Papa Mack's Spaghetti Sauce

I can't believe that this one hasn't been posted yet. It has quite a history and contains a host of memories.

Growing up, this was Mom's famous spaghetti sauce. She actually inherited it from her father who received it from an Italian during World War II.

Mom fed large groups with this recipe. During high school, members of the football and soccer teams would "ask" to come over for dinner when she served this. It was always accompanied by her homemade bread.

Here is her recipe:

Papa Mack's Spaghetti Sauce

4-5 lbs. lean ground beef*

2 (14.5 oz.) cans stewed tomatoes

2 (15 oz.) cans tomato sauce

5-6 large cloves garlic

3 stalk celery

2 green pepper

2 large onion

1 Tbsp. oregano leaves

1 Tbsp. rosemary (No)

3 whole bay leaves

2 Tbsp. salt

2 Tbsp. Italian seasoning

3 (6 oz.) cans tomato paste

1 can sliced mushrooms or 1 cup fresh mushrooms (**I omit this sometimes.)

Variations:
1 Tbsp chopped fresh basil

Brown ground beef and drain off fat. In blender, combine tomatoes, celery, pepper, garlic and onion. Do not blend too fine. Add this mixture to your ground beef in a 4 quart pot or a large crockpot. Add remaining ingredients. Best if you let it simmer all day or a minimum of 3 hours. Best if cooked a head of time and put in refrigerator over night or frozen and brought out another day. Seems to blend the flavors. Remove bay leaves before serving over pasta.

Note: I like to have it simmer for 6-8 hours in a crockpot.

* I reduce the amount of ground beef when I make this.

Authentic Mexican Beans

I received this recipe from a great Mexican cook after she taught me how to make real tamales. I decided I will never make tamales since they take so much time however, I have made these beans a couple times.

Cook in a crock pot all night:
1 or more slices bacon
1 or 2 Tablespoons canola oil (or shortening)
Pinto Beans (a lot)

After completely cooked cook in a skillet on low heat.
Heat 1 Tablespoon canola oil (or shortening)
Use slotted spoon to put beans in frying pan and mash while frying.
Add a little broth from crock pot to get to the correct consistency. Add 1 to 2 teaspoons salt. Add 2 cups Mexican cheese blend. You can also add 1/2 teaspoon taco seasoning if desired.

Beef and Barley Soup

I received this recipe from Rachel Dansie years ago. It is still one of my favorites.

1 lb ground beef
Salt
Pepper
Onion
1 clove garlic
2-3 stalks celery, diced
3-4 carrots, sliced
2-3 potatoes, diced
1/2 c barley (not instant)
14.5 oz can diced tomatoes
1 tsp thyme
1 bay leaf
6-8 cups water
boullion cubes (1 per cup water)
1 12 oz can V8

Brown ground beef with onion, salt, pepper and garlic. Transfer to soup pot. Add the remaining ingredients. Simmer for a long time.

You can add more vegetables if it seems to soupy or adjust spices to taste. After simmering mix a little corn starch and water to thicken.

This recipe could easily be adapted to a crockpot.

Ruth's Chicken Alfredo

Dale loves this recipe and it is very easy!

Ruth Chicken Alfredo

3-4 lbs. chicken pieces (they use the chicken breast strips you can buy at Costco)
1 16 oz. jar alfredo sauce
1 lb. sour cream
1 Good Seasons Italian Dressing mix

Add chicken to slow cooker, then spices, then sauces. Stir together.

Cook on low for several hours.
Note: Ruth didn’t say how long to cook this. My guess is 5 to 6 hours.

Serve with pasta (fettuccine, penne, etc.)

Papa Mack's Chili

Papa Mack’s Chili (with my alterations)

3 cans beans, rinsed in strainer with water (Pinto, white bean, black bean, kidney, pinquitos)
Note: I usually 3 different kinds or in other words 1 can each of 3 different kinds of beans
1 lb. 7% or 9% ground beef, browned
1 small onion, chopped
½ cup ketschup
1 ½ tsp chili powder
1 tsp cumin
2 cloves garlic
1 can stewed tomatoes, cut into small pieces
dash salt
Jalapeño (optional – I never add)

Put ingredients in slow cooker, stir to mix and then cook on low for 5 to 8 hours depending on taste preference.

Tammy's Cheesy Italian Tortellini

Notes from Tammy first, then the recipe.

Here's one of our family favorites! I also listed the substituted ingredients for what I usually have on hand for my children's liking or for the convenience of simply keeping my kitchen clean and still having a fresh, warm dinner on the table on really busy nights!

Cheesy Italian Tortellini

1/2 pound ground beef
Substitution: Preparedmeatballs torn into pieces.

1/2 pound Italian sausage
Substitution: Kiebalsa links cut into pieces or we use a mild sausage.

1 (15 oz) container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can (14 1/2 oz) diced tomatoes with Italian seasonings, undrained
Substitution: A can of plain diced tomatoes can be used with 1/2 teaspoon of Italian seasoning.
1 package (9 oz) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz)

1. Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown.

2. Spray inside of 4-5 quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3. Cover and cook on low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender. (4-6 servings)

**DO AHEAD** Brown the meat the night before, then just mix the ingredients in the slow cooker in the morning. The sauce can also be prepared in advance and frozen prior to adding the tortellini. Make a double batch and put a jar or two in the freezer for a later time.

**GIFT GIVING** A fun sauce to put in a jar with a ribbon and french bread etc. Can be added to baby gift baskets for the new mom that can be prepared any time!

Dawn's White Chili

White chili recipe that always gets rave reviews.

4 cans Great Northern Beans (or small white beans)
3 cups chicken broth
1 cube chicken bouillon
1 T. garlic powder
2 med. chopped onions
2 cans green chilies (4 oz.)
1 T. oregano
2 T. cumin
1/2 t. cayenne pepper
4 cups diced cooked chicken
1 large carton sour cream
2 cans white corn (drained if you want it thick)
4 cups jack cheese-for topping

Sauté onions in butter and add spices, then add everything else! Yummy.

Melanie's chicken over Rice (crock pot)

4 chicken breasts
1 can chicken broth (garlic or herb)
1 can cream of chicken
1 tbsp worcestershire sauce
1/2 tsp dried thyme
1/2 tsp garlic pepper
1/3 cup watter

Mix everything (except chicken) together. Add chicken

Cook low 7-9 hours high 4-5 hours