Mom’s Homemade Sweet Spaghetti
Ingredients:
2 large cans tomato soup
1 1/2 pounds hamburg
1 package thin spaghetti
1 medium onion
1 large green pepper
2 cloves fresh garlic
1/2 cup cheddar cheese
4 tbs sugar
Italian seasoning (to taste)
Salt & pepper (to taste)
Fresh parmesan cheese (to grate on top)
Directions:
Chop onion, garlic and pepper and satay in a a frying pan until tender.
Once tender, remove from frying pan and place in a sauce pan.
Using the frying pan, cook the hamburg.
Once hamburg is brown, add to saucepan with onion, garlic and peppers.
Add tomato soup, salt, pepper, italian seasoning, sugar and cheddar cheese to saucepan.
Simmer on low for 1 hour, stirring frequently to prevent sticking.
Cook pasta according to package directions.
Combine pasta and sauce, garnish with freshly grated parmesan cheese and serve!
Apricot Chicken
Ingredients:
6 chicken thighs
1 cup apricot preserves
1 cup french dressing
1 (1 ounce) package dry onion soup mix
Directions:
Preheat the oven to 350 F
Combine apricot preserves, french dressing and dry onion soup mix in a large bowl.
Place chicken in a 9×13 in. baking dish and pour mixture over chicken.
Place baking dish in the oven and bake for 50-60 minutes, braising the chicken a few times as it cooks.
Classic Beef Stew
Ingredients:
1 lb stew meat
3 tsp olive oil
1 chopped onion
1 cloves minced garlic
2 3/4 cups homemade beef stock or unsalted chicken stock
4 medium red potatoes, cut into 1 in. pieces
2 large carrots, cut into 1/4 in. pieces
2 celery stalks, sliced
2 1/2 tbs flour
1/2 tsp salt
1/2 dried thyme leaves
1 bay leaf
Directions:
Heat 2 tsp olive oil in a Dutch oven on medium-high heat.
Sprinkle meat with salt and pepper and brown on one side for 5 minutes.
Turn meat over, sprinkle with salt and pepper and add 1 tsp olive oil and brown for 3 minutes. (Brown meat in two batches if there is not enough space.)
Combine all browned meat and reduce heat to medium.
Add onion and garlic and stir 3 minutes or until onion is brown.
Add 2 1/2 cups stock, salt, thyme and bay leaves and bring to a boil, then cover and simmer for 2 hours.
After the 2 hours, add potatoes, celery and carrots and bring to a boil, then cover and simmer for 10-15 minutes or until veggies are tender.
Add flour and 1/4 cup stock, stirring until there are no clumps, cover and simmer for 5 minutes or until thickened.
PHOTO CREDIT: COOKINGWITHCHRISTEN, LISADEFAZIO, EXAMINER