Mom's Spaghetti

I love my mom's spaghetti! It's fairly simple and quite tasty!

 Sauce:1 lb. ground beef1 diced onion1 28-oz can crushed tomatoes1 14 1/2-oz can petite cut diced tomatoes1 small can of tomato sauce2-3 Tbsp. red wine vinegar or balsamic vinegarfavorite spices (garlic, oregano, etc.)salt & pepper to tastefresh mushrooms, sauteed 3-4 diced celery stalks, sauteed
Spaghetti Noodles
 Saute beef and onion. Add rest of sauce ingredients. Simmer for at least 30 minutes or cook on low in crock pot for 4 hours.Pour over spaghetti noodles and serve. Top with parmesan cheese if desired.

Pizza Loaf

 This is one of those meals I requested often at home. It's a little time consuming because it's all from scratch, but I love it!

 1 pkg. dry yeast 1 cup warm water1 egg1/4 cup melted butter1/3 cup instant dry milk3 - 3 1/2 cups flour2 Tbsp. sugar

1 tsp. salt1-2 cups shredded cheese1/4 cup sesame seeds(If you don't have instant dry milk use 1 cup warm milk and omit water)
 Filling:1 lb. lean ground beef1/2 onion, diced8 oz. tomato sauce1 can sliced mushrooms2 Tbsp. diced red or green pepper1 Tbsp. paprika1/2 tsp. oregano1 tsp. garlic salt1 can olives(Can add 1 can well drained black beans)

Soften yeast in warm water in large bowl. Add dry milk, sugar, salt, egg, & butter; mix well. Add flour gradually to form a stiff dough; beat well after each addition. Let rise in a warm place until light and doubled (45 minutes-1 hour).

 While waiting for dough, get to work on the filling. Combine ground beef, onion, & mushrooms in frying pan and saute. Add everything else (except olives) and simmer for 30 minutes. Stir in olives last. Cool slightly.  Back to the dough: knead on floured surface until smooth and satiny (3-5 minutes). Roll out dough on greased cookie sheet to a 15 x 12 rectangle. Place filling down center third of dough within 2 inches of ends. Sprinkle with shredded cheese. Make diagonal cuts, 2 inches apart, on each side of rectangle just to edge of filling. Fold ends over filling. Then fold strips over filling, alternating side and crossing in center. Brush with milk (or egg white mixed with 1 Tbsp. water) and sprinkle with sesame seeds. Let rest in warm place for 15 minutes. Bake at 375 degrees for 25-30 minutes until golden brown (I got mine a little too dark).

Best Ever Chili

I was not sure what to name this Chili, as it is different than others. I had my sister Dana over for dinner and the words out of her mouth were "this is THE BEST EVER CHILI!" SO, it is up to you to see if it is worthy of that name. :) I do not measure really when I am cooking, so have fun with my recipes...be creative and add or do not add items according to your personal taste. Here we go, best ever chili:
Start with 1 Lb. ground beef. Brown beef with garlic and half-whole onion. (depending on size and if you like onions. :) Add large can of good quality crushed tomatoes, some tomato sauce and paste for taste and consistency. Add about 1 tsp of chili powder and oregano. If you have it on hand cumin is good in this also. Add salt to taste. (I like things salty) :) In your usual chili recipe you find that it calls for Kidney beans...yuk! I hate kidney beans. SO...I add 2 cans white (great northern) beans, 1or 2 cans black beans and about 1/2 can of pinto beans. This is a part you can really play with and add your favorite kinds of beans. the last thing I add to the pan at this point is about a cup of beef broth. I let these ingredients simmer for a good 15 min....or about how long is take me to get all of the topping prepared. Yes, I did say toppings....this it what makes the chili so amazing. :)
Toppings: Chopped black olives, shredded smoked cheddar cheese, avocado, sour cream, tomatoes, frito chips.

Add these toppings (starting w/ the cheese, so it melts and it is yummy gooey) to your bowl of chili and you are in for a healthy, comforting meal that will last for several leftover meals. Enjoy!!