Microwave Spaghetti

During the second year of our marriage, Greg and I lived in an apartment building.  One day the most delicious smell was filling the hallway; I had to discover who was cooking spaghetti sauce!  It was Shirley, an Italian gal, who would prepare the ingredients early in the morning and simmer the sauce until supper.  Since I was anxious to try Shirley's Spaghetti Sauce, she kindly shared the recipe with me.  I had a problem...I was a college student who didn't have a whole day to simmer the sauce.  So, after many tries, I came up with a microwave version of her recipe.  Hope you enjoy!

Microwave Spaghetti

1 cup diced onions
2 cloves garlic
1 lb. lean ground beef
28 oz. can whole tomatoes
12 oz. tomato paste (Contadina)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1 Tbsp. dried parsley flakes
1/2 tsp. dried oregano
1/2 tsp. sugar
1/4 cup water
spaghetti noodles

Place ground beef, diced onion, and minced garlic in a 2 quart microwave safe dish.  Gently break up the ground beef.  Microwave for approximately 5 minutes or until the ground beef is browned.  Stir occasionally while cooking.  Drain juices.

Add whole tomatoes to the ground beef mixture and use a fork to cut the tomatoes into smaller pieces. Add the rest of the ingredients, stir and cover.  Microwave for 15 minutes, stirring twice.  Remove from microwave and stir again.  Cover and let sit for 15 minutes.  Serve over spaghetti noodles.

Pork Roast with Apples and Onions

Pork Roast with Apples and Onions

Today I was looking for a recipe to prepare a pork roast, which is abundant in our freezer.  March was a great month for pork sales at the local grocery store!  This recipe from "The Pioneer Woman Web Site" is delicious!!!  Ree's recipes are easy to follow.  There are large pictures describing each preparation step.  Enjoy!!!

Click here for the Pork Roast with Apples and Onions Recipe

Lorna's Delicious Broccoli Salad

The moment I tasted Lorna's Broccoli Salad, I knew this would be a salad I craved!  Lorna, so kindly, shared her recipe with me and it has become one of my favorite dishes to prepare for company.  I have added my own twist to the recipe...hope you enjoy!  

(Note:  If I am taking this recipe to a pot-luck, I package the salad, dressing and tortellini separately.)

Salad:
1 lb. browned, drained, and chopped bacon
1/2 cup finely, diced, red onion
3 small bunches of broccoli
 1 cup diced button mushrooms
2/3 cup dried cranberries
1 cup lightly, salted cashew pieces

Pasta:
2 cups cooked, 3-Cheese Tortellini

Dressing:
1/2 cup sugar
2 Tbsp. white vinegar
1 cup light mayonnaise

Instructions:
1. Fry the bacon until crisp and drain on a paper towel.  Chop the bacon into bite size pieces.  (Set aside a few pieces of bacon for garnish.)  Add to a large mixing bowl.

2.  Dice the red onion and add to the bowl.  Next, chop the broccoli and mushrooms into bite size pieces.  Add.  Also, add the dried cranberries and cashew pieces to the bowl.  Cover and refrigerate.

3.  Following the package instructions, prepare the tortellini.  Refrigerate until ready to serve the salad.

4.  Finally, mix the sugar, white vinegar, and mayo in a jar or covered plastic container.  Shake to mix the ingredients.

5.  Just before serving...combine the tortellini and dressing. Add to the bowl containing the broccoli ingredients.  Mix gently.  Garnish with bits of bacon. Serve cold.