Saute 1/2 cup olive oil and 1 cup chopped onion in pan.
Place in bottom of Nesco.
Brown ground pork and beef, if used.
Put in Nesco.
If using meatballs, put meatballs in Nesco.
Add rest of the ingredients except spaghetti noodles.
Simmer for 4 to 5 hours.
Remove bay leaves before serving.
Cook spaghetti noodles according to package directions.
In a large stockpot, brown beef, onion, and garlic, then drain.
Add tomato sauce, tomato paste, salt, sugar, and seasonings, bring to a boil, then reduce heat to a low simmer.
Cover and allow to simmer for 2 to 3 hours, stirring occasionally.
Serve sauce over cooked noodles.
This recipe makes about 50 cups of sauce-if making for OAMC, allow sauce to cool completely, divide into appropriate portions for your family, and freeze in airtight containers.
Boil cubed potatoes until tender and drain; add butter. Add relish,
eggs,
pimentos, onions, mustard and mayonnaise. Mix well.
Add\tred
pepper, salt
and\tblack pepper to taste. Sprinkle top
with\tpaprika
for
color.
This
will serve 100 people. (You
may
always figure 2 1/2 servings for each pound of potatoes).
oil water for the spaghetti and when ready add enough spaghetti for 4 people.
Cook meat, onions and bell peppers in enormous pot until meat is cooked.
Add tomatoes, tomato paste, salt, sugar and cayenne pepper.
Cook for at least 1 1/2 hours or longer if you want your area to smell good. Cook spaghetti according to package directions. Combine sauce with drained spaghetti, or top spaghetti with sauce. Serves 50.
Cook spaghetti for 5 minutes, drain.
Brown beef, drain off fat, add spices, puree and tomato sauce; mix well.
In a 9 x 13-inch non-metallic pan spray cooking oil.
Add mixture, then sprinkle with grated cheese.
Cover with plastic wrap.
Cook on half powder for 45 minutes then 15 minutes at 100% power.
Serve.
Cook meat until beginning to turn color.
Add onion and continue to cook until just done and light brown.
Drain off fat. Put in large container or divide into 2 pots.
Add the rest of the ingredients, except the spaghetti.
Simmer about 2 hours, stirring occasionally to prevent sticking.
Serve over cooked spaghetti.
Saute sliced mushrooms and onions until transparent.
Brown meat with garlic.
Add additional ingredients, including spaghetti which has been cooked according to package directions.
(I use a bit more beef and a bit less spaghetti.)
br>Feed in the spaghetti and cook for about 10-12 minutes
rumble in the meat. Fry for about 6 mins, stirring, then
br>Boil tomatoes in water for about 1 minute.
Scoop
Mix together and simmer ingredients until vegetables are tender.
Add meat and simmer 1/2 hour.
If sauce seems sour to taste, add white sugar as desired.
Quadruple recipe for 100 people; double recipe for 50 people.
un-dried tomatoes and saute for 2-3 mins. Add the
Brown meat, onions and spices together.
Drain grease.
Add tomato sauce, mushroom soup and crushed tomatoes.
Mix well and simmer until hot.
Taste for seasoning.
Top with grated cheese. Bake at 350\u00b0 for 1 1/2 to 2 hours.
Serves 100 people.
Combine onion, mushrooms, garlic, oil and butter in 4-quart casserole.
Cover tightly with Saran Wrap, turning back edge to vent.
Microcook at 100% for 7 minutes, stirring once.
Stir in wine, mustard, salt, pepper, basil and oregano until well mixed. Add broccoli, zucchini and tomatoes.
Stir to coat.
epper and continue to stir for an additional 3-4 minutes
oil then reduce and simmer for about 1 hour. If necessary
Put water on to boil for spaghetti.
Cut bacon into cubes and brown.
Turn skillet off and add a splash of vinegar.
In a separate bowl, beat an egg.
Beat in 1 can milk, 1/2 can of beef or chicken gravy, 3/4 cup of grated cheese, salt and pepper.
Boil spaghetti and drain.
Turn on bacon fat.
Put spaghetti into skillet.
Give sauce a stir and then pour over and toss like a salad.
Combine vegetable oil, liquids, sugar, vegetables and seasonings.
Heat thoroughly, but do not cook enough enough to soften vegetables.
Brown ground chuck and drain well.
Add browned meat to the sauce and stir.
Serve on hamburger buns. Serves 100 people.
efore serving.
CCP: Hold for service at 140\u00b0F or