce mix and stir to blend well.
Add other ingredients, stirring constantly.
Turn heat to low.
Add cooked spaghetti; stir.
Cover and let flavors blend.
Turn off heat.
Let sit 5 minutes and serve with grated cheese and hot peppers. Serves 3.
In wok or large skillet, heat 2 tablespoons corn oil over medium heat.
Add the carrots, green peppers and onions; stir-fry 3 minutes.
Remove vegetables from pan.
Add 1 tablespoon corn oil and the chicken strips; stir-fry for 2 minutes, or until chicken turns white.
Return vegetables, Stir in the Stir-Fry Sauce Mix. Stirring constantly, bring to boil over medium heat and boil 1 minute.
o salt to taste.
Mix all dry ingredients together and pour
Blanch broccoli in boiling salted water for 2-3 mins, until just tender. Drain.
Prepare sauce mix according to package directions. Remove from heat and stir in cheese until smooth, adding milk if needed to thin.
Arrange broccoli and peppers on a serving platter. Drizzle with cheese sauce.
1/2 cup water and sauce mix. Bring to a boil, stirring
ot; add pasta sauce, tomato sauce, pizza sauce, sugar, spaghetti sauce mix, salt, and pepper
Brown beef and onion.
Drain.
Stir in dry sauce mix, tomato sauce and water.
Simmer 10 minutes.
Spoon into greased 13 x 9 inch pan.
Place mozzarella cheese slices on top.
Roll pork chops in dry spaghetti sauce mix and brown in butter or oil.
Put soups in bowl and mix well.
Pour over chops and cook at 350\u00b0 for 1 hour or until chops are tender.
Makes a delicious gravy.
Grind larger ingredients into a powder.
Combine all ingredients and mix well.
Store in an airtight container, keep cool and dry.
* Bleu Cheese listed is Bleu Cheese Powder not sauce mix. The website keeps changing it to sauce and I cannot correct it.
Spices can be ordered from McCarthy Spice & Blends in Saint Louis, MO.
http://www.mccarthyspice.com/mccarthys_wlsl.html.
Combine sour cream, green pepper and dry sauce mix.
Chill and serve with vegetable dippers.
In a large nonstick pan, cook beef and sausage until brown. Drain off fat.
Add salt, pepper, oregano, basil, onion, garlic and parsley.
Cook for 15 minutes.
Add tomato sauce and paste with water.
Stir well.
Add sauce mix and oleo.
Simmer for 1 hour.
Serve over spaghetti or noodles.
May sprinkle with grated cheese if desired.
In large saucepan cook zucchini until crisp-tender, 4 to 5 minutes.
Drain well and set aside.
In same pan cook onions and green pepper in butter until tender, not brown.
Remove from heat. Stir in mushrooms, dry sauce mix, water and tomato paste, mix well.
Gently stir in zucchini and Mozzarella cheese.
Turn into a 10 x 6 x 2-inch baking pan or 1 1/2-quart casserole.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Cook the beef, garlic, and onion in a large pot over medium-high heat until the beef has browned; stirring often to break up the meat. Stir in the sauce mix, tomato sauce, and tomato paste. Reduce heat to low, and simmer for about 30 minutes, adding water to thin if needed. Season to taste with salt and pepper.
In slow cooker pot, mix dry sauce mix with tomato sauce and water.
Cut zucchini into 1/2-inch crosswise slices.
Peel eggplant, slice thinly and then cut each slice into quarters.
Add all the diced and sliced veggies to the crockpot.
Cover and cook on low 4-6 hours or until vegetables are tender.
Meanwhile, cook spaghetti according to package directions; drain.
Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.
Mix dry spaghetti sauce mix into sour cream.
Refrigerate. Good to dip chips, pretzels or vegetable sticks.
In large pan, cook zucchini, covered in boiling salted water until crisp and tender (about 4 to 5 minutes).
Drain well and set aside.
In same pan, cook onion and green pepper in margarine until tender, not brown.
Remove from heat.
Stir in mushrooms, dry sauce mix, water and tomato paste.
Mix well.
Gently stir in zucchini and Mozzarella cheese.
Turn into a 10 x 6 x 2-inch baking dish.
Sprinkle top with Parmesan cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Makes 6 to 8 servings.
Brown chuck, onion and mushrooms in large skillet or saucepan. Drain excess grease.
Add tomato paste and dry spaghetti sauce mix. Add water to thin to desired thickness.
Season to taste.
Simmer 20 to 40 minutes.
Serve over pasta.
Serves 5 to 6 people.
Combine the first eight ingredients.
Store in an airtight container in a cool dry place up to 1 year.
To use: Stir in 1/4 cup spaghetti sauce mix, water and tomato paste.
Bring to a boil; boil and stir for 2 minutes.
Reduce heat; cover and simmer for 20 minutes.
its.
Whisk together cream sauce mix, broth, and milk; add to
Saute onion and garlic in small amount of oil until soft. Brown ground beef, breaking up fine as it cooks.
Mix the spaghetti sauce mix according to directions and add 1 cup to meat mixture, saving remainder in freezer until next time!
Add remainder of ingredients, mixing well, and simmer, covered, for several hours, stirring frequently.
If sauce gets too thick, add a little hot water or more tomato sauce. When using as spaghetti sauce, serve with Parmesan cheese.